I created a delicious chicken dinner featuring lightly breaded, pan‑fried chicken breasts bathed in a rich basil‑infused cream sauce—perfect for a cozy weeknight or an elegant meal.
Why You’ll Love This Recipe
I love how this dish balances crisp chicken with a silky, flavorful sauce. It’s both comforting and sophisticated, easy enough for busy evenings yet special enough to serve to guests.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 4 boneless, skinless chicken breasts (or cutlets)
- ½ cup milk
- ¾ cup dried Italian-style breadcrumbs
- 3 Tbsp butter
- 2 cloves garlic, minced
- ½ cup chicken broth
- 1 cup heavy whipping cream
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh basil
- ¼ tsp freshly ground black pepper
directions
- If needed, slice each breast in half lengthwise and gently pound to around ½″ thickness.
- In one shallow bowl place milk, and in another the breadcrumbs. Dip each chicken piece in milk, then coat with breadcrumbs.
- Heat butter in a skillet over medium heat. Cook the chicken until golden and juices run clear, about 4–5 minutes per side. Transfer to a plate and tent with foil.
- In the same skillet, add garlic and cook 30 seconds. Pour in chicken broth, bringing it to a boil and stirring up any browned bits.
- Stir in the heavy cream and simmer briefly. Add Parmesan, basil, and pepper, and cook until the sauce thickens—around 3–5 minutes.
- Return chicken to the pan to warm through in the sauce, then serve with sauce spooned generously over the top.
Servings and timing
This recipe makes 4 servings.
Prep time: ~15 minutes
Cook time: ~15–20 minutes
Total time: ~30–35 minutes
(If you slice and pound chicken, add about 5 minutes prep.)
Variations
- Swap chicken breasts for thighs if preferred—great with the creamy sauce.
- Stir in sun‑dried tomatoes or sliced pimentos for briny sweetness.
- Add mushrooms or sautéed onions in the sauce for extra richness.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3–4 days.
To reheat, gently warm in a saucepan over low heat until heated through, stirring the sauce occasionally. A splash of broth or cream helps if the sauce thickens too much.
FAQs
### What can I serve this with?
I like to pair it with pasta (fettuccine or penne), rice, mashed potatoes, or crusty bread to sop up the sauce. A side of steamed greens or a simple salad keeps things fresh.
### Can I make the sauce ahead of time?
Yes—I prepare the sauce first, let it cool, and store it in the fridge. When ready to serve, gently reheat it and return the chicken to the skillet to warm through.
### How do I get the chicken crispy?
Pound the chicken to even thickness so it cooks uniformly. Don’t crowd the skillet, and wait until the butter is hot before adding chicken. Cook until golden before flipping.
### Can I use dried basil instead of fresh?
Fresh basil is best for flavor and color, but I’ve used about 1 Tbsp dried basil in a pinch. I usually add it early in the sauce and top with fresh just before serving.
### How do I thicken the sauce if it’s too thin?
Let it simmer a bit longer to reduce. Or whisk together 1 tsp cornstarch with a little cold water and stir it in—cook another minute until thickened.
Conclusion
This Chicken in Basil Cream Sauce is a weeknight winner with restaurant-level flavor and minimal fuss. I always appreciate how it transforms simple chicken into something special, and it's become one of my favorite go-to meals when I want to feel like I’m dining well—even on a busy evening.
Chicken in Basil Cream Sauce
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Pan-Fried
- Cuisine: American
Description
Lightly breaded chicken breasts are pan-fried and served in a rich, creamy basil-infused sauce, making this dish perfect for both weeknight dinners and special occasions.
Ingredients
- 4 boneless, skinless chicken breasts (or cutlets)
- ½ cup milk
- ¾ cup dried Italian-style breadcrumbs
- 3 Tbsp butter
- 2 cloves garlic, minced
- ½ cup chicken broth
- 1 cup heavy whipping cream
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh basil
- ¼ tsp freshly ground black pepper
Instructions
- If needed, slice each breast in half lengthwise and gently pound to around ½″ thickness.
- In one shallow bowl place milk, and in another the breadcrumbs. Dip each chicken piece in milk, then coat with breadcrumbs.
- Heat butter in a skillet over medium heat. Cook the chicken until golden and juices run clear, about 4–5 minutes per side. Transfer to a plate and tent with foil.
- In the same skillet, add garlic and cook 30 seconds. Pour in chicken broth, bringing it to a boil and stirring up any browned bits.
- Stir in the heavy cream and simmer briefly. Add Parmesan, basil, and pepper, and cook until the sauce thickens—around 3–5 minutes.
- Return chicken to the pan to warm through in the sauce, then serve with sauce spooned generously over the top.
Notes
- Fresh basil is preferred for best flavor and color.
- Add a splash of broth or cream when reheating to maintain sauce consistency.
- For a flavor twist, add sun-dried tomatoes or sautéed mushrooms to the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 480mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 160mg
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