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
