Description
There’s something truly magical about a creamy, herb-infused chicken dish that feels like a warm hug in every bite. Chicken in Basil Cream Sauce is one of those recipes that manages to be indulgent yet simple, making it perfect for both weeknight dinners and special occasions.
This recipe holds a special place in my heart. Growing up, basil was always the star of our herb garden. Its fragrant, peppery aroma filled the air whenever we picked fresh leaves, and it became the secret ingredient to countless family dishes. Fast forward to today, this creamy basil sauce continues to be a showstopper at my dinner table. It’s rich, velvety, and infused with the fresh brightness of basil, all wrapped around perfectly cooked chicken.
Whether you’re cooking for your family, hosting guests, or simply treating yourself to a delightful dinner, this recipe is bound to become a favorite.
Ingredients
- Chicken breasts: 4 boneless, skinless (about 6 ounces each)
- All-purpose flour: ½ cup
- Salt: ½ teaspoon
- Black pepper: ½ teaspoon
- Olive oil: 2 tablespoons
- Butter: 2 tablespoons
- Chicken broth: ½ cup
- Heavy cream: 1 cup
- Parmesan cheese: ½ cup, freshly grated
- Basil leaves: ⅓ cup, fresh and chopped
- Garlic: 2 cloves, minced
Instructions
- Prepare the Chicken
Start by patting the chicken breasts dry with a paper towel. This ensures a nice, golden sear. In a shallow dish, combine the flour, salt, and black pepper. Lightly coat each chicken breast in the flour mixture, shaking off any excess.Tip: Flatten the chicken slightly for even cooking by placing it between two sheets of parchment paper and gently pounding with a rolling pin. - Sear the Chicken
Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted and started to bubble, add the chicken breasts. Sear them for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.Note: Don’t worry if the chicken isn’t fully cooked yet—it will finish cooking in the sauce. - Create the Sauce Base
In the same skillet, add the minced garlic and cook for 30 seconds, just until fragrant. Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pan. - Make it Creamy
Lower the heat to medium-low and stir in the heavy cream. Bring the mixture to a gentle simmer, then add the Parmesan cheese, whisking until it melts completely. - Add the Basil and Chicken
Stir in the chopped basil, letting its fresh aroma fill the kitchen. Return the chicken breasts to the skillet, ensuring they are fully coated in the sauce. Simmer for 8-10 minutes, or until the chicken is cooked through and the sauce thickens. - Serve and Enjoy
Plate the chicken and generously spoon the basil cream sauce over the top. Garnish with a few extra basil leaves for a pop of color and added freshness.
Notes
- For a lighter version, you can substitute half-and-half for heavy cream, though the sauce will be slightly thinner.
- Add a pinch of red pepper flakes for a subtle kick of heat.