Chicken Basil Cream Sauce

This chicken in basil cream sauce is the kind of dinner that feels indulgent without being fussy. It is fast enough for a weeknight but elegant enough for a date night at home. The cream sauce is rich and fragrant with fresh basil and Parmesan while the chicken turns golden and crispy before finishing gently in the oven.

I started making this on quiet weekends when we wanted something comforting but not heavy. Now it is one of the first things my sister asks for when she visits.

Ingredients

• Chicken breasts: thin cut and pounded to even size to ensure tenderness and even cooking
• Milk: helps breadcrumbs stick evenly and adds moisture to the chicken
• Italian breadcrumbs: add crunch and herb flavor to the coating
• Butter: gives the chicken its golden brown crust and rich flavor
• Fresh garlic: builds aromatic depth as the base of the sauce
• Chicken broth: deglazes the pan and brings savory balance
• Heavy cream: thickens the sauce and adds silky texture
• Parmesan cheese: adds salty nutty richness to the sauce
• Fresh basil: brightens the sauce and gives it its signature flavor
• Black pepper: adds mild heat and rounds out the creaminess

Instructions

Prep the Oven and Dish:

Preheat your oven to 275 degrees Fahrenheit and grease a nine by thirteen inch baking dish with nonstick spray. This low heat allows the chicken to finish cooking without drying out.

Prepare the Chicken:

Slice each chicken breast in half horizontally to make two cutlets then use a mallet to pound them evenly to about one half inch thickness. This keeps the meat juicy and consistent in texture.

Bread the Cutlets:

Pour milk into one shallow bowl and breadcrumbs into another. Dip each piece of chicken in milk then coat fully in breadcrumbs pressing gently to adhere.

Sear the Chicken:

In a large skillet melt butter over medium heat. Cook the cutlets for about three to four minutes per side until golden brown being careful not to overcrowd the pan. The crust should be crisp and golden.

Finish in the Oven:

Transfer seared chicken to the baking dish and place in the oven to finish cooking while the sauce is made. Chicken will gently cook through without getting dry.

Make the Sauce Base:

In the same skillet add minced garlic and cook for thirty seconds until fragrant. Pour in chicken broth and bring to a boil while scraping the pan to loosen any browned bits.

Build the Cream Sauce:

Stir in the heavy cream and bring just to a low boil. Lower the heat and add Parmesan cheese fresh basil and black pepper. Simmer gently while stirring until the sauce thickens which takes about five minutes.

Serve:

Check that chicken has reached an internal temperature of 165 degrees Fahrenheit. Remove from the oven and plate with the warm basil cream sauce spooned over top.

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Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the oven with a splash of cream or broth to loosen the sauce. Avoid microwaving too long which can dry the chicken.

Ingredient Substitutions

If fresh basil is not available substitute with a teaspoon of dried basil but reduce slightly for strength. Use panko if Italian breadcrumbs are not on hand and stir in a pinch of dried herbs. Half and half may work in place of heavy cream though the sauce will be thinner.

Serving Suggestions

Serve the chicken over pasta or rice to soak up the sauce. Steamed broccoli or roasted green beans make great side vegetables. A crusty bread works well for mopping up the cream.

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Cultural Context

This dish is inspired by rustic Italian American cooking where cream based sauces are made quickly in the same skillet used to sear meat. The simplicity and richness reflect the homestyle flair of neighborhood Italian restaurants.

Commonly Asked Questions

→ Can I use dried basil instead of fresh?

Fresh basil is preferred for its vibrant flavor, but in a pinch, use 1 teaspoon of dried basil per 1 tablespoon of fresh.

→ What type of chicken works best?

Boneless, skinless chicken breasts work best when sliced thin into cutlets and pounded for even cooking.

→ Can I make the sauce ahead of time?

Yes, you can prepare the basil cream sauce in advance. Reheat gently over low heat while stirring.

→ How can I make this dish lighter?

Substitute half-and-half for the heavy cream and bake the cutlets instead of pan-frying.

→ What side dishes pair well with it?

Steamed vegetables, roasted potatoes, or a simple pasta work beautifully alongside this dish.

→ Is this dish kid-friendly?

Yes! The crispy chicken and mild cream sauce are usually a hit with kids and adults alike.