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Chicken in Basil Cream Sauce Recipe
Ash Tyrrell

Chicken in Basil Cream Sauce Recipe

When I first made chicken in basil cream sauce, I was amazed at how something so simple could taste so elegant. The juicy chicken cutlets, paired with a creamy, basil-infused Parmesan sauce, is comfort food at its finest.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Main Course
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts: Slicing and pounding them into even cutlets ensures a perfect cooking texture.
  • ½ cup milk: Milk helps the breadcrumbs stick to the chicken while keeping the meat moist.
  • ¾ cup Italian breadcrumbs: Opt for seasoned breadcrumbs to add an extra layer of flavor.
  • 3 tablespoons butter: Butter enhances the golden-brown crispiness of the chicken while adding richness.
  • 2 cloves garlic minced: Fresh garlic elevates the sauce with its robust flavor. Avoid pre-minced for the best taste.
  • ½ cup chicken broth: This adds depth and balances the creamy sauce.
  • 1 cup heavy cream: For a lush velvety sauce, heavy cream is a must. Lighter substitutes won’t thicken as well.
  • ½ cup Parmesan cheese grated: Always use freshly grated Parmesan for the best flavor and texture.
  • ¼ cup chopped fresh basil: Fresh basil is the star here. Avoid dried basil as it won’t deliver the same aroma or vibrancy.
  • ¼ teaspoon black pepper: A touch of pepper balances the creaminess beautifully.

Method
 

  1. Start by preheating your oven to 275°F. Lightly grease a 9x13-inch baking dish with cooking spray. Slice each chicken breast in half horizontally to create thinner cutlets. Pound them gently to an even thickness of about ½ inch. Dip each cutlet in milk, then coat thoroughly with breadcrumbs.
  2. Heat the butter in a large skillet over medium heat. Once melted, place the cutlets in the skillet and cook until golden brown on both sides. This step locks in the chicken’s flavor while giving it a crispy coating. Transfer the cutlets to your prepared baking dish in a single layer. Bake for about 10 minutes to finish cooking while you prepare the sauce.
  3. Use the same skillet to sauté minced garlic for 30 seconds. Add the chicken broth and bring it to a gentle boil while scraping up any browned bits leftover from the chicken. Stir in the heavy cream and simmer for a few minutes. Reduce the heat to low, then mix in the Parmesan, chopped basil, and a pinch of black pepper. Stir occasionally until the sauce thickens to your liking, about 5 minutes.
  4. Bring the chicken out of the oven and check that the internal temperature has reached 165°F. Pour the basil cream sauce generously over the chicken before serving.

Notes

  • Pound the chicken evenly to ensure it cooks uniformly.
  • Don’t rush the sauce. Simmering it for a few minutes helps blend the flavors.
  • Warm your plates before serving to keep the dish hot for longer.
  • If you prefer more sauce, double the recipe and save some for a pasta side dish.