If you’re craving a dish that feels both luxurious and comforting, the Chicken in Basil Cream Sauce Recipe is going to be your new favorite. This recipe brings together tender chicken cutlets coated in crispy breadcrumbs, bathed in a silky, fragrant basil-enhanced cream sauce. It’s a perfect balance of flavors and textures that come together quickly and beautifully, making it an ideal choice for a weeknight dinner that still feels special. Plus, the fresh basil adds a bright, herbal note that makes each bite sing.
Ingredients You’ll Need
Getting the ingredients right is the foundation of this Chicken in Basil Cream Sauce Recipe. Each item plays a role in creating depth of flavor, from the crunchy breadcrumb coating to the rich, creamy sauce with a fresh pop of basil.
- Chicken Cutlets: Using boneless, skinless breasts sliced thin ensures quick, even cooking and a tender bite.
- Milk: Helps the breadcrumbs adhere perfectly to the chicken cutlets for that golden crust.
- Dried Italian Breadcrumbs: Adds a flavorful crisp texture to the chicken.
- Butter: Essential for pan-frying the chicken and creating a rich base for the sauce.
- Garlic: Minced fresh garlic infuses the sauce with a wonderful aromatic warmth.
- Chicken Broth: Adds savory depth and helps deglaze the pan while building the sauce.
- Heavy Whipping Cream: Creates the luscious, silky texture that makes the sauce irresistible.
- Parmesan Cheese: Freshly grated for a sharp, nutty flavor that enriches the cream sauce.
- Fresh Basil: Chopped basil adds a fragrant herbal brightness that defines the sauce.
- Black Pepper: Just a pinch, to season and balance the richness perfectly.
How to Make Chicken in Basil Cream Sauce Recipe
Step 1: Prep the Chicken Cutlets
Start by slicing the chicken breasts in half horizontally to create four evenly sized cutlets. Pound them gently to an even thickness so they cook evenly. Then dip each cutlet in milk — this is the secret to helping the breadcrumbs stick beautifully — before coating them generously with dried Italian breadcrumbs. This sets the stage for that crisp, golden crust every bite will adore.
Step 2: Pan-Fry and Bake the Chicken
Next, melt butter in a skillet over medium heat until it’s shimmering and lush. Place the chicken cutlets in the pan and cook them until each side turns a gorgeous golden brown, about 3-4 minutes per side. Once perfectly crusted, transfer the cutlets to a greased baking dish and bake them in a preheated 275°F oven for about 10 minutes, or until they reach an internal temperature of 165°F. This oven finish ensures juicy, tender chicken inside with a satisfying crunch outside.
Step 3: Make the Basil Cream Sauce
With the chicken out of the pan, toss the minced garlic into the still-hot skillet and cook until fragrant, which only takes seconds. Pour in the chicken broth, scraping up all the delicious browned bits from the pan — this step unlocks deep savory flavor. Bring it to a boil before stirring in the heavy cream. Reduce the heat to a gentle simmer and mix in the freshly grated Parmesan, chopped basil, and black pepper. Let it thicken, stirring occasionally, until the sauce becomes silky smooth and enriched with the fresh basil aroma.
Step 4: Serve with the Basil Cream Sauce
Finally, plate your golden chicken cutlets and spoon the luscious basil cream sauce generously over the top. This finishing touch transforms a simple chicken dish into an elegant meal with fresh, creamy, and herbaceous flavors that feel like a restaurant-quality delight made in your own kitchen.
How to Serve Chicken in Basil Cream Sauce Recipe
Garnishes
To elevate the dish further, garnish with a few whole fresh basil leaves or a light sprinkle of extra grated Parmesan. A touch of freshly cracked black pepper on top adds a final lift and a pop of color that looks beautiful on the plate.
Side Dishes
This Chicken in Basil Cream Sauce Recipe pairs wonderfully with simple sides like garlic mashed potatoes, creamy polenta, or even a fresh green salad. For vegetable options, roasted asparagus or sautéed green beans tossed with a little olive oil and lemon juice bring a crisp complement to the rich sauce.
Creative Ways to Present
For an impressive presentation, arrange chicken cutlets overlapping slightly on a large platter, then drizzle the basil cream sauce artistically over the top. Alternatively, serve each cutlet on individual plates with a light basil sauce drizzle and a small side nest of angel hair pasta tossed in olive oil to soak up every bit of that delicious cream sauce.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and sauce should be cooled completely before storing in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making it a perfect make-ahead meal for busy days.
Freezing
This recipe can be frozen, but for best texture results, freeze the chicken cutlets and basil cream sauce separately. Wrap chicken tightly in foil or plastic wrap, then place in a freezer-safe bag. Freeze the sauce in a separate container. Both can be stored for up to 2 months.
Reheating
Reheat the chicken gently in a warm oven or skillet to preserve crispness. Warm the basil cream sauce on the stovetop over low heat, stirring frequently to prevent curdling. Then combine just before serving for a fresh, delicious experience.
FAQs
Can I use fresh breadcrumbs instead of dried Italian breadcrumbs?
Yes! Fresh breadcrumbs will work, but they tend to create a softer coating. Toasting them lightly in a pan beforehand can help achieve that desired crispiness similar to dried Italian breadcrumbs.
Is there a substitute for heavy whipping cream in the sauce?
You can use half-and-half or whole milk for a lighter version, but keep in mind the sauce won’t be as rich or thick. To compensate, a small amount of flour or cornstarch can be added to help thicken the sauce.
How do I make sure the chicken stays juicy?
Pounding the chicken cutlets to an even thickness ensures they cook evenly without drying out. Also, finishing the cutlets in the oven at a low temperature helps retain moisture.
Can I prepare the sauce ahead of time?
Absolutely! The basil cream sauce can be made a day ahead and gently reheated before serving. Just keep the fresh basil separate until the last minute if you want to preserve its vibrant flavor and color.
What if I don’t have fresh basil?
Fresh basil is key for the bright herbal flavor in this recipe. If you don’t have fresh basil, dried basil can be used in a pinch—but add it sparingly and earlier in the cooking process since dried herbs deliver a different flavor intensity.
Final Thoughts
This Chicken in Basil Cream Sauce Recipe is a wonderful way to bring a little extra magic to your dinner table without spending hours in the kitchen. The combination of crispy chicken and that dreamy, herb-infused cream sauce will quickly become a go-to favorite. I can’t wait for you to try it and see just how effortlessly delicious and comforting this recipe can be!
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Chicken in Basil Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying and Baking
- Cuisine: Italian-American
Description
A delicious and creamy chicken recipe featuring tender pan-fried and oven-baked chicken cutlets served with a rich basil cream sauce infused with garlic, Parmesan cheese, and fresh basil. Ready in just 30 minutes, this comforting dish is perfect for a satisfying weeknight dinner.
Ingredients
Chicken Cutlets
- 2 large boneless, skinless chicken breasts
- ½ cup milk
- ¾ cup dried Italian breadcrumbs
- 3 tablespoons butter
Basil Cream Sauce
- 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 teaspoon black pepper
Instructions
- Prep Chicken: Preheat oven to 275°F (135°C) and grease a 9×13 inch baking dish. Slice each chicken breast in half to make 4 cutlets total. Pound each cutlet to an even thickness for uniform cooking. Dip cutlets into the milk, then coat thoroughly with dried Italian breadcrumbs to ensure a crispy crust.
- Pan-Fry Chicken: Melt butter in a skillet over medium heat. Add the breaded chicken cutlets and cook until golden brown on each side, which should take about 3-4 minutes per side. This step creates a flavorful, crispy exterior while sealing in the juices.
- Bake Chicken: Transfer the browned cutlets to the prepared baking dish. Bake in the preheated oven for approximately 10 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and tender.
- Make Basil Cream Sauce: In the same skillet used for the chicken, add the minced garlic and sauté over medium heat until fragrant, about 30 seconds. Pour in the chicken broth and bring to a boil, scraping up any browned bits from the pan for extra flavor. Stir in the heavy cream and bring to a gentle simmer. Reduce heat and add Parmesan cheese, chopped fresh basil, and black pepper. Simmer the sauce until thickened, stirring occasionally to prevent sticking.
- Serve: Plate the baked chicken cutlets and spoon the warm basil cream sauce generously over the top. Serve immediately for a comforting and flavorful meal.
Notes
- For even crispier chicken, you can double-dip the cutlets in milk and breadcrumbs.
- If fresh basil isn’t available, substitute with 1-2 teaspoons dried basil but add it earlier to allow flavors to develop.
- The chicken can be cooked entirely on the stovetop for a quicker preparation, but baking ensures thorough cooking and juiciness.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F (74°C).
- This dish pairs well with steamed vegetables, mashed potatoes, or a simple side salad.
