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
Scale
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.
