Crispy golden chicken breasts smothered in a rich, velvety basil cream sauce—this dish is an ideal balance of comfort and elegance. With a crisp, savory crust and a fragrant, creamy finish, it’s a weeknight dinner that feels gourmet without the hassle. Whether paired with pasta, vegetables, or rice, this dish is guaranteed to impress.
Why You’ll Love This Recipe
This recipe combines simplicity with sophistication. The chicken is tender on the inside and perfectly crisp on the outside, while the basil cream sauce adds a luxurious depth of flavor. It’s quick enough for a busy evening yet special enough to serve guests. Plus, the ingredients are pantry staples, and the result is restaurant-quality.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp butter
For the Basil Cream Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 cup fresh basil, finely chopped
directions
1. Prepare the chicken:
In a shallow bowl, mix together the breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Pat the chicken breasts dry with paper towels, then coat each one thoroughly in the breadcrumb mixture.
2. Cook the chicken:
Heat the olive oil and butter in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Transfer the cooked chicken to a plate and keep warm.
3. Make the basil cream sauce:
In the same skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
4. Finish the sauce:
Stir in the grated Parmesan cheese, black pepper, and crushed red pepper flakes if using. Simmer for 4–5 minutes until the sauce thickens slightly. Add the chopped basil and stir for another minute until the sauce is aromatic and well combined.
5. Serve:
Place the cooked chicken on serving plates and generously spoon the basil cream sauce over the top. Garnish with additional fresh basil if desired. Serve immediately with sides like steamed broccoli, roasted vegetables, or a bed of pasta.
Servings and timing
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 servings
- Calories: 460 kcal per serving
Variations
- Gluten-free version: Use gluten-free breadcrumbs for a completely gluten-free dish.
- Spicy twist: Add extra crushed red pepper flakes or a dash of cayenne to the sauce for more heat.
- Lighter version: Substitute half-and-half or evaporated milk for the heavy cream to reduce fat content.
- Add vegetables: Stir in sautéed spinach or sun-dried tomatoes to the sauce for added flavor and nutrition.
- Cheesy upgrade: Add shredded mozzarella or fontina to the sauce for an even creamier, cheesier experience.
storage/reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave. Add a splash of chicken broth or cream to loosen the sauce if it has thickened too much.
- Freezing: It is not recommended to freeze this dish, as the cream sauce may separate upon thawing.
FAQs
Can I use dried basil instead of fresh?
Fresh basil is strongly recommended for this dish due to its bright flavor, but if necessary, use 1–2 tsp of dried basil as a substitute.
What type of chicken works best for this recipe?
Boneless, skinless chicken breasts are ideal, but you can also use chicken thighs for a juicier alternative.
Can I bake the chicken instead of pan-frying?
Yes, bake at 400°F (200°C) for 20–25 minutes or until cooked through. You can also finish under the broiler for a crispy crust.
Is there a dairy-free version of the sauce?
You can use dairy-free butter, coconut cream, and nutritional yeast in place of the Parmesan for a dairy-free adaptation, though the flavor will vary.
Can I make the sauce ahead of time?
Yes, the basil cream sauce can be made in advance and reheated gently on the stove. Add fresh basil just before serving.
What sides pair well with this dish?
Pasta, mashed potatoes, rice, roasted vegetables, or steamed greens are excellent options to complete the meal.
How do I prevent the sauce from curdling?
Avoid boiling the sauce; instead, keep it at a gentle simmer. Gradual heat and consistent stirring help maintain a smooth texture.
Can I use milk instead of heavy cream?
Heavy cream is preferred for richness, but whole milk can be used in a pinch. The sauce may be thinner and require more simmering.
How can I make the chicken crispier?
Ensure the oil is hot before adding the chicken, and avoid overcrowding the skillet. This promotes an even, golden crust.
Does this recipe reheat well?
Yes, it reheats well when done gently. Add a splash of cream or broth when reheating to maintain the sauce’s creamy consistency.
Conclusion
Chicken in Basil Cream Sauce is a beautifully balanced dish that brings together savory, creamy, and herbaceous flavors. Easy enough for a weeknight and refined enough for guests, this recipe is a keeper for any home cook looking to elevate their dinner table. Serve it with your favorite sides, and enjoy a comforting, satisfying meal from pan to plate.
PrintChicken in Basil Cream Sauce
Crispy golden chicken breasts topped with a rich and velvety basil cream sauce, offering a comforting yet elegant meal perfect for weeknights or special occasions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp butter (for sauce)
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 cup fresh basil, finely chopped
Instructions
- In a shallow bowl, mix breadcrumbs, Parmesan, garlic powder, onion powder, salt, and pepper.
- Pat chicken breasts dry and coat each breast evenly in the breadcrumb mixture.
- Heat olive oil and 2 tbsp butter in a large skillet over medium heat.
- Cook chicken breasts for 5–6 minutes per side or until golden brown and fully cooked (internal temp of 165°F/74°C). Remove and keep warm.
- In the same skillet, melt 2 tbsp butter and sauté minced garlic until fragrant, about 1 minute.
- Add heavy cream and chicken broth, stirring well. Bring to a gentle simmer.
- Stir in Parmesan cheese, black pepper, and crushed red pepper flakes (if using). Simmer for 4–5 minutes until slightly thickened.
- Add chopped basil and stir until well combined and fragrant, about 1 minute more.
- Place cooked chicken on serving plates and spoon basil cream sauce over the top.
- Garnish with additional basil if desired. Serve with steamed broccoli, pasta, or roasted vegetables.
Notes
- Use gluten-free breadcrumbs for a gluten-free version.
- For a milder sauce, omit the red pepper flakes.
- Best served immediately to preserve the crispiness of the chicken.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 460
- Sugar: 2g
- Sodium: 390mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 140mg