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Chicken in Basil Cream Sauce Recipe

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4.1 from 23 reviews

This recipe for Chicken in Basil Cream Sauce features tender chicken cutlets coated in Italian breadcrumbs, lightly pan-fried, then finished in the oven and topped with a rich, creamy basil and Parmesan sauce. Ready in just 30 minutes, it’s a delicious and comforting meal perfect for weeknights or special occasions.

Ingredients

Scale

Chicken and Coating

  • 2 large boneless, skinless chicken breasts
  • 1/2 cup milk
  • 3/4 cup dried Italian breadcrumbs
  • 3 Tablespoons butter

Sauce

  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare Chicken Cutlets: Slice each chicken breast in half horizontally creating two even pieces, so you have 4 cutlets total. Pound each cutlet to an even 1/2-inch thickness. Place the milk in a shallow bowl and the Italian breadcrumbs in another shallow bowl. Dip each cutlet thoroughly in milk, then coat with breadcrumbs.
  2. Preheat Oven and Grease Dish: Preheat your oven to 275°F (135°C). Grease a 9×13-inch baking dish with nonstick spray and set aside.
  3. Pan-Fry Chicken: In a large skillet over medium heat, melt the butter. Add the coated chicken cutlets and cook until golden brown on each side, taking care not to burn them. This initial sear locks in flavor and color.
  4. Finish Chicken in Oven: Arrange the partially cooked chicken cutlets side by side in the prepared baking dish. Bake in the oven for about 10 minutes until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked.
  5. Make Basil Cream Sauce: Using the same skillet, add minced garlic and cook for 30 seconds over medium heat until fragrant. Pour in chicken broth and bring to a boil, scraping the bottom of the pan to loosen browned bits. Stir in heavy cream and bring to a slight boil again; then reduce heat to low. Stir in Parmesan cheese, chopped fresh basil, and black pepper. Cook, stirring occasionally, until sauce thickens, approximately 5 minutes.
  6. Serve: Plate the chicken cutlets and spoon the basil cream sauce generously over the top. Serve hot and enjoy this flavorful, creamy dish.

Notes

  • Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Pounding the chicken to consistent thickness ensures even cooking.
  • Use fresh basil for the best flavor in the sauce.
  • You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
  • Leftover sauce can be stored for up to 2 days and reheated gently on the stovetop.

Keywords: Chicken cutlets, basil cream sauce, Italian breadcrumbs, creamy chicken recipe, easy dinner, skillet chicken, baked chicken

Find it online: https://epicrecipebox.com/chicken-in-basil-cream-sauce-recipe/