Chicken in Basil Cream Sauce

This recipe is one of those hidden gems—simple ingredients, minimal effort, and the kind of flavor that makes everyone ask, “Wait…how did you make this?” The chicken stays juicy, the cream sauce is rich without being heavy, and the fresh basil gives it that elegant, herbaceous finish.

It’s comfort food meets garden-fresh goodness, and it’s one of those dinners that just feels special—without being complicated.

Why You’ll Love This Recipe

• Pan-seared chicken = juicy + flavorful
• Creamy garlic-Parmesan sauce with a burst of basil
• One-pan meal = easy cleanup
• Ready in 30 minutes
• Perfect with pasta, rice, or veggies

Prep Time and Servings

Total Time: 30 minutes
Servings: 4
Calories per serving: ~410
Protein: 30g | Carbs: 6g | Fat: 28g

Ingredients

• 4 boneless, skinless chicken breasts (or thighs if preferred)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup freshly grated Parmesan cheese
• ½ teaspoon salt (more to taste)
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice (optional, but brightens the sauce)
• ½ cup fresh basil, chopped (plus more for garnish)

Optional Add-ins

• Sun-dried tomatoes (2–3 tablespoons, chopped)
• Crushed red pepper flakes for a bit of heat
• Cherry tomatoes for a fresh pop
• Spinach or arugula for extra greens

Step-by-Step Instructions

1. Prepare the chicken

Pound chicken breasts to even thickness (about ¾ inch). Pat dry and season both sides with salt and pepper.

2. Sear the chicken

Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Once hot, add chicken and cook 4–5 minutes per side, until golden brown and cooked through (internal temp of 165°F).

Transfer to a plate and cover to keep warm.

3. Make the basil cream sauce

In the same pan, reduce heat to medium-low. Add the remaining tablespoon of butter and minced garlic. Sauté for 30 seconds until fragrant.

Stir in the chicken broth and scrape up any brown bits from the pan. Simmer for 2 minutes.

Add heavy cream and bring to a gentle simmer. Stir in Parmesan, salt, pepper, and lemon juice (if using). Let the sauce cook for 2–3 minutes, stirring occasionally, until slightly thickened.

4. Add the basil

Stir in chopped fresh basil and simmer for 1 more minute to release the flavor.

Taste and adjust seasoning as needed.

5. Return chicken to pan

Place the chicken back into the skillet and spoon sauce over the top. Simmer gently for another 2–3 minutes to reheat and let the flavors meld.

6. Serve and garnish

Serve warm, topped with extra basil and a sprinkle of Parmesan.

How to Serve

Pair this creamy basil chicken with:

• Pasta – fettuccine, linguine, or penne
• Garlic mashed potatoes
• Steamed rice or risotto
• Sautéed greens or roasted veggies
• Crusty bread to soak up that dreamy sauce

Tips for Success

1. Don’t skip the sear – Browning the chicken adds tons of flavor.
2. Use fresh basil – Dried won’t give the same fresh, vibrant flavor.
3. Low and slow for the cream – Avoid boiling once you add the cream to prevent curdling.
4. Grate your own Parmesan – It melts smoother than pre-shredded.
5. Let the sauce thicken naturally – No need for flour or thickeners—just simmer gently.

Variations

• Lighten it up: Use half-and-half instead of cream (the sauce will be thinner).
• Add veggies: Stir in spinach, mushrooms, or steamed broccoli.
• Make it spicy: Add red pepper flakes or a splash of hot sauce.
• Swap the chicken: Try shrimp, turkey cutlets, or tofu for different protein options.
• Go gluten-free: Serve with gluten-free pasta or rice.

Storage & Reheating

To Store:
Cool leftovers completely and refrigerate in an airtight container for up to 3 days.

To Reheat:
Warm gently in a skillet over low heat or microwave in short bursts, adding a splash of broth or cream to loosen the sauce.

Not freezer-friendly – Cream sauces can separate when frozen and thawed.

FAQ

Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich. For a thicker texture, try whole milk plus a tablespoon of cream cheese or flour.

Is dried basil okay?
Fresh basil is highly recommended for this dish. If using dried, reduce to 1–2 teaspoons and add earlier in the cooking process.

What if I only have pre-cooked chicken?
No problem—just warm the cooked chicken in the sauce for 3–4 minutes before serving.

Can I make this dairy-free?
Try full-fat coconut milk and nutritional yeast for a dairy-free twist. It won’t taste the same, but it’ll still be creamy and flavorful!

Conclusion

This Chicken in Basil Cream Sauce is rich, flavorful, and so easy to make—it’ll feel like you just brought an Italian restaurant to your dinner table. It’s one of those recipes that tastes like you put in way more effort than you actually did (our little secret).

Serve it up with your favorite pasta or veggies, and enjoy every spoonful of that velvety, herby cream sauce. If you try it, I’d love to see your plate—tag me or send me a photo of your basil-loaded masterpiece!

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