I recently made this indulgent Chicken in Basil Cream Sauce recipe, and I can’t stop talking about it! The crispy breaded chicken paired with the creamy basil-infused sauce creates an irresistible flavor combination.

It’s a recipe that looks fancy, tastes heavenly, but is surprisingly simple to whip up. Whether it’s a weeknight meal or a special dinner, this dish delivers every time. You can also pair with your favorites, like lemon butter scallops, for an indulgent surf-and-turf meal.

Ingredients for Chicken in Basil Cream Sauce Recipe

Here’s everything you’ll need to create this elegant yet easy dish. For best results, use high-quality fresh ingredients!

Chicken Cutlets

2 large boneless, skinless chicken breasts
Pro tip: Slice each breast horizontally for even, thin cutlets.
½ cup milk
Why: Ensures breadcrumbs stick evenly.
¾ cup dried Italian breadcrumbs
Alternative: Panko crumbs for extra crunch.
3 tablespoons butter
Why: Adds rich, golden flavor to the cutlets.

Basil Cream Sauce

2 cloves garlic, minced
Why: Enhances the aroma and depth of the sauce.
½ cup chicken broth
Tip: Use low-sodium broth to control salt levels.
1 cup heavy whipping cream
Why: Creates the luscious creaminess.
½ cup grated Parmesan cheese
Pro tip: Freshly grate the cheese for bolder flavor.
¼ cup chopped fresh basil
Why: The star ingredient for vibrant and aromatic notes.
¼ teaspoon black pepper
Why: A touch of spice to balance the creaminess.

Note: This recipe serves 4 as written. Adjust proportions for larger gatherings.

Ingredient Variations to Try

Here are some creative twists and dietary substitutions to make your dish unique:

Dairy-Free: Replace heavy cream with coconut milk and use nutritional yeast instead of Parmesan for a cheesy flavor.
Gluten-Free: Use gluten-free breadcrumbs for the cutlets.
Extra Flavor: Add a teaspoon of red pepper flakes for heat or toasted pine nuts for crunch.
Low-Carb: Skip the breadcrumbs and sauté the chicken directly.

If you’re a fan of recipes with rich, creamy sauces, you’ll also enjoy this baked orange chicken recipe.

Cooking Time Breakdown

This recipe is quick to prepare, perfect for busy evenings!

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Equipment You’ll Need

You only need a few basic kitchen tools to make this recipe a breeze!

Cutting board and knife: To slice and prep the chicken.
Shallow bowls: Ideal for arranging breadcrumbs and milk for coating.
Skillet: For perfectly golden chicken.
Measuring cups and spoons: Ensure the right balance of ingredients.
9×13-inch baking dish: To finish cooking the chicken.
Whisk: Helps create a smooth, lump-free sauce.

How to Make Chicken in Basil Cream Sauce

Making this recipe is simple and fun! Follow these steps for a successful dish.

Prepare the Chicken Cutlets

First, preheat your oven to 275°F. This low temperature is perfect for gently finishing the chicken. Slice each chicken breast in half horizontally, creating 4 even cutlets. Place the milk in one shallow bowl and breadcrumbs in another.

Dip each cutlet in milk, ensuring full coverage, then into the breadcrumbs. Coat evenly for that lovely golden crust!

Cook the Chicken

Melt the butter in a skillet over medium heat. Gently lay the coated cutlets into the warm butter. Cook on each side until they’re beautifully golden-brown, around 3-4 minutes per side. Arrange them in a greased baking dish and transfer to the preheated oven to finish cooking while you prepare the sauce.

Create the Basil Cream Sauce

Using the same skillet, sauté minced garlic for 30 seconds to release its aroma. Pour in the chicken broth and scrape up the browned bits—that’s flavor! Stir in the heavy cream and bring to a gentle boil.

Lower the heat and whisk in Parmesan, chopped basil, and black pepper. Continue stirring until the sauce thickens and becomes velvety. This step takes about five minutes.

Assemble and Serve

Once the chicken reaches an internal temperature of 165°F, remove it from the oven. Gently pour the prepared basil cream sauce over the crispy cutlets, ensuring each one is smothered in sauce. Serve immediately and enjoy the compliments!

Additional Tips for Making This Recipe Even Better

Based on my experience, these tips will take this recipe to the next level:

Use fresh garlic, basil, and Parmesan for the best flavor.
Don’t skip browning the butter and breadcrumbs; it adds incredible depth.
If doubling the recipe, cook the chicken in batches to avoid overcrowding the skillet.

How to Serve Chicken in Basil Cream Sauce

Presentation plays a big role in making this meal memorable! Plate the chicken over a bed of creamy mashed potatoes, sautéed spinach, or buttery pasta. Drizzle extra sauce over everything for maximum flavor.

Garnish with fresh basil leaves and a sprinkle of Parmesan for a stunning finish. A glass of dry white wine or sparkling water pairs beautifully with the meal.

Nutritional Information

This dish is indulgent yet satisfying. Per serving:

Calories: 450
Protein: 33g
Carbohydrates: 12g
Fat: 30g

How to Store Chicken in Basil Cream Sauce

Make the most of leftovers by storing them properly:

Refrigerating: Store in an airtight container for up to 3 days.
Freezing: Freeze the chicken and sauce separately for up to 2 months.
Reheating: Warm in an oven at 350°F or on the stovetop to keep the chicken crispy and sauce creamy.

Why You’ll Love This Recipe

This Chicken in Basil Cream Sauce is bound to win your heart! Here’s why:

Restaurant-Quality Results: It looks and tastes like a gourmet dish.
Quick and Easy: On the table in just 30 minutes!
Versatile: Adaptable to various dietary needs.
Family-Friendly: Loved by adults and kids alike.
Flavor Explosion: The basil cream sauce is irresistible.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and work well with this recipe.

Can I make the sauce ahead of time?

Yes, prepare the sauce and refrigerate for up to 2 days. Reheat gently before serving.

What’s the secret to getting crispy chicken?

Ensure the skillet is hot before adding butter and don’t overcrowd the chicken in the pan.

Ben Carraoli