The first time I made this Creamy Parmesan Basil Chicken Recipe, my kitchen smelled like a cozy Italian bistro, and I knew it was going to be something special. I remember tasting the sauce straight from the pan because I just couldn’t wait. The combination of fresh basil, garlic, and parmesan felt comforting yet elegant at the same time.
I love how this recipe turns simple chicken into something that feels restaurant-worthy without being complicated. Every time I make it, it becomes one of those meals I can’t stop thinking about afterward. If you enjoy rich, smoky flavors, you might also love trying the Barbacoa Chicken Recipe for a bold twist on your weeknight dinners.
Ingredients
- 1 pound chicken breast (about 2 large breasts) – slice and pound for even cooking.
- 3 tablespoons butter – adds richness; use unsalted for better control.
- 4 large garlic cloves, minced – fresh garlic gives stronger, aromatic flavor.
- 1/2 yellow onion, finely minced – sweetens the sauce naturally.
- 3–4 ounces roasted red peppers, thinly sliced – for color and smoky flavor.
- 1/4 teaspoon paprika – adds warmth and subtle depth.
- 1 1/2 cups heavy cream – creates the creamy base; don’t substitute with milk.
- 1 cup packed fresh basil leaves – fresh basil works best; dried loses vibrant flavor.
- 1 cup freshly grated parmesan – enhances creaminess and savory notes.
- 1/4 teaspoon crushed red pepper flakes – optional heat.
- 1/2 cup white wine or chicken stock – deglazes the pan and builds flavor.
- Salt, to taste – enhances all flavors.
- Black pepper, to taste – freshly ground is ideal.
Note: Serves 4 generous portions.
Variations
- Swap heavy cream with coconut cream for a dairy-free version.
- Use zucchini noodles or roasted cauliflower for a low-carb or keto option.
- Add sun-dried tomatoes for extra tang and color.
- Substitute chicken with turkey cutlets or shrimp for variety.
- Incorporate spinach or kale for added greens and nutrients.
- Reduce salt and use low-sodium chicken stock for a lighter version. For a comforting soup option, you can also enjoy the Barbacoa Soup Recipe which carries similar smoky, layered flavors.
Cooking Time
This dish comes together quickly, making it perfect for busy weeknights.
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Equipment You Need
Each tool plays a role in making the process smooth and stress-free.
- Large skillet – Used for searing chicken and building the creamy sauce
- Tongs – Helps flip the chicken easily without tearing it
- Measuring cups – Ensures the sauce stays balanced and creamy
- Wooden spoon – Ideal for scraping up flavorful bits from the pan
- Knife and cutting board – For prepping garlic and fresh basil
How to Make Creamy Parmesan Basil Chicken Recipe?
This recipe comes together in simple stages, building flavor step by step.
Prepare the Chicken
Start by seasoning the chicken breasts evenly with salt, pepper, and garlic powder. I like to gently press the seasoning into the meat so it sticks better. Letting the chicken sit for a few minutes helps the flavor sink in before cooking.
Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Place the chicken in the pan and cook until golden brown on both sides. The goal is to develop a crust, not fully cook it through yet.
Remove and Rest
Transfer the chicken to a plate once browned. This resting step keeps the chicken juicy and prevents overcooking while the sauce is prepared. Don’t wipe the pan; those browned bits are flavor gold.
Build the Flavor Base
Lower the heat slightly and add butter to the same skillet. Once melted, stir in minced garlic and cook briefly until fragrant. Be careful not to let the garlic burn, as it can turn bitter.
Deglaze the Pan
Pour in the chicken broth and gently scrape the bottom of the pan. This lifts all the savory bits left behind from the chicken. Let it simmer for a few minutes to reduce slightly.
Create the Creamy Sauce
Stir in the heavy cream and let it gently simmer. Add the freshly grated parmesan slowly, stirring constantly until the sauce thickens. The sauce should coat the back of a spoon.
Add Basil and Chicken
Return the chicken to the skillet and spoon the sauce over it. Sprinkle in chopped fresh basil and red pepper flakes if using. Let everything simmer together until the chicken is cooked through.
Final Taste and Serve
Taste the sauce and adjust seasoning if needed. I usually add a little extra parmesan at this stage. Serve hot, with plenty of sauce spooned over the chicken.
Additional Tips for Making This Recipe Better
After making this dish several times, I’ve picked up a few tricks that really elevate it.
- I always grate my parmesan fresh because it melts smoother and tastes richer.
- I’ve learned to keep the heat low once cream is added to avoid separation.
- I let the chicken rest in the sauce for a few minutes before serving for extra tenderness.
- I sometimes add extra basil right at the end for a stronger fresh aroma.
How to Serve Creamy Parmesan Basil Chicken Recipe?
This dish pairs beautifully with simple sides that soak up the sauce. I love serving it over pasta, mashed potatoes, or fluffy rice. For a lighter option, zucchini noodles or steamed vegetables work well. Garnish with extra basil leaves and a light sprinkle of parmesan for a restaurant-style presentation.
Nutritional Information
This recipe is rich and satisfying while still providing solid nutrition.
- Calories: Approximately 480 per serving
- Protein: About 38g per serving
- Carbohydrates: Around 8g per serving
- Fat: Approximately 34g per serving
Make Ahead and Storage
Refrigeration
Store leftovers in an airtight container in the refrigerator. The dish stays fresh for up to 3 days and the flavors deepen over time.
Freezing
While the chicken freezes well, cream-based sauces can slightly change texture. If freezing, store for up to 2 months and thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over low heat. I like to add a splash of cream or broth to bring the sauce back to life without drying it out.
Why You’ll Love This Recipe?
This creamy parmesan basil chicken has everything I look for in a go-to dinner recipe.
- It’s quick and easy, perfect for busy nights without sacrificing flavor.
- The sauce is rich, creamy, and packed with comforting parmesan goodness.
- It’s versatile enough to pair with pasta, rice, or vegetables.
- The fresh basil adds a bright, homemade touch that feels special every time.
Creamy Parmesan Basil Chicken Recipe
Ingredients
Method
- Start by seasoning the chicken breasts evenly with salt, pepper, and garlic powder. I like to gently press the seasoning into the meat so it sticks better. Letting the chicken sit for a few minutes helps the flavor sink in before cooking.
- Heat olive oil in a large skillet over medium-high heat. Place the chicken in the pan and cook until golden brown on both sides. The goal is to develop a crust, not fully cook it through yet.
- Transfer the chicken to a plate once browned. This resting step keeps the chicken juicy and prevents overcooking while the sauce is prepared. Don’t wipe the pan; those browned bits are flavor gold.
- Lower the heat slightly and add butter to the same skillet. Once melted, stir in minced garlic and cook briefly until fragrant. Be careful not to let the garlic burn, as it can turn bitter.
- Pour in the chicken broth and gently scrape the bottom of the pan. This lifts all the savory bits left behind from the chicken. Let it simmer for a few minutes to reduce slightly.
- Stir in the heavy cream and let it gently simmer. Add the freshly grated parmesan slowly, stirring constantly until the sauce thickens. The sauce should coat the back of a spoon.
- Return the chicken to the skillet and spoon the sauce over it. Sprinkle in chopped fresh basil and red pepper flakes if using. Let everything simmer together until the chicken is cooked through.
- Taste the sauce and adjust seasoning if needed. I usually add a little extra parmesan at this stage. Serve hot, with plenty of sauce spooned over the chicken.
Notes
- I always grate my parmesan fresh because it melts smoother and tastes richer.
- I’ve learned to keep the heat low once cream is added to avoid separation.
- I let the chicken rest in the sauce for a few minutes before serving for extra tenderness.
- I sometimes add extra basil right at the end for a stronger fresh aroma.