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Creamy Parmesan Basil Chicken Recipe
Ben Carraoli

Creamy Parmesan Basil Chicken Recipe

The first time I made this creamy parmesan basil chicken, 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.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.