Chicken in Basil Cream Sauce

Tender chicken cutlets swimming in a velvety basil-infused cream sauce that coats every bite with rich, aromatic flavor. This Chicken in Basil Cream Sauce transforms simple ingredients into a restaurant-worthy meal that feels indulgent yet comes together in just 30 minutes. The fragrant basil and garlic meld perfectly with the silky cream, creating a sauce you’ll want to drizzle over everything. You’ll learn how to create a perfectly balanced cream sauce that clings beautifully to juicy chicken for a dinner that’s both impressive and surprisingly simple.

Why You’ll Love This Recipe

This Chicken in Basil Cream Sauce is about to become your new favorite weeknight dinner for several compelling reasons. First, the contrast between the golden, tender chicken and the silky-smooth cream sauce creates a textural symphony that’s utterly satisfying. The sauce itself strikes the perfect balance – rich enough to feel indulgent but light enough that you can still taste the fresh herbs and garlic notes dancing through each bite.

What truly sets this basil chicken cream dish apart is its versatility. It’s elegant enough for date night yet simple enough for Monday dinner. The entire meal comes together in one pan, minimizing cleanup while maximizing flavor as the chicken releases its savory juices into the developing sauce.

Perhaps most importantly, this recipe delivers a restaurant-quality meal without requiring professional culinary skills. Even if you’re new to cooking with fresh herbs or making cream sauces, the straightforward technique produces consistent, impressive results every time.

Ingredients

For the Chicken in Basil Cream Sauce, you’ll need:

• 4 boneless, skinless chicken breasts (about 1.5 lbs/680g), pounded to even thickness
• 1 tbsp (15ml) olive oil
• 2 tbsp (28g) unsalted butter, divided
• 3-4 cloves garlic, minced (about 1 tbsp)
• 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream
• ½ cup (50g) freshly grated Parmesan cheese
• ½ cup (20g) fresh basil leaves, chopped, plus more for garnish
• 1 tsp lemon zest (optional)
• Salt and freshly ground black pepper, to taste
• ¼ tsp red pepper flakes (optional)

The heavy cream provides the luxurious base for our sauce, while fresh basil is non-negotiable here – it infuses the sauce with its aromatic essence that dried simply cannot replicate. Freshly grated Parmesan adds a nutty depth and helps thicken the sauce naturally.

Pro Tips

Perfect Chicken Texture
For the juiciest chicken in your Chicken in Basil Cream Sauce, pound the breasts to an even thickness of about ½-inch. This ensures they cook evenly without drying out. Alternatively, slice larger breasts horizontally to create two thinner cutlets. Season the chicken just before cooking, not in advance, as salt can draw out moisture if left too long.

Sauce Mastery
The key to a silky-smooth basil cream sauce lies in temperature control. After adding the cream, never allow the sauce to boil aggressively – a gentle simmer is all you need. This prevents the cream from separating and keeps your sauce velvety. When incorporating the Parmesan, remove the pan from heat first and stir constantly to achieve that perfectly smooth consistency.

Herb Handling
For maximum flavor impact, add the basil in two stages. Stir half into the sauce while cooking to infuse the cream, then add the remaining fresh basil just before serving. This creates layers of basil flavor – some mellow and integrated, some bright and fresh. For the best cutting technique, stack basil leaves, roll them tightly, then slice into thin ribbons (chiffonade) to release more aromatic oils.

Instructions

Step 1
Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides. In a large skillet, heat olive oil over medium-high heat until shimmering. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a plate and tent loosely with foil to keep warm.

Step 2
Reduce heat to medium and add 1 tablespoon of butter to the same skillet. Once melted, add the minced garlic and cook for 30-60 seconds until fragrant but not browned. The aroma will bloom beautifully, signaling it’s time for the next step.

Step 3
Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any flavorful browned bits (that’s pure flavor you’re rescuing!). Allow the broth to simmer for 3-4 minutes until reduced by about half, concentrating those savory flavors.

Step 4
Slowly pour in the heavy cream while stirring constantly. Add half of the chopped basil and the lemon zest if using. Bring the mixture to a gentle simmer (never a boil) and cook for 2-3 minutes until it starts to thicken slightly. Your kitchen will fill with an incredible aroma at this point!

Step 5
Reduce heat to low and gradually stir in the Parmesan cheese until completely melted and sauce is smooth. Add the remaining tablespoon of butter and stir until incorporated. This creates that signature silky finish that makes Chicken in Basil Cream Sauce so luxurious.

Step 6
Return the chicken to the skillet, nestling it into the sauce, and spoon some sauce over each piece. Let everything simmer together for 1-2 minutes so the chicken can absorb some of the sauce flavors. Sprinkle with remaining fresh basil and red pepper flakes if desired before serving.

Variations

Sun-Dried Tomato Basil Chicken
Transform your Chicken in Basil Cream Sauce by adding ⅓ cup chopped sun-dried tomatoes when you return the chicken to the pan. The tomatoes add a sweet-tart contrast that beautifully complements the creamy sauce while their deep red color creates a stunning visual effect. This Mediterranean-inspired variation pairs particularly well with pasta or crusty bread.

Lighter Basil Chicken
For a lighter version of this basil chicken dish, substitute half the heavy cream with unsweetened almond milk or half-and-half. You can also use chicken thighs instead of breasts for more moisture while reducing the butter to 1 tablespoon total. Increase the herbs to maintain flavor intensity – try adding 2 tablespoons of fresh chopped parsley along with the basil for a brighter profile.

Dairy-Free Option
Create a dairy-free version by replacing heavy cream with full-fat coconut milk and omitting the Parmesan. Add 1 tablespoon of nutritional yeast for a cheesy flavor and thicken with 1 teaspoon of cornstarch dissolved in 1 tablespoon of water if needed. The coconut adds a subtle sweetness that works surprisingly well with the basil.

Storage and Serving

This Chicken in Basil Cream Sauce can be refrigerated in an airtight container for up to 3 days. When reheating, do so gently over low heat, adding a splash of chicken broth or cream to revitalize the sauce if it has thickened too much. Unfortunately, cream-based sauces don’t freeze well as they tend to separate when thawed.

For an elegant presentation, serve this basil cream chicken over al dente linguine or fettuccine, allowing the pasta to catch all that luscious sauce. For a lighter option, pair with roasted asparagus and a side of lemon-dressed arugula – the peppery greens provide a perfect counterpoint to the rich sauce.

This dish also transforms into an impressive appetizer when you slice the chicken into medallions and serve on small crostini topped with a drizzle of sauce and a tiny basil leaf. For a complete dinner party menu, follow with a light dessert like lemon sorbet to cleanse the palate after the creamy main course.

FAQs

Can I use dried basil instead of fresh?
While fresh basil is strongly recommended for authentic flavor in Chicken in Basil Cream Sauce, you can substitute 2 tablespoons of dried basil in a pinch. Add it earlier in the cooking process (with the garlic) to allow time for rehydration and flavor release.

My sauce is too thin. How can I thicken it?
If your basil cream sauce needs thickening, continue simmering for a few extra minutes. Alternatively, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir this slurry into the simmering sauce until it reaches your desired consistency.

Can I make this dish ahead of time?
You can prepare the chicken and sauce up to a day ahead, but store them separately. Reheat the sauce gently, then add the chicken to warm through just before serving. Add a splash of fresh cream and additional fresh basil when reheating for the best flavor.

What can I substitute for heavy cream?
Half-and-half or a mixture of milk and butter can work in place of heavy cream, though the sauce won’t be quite as rich. For a dairy-free option, full-fat coconut milk makes a surprisingly good substitute in this basil chicken recipe.

Is this recipe gluten-free?
Yes, this Chicken in Basil Cream Sauce is naturally gluten-free as written. Just ensure your chicken broth is certified gluten-free if you have celiac disease or severe sensitivity.

Conclusion

This Chicken in Basil Cream Sauce is comfort food at its finest — creamy, aromatic, and satisfying without being heavy or complicated. It’s the kind of dish that transforms an ordinary weeknight into something special, bringing a touch of restaurant elegance to your dinner table with minimal effort. Whether you’re cooking to impress someone special or simply treating yourself to a well-deserved culinary hug, this basil-infused chicken creates those memorable moments that make home cooking so rewarding.

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