Description
Skip the restaurant and make this Chicken in Basil Cream Sauce at home. One pan, 30 minutes, and you’ll be twirling pasta in a sauce so good you might drink the leftovers.
Ingredients
Scale
- 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)
Instructions
- Pat chicken breasts dry with paper towels and season with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden and cooked through (165°F). Transfer to a plate and tent with foil.
- Reduce heat to medium and add 1 tablespoon butter to the skillet. Add minced garlic and cook for 30-60 seconds until fragrant.
- Pour in chicken broth, scraping pan bottom to release browned bits. Simmer for 3-4 minutes until reduced by half.
- Slowly stir in heavy cream along with half the chopped basil and lemon zest if using. Bring to a gentle simmer and cook 2-3 minutes until slightly thickened.
- Reduce heat to low and gradually stir in Parmesan cheese until melted. Add remaining tablespoon of butter and stir until incorporated.
- Return chicken to the skillet, spoon sauce over each piece, and simmer together 1-2 minutes. Sprinkle with remaining fresh basil and red pepper flakes if desired before serving.