Description
Creamy, cheesy, and bursting with fresh basil flavor, this Mozzarella Chicken will make your family think you spent hours in the kitchen when it actually comes together in just 30 minutes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup fresh basil leaves, chopped, plus extra for garnish
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 8 ounces fresh mozzarella cheese, sliced into 8 pieces
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons butter
Instructions
- Pat chicken breasts dry and season with salt and pepper on both sides. If needed, pound to even ¾-inch thickness.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden and internal temperature reaches 165°F. Remove to a plate and tent with foil.
- Reduce heat to medium and add butter to the pan. Once melted, add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and scrape up browned bits from pan. Let reduce by half, about 3-4 minutes.
- Lower heat to medium-low and slowly stir in heavy cream. Add Italian seasoning and red pepper flakes if using. Simmer gently for 3-4 minutes until slightly thickened.
- Stir in Parmesan cheese until melted, then add most of the chopped basil. Return chicken to the pan and spoon sauce over each piece.
- Top each chicken breast with 2 slices of mozzarella. Cover and simmer on low for 3-4 minutes until cheese melts.
- Sprinkle with remaining fresh basil before serving.