If there’s one recipe that feels like a warm hug at the end of a hectic day, it’s this Chicken in Basil Cream Sauce. Creamy, savory, and just fancy enough to make you feel like a weeknight goddess (without turning your kitchen into a disaster zone), this dish is an instant favorite for busy women who want to whip up something that tastes like it took hours.
Whether you’re juggling kids, Zoom calls, or just the daily “what’s for dinner?” conundrum, this chicken recipe is your delicious lifeline.
Table of Contents
Why You’ll Love This Chicken in Basil Cream Sauce
You know that one dish you always fall back on when you want to impress your partner, treat yourself, or wrangle picky eaters into loving dinner again? This is it.
- Quick Prep: From fridge to fork in about 30 minutes.
- Family-Friendly: Even the “no green stuff” crowd will devour this.
- Date Night Worthy: Creamy, garlicky, herby goodness? Yes, please.
It’s creamy, yes—but light enough that you won’t feel like taking a nap five bites in. And the basil? It gives it that fresh, garden-kissed flavor that screams chef’s kiss without screaming “I spent 3 hours on this.”
Ingredients You’ll Need
Chicken Cutlets:
- 2 large boneless, skinless chicken breasts
- ½ cup milk
- 3/4 cup dried Italian breadcrumbs
- 3 tablespoons butter
Basil Cream Sauce:
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- ¼ cup chopped fresh basil
- 1/4 teaspoon black pepper
Step-by-Step: Making the Creamiest Chicken in Basil Cream Sauce
1. Prep the Chicken Cutlets
Start by preheating your oven to 275°F. Yes, it’s low—don’t worry, we’re just giving the chicken a gentle finish while we work our sauce magic.
Slice each chicken breast horizontally to make two even cutlets (hello, portion control and faster cooking!). Gently pound them to about ½ inch thick—thin enough to cook quickly, but still juicy.
Pour your milk into one shallow bowl and breadcrumbs into another. Dip each chicken piece in milk first, then coat it generously in breadcrumbs.
2. Golden Crispy Chicken
Heat up your butter in a skillet over medium heat. Cook the cutlets until they’re golden brown on both sides—about 3 minutes per side. Don’t crowd the pan and keep the heat moderate so you don’t go from golden to “what’s that smell?”
Transfer your crispy cutlets to a greased 9×13-inch baking dish and pop them into the oven. While they finish cooking through, you’ll whip up the sauce.
3. That Dreamy Basil Cream Sauce
In the same skillet (don’t clean it—those flavorful bits are golden!), sauté garlic for about 30 seconds. Pour in the chicken broth and bring it to a boil, scraping up the browned bits.
Add the cream and stir as it comes to a gentle boil. Then reduce the heat, stir in Parmesan, basil, and black pepper, and let it all simmer and thicken for about 5 minutes.
4. Bring It All Together
Check your chicken—it should be cooked to an internal temp of 165°F. Spoon that rich, herby sauce over each piece and brace yourself for happy sighs from across the table.
Cooking Tips for Foolproof Success
- Use fresh basil if you can—it brightens the whole dish. Dried works in a pinch, but it’s like comparing a bouquet to a pressed flower.
- Don’t skip pounding the chicken. Even thickness = even cooking = no dry bites.
- Use a good-quality Parmesan. You don’t need much, so make it count!
And hey—don’t worry if your sauce isn’t picture-perfect. It’s like love: a little messy, but oh-so worth it.
A Little Kitchen Story
The first time I made this Chicken in Basil Cream Sauce, it was on a weeknight when I really didn’t feel like cooking. My youngest was cranky, the dishwasher had just quit on me, and I had a half-hearted thought of cereal for dinner. But I pushed through with what I had on hand—and wow, am I glad I did. My kids cleaned their plates and my husband asked if it was from a restaurant. Now it’s our midweek miracle meal.
FAQs About Chicken in Basil Cream Sauce
Can I use chicken thighs instead of breasts?
Absolutely. Just adjust the cooking time since thighs tend to be a bit thicker and juicier.
Can I make this ahead?
Yes! Prep and pan-fry the chicken earlier in the day, then finish in the oven and make the sauce when ready to serve.
How should I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or microwave with a splash of broth or cream to revive that silky sauce.
Final Thoughts on Chicken in Basil Cream Sauce
This Chicken in Basil Cream Sauce is more than just a meal—it’s comfort food with a hint of elegance, the kind that turns ordinary evenings into something special. Whether you’re racing through a chaotic Tuesday night or savoring the quiet calm of a Sunday dinner, this dish brings a little joy and a lot of flavor to the table.
The creamy sauce wraps around each golden cutlet like a warm blanket, while the fresh basil adds a pop of brightness that balances it all out. It’s the kind of meal that makes your family pause mid-bite and go, “Wow—what is this?” (And don’t be surprised if they ask for seconds before you sit down.)
If you’re looking for a dish that’s both impressively delicious and totally doable, this one’s a keeper. Try it once, and it might just earn a permanent spot in your weekly rotation. Happy cooking!
More Chicken Dishes to Savor Next
If you enjoyed this creamy and comforting Chicken in Basil Cream Sauce, you’re in for a treat—there’s a whole world of flavor-packed chicken recipes waiting for you. Whether you’re looking for a bold twist on a weeknight favorite or something unique for your next gathering, these hand-picked recipes from the Chicken Magic kitchen make perfect next stops on your cooking adventure:
- Looking for something equally elegant but with a French flair? Try the ultra-cozy and savory French Mustard Chicken.
- For another comforting option that’s oven-friendly and rich in flavor, don’t miss the crowd-pleasing Baked Chicken Ricotta Meatballs.
- If creamy is your culinary love language, you’ll adore the dreamy combination in this Creamy Garlic Chicken with Roasted Baby Potatoes.
- And for a garden-fresh twist, the bright and herbaceous Lemon Basil Chicken Kebabs are perfect for grilling season.
Each of these dishes continues the magic with simple steps and standout flavors—because delicious doesn’t have to mean complicated!
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Chicken in Basil Cream Sauce
- Total Time: 35 mins
- Yield: 4 servings 1x
Description
Chicken in Basil Cream Sauce is a creamy, comforting dinner featuring crispy chicken cutlets smothered in a garlic-Parmesan basil cream sauce. Perfect for busy nights or when you want to impress without stress!
Ingredients
Chicken Cutlets:
2 large boneless, skinless chicken breasts
½ cup milk
3/4 cup dried Italian breadcrumbs
3 tablespoons butter
Basil Cream Sauce:
2 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese
¼ cup chopped fresh basil
1/4 teaspoon black pepper
Instructions
Preheat oven to 275°F and grease a 9×13-inch baking dish.
Slice each chicken breast horizontally to create 4 cutlets. Pound each to ½-inch thickness.
Dip each cutlet in milk, then coat with breadcrumbs.
In a large skillet, heat butter over medium heat. Cook chicken until golden on both sides.
Transfer chicken to the prepared dish and place in the oven to finish cooking.
In the same skillet, sauté garlic for 30 seconds. Add chicken broth, bring to a boil, and scrape the pan.
Add cream, bring to a gentle boil, then reduce heat. Stir in Parmesan, basil, and pepper. Simmer until thickened, about 5 minutes.
Check that chicken reaches 165°F internally, then serve with sauce spooned over the top.
Notes
Fresh basil makes a big difference—go for it if you can!
If the sauce thickens too much, add a splash of chicken broth.
Great with pasta, mashed potatoes, or roasted veggies on the side.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop+Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 1 g
- Sodium: 460 mg
- Fat: 33 g
- Saturated Fat: 17 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 150 mg