Chicken in Basil Cream Sauce Recipe

Introduction

Are you looking for a dish that feels gourmet but is easy enough to make on a busy weeknight? Chicken in Basil Cream Sauce is your answer. This dish features tender chicken breasts smothered in a rich, creamy basil sauce, making it the perfect blend of comfort food and elegance. Whether you’re cooking for a special occasion or just want to treat yourself to a delightful meal, this recipe is sure to impress.

Equipment and Tools

Essential Kitchen Tools

• Large skillet (for cooking the chicken and sauce)
• Mixing bowls (for dredging the chicken)
• Whisk (for mixing the sauce)
• Tongs (for handling the chicken)

Preparing the Chicken

Seasoning and Dredging the Chicken

1. Season the Chicken: Begin by seasoning the chicken breasts with salt and pepper on both sides.
2. Dredge in Flour: Place the flour in a shallow bowl and lightly coat each chicken breast, shaking off any excess.

Cooking the Chicken

1. Heat the Oil and Butter: In a large skillet, heat the olive oil and butter over medium-high heat.
2. Cook the Chicken: Add the chicken breasts to the skillet and cook for 5-7 minutes on each side, or until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.

Making the Basil Cream Sauce

Starting the Sauce

1. Sauté the Garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
2. Add Chicken Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.

Creating the Creamy Base

1. Stir in the Cream: Lower the heat and add the heavy cream, stirring continuously.
2. Add Parmesan Cheese: Gradually stir in the grated Parmesan cheese until the sauce is smooth and slightly thickened.

Incorporating the Basil

1. Add Fresh Basil: Stir in the chopped fresh basil leaves, allowing them to wilt into the sauce.
2. Finish with Lemon Juice: Add a tablespoon of lemon juice to brighten the flavors. Season with salt and pepper to taste.

Combining the Chicken and Sauce

Returning the Chicken to the Skillet

1. Coat the Chicken: Return the cooked chicken breasts to the skillet, spooning the basil cream sauce over the top.
2. Simmer Together: Let the chicken simmer in the sauce for a few minutes to absorb the flavors.

Serving the Chicken in Basil Cream Sauce

Plating and Garnishing

1. Serve Immediately: Transfer the chicken to serving plates, generously ladling the basil cream sauce over each piece.
2. Garnish: Garnish with additional fresh basil leaves and a sprinkle of Parmesan cheese if desired.

Pairing Suggestions

• Serve with Pasta: This dish pairs wonderfully with a side of pasta, such as fettuccine or linguine, to soak up the extra sauce.
• Add Vegetables: Steamed asparagus or roasted cherry tomatoes make excellent sides.
• Rice or Mashed Potatoes: For a heartier meal, serve the chicken over rice or mashed potatoes.

Tips for Success

Choosing the Best Chicken

• Thin Chicken Breasts: For even cooking, consider slicing thicker chicken breasts in half or pounding them to an even thickness.
• Fresh Basil: Use fresh basil for the most vibrant flavor. Dried basil won’t provide the same intensity.

Getting the Sauce Just Right

• Don’t Rush the Sauce: Allow the sauce to simmer gently to meld the flavors and achieve a creamy consistency.
• Adjusting Thickness: If the sauce is too thick, add a bit more chicken broth. If it’s too thin, let it simmer longer.

Variations to Try

Spicy Basil Cream Sauce

• Add Some Heat: Stir in a pinch of red pepper flakes or a splash of hot sauce for a spicy kick.

Mushroom Basil Cream Sauce

• Add Mushrooms: Sauté sliced mushrooms with the garlic for an earthy twist on the sauce.

Tomato Basil Cream Sauce

• Add Tomatoes: Stir in a handful of halved cherry tomatoes or a spoonful of tomato paste for a tangy variation.

Conclusion

Chicken in Basil Cream Sauce is a dish that brings together the best of both worlds: rich, creamy comfort food with the fresh, vibrant flavors of basil. It’s a versatile recipe that’s sure to become a staple in your home, whether you’re cooking for yourself, your family, or guests. The combination of tender chicken and luscious sauce makes it a meal that’s both satisfying and impressive.

FAQs

Can I Use Half-and-Half Instead of Heavy Cream?

Yes, you can use half-and-half for a lighter version of the sauce, but it may not be as thick and rich.

How Long Can I Store Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Can I Freeze This Dish?

Yes, you can freeze the cooked chicken and sauce. Thaw in the refrigerator overnight and reheat on the stove.

What Can I Use Instead of Chicken Breasts?

Chicken thighs can be used for a juicier option. Adjust the cooking time as needed.

Can I Make This Dish Ahead of Time?

Yes, you can make the sauce ahead of time and store it in the refrigerator. Reheat and add freshly cooked chicken before serving.

Yield: 4

Chicken in Basil Cream Sauce Recipe

Print

Are you looking for a dish that feels gourmet but is easy enough to make on a busy weeknight? Chicken in Basil Cream Sauce is your answer. This dish features tender chicken breasts smothered in a rich, creamy basil sauce, making it the perfect blend of comfort food and elegance. Whether you're cooking for a special occasion or just want to treat yourself to a delightful meal, this recipe is sure to impress.

Prep Time 10 minutes

Cook Time 25 minutes

Ingredients

• For the Chicken:
• 4 boneless, skinless chicken breasts
• ½ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• For the Basil Cream Sauce:
• 1 cup heavy cream
• ½ cup chicken broth
• 1 clove garlic, minced
• ½ cup freshly grated Parmesan cheese
• ¼ cup chopped fresh basil leaves
• 1 tablespoon lemon juice
• Salt and black pepper, to taste

Instructions

1. Prepare the Chicken:
   Pat the chicken breasts dry with paper towels. In a shallow dish, combine the flour, salt, and black pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
   
2. Cook the Chicken:
   In a large skillet, heat the olive oil and butter over medium-high heat. When the butter has melted and the mixture is hot, add the chicken breasts to the skillet.
   Cook the chicken for 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set it aside on a plate.
   
3. Prepare the Basil Cream Sauce:
   In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant.
   Add the chicken broth and lemon juice to the skillet, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly.
   Stir in the heavy cream and grated Parmesan cheese, and cook for another 3-5 minutes, until the sauce has thickened slightly.
   Remove the skillet from heat and stir in the chopped fresh basil. Taste the sauce and adjust the seasoning with salt and black pepper as needed.
   
4. Combine and Serve:
   Return the cooked chicken breasts to the skillet, spooning the basil cream sauce over the top. Let the chicken simmer in the sauce for 2-3 minutes to warm through and absorb the flavors.
   Serve the Chicken in Basil Cream Sauce over pasta, mashed potatoes, or with a side of steamed vegetables. Garnish with extra basil leaves if desired.

Notes

Chicken Cutlets: If the chicken breasts are thick, you can slice them in half horizontally to create thinner cutlets for quicker cooking.

Heavy Cream Substitute: For a lighter version, you can substitute heavy cream with half-and-half, though the sauce may be slightly less rich.

Make-Ahead: The chicken can be cooked ahead of time and stored in the refrigerator. Prepare the sauce fresh before serving for the best flavor.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of chicken broth or cream to loosen the sauce if needed.