Chicken in Basil Cream Sauce is a wonderfully simple and delicious dish featuring tender chicken breasts bathed in a smooth, creamy sauce bursting with fresh basil flavor. The sauce melts together cream, garlic, and just the right touch of lemon or white wine to complement the herbs perfectly. It’s a comforting meal that feels fancy but is really easy to put together.
I love making this dish on weeknights when I want something a little special without lots of fuss. The basil gives the cream sauce a bright, fresh kick that keeps it from feeling heavy. Sometimes I like to add a little parmesan cheese right into the sauce for extra richness and a subtle tang that everyone seems to enjoy.
My favorite way to serve Chicken in Basil Cream Sauce is over a bed of warm, buttery pasta or alongside some roasted vegetables to keep things balanced. It’s a dish that always makes me feel like I’m treating myself, yet it’s also great for feeding friends because it’s so tasty and comforting without being too complicated.
Key Ingredients & Substitutions
Chicken breasts: They’re perfect for this dish because they cook quickly and soak up the sauce well. If you prefer, boneless thighs work too—they stay juicy and add a richer flavor.
Fresh basil: Fresh basil is key for that bright, herbal kick. If fresh isn’t available, you can use frozen, but add it near the end to keep its freshness. Dried basil won’t give the same flavor here.
Heavy cream: Heavy cream makes the sauce silky and rich. For a lighter option, half-and-half or coconut milk can work, but the sauce won’t be as thick or creamy.
Parmesan cheese: Parmesan adds a salty tang and helps thicken the sauce. If you’re avoiding dairy, a bit of nutritional yeast can add some of that cheesy taste as a substitute.
How Do You Get the Chicken Golden and Juicy Without Overcooking?
Cooking chicken evenly is important to get a crisp outside and tender inside. Here’s what helps:
- Pat the chicken dry before seasoning—this helps it brown better.
- Use medium-high heat and a good amount of oil or butter to prevent sticking and promote a golden crust.
- Don’t move the chicken too much once in the pan; let it sear undisturbed for 5-7 minutes per side.
- Check with a meat thermometer or cut to check doneness. It should be cooked through but still juicy inside.
- Remove from heat promptly to avoid drying out while you make the sauce.
Equipment You’ll Need
- Large skillet – I recommend a good non-stick or stainless steel skillet to get a nice sear on the chicken and make the sauce easily.
- Meat thermometer – helps ensure your chicken stays juicy by cooking to the right temperature.
- Cutting board and knife – for chopping garlic and basil efficiently.
- Measuring cups and spoons – keep your ingredients accurate for the best flavor.
- Serving platter or plates – for presenting your delicious chicken and sauce.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or scallops for a seafood twist that cooks quickly and tastes fresh.
- Add sun-dried tomatoes or roasted red peppers to the sauce for a smoky, tangy flavor.
- Put in a handful of spinach or arugula for extra greens and a boost of nutrients.
- Mix in a splash of white wine or lemon zest to enhance the sauce’s brightness and complexity.
Chicken in Basil Cream Sauce
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves, chopped (plus extra whole leaves for garnish)
- 1/4 teaspoon crushed red pepper flakes (optional, for mild heat)
- 1 teaspoon lemon juice (optional, for brightness)
- Cooked pasta or your choice of side (for serving)
How Much Time Will You Need?
This dish is quick to prepare and cook, taking about 25-30 minutes total. You’ll spend around 10 minutes prepping and 15-20 minutes cooking the chicken and making the delicious basil cream sauce. Perfect for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Prepare and Cook the Chicken:
First, pat the chicken breasts dry with paper towels and season both sides with salt and black pepper. Heat the olive oil or butter in a large skillet over medium-high heat. When hot, add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
2. Make the Basil Cream Sauce:
Lower the heat to medium. Add the minced garlic to the same skillet and sauté for about 30 seconds to 1 minute until it’s fragrant but not browned. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese and crushed red pepper flakes. Keep stirring until the cheese melts and the sauce thickens a little.
3. Finish the Dish and Serve:
Add the chopped fresh basil leaves and lemon juice to the sauce, and mix well. Taste and add salt or pepper if needed. Return the cooked chicken breasts to the skillet and spoon the creamy basil sauce over them. Let everything simmer together for 2-3 minutes to heat through and blend the flavors. Serve the chicken with pasta or your favorite side, garnished with extra fresh basil leaves.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry well to ensure a nice sear and avoid excess moisture in the pan.
Can I Substitute Heavy Cream with Something Lighter?
Absolutely! You can use half-and-half or whole milk for a lighter sauce, but keep in mind it may be less rich and slightly thinner. To help thicken, consider adding a small amount of flour or cornstarch mixed with water.
How Should I Store and Reheat Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally. You can add a splash of cream or milk to loosen the sauce if it thickens too much.
Can I Make This Dish Ahead of Time?
Yes, you can prepare and cook the chicken and sauce ahead of time. Store separately in the fridge and combine just before serving. Reheat gently to keep the sauce creamy and fresh.
