Are you looking for a delectable dish that’s both easy to prepare and incredibly flavorful? Look no further! Our Chicken in Basil Cream Sauce is the perfect recipe for any occasion. Whether you’re hosting a dinner party, preparing a special family meal, or simply treating yourself to a gourmet experience, this dish will not disappoint. The combination of crispy chicken cutlets with a rich, creamy basil sauce creates a symphony of flavors that will leave your taste buds dancing.
This recipe is ideal for those who love to enjoy restaurant-quality meals at home. It’s simple enough for novice cooks yet sophisticated enough to impress even the most discerning palates. The ingredients are easy to find, and the steps are straightforward, making it an excellent choice for busy weeknights or leisurely weekend dinners. Plus, the versatility of the basil cream sauce means it can be paired with a variety of sides, making it a staple in your culinary repertoire.
Ingredients:
Chicken Cutlets:
- 2 large boneless, skinless chicken breasts
- 1/2 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 freshly grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 teaspoon black pepper
Directions:
Preparing the Chicken Cutlets:
- Preheat Oven: Preheat your oven to 275°F (135°C). Grease a 9×13-inch baking dish with nonstick spray and set aside.
- Prepare the Chicken: Slice each chicken breast in half horizontally to create two even pieces, resulting in four cutlets. Pound each cutlet into an even 1/2-inch thickness.
- Coat the Chicken: Place the milk in a shallow bowl and the breadcrumbs in a separate shallow bowl. Dip each chicken cutlet thoroughly in milk, then coat with breadcrumbs.
- Cook the Chicken: In a large skillet, melt the butter over medium heat. Cook the coated chicken cutlets until golden-brown on each side, being careful not to burn. Place chicken side by side in the prepared baking dish. Place the chicken in the oven to finish cooking while you prepare the basil cream sauce. The chicken takes about 10 minutes in the oven, and the internal temperature needs to reach 165°F (74°C).
Making the Basil Cream Sauce:
- Sauté the Garlic: Add the minced garlic to the skillet and cook for 30 seconds over medium heat.
- Add Chicken Broth: Add the chicken broth and bring to a boil over medium-high heat, stirring to loosen browned bits from the pan.
- Incorporate the Cream: Stir in the cream, bring to a slight boil, and stir for several seconds, then reduce heat to low.
- Finish the Sauce: Add the Parmesan cheese, chopped basil, and pepper. Continue to stir the sauce until it thickens, about 5 minutes.
- Serve: Serve the chicken with basil cream sauce on top. Enjoy!
Kitchen Equipment Needed:
- Large skillet (I prefer cast-iron, it goes from stove/oven to table)
- Shallow bowls (for milk and breadcrumbs)
- Meat pounder/tenderizer
- 9×13-inch baking dish (glass/enameled or cast-iron)
- Nonstick spray
- Measuring cups and spoons
- Cooking thermometer
Tips and Tricks:
- Bread Crumbs: For an extra crispy coating, you can use panko breadcrumbs instead of traditional Italian breadcrumbs.
- Butter Alternatives: If you prefer, you can use olive oil instead of butter for cooking the chicken cutlets.
- Garlic Prep: To save time, use pre-minced garlic from a jar.
- Thicker Sauce: If you like a thicker sauce, let it simmer for a few extra minutes or add a pinch of flour to the sauce.
- Fresh Basil: Fresh basil is key for the best flavor. However, if you don’t have fresh basil, you can use dried basil but reduce the amount to 1 tablespoon.
Recipe Variations:
- Lemon Basil Cream Sauce: Add a splash of lemon juice and zest to the cream sauce for a fresh, citrusy twist.
- Spicy Basil Cream Sauce: Add a pinch of red pepper flakes to the sauce for a bit of heat.
- Vegetarian Version: Substitute the chicken with large portobello mushrooms or tofu slices.
Storing Leftovers:
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 275°F (135°C) until warm or in the microwave for a quicker option. The sauce may thicken upon refrigeration, so add a splash of chicken broth or milk when reheating to achieve the desired consistency.
Pairing Suggestions:
- Side Dishes: Serve with a side of roasted vegetables, mashed potatoes, or a fresh green salad.
- Wine Pairing: Pair with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir.
- Bread: A warm, crusty baguette is perfect for mopping up the delicious basil cream sauce
Frequently Asked Questions:
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used instead of breasts. They may take slightly longer to cook, so ensure the internal temperature reaches 165°F (74°C).
Can I make the sauce ahead of time?
Yes, the sauce can be made a day ahead and stored in the refrigerator. Reheat it gently over low heat, stirring until smooth.
What if I don’t have fresh basil?
If you don’t have fresh basil, you can use dried basil but reduce the amount to 1 tablespoon as dried herbs are more concentrated.
More Recipe Suggestions:
Sage and Prosciutto Chicken Cutlets
Basil Pasta with Lemon Garlic Butter Sauce
Hot Honey Baked Chicken Breasts
Chicken in Basil Cream Sauce
Equipment
- Shallow bowls (for milk and breadcrumbs)
- Nonstick spray
Ingredients
Chicken Cutlets
- 2 large boneless skinless chicken breasts
- 1/2 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 freshly grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 275°F (135°C). Grease a 9×13-inch baking dish with nonstick spray. Set aside.
- Slice each chicken breast in half horizontally to create two even pieces (cutlets), resulting in 4 cutlets total. Pound each cutlet into an even 1/2-inch thickness.
- Place the milk in a shallow bowl and the breadcrumbs in a separate shallow bowl. Dip each chicken cutlet thoroughly in milk, then coat with breadcrumbs.
- In a large skillet, melt butter over medium heat. Cook the coated chicken cutlets until golden-brown on each side, being careful not to burn. Place chicken side by side in the prepared baking dish. Place chicken in the oven to finish cooking while you prepare the basil cream sauce. The chicken takes about 10 minutes in the oven. The internal temperature of the chicken needs to be 165°F (74°C).
- For the Basil Cream Sauce: Add the garlic to the skillet and cook for 30 seconds over medium heat. Add the chicken broth and bring to a boil over medium-high heat, stirring to loosen browned bits from the pan. Stir in the cream, bring to a slight boil, and stir for several seconds, then reduce heat to low. Add the Parmesan cheese, chopped basil, and pepper. Continue to stir the sauce until it thickens, about 5 minutes.
- Serve the chicken with basil cream sauce on top. Enjoy!
