Chicken in Basil Cream Sauce

This hearty Chicken in Basil Cream Sauce has become my Italian-inspired dinner solution whenever I want to impress without spending hours in the kitchen. The combination of crispy breaded chicken cutlets bathed in a rich, aromatic basil cream sauce creates a restaurant-quality meal right at home.

I first made this recipe when trying to recreate a dish from our favorite Italian restaurant that closed down. After tweaking the sauce several times, my family now requests this version even more than the original restaurant dish!

Ingredients

• Boneless skinless chicken breasts: Sliced horizontally into cutlets for quick cooking and maximum tenderness
• Milk: Creates the perfect binding agent for the breading to adhere properly
• Italian breadcrumbs: Provide seasoning and texture without additional spices needed
• Butter: Adds a rich golden color to the chicken and creates the foundation for the sauce
• Fresh garlic cloves: Bring essential aromatic flavor to the cream sauce
• Chicken broth: Deglazes the pan incorporating all the browned bits of flavor from cooking the chicken
• Heavy whipping cream: Provides luxurious body and mouthfeel to the sauce that lighter creams cannot match
• Freshly grated Parmesan cheese: Thickens the sauce naturally while adding savory umami depth
• Fresh basil leaves: The star flavor component bringing bright herbaceous notes throughout the dish
• Black pepper: Adds a subtle warmth that balances the creamy richness

Step-by-Step Instructions

Prepare the oven:

Preheat your oven to 275°F which might seem unusually low but this gentle heat perfectly finishes cooking the chicken without drying it out. Take a moment to grease a 9x13-inch baking dish with nonstick spray so the chicken won’t stick later.

Prepare the chicken cutlets:

Slice each chicken breast horizontally to create four even cutlets. This cutting technique allows for quick, even cooking that would be impossible with whole breasts. Pound each cutlet to a uniform half-inch thickness using a meat mallet or heavy pan. This ensures even cooking and tender results.

Bread the chicken:

Set up your breading station with milk in one shallow bowl and Italian breadcrumbs in another. Dip each cutlet thoroughly in milk ensuring complete coverage before pressing into the breadcrumbs. Make sure to coat both sides completely for that perfect crust.

Pan fry for color:

Melt butter in a large skillet over medium heat watching carefully to prevent burning. Place the breaded cutlets in the skillet and cook until they develop a beautiful golden brown color on both sides. This should take about 2 to 3 minutes per side. The chicken will finish cooking in the oven.

Finish in the oven:

Transfer the golden brown cutlets to your prepared baking dish arranging them side by side without overlapping. Place in the preheated oven to finish cooking gently while you prepare the sauce. This ensures juicy, perfectly cooked chicken every time.

Create the sauce base:

Return to the same skillet with all those flavorful browned bits. Add the minced garlic and cook for just 30 seconds until fragrant being careful not to burn it. Pour in the chicken broth and bring to a boil while scraping the bottom of the pan to incorporate all those delicious flavors.

Build the cream sauce:

Pour the heavy cream into the simmering broth and allow it to come to a gentle boil for just a few seconds before reducing the heat to low. This brief boil helps to jump start the thickening process without risk of separating the cream.

Finish and thicken the sauce:

Add the freshly grated Parmesan cheese, chopped basil, and black pepper to the warm cream mixture. Stir continuously as the sauce thickens over low heat for about 5 minutes until it reaches a luxurious coating consistency. The sauce should coat the back of a spoon but still flow smoothly.

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This recipe reminds me of Sunday dinners at my grandmother's house in upstate New York. She would always say the secret to a good cream sauce is patience and fresh basil. I've followed her advice ever since, and this dish has become my own family's new tradition.

Make Ahead and Storage

This chicken dish can be fully prepared up to 2 days ahead for busy weeknights. Store the chicken and sauce separately in airtight containers in the refrigerator. When ready to serve reheat the chicken in a 300°F oven until warmed through about 15 minutes while gently reheating the sauce on the stovetop over low heat. Add a splash of cream if the sauce has thickened too much during storage.

Perfect Pairings

The rich basil cream sauce begs for something to capture every last drop. Serve this chicken over wide pasta like fettuccine or alongside roasted garlic mashed potatoes. For a lighter option pair with steamed asparagus and a simple side salad dressed with lemon vinaigrette. The acidity helps balance the richness of the cream.

Common Substitutions

No heavy cream? Half and half can work in a pinch but the sauce will be thinner. Add an extra tablespoon of Parmesan to help thicken.

Fresh basil is strongly recommended but in winter months you can substitute 1 tablespoon dried basil added earlier in the cooking process to allow it to rehydrate.

For a lighter version use chicken stock and reduce it more substantially before adding just 1/4 cup cream at the end of cooking.

Frequently Asked Questions

→ Can I use fresh breadcrumbs instead of dried?

Yes, fresh breadcrumbs can be used, but they may result in a slightly softer crust compared to dried Italian breadcrumbs.

→ Can I substitute heavy cream in the sauce?

You can substitute heavy cream with half-and-half, but the sauce may be less rich and slightly thinner.

→ How do I know when the chicken is fully cooked?

The internal temperature of the chicken should reach 165°F. Use a meat thermometer to check for doneness.

→ Can I make the sauce ahead of time?

Yes, you can prepare the sauce in advance and reheat it on low heat. Add a splash of cream or broth if it thickens too much.

→ What side dishes pair well with this meal?

This dish pairs well with pasta, roasted vegetables, or a fresh green salad.

→ Can I use other herbs besides basil?

You can experiment with fresh parsley, thyme, or oregano, but basil provides the best flavor for this dish.