Chicken in Basil Cream Sauce is a dish that brings together tender, juicy chicken breasts with a silky, creamy sauce bursting with fresh basil flavor. The sauce is rich but lightened by the bright green herbs, making every bite smooth and fragrant. It’s one of those meals that feels special without being complicated.
I love making this dish when I want something comforting but still fresh on the palate. The basil really shines here, giving the cream sauce a herby twist that keeps it from feeling too heavy. One tip I have is to use plenty of fresh basil—it makes all the difference and brings the sauce to life. I also like to lightly sear the chicken so it gets a nice golden color before it’s simmered in the sauce.
My favorite way to enjoy this is served over a bed of cooked pasta or alongside some garlic mashed potatoes. It’s easy to put together for a weeknight dinner but fancy enough to share with friends on the weekend. Whenever I make it, I find everyone asking for seconds, and I’m happy to oblige since it’s so satisfying and simple to prepare.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts makes cooking easier and faster. If you prefer, chicken thighs also work and add a bit more juiciness.
Fresh basil: Fresh basil is the star here, giving the sauce its bright, herby flavor. If you can’t get fresh, frozen basil can work, but add it near the end to keep flavor fresh.
Heavy cream: Heavy cream makes the sauce rich and smooth. For a lighter option, try half-and-half or full-fat coconut milk, though the texture will be a bit different.
Parmesan cheese: Parmesan adds a nice salty depth to the sauce. You can use Pecorino Romano or Asiago as substitutes if you want a slightly different flavor.
How Do I Get Tender, Juicy Chicken with a Golden Crust?
Searing the chicken properly is key. Here’s how I do it:
- Make sure the chicken is patted dry before seasoning—this helps it brown better.
- Use medium-high heat and enough oil to coat the pan, but don’t crowd the pan.
- Let the chicken cook undisturbed for 5-6 minutes on each side until golden brown. Flipping too soon can stop browning.
- Once browned, remove chicken to finish cooking gently in the sauce to keep it moist.
This method gives you a nice crust on the outside while keeping the inside tender and juicy.
Equipment You’ll Need
- Large skillet – I prefer a deep skillet so the sauce doesn’t spill over when simmering the chicken.
- Tongs or spatula – makes flipping and removing the chicken easy without tearing the meat.
- Measuring cups and spoons – keeps the ingredients accurate and your cooking precise.
- Knife and cutting board – for chopping the basil and mincing garlic efficiently.
Flavor Variations & Add-Ins
- Add sun-dried tomatoes or roasted red peppers for a smoky, tangy twist that pairs well with basil.
- Swap chicken for shrimp or pork tenderloin for a different but equally tasty protein.
- Use different herbs like oregano or thyme if basil isn’t available, for new flavor layers.
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
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup fresh basil leaves, finely chopped
- 1/4 cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- Optional: cooked white rice or pasta for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 20 minutes for cooking, so plan for about 30 minutes in total to have a delicious, creamy basil chicken dinner ready.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Start by seasoning the chicken breasts well with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Place the chicken in the skillet and let it cook without moving for about 5–6 minutes, until it’s golden brown on the bottom. Flip and cook the other side for another 5–6 minutes until the chicken is cooked through. Remove the chicken and set it aside on a plate.
2. Make the Basil Cream Sauce:
Keep the heat on medium and add the minced garlic to the skillet. Stir and cook for about 1 minute until it smells fragrant but isn’t browned. Pour in the chicken broth and heavy cream, stirring them together. Let the sauce gently simmer for a minute.
3. Add Basil, Cheese, and Butter:
Stir in the fresh chopped basil and Parmesan cheese. Let the sauce simmer for 3–4 minutes, stirring occasionally so it thickens just a bit. Next, add the butter and stir until it melts fully into the creamy sauce, making it rich and silky.
4. Combine and Serve:
Put the chicken breasts back into the skillet, spooning the basil cream sauce on top. Let everything cook together for 2 more minutes so the flavors can blend and the chicken stays warm. Serve your chicken with the sauce over white rice or pasta, and garnish with a fresh basil leaf if you like.
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw it in the refrigerator overnight before cooking. Pat the chicken dry to remove excess moisture, which helps with browning.
Can I Substitute Heavy Cream with Something Lighter?
Absolutely! You can use half-and-half or whole milk, but the sauce will be less rich and creamy. For a dairy-free option, try coconut milk, though it will add a slight coconut flavor.
How Should I Store Leftovers?
Keep leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.
Can I Prepare This Dish Ahead of Time?
You can cook the chicken and sauce separately a day ahead. Reheat the sauce on the stove and add the chicken just before serving to keep it moist and tender.
