Creamy Basil Chicken

This creamy basil chicken is a straightforward skillet dinner that delivers a lot of flavor. Thin chicken cutlets are pan-fried until golden and then simmered in a simple cream sauce featuring parmesan cheese, garlic, sun-dried tomatoes, and fresh basil.

You can get this entire meal on the table in about 30 minutes. It’s a satisfying dish that pairs well with many simple sides, making it a great option for a weeknight.

Why will you love Creamy Basil Chicken?

One-pan sauce: The cream sauce is built right in the same skillet used to cook the chicken, capturing all the flavorful browned bits from the bottom of the pan.

Fast cooking chicken: Using thin chicken cutlets, or chicken breasts sliced in half, ensures the chicken cooks through quickly and evenly.

Simple, flavorful sauce: The sauce comes together with just a few ingredients but has a rich taste from the parmesan, garlic, and sun-dried tomatoes.

Creamy Basil Chicken Ingredients

• Chicken: Thin-sliced chicken cutlets work best. You can also buy two large chicken breasts and slice them in half horizontally to create four thinner pieces.

• Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes have a softer texture and more flavor. Be sure to drain them well before chopping.

• Parmesan Cheese: For the smoothest sauce, use freshly grated Parmesan cheese from a block. It melts much better than pre-shredded varieties.

• Heavy Cream: Heavy cream or heavy whipping cream creates a rich sauce that resists separating. Half-and-half can be used, but the sauce will be thinner.

• Fresh Basil: This recipe relies on the bright flavor of fresh basil. Dried basil will not provide the same result and is not recommended as a substitute.

Exact quantities are in the recipe card below.

How to Make Creamy Basil Chicken

Step 1: Cook the Chicken

First, season the chicken cutlets with salt and pepper. Heat olive oil in a large skillet and cook the chicken for a few minutes on each side until it’s golden brown and cooked through. Remove the chicken from the pan and set it on a plate.

Step 2: Start the Sauce

In the same skillet, lower the heat and melt the butter. Add the minced garlic and chopped sun-dried tomatoes, cooking just until you can smell the garlic. This step builds the first layer of flavor for the sauce.

Step 3: Build the Cream Sauce

Pour the heavy cream into the skillet and bring it to a simmer. Take the pan off the heat and whisk in the grated Parmesan cheese until it melts completely. Stir in the fresh, chopped basil.

Step 4: Finish the Dish

Place the cooked chicken back into the skillet with the sauce. Spoon some of the sauce over the chicken and let everything warm together for a minute or two before serving.

What to Serve with Creamy Basil Chicken

This chicken is wonderful served over pasta to catch the sauce. It also pairs well with steamed broccoli, roasted asparagus, or a simple green salad.

Helpful Tricks for Creamy Basil Chicken

Chicken Temperature: For safety, always cook poultry to a minimum internal temperature of 165°F (74°C). Use an instant-read thermometer inserted into the thickest part of the cutlet.

Don’t Crowd the Pan: To get a nice golden-brown sear, cook the chicken in batches if your skillet isn’t large enough to hold it in a single layer.

Sauce Consistency: If your sauce becomes too thick, you can stir in a tablespoon of chicken broth or water to reach your desired consistency.

Grating Cheese: For the smoothest sauce, grate your own Parmesan from a block. Pre-shredded cheeses often contain additives that can prevent them from melting smoothly.

How to Store and Freeze Creamy Basil Chicken

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish does not freeze well, as cream sauces can separate when thawed. Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed.

Creamy Basil Chicken Recipe FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs will work well. They may need a few extra minutes of cooking time per side to reach the safe internal temperature of 165°F (74°C).

What can I use instead of heavy cream?

Half-and-half can be substituted for a lighter sauce, but be careful not to boil it as it’s more likely to separate. For a dairy-free option, full-fat coconut milk could work, though it will change the flavor profile.

Can I add vegetables to the sauce?

Yes. Sautéed sliced mushrooms would be a great addition; cook them after the garlic. You could also stir in a few handfuls of fresh spinach at the very end and cook until it wilts.

Creamy Basil Chicken

Tender chicken cutlets are simmered in a rich parmesan cream sauce with fresh basil and sun-dried tomatoes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

• 1 lb thin chicken cutlets about 4 pieces, 450g
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper or to taste
• 1 tbsp olive oil 15ml
• 1 tbsp unsalted butter 14g
• 4 cloves garlic minced
• 1/4 cup oil-packed sun-dried tomatoes drained and chopped, 45g
• 1/2 cup heavy cream 120ml
• 1 cup grated Parmesan cheese 100g
• 1 cup fresh basil roughly chopped, 25g

Instructions

 

• Pat the chicken cutlets dry with a paper towel and season both sides with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat. Place the chicken in the skillet in a single layer. Cook for 3-4 minutes per side, until golden brown and cooked through.
• Confirm the chicken is cooked by checking that the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Transfer the cooked chicken to a plate and set aside.
• Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and chopped sun-dried tomatoes. Cook for about 30-60 seconds until the garlic is fragrant.
• Pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Bring the cream to a gentle simmer.
• Remove the skillet from the heat and gradually stir in the grated Parmesan cheese until the sauce is smooth.
• Stir in the chopped fresh basil. Taste the sauce and add more salt and pepper if needed.
• Return the chicken and any juices from the plate back to the skillet. Spoon the sauce over the chicken and let it warm through for 1-2 minutes.
• Serve immediately, garnished with additional fresh basil if desired.

Notes

Chicken Temperature: For safety, always cook poultry to a minimum internal temperature of 165°F (74°C). Use an instant-read thermometer inserted into the thickest part of the cutlet.

Don't Crowd the Pan: To get a nice golden-brown sear, cook the chicken in batches if your skillet isn't large enough to hold it in a single layer.

Sauce Consistency: If your sauce becomes too thick, you can stir in a tablespoon of chicken broth or water to reach your desired consistency.

Grating Cheese: For the smoothest sauce, grate your own Parmesan from a block. Pre-shredded cheeses often contain additives that can prevent them from melting smoothly.

Keyword 30 minute meal, Chicken, Creamy, creamy basil chicken, weeknight dinner