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