If you’re looking for a dish that combines the crispy goodness of breaded chicken with the rich, aromatic flavors of a creamy basil sauce, then this recipe for Chicken in Basil Cream Sauce is exactly what you need.
Perfect for a weeknight dinner or an elegant meal to impress guests, this dish is bursting with Italian-inspired flavors and is surprisingly simple to make.
With tender chicken cutlets coated in golden breadcrumbs and smothered in a luscious Parmesan and basil cream sauce, this recipe is bound to become a family favorite. Let’s dive into how you can create this delicious masterpiece in your own kitchen.
Why You’ll Love This Recipe
- Quick and Easy: With just 30 minutes of prep and cooking time, this dish is perfect for busy schedules.
- Restaurant-Quality Taste: The combination of crispy chicken and creamy basil sauce rivals any dish you’d find at a fine Italian restaurant.
- Simple Ingredients: Most of the ingredients are pantry staples or easily available at your local grocery store.
- Customizable: You can tweak the recipe to suit your taste preferences or dietary needs.
Ingredients You’ll Need
To make Chicken in Basil Cream Sauce, you’ll need two main components: the chicken cutlets and the basil cream sauce. Here’s what you’ll need:
For the Chicken Cutlets:
- 2 large boneless, skinless chicken breasts
- 1/2 cup milk
- 3/4 cup dried Italian breadcrumbs
- 3 tablespoons butter
For the 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
Step-by-Step Instructions
Step 1: Prepare the Chicken Cutlets
- Preheat Your Oven: Set your oven to 275°F. This low temperature ensures the chicken finishes cooking gently while staying moist and tender. Grease a 9×13-inch baking dish with nonstick spray and set it aside.
- Slice and Pound the Chicken: Slice each chicken breast horizontally to create two even pieces (cutlets). You should end up with four cutlets total. Pound each cutlet to an even thickness of about 1/2 inch for uniform cooking.
- Coat the Chicken: Pour milk into a shallow bowl and breadcrumbs into another shallow bowl. Dip each chicken cutlet into the milk, ensuring it’s fully coated, then press it into the breadcrumbs to coat evenly.
- Cook in Skillet: Heat butter in a large skillet over medium heat. Add the breaded chicken cutlets and cook until golden-brown on both sides, being careful not to burn them. The chicken doesn’t need to cook through at this stage; it will finish cooking in the oven.
- Bake the Chicken: Transfer the partially cooked chicken to the prepared baking dish and bake for about 10 minutes, or until the internal temperature of the chicken reaches 165°F.
Step 2: Make the Basil Cream Sauce
- Sauté Garlic: Using the same skillet, add minced garlic and cook over medium heat for about 30 seconds until fragrant.
- Deglaze the Pan: Pour in the chicken broth and bring it to a boil over medium-high heat, stirring to loosen any browned bits from the bottom of the pan (these add incredible flavor!).
- Add Cream: Stir in the heavy whipping cream and bring it to a gentle boil before reducing the heat to low.
- Incorporate Cheese and Basil: Add freshly grated Parmesan cheese, chopped basil, and black pepper to the skillet. Stir continuously until the sauce thickens, which should take about 5 minutes.
Step 3: Serve and Enjoy
Once your chicken is out of the oven, plate it up and generously spoon the basil cream sauce over each cutlet. Garnish with additional fresh basil or Parmesan cheese if desired, and serve immediately.
Tips for Success
- Use Fresh Ingredients: Fresh basil and freshly grated Parmesan cheese make a huge difference in flavor compared to dried or pre-grated options.
- Don’t Skip Pounding the Chicken: Pounding the chicken ensures even cooking and helps prevent dry spots.
- Keep an Eye on the Sauce: The cream sauce can thicken quickly, so stir continuously to prevent it from sticking or burning.
Serving Suggestions
Chicken in Basil Cream Sauce pairs beautifully with a variety of sides:
- Pasta: Serve over spaghetti, fettuccine, or penne for a complete Italian-inspired meal.
- Vegetables: A side of roasted asparagus, steamed broccoli, or sautéed spinach complements the richness of the dish.
- Bread: Warm Italian bread or garlic bread is perfect for soaking up every last drop of that creamy sauce.
Can You Make It Ahead of Time?
While this dish is best served fresh, you can prepare certain components ahead of time:
- Breaded Chicken: Bread and partially cook the chicken cutlets in advance, then refrigerate them until ready to bake.
- Basil Cream Sauce: The sauce can be made a day ahead and stored in an airtight container in the refrigerator. Reheat gently on the stovetop before serving.
In Conclusion
Chicken in Basil Cream Sauce is a dish that’s as comforting as it is impressive. Whether you’re cooking for your family or hosting a dinner party, this recipe is sure to be a crowd-pleaser. With its crispy chicken cutlets and velvety basil-Parmesan sauce, every bite is a burst of flavor that will leave everyone asking for seconds.
So why wait? Gather your ingredients, roll up your sleeves, and treat yourself to this delicious Italian-inspired dish tonight! Bon appétit!
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Chicken in Basil Cream Sauce
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Fry & Bake
- Cuisine: Italian
Description
Italian breaded chicken cutlets served with a rich basil and Parmesan cream sauce. This dish is full of flavor, with crispy golden-brown chicken and a velvety smooth sauce that makes for an irresistible meal. Perfect for a comforting weeknight dinner!
Ingredients
For the Chicken Cutlets:
- 2 large boneless, skinless chicken breasts
- 1/2 cup milk
- 3/4 cup dried Italian breadcrumbs
- 3 tablespoons butter
For the 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
Chicken Cutlets:
- Preheat the Oven: Set 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 four even cutlets. Pound each piece to 1/2-inch thickness.
- Coat the Chicken: Place milk in a shallow bowl and breadcrumbs in another. Dip each chicken cutlet in milk, then coat with breadcrumbs.
- Cook the Chicken: Melt butter in a large skillet over medium heat. Cook the cutlets until golden brown on each side, being careful not to burn.
- Bake the Chicken: Transfer the partially cooked chicken to the prepared baking dish. Bake for about 10 minutes, or until the internal temperature reaches 165°F (74°C).
Basil Cream Sauce:
- Sauté Garlic: In the same skillet, add minced garlic and cook for 30 seconds over medium heat.
- Deglaze the Pan: Add chicken broth and bring to a boil, stirring to loosen browned bits from the pan.
- Make the Sauce: Stir in heavy cream and bring to a slight boil. Reduce heat to low.
- Add Flavor: Stir in Parmesan cheese, chopped basil, and black pepper. Continue to cook, stirring frequently, until the sauce thickens, about 5 minutes.
- Serve: Pour the basil cream sauce over the chicken cutlets and enjoy!
Notes
- Use fresh basil for the best flavor.
- If the sauce thickens too much, add a splash of extra chicken broth or cream.
- Serve with pasta, mashed potatoes, or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 cutlet
- Calories: 450 kcal
- Sugar: 1g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 135mg
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