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Delicious Chicken Basil Cream Sauce served as a featured image for a recipe article.

BEST CHICKEN BASIL CREAM SAUCE

This Chicken Basil Cream Sauce recipe delivers an incredibly flavorful and consistently perfect dish, avoiding blandness or curdling. With a focus on flavor layering and emulsion stability, this recipe ensures the vibrant taste of fresh basil shines through in every bite. Serve over pasta, rice, or mashed potatoes for a satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 2 tbsp butter, divided
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, finely chopped, plus extra for garnish
  • 1 tbsp lemon juice
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 tsp red pepper flakes optional

Equipment

  • Large Skillet
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Wooden spoon or spatula
  • Tongs

Method
 

  1. Season the chicken pieces generously with salt and pepper.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  3. Sear the chicken in batches, being careful not to overcrowd the pan. Cook until golden brown on all sides and cooked through (about 5-7 minutes per batch). Remove the chicken from the skillet and set aside.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  5. Pour in the white wine and scrape the bottom of the skillet to loosen any browned bits (fond). Simmer until the wine has reduced by half, about 3-5 minutes.
  6. Pour in the chicken broth and bring to a simmer. Reduce the heat to low and gently stir in the heavy cream and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Be careful not to boil the cream.
  7. Return the cooked chicken to the skillet. Stir to coat the chicken with the sauce. Simmer gently for a few minutes to allow the flavors to meld.
  8. Remove the skillet from the heat. Stir in the fresh basil and lemon juice. Taste and adjust seasoning with salt and pepper as needed. Add red pepper flakes for a touch of heat, if desired.
  9. Serve immediately over pasta, rice, or mashed potatoes. Garnish with extra fresh basil leaves.

Notes

For best results, add the fresh basil at the very end of the cooking process to preserve its vibrant flavor. Be careful not to boil the cream sauce, as it may curdle. Serve immediately for optimal flavor and texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.