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Chicken in Basil Cream Sauce

This Chicken in Basil Cream Sauce recipe features perfectly seared chicken breasts smothered in a luscious, fragrant basil cream sauce. It's an easy-to-make, restaurant-worthy dish that's perfect for a weeknight dinner or entertaining guests.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 ounces each
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Salt and freshly ground black pepper to taste
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup packed fresh basil leaves, chopped
  • 1/4 teaspoon red pepper flakes optional
  • Fresh basil sprigs for garnish
  • Additional Parmesan cheese for garnish
  • Lemon juice for garnish

Equipment

  • Large Skillet
  • Paper towels
  • Measuring spoons
  • Measuring cups
  • Knife
  • Cutting board
  • Spatula or spoon
  • Meat thermometer
  • Plate
  • Foil

Method
 

  1. Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil and butter in a large skillet over medium-high heat.
  3. Carefully place the chicken breasts in the hot skillet and sear for 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  4. Remove the chicken from the skillet and set aside on a plate. Cover with foil to keep warm.
  5. Reduce the heat to medium. Add the remaining olive oil to the skillet, then add the minced garlic and cook for about 30 seconds, or until fragrant.
  6. Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes, allowing it to reduce slightly.
  7. Stir in the heavy cream and chicken broth. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
  8. Stir in the Parmesan cheese, chopped fresh basil, and red pepper flakes (if using). Season with salt and pepper to taste.
  9. Return the cooked chicken breasts to the skillet and spoon the basil cream sauce over them, coating them evenly.
  10. Simmer for another 2-3 minutes, allowing the chicken to warm through and absorb the flavors of the sauce.
  11. Garnish with fresh basil sprigs and additional Parmesan cheese. Serve immediately.

Notes

For the best flavor, use fresh basil. If the sauce is too thin, simmer it longer to reduce it; if it's too thick, add a splash of chicken broth or cream. Don't overcook the chicken. You can substitute the heavy cream with full-fat coconut milk for a dairy-free option. Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve over pasta, rice, mashed potatoes, or zucchini noodles. A squeeze of lemon juice can brighten the dish.