Chicken in Basil Cream Sauce is a dish that feels like a little bit of comfort and a little bit of fresh garden flavor all in one. Tender chicken breasts cooked just right, swimming in a creamy sauce with bright basil that adds a lovely herbal kick. The sauce is smooth and rich, making every bite feel special but still cozy and familiar.
I love making this dish because it feels fancy but is really easy to pull off on a weeknight. The basil really brightens up the cream sauce, so I always try to use fresh herb if I can. When the sauce thickens just enough to coat the chicken, that’s my sign it’s time to plate up and eat. It’s one of those meals I come back to when I want something simple but not boring.
I like serving this chicken over pasta or rice, so the sauce can soak in and you don’t waste a drop. It’s also great with a side of steamed veggies or a crisp green salad. Whenever I make this, friends always ask for the recipe because it feels both cozy and a little special—perfect for sharing at the dinner table.
Key Ingredients & Substitutions
Chicken breasts: These work best because they cook quickly and stay tender. If you want, chicken thighs are juicier and can handle a longer cooking time.
Heavy cream: It makes the sauce rich and smooth. For a lighter version, try half-and-half or coconut milk, but the sauce will be less thick.
Fresh basil: This herb brings a bright, fresh flavor. Dried basil won’t have the same punch, so if fresh isn’t available, add it at the end to keep some flavor.
Parmesan cheese: Adds a salty, nutty depth to the sauce. Pecorino Romano or Asiago are good alternatives if you have them.
How Do You Get the Chicken Juicy and the Sauce Creamy?
Cooking chicken just right is key here. Too long and it gets dry. Use medium-high heat to brown the chicken — this seals in juices and gives great color.
- Don’t crowd the pan; cook chicken in batches if needed to keep heat steady.
- After cooking, let chicken rest a few minutes—this keeps the juices inside.
- When making the sauce, add cream to the warm pan slowly and stir often to prevent curdling.
- Simmer gently; a too-high heat can break the cream and make the sauce grainy.
Equipment You’ll Need
- Large skillet – I like using a non-stick or cast iron pan to get a nice sear and easily cook everything together.
- Meat thermometer – helps ensure your chicken is cooked through but not overdone for juicy results.
- Wooden spoon or spatula – perfect for stirring the sauce without scratching the pan.
- Measuring cups and spoons – for accurate amounts of cream, broth, and cheese.
- Knife and cutting board – to chop garlic and basil efficiently.
- Serving plate or platter – to present the chicken and sauce beautifully.
Flavor Variations & Add-Ins
- Switch up the protein: Use turkey cutlets or shrimp for a different taste and texture.
- Cheese options: Swap Parmesan for Pecorino Romano or Asiago for a different salty flavor.
- Veggie boost: Add sautéed spinach or sun-dried tomatoes to the sauce for extra color and flavor.
- Spice it up: Mix in red pepper flakes or a pinch of paprika for a little heat.
Chicken in Basil Cream Sauce
Ingredients You’ll Need:
- 3 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup fresh basil leaves, finely chopped
- 1/4 cup grated Parmesan cheese
- Optional: juice of 1/2 lemon (for brightness)
- Cooked white rice or pasta, for serving
Time Needed
This recipe takes about 10 minutes to prep and roughly 20 minutes to cook, making it perfect for a quick weeknight meal. Overall, you’ll spend around 30 minutes from start to finish.
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Sprinkle salt and pepper on both sides of the chicken breasts. Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken and cook each side for 5 to 7 minutes, or until golden brown and fully cooked. Use a meat thermometer to check for an internal temperature of 165°F (74°C). Once done, remove the chicken and set it aside.
2. Make the Basil Cream Sauce:
Reduce the heat to medium and add minced garlic to the skillet. Sauté for about 30 seconds until fragrant but not burned. Pour in chicken broth, stirring and scraping the pan to lift up any tasty browned bits.
Next, add the heavy cream and bring it to a gentle simmer. Stir in the fresh basil and Parmesan cheese. Cook the sauce for 3 to 5 minutes, stirring until the cheese melts and the sauce thickens slightly. If you like, squeeze in some lemon juice to brighten the flavors.
3. Combine and Serve:
Return the chicken breasts to the skillet with the sauce. Spoon the sauce evenly over the chicken and let everything warm together for 1 to 2 minutes. Serve hot with cooked white rice or pasta to soak up the creamy basil goodness. Enjoy your meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. This ensures even cooking and helps the chicken stay tender.
Can I Substitute Heavy Cream with Something Lighter?
Absolutely! You can use half-and-half or whole milk for a lighter sauce, but keep in mind the sauce will be less rich and might not thicken as much. Adding a bit of flour or cornstarch can help thicken it.
How Should I Store Leftovers?
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of cream or broth if the sauce has thickened too much.
What Can I Serve with Chicken in Basil Cream Sauce?
This dish pairs wonderfully with cooked pasta, white rice, or even roasted vegetables. The sauce is perfect for soaking up, so be sure to have something to enjoy every flavorful bite!
