chicken basil cream recipe

Written ByJenny Smyth Posted on
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The Best chicken basil cream recipe

I have been making this chicken basil cream recipe for years and it never fails to impress. My family absolutely loves it, even my picky eaters clean their plates every time. The creamy sauce with fresh basil creates a comforting dish that feels fancy enough for a dinner party but is simple enough for a busy weeknight.

I love how the basil adds a fresh pop of flavor that brightens up the rich cream sauce. This recipe comes from my love of Italian inspired cooking, but I have tweaked it over time to make it my own. The combination of tender chicken, a silky cream sauce, and fragrant basil is just perfect.

It is a one pan meal that comes together in about 30 minutes, which is a lifesaver on those hectic evenings when you need something delicious fast. The key technique here is searing the chicken first to get a golden brown crust, which adds so much depth to the final dish. Health wise, this dish is a great source of protein from the chicken and basil provides antioxidants and vitamins.

I use heavy cream but you can easily swap in half and half or a splash of milk to lighten it up without losing too much richness. The basil also adds a fresh element that makes the cream sauce feel lighter overall. It is a balanced meal that satisfies without being too heavy.

I often serve this chicken basil cream over pasta, rice, or even with a side of crusty bread to soak up every last drop of sauce. It is perfect for family dinners, holiday gatherings, or just a cozy night in. My kids love it when I make it for their birthdays or special occasions, but honestly, we enjoy it any night of the week.

It is one of those recipes that feels like a hug on a plate.

Chicken Basil Cream

4.8 from 828 votes

Tender chicken breasts in a rich and creamy basil sauce. This dish comes together quickly in one pan and is perfect for a comforting weeknight dinner or a special occasion.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken breasts (about 1.5 lbs)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

For the Cream Sauce

2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
1 tablespoon butter

👨‍🍳Directions

1Season the chicken breasts on both sides with salt and pepper.
2Heat the olive oil in a large skillet over medium high heat until it shimmers.
3Place the chicken in the skillet and cook for 5 to 6 minutes per side without moving it.
4You will know it is ready to flip when the bottom is golden brown and releases easily from the pan.
5Remove the chicken from the skillet and set it aside on a plate.
6Reduce the heat to medium and add the butter to the pan.
7Once melted, add the minced garlic and cook for about 30 seconds until fragrant.
8Pour in the heavy cream and chicken broth, stirring constantly to scrape up any browned bits from the bottom of the pan.
9Bring the sauce to a gentle simmer and cook for 2 to 3 minutes until it starts to thicken slightly.
10Stir in the Parmesan cheese until melted and smooth.
11Return the chicken to the skillet along with any juices from the plate.
12Let it simmer for 5 to 7 minutes, turning the chicken once, until the chicken is cooked through and the sauce has thickened to your liking.
13Remove the skillet from the heat and stir in the fresh chopped basil.
14Taste the sauce and add more salt or pepper if needed.
15Serve immediately over pasta, rice, or with crusty bread.

🔧Equipment

Large skillet
Tongs
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 145mg🧂Sodium: 720mg🌾Total Carbs: 5g🥦Dietary Fiber: 0g🍬Sugars: 2g🥩Protein: 42g

📝Notes

For a lighter version, use half and half instead of heavy cream. You can also add a splash of white wine to the sauce for extra flavor. Leftovers keep well in the fridge for up to 3 days.

Watch Video Of How Chicken Basil Cream Works

This chicken basil cream recipe is a staple in my kitchen because it is reliable, delicious, and always gets rave reviews. To store leftovers, place them in an airtight container and refrigerate for up to 3 days.

When you are ready to enjoy it again, gently reheat the chicken and sauce in a skillet over low heat, adding a splash of milk or broth to bring the sauce back to life. Serve it over fresh pasta, rice, or with a side of roasted vegetables for an easy meal that feels special.

Whether it is a busy weeknight or a holiday dinner, this dish always works well for my family gatherings and I am sure it will become a favorite in your home too.

❓ Frequently Asked Questions About Chicken Basil Cream

1. Can I use dried basil instead of fresh?

Yes, you can use dried basil, but fresh basil really makes a difference in this recipe. Dried basil is more concentrated, so use about 1 teaspoon dried for every 1 tablespoon fresh. Add it early in the cooking process to let it rehydrate.

2. How do I prevent the cream sauce from curdling?

To keep the sauce smooth, make sure the cream is at room temperature before adding it to the pan. Also, do not let the sauce boil vigorously after adding the cream; a gentle simmer is best. Stir constantly to keep it from separating.

3. Can I make this recipe dairy free?

Yes, you can substitute the heavy cream with full fat coconut milk or a dairy free cream alternative. Use a dairy free Parmesan style cheese or nutritional yeast for flavor. The texture will be slightly different but still delicious.

4. What can I serve with chicken basil cream?

This dish pairs wonderfully with pasta, such as fettuccine or penne. It also goes well with rice, mashed potatoes, or a side of steamed vegetables. Crusty bread is great for soaking up the extra sauce.

5. How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and sauce in a skillet over low heat, adding a splash of milk or broth to thin the sauce if needed. Avoid microwaving on high as it can make the chicken tough.

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