Chicken in Basil Cream Sauce is such a simple dish that feels special with every bite. You get tender pieces of chicken bathed in a smooth, creamy sauce that’s brightened up with fresh basil. The sauce is rich but fresh, giving the chicken a lovely, flavorful shine that makes me want to eat it again and again.
One thing I love about this dish is how easy it is to make but it looks like you spent hours in the kitchen. I like to use plenty of fresh basil because it gives that pop of color and a wonderful herbal touch that balances the creaminess perfectly. Plus, the sauce is so good that I always find myself adding a little extra to my plate.
I usually serve this chicken with some steamed rice or buttery noodles to soak up all that delicious sauce. It’s a great dish for a cozy weeknight meal or even when friends come over because it feels like a little bit of comfort and fancy all at once. It’s become one of those meals that everyone knows I can make well and always ask for again!
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless work best for even cooking and quick prep. If you want juicier meat, try bone-in thighs but adjust cooking time.
Basil: Fresh basil gives the sauce its bright, herbal taste. If fresh isn’t available, use 1-2 teaspoons dried basil but add it earlier to release flavor.
Heavy cream: This makes the sauce rich and smooth. For a lighter version, try half-and-half or coconut cream for a dairy-free option.
Chicken broth: Adds depth and balances creaminess. If you don’t have broth, you can use water with a pinch of bouillon or vegetable broth instead.
Parmesan cheese: Optional but adds a nice umami boost. Use Pecorino Romano or nutritional yeast for a dairy-free twist.
How Do You Make the Cream Sauce Thick and Flavorful Without Scrambling the Cream?
The sauce is the star here, so getting a smooth, thickened cream without curdling is key. Follow these simple tips:
- Cook garlic briefly so it’s fragrant but not burnt—this avoids bitterness.
- Pour in chicken broth first and scrape the pan to loosen all the yummy browned bits. These add flavor.
- Add heavy cream and keep the heat medium to low. High heat can cause the cream to separate.
- Let it simmer gently—this reduces the sauce and thickens it naturally.
- Stir often and add the fresh basil and cheese last. Adding cheese while sauce is too hot may cause clumping.
- If sauce gets too thick, thin it with a splash more broth or cream.
These small steps help you create a velvety sauce that clings beautifully to your chicken.
Equipment You’ll Need
- Skillet – A large skillet or frying pan is perfect for cooking the chicken and making the sauce in one pan, keeping things simple.
- Tongs or spatula – Use these to flip the chicken breasts easily without piercing them and losing juices.
- Measuring cups and spoons – Handy for precise measurements of broth, cream, and basil so the sauce turns out just right.
- Knife and cutting board – For chopping garlic, basil, and any side vegetables like cherry tomatoes or green beans.
- Stirring spoon or whisk – To blend ingredients smoothly and prevent sticking or burning as the sauce simmers.
Flavor Variations & Add-Ins
- Swap chicken for turkey cutlets or pork loin for different meats that also cook quickly and absorb the flavors well.
- Mix in sun-dried tomatoes or sautéed mushrooms for extra texture and flavor, especially if you enjoy earthy notes.
- Add a pinch of red pepper flakes for a little heat or a squeeze of lemon for bright acidity that cuts through the richness.
- Try different herbs like thyme or oregano if basil isn’t available or for a different herbal twist.
Chicken in Basil Cream Sauce
Ingredients You’ll Need:
For the Chicken and Sauce:
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup fresh basil leaves, finely chopped
- ¼ cup grated Parmesan cheese (optional)
For Serving (Optional):
- Cherry tomatoes
- Cooked green beans
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so you’ll be ready to enjoy your creamy basil chicken in about 25 minutes from start to finish. It’s quick enough for a weeknight dinner but special enough to impress guests.
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Season both sides of your chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken and cook for 5 to 6 minutes per side, or until golden brown and cooked through. Once done, remove the chicken from the pan and set it aside.
2. Make the Basil Cream Sauce:
Lower the heat to medium, then melt the butter in the same skillet. Add the minced garlic and sauté it for about 30 seconds until you can smell its wonderful aroma—but don’t let it burn! Pour in the chicken broth and use a spoon to scrape up any browned bits from the bottom of the pan; these add great flavor.
Next, pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly. Stir in the freshly chopped basil and Parmesan cheese, if you’re using it, until the cheese melts and your sauce becomes creamy and smooth.
3. Combine and Serve:
Return the chicken breasts to the skillet, spooning some warm sauce over them. Let everything heat together for another 2 minutes so the flavors meld perfectly. Serve the chicken covered generously with the basil cream sauce. For a tasty, colorful plate, add some cherry tomatoes and cooked green beans on the side.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry well to remove excess moisture for better browning.
Can I Make the Sauce Ahead of Time?
Absolutely! Prepare the basil cream sauce separately and refrigerate for up to 2 days. Reheat gently on the stove and add a splash of cream or broth if it thickens too much before serving with freshly cooked chicken.
How Should I Store Leftovers?
Store leftover chicken and sauce together in an airtight container in the fridge for up to 3 days. Reheat gently on low heat to avoid curdling the cream sauce.
What Can I Serve with Chicken in Basil Cream Sauce?
Steamed rice, buttery noodles, or mashed potatoes are excellent for soaking up the creamy sauce. Roasted or steamed vegetables like green beans and cherry tomatoes make a fresh, colorful side.