Chicken in Basil Cream Sauce is a gentle, tasty dish that combines tender chicken breast with a rich, creamy sauce full of fresh basil flavor. The sauce is smooth and comforting, with a little bit of garlic and cream bringing everything together. It’s simple but feels a little special, perfect for a weeknight dinner or a casual get-together.
I love making this because it’s easy to pull together but tastes like you spent hours in the kitchen. I usually cook the chicken in a pan until it’s golden and juicy, then make the sauce right there with fresh basil leaves, a bit of garlic, cream, and sometimes a splash of white wine or chicken broth. The smell of the basil cooking in the sauce always fills the house with a cozy, fresh aroma that I can’t get enough of.
One of my favorite ways to serve this dish is over a bed of buttery pasta or with a side of roasted vegetables. The cream sauce clings to every bite and makes the meal feel comforting without being heavy. It’s also a dish that always gets compliments when I serve it to friends—they love the fresh taste of basil mixed with that cozy creaminess. I think you’ll find it easy to make and really satisfying to eat!
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts or thighs both work well. Thighs are juicier if you prefer tender, slightly fattier meat. Breasts cook faster and are leaner.
Fresh Basil: Fresh basil is the star for that bright, herbal flavor. If you can’t find fresh, try a teaspoon of good-quality dried basil, but add it earlier to bloom.
Heavy Cream: Heavy cream gives the sauce its creamy texture. For a lighter option, half-and-half or coconut cream can work but may change thickness and taste.
Parmesan Cheese: Parmesan adds a salty, nutty note and helps thicken the sauce. Grana Padano or Pecorino Romano can substitute here.
Chicken Broth: Adds flavor and thins the sauce. If unavailable, vegetable broth or even water with a pinch of salt can work in a pinch.
How Do You Get the Chicken Perfectly Seared and Juicy?
Getting a good golden crust on the chicken is key to flavor and texture. Here’s how to do it:
- Pat the chicken dry before seasoning—it helps the meat brown instead of steam.
- Heat the pan and oil until hot but not smoking for a nice sear.
- Don’t move the chicken too soon; letting it sit undisturbed forms a crisp, brown surface.
- Flip the chicken only once to cook evenly and lock in juices.
- Remove the chicken when it reaches about 155°F (68°C), and let it rest in the sauce. It will finish cooking and stay juicy.
Equipment You’ll Need
- Large skillet – I recommend a wide pan to sear the chicken and make the sauce in one place, saving you time and dishes.
- Tongs or a spatula – for flipping the chicken to get that perfect golden crust.
- Meat thermometer – helps to check that the chicken is cooked through without drying out.
- Cutting board and knife – for chopping garlic and basil, making prep easy and quick.
- Grater for Parmesan – if you buy a block, it’s easier to grate fresh cheese that melts better into the sauce.
Flavor Variations & Add-Ins
- Swap chicken with shrimp or scallops for seafood variation—cook quickly in the same pan before making the sauce.
- Add a pinch of red pepper flakes in the sauce for some gentle heat, especially if you like spice.
- Mix in sun-dried tomatoes or roasted red peppers for extra sweetness and depth.
- Sprinkle with crushed red pepper or a dash of balsamic vinegar for a different flavor profile.
Chicken in Basil Cream Sauce
Ingredients You’ll Need:
For the Chicken:
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
For the Sauce:
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup fresh basil leaves, thinly sliced
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning or dried oregano
- 1 tablespoon lemon juice (optional)
- 1 tablespoon butter (optional, for finishing)
How Much Time Will You Need?
This dish takes about 10 minutes of preparation and 15 minutes of cooking, totaling around 25 minutes. It’s quick enough for a weekday dinner but special enough to impress!
Step-by-Step Instructions:
1. Prepare and Cook the Chicken:
Start by patting your chicken dry with paper towels. This helps the chicken brown nicely. Sprinkle salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until hot. Place the chicken in the pan and cook without moving it for 5–6 minutes until the bottom is golden brown. Flip and cook the other side until the chicken is cooked through, about another 5–6 minutes. Take the chicken out of the pan and set aside.
2. Make the Basil Cream Sauce:
Lower the heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds until you can smell its aroma, but be sure not to let it brown. Pour in chicken broth, stirring and scraping up any browned bits from the pan. Then, stir in the heavy cream, Parmesan cheese, and Italian seasoning. Let the sauce simmer gently, stirring occasionally, for 3–5 minutes until it slightly thickens.
3. Finish and Serve:
Add the thinly sliced fresh basil leaves to the sauce and stir well. For a touch of brightness, add lemon juice if you like. Return the chicken to the skillet and spoon the sauce over each piece. Simmer together for 2 more minutes so the chicken warms through and soaks up the flavors. If you want an extra creamy finish, stir in a tablespoon of butter. Serve the chicken hot, spooning plenty of sauce over it. This dish goes wonderfully with pasta, rice, or your favorite roasted veggies.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw the chicken completely in the refrigerator overnight before cooking. Pat it dry well to ensure it browns nicely in the pan.
What Can I Substitute for Fresh Basil?
If fresh basil isn’t available, you can use 1 teaspoon of dried basil, but add it earlier while simmering the sauce to help release its flavor.
How Should I Store Leftovers?
Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to keep the sauce creamy and avoid curdling.
Can I Make This Recipe Dairy-Free?
Yes! Substitute heavy cream with coconut cream or a plant-based cream, and replace Parmesan with a dairy-free cheese or nutritional yeast for a similar cheesy flavor.
