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creamy basil chicken recipe featured
Avatar photoJohnson Maya

Creamy Basil Chicken Recipe (Easy One-Pan Dinner)

This creamy basil chicken recipe features tender seared chicken in a rich, aromatic basil cream sauce—ready in just 30 minutes. Perfect for weeknights and special dinners alike.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, sliced into thin cutlets
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) chicken broth (low sodium preferred)
  • 1/4 cup freshly grated Parmesan cheese
  • 1 cup (about 30g) fresh basil leaves, thinly sliced (chiffonade)
  • 1 tablespoon unsalted butter

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Tongs

Method
 

  1. creamy basil chicken recipe recipeCard1
  2. Pat the chicken cutlets dry with paper towels and season both sides with kosher salt and freshly ground black pepper. Let them rest at room temperature for 5–10 minutes to promote even cooking. If needed, pound thick pieces to ½-inch thickness for uniform searing.
  3. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the chicken in a single layer, avoiding crowding. Sear for 5–6 minutes per side until golden brown and cooked through to 165°F (74°C). Transfer to a plate and cover loosely with foil to rest.
  4. Reduce heat to medium and add a splash of chicken broth to deglaze the pan, scraping up the browned fond with a wooden spoon. Add minced garlic and sauté for 30–45 seconds until fragrant but not browned.
  5. Pour in the heavy cream and remaining chicken broth, stirring to combine. Bring to a gentle simmer over medium-low heat—do not boil. Stir in grated Parmesan and cook for 3–4 minutes until the sauce thickens slightly and coats the back of a spoon.
  6. Return the chicken and juices to the skillet. Spoon sauce over the top and warm for 2–3 minutes. Remove from heat and stir in fresh basil and butter until melted and glossy.
  7. Serve immediately over pasta, rice, or vegetables. Garnish with extra basil and Parmesan if desired.

Nutrition

Calories: 420 | Carbohydrates: 4 | Protein: 38 | Fat: 27 | Fiber: 1 | Sugar: 2

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore creaminess. Freezing not recommended due to dairy separation.
MAKE AHEAD: Chicken can be pre-sliced and seasoned up to 24 hours in advance. Keep refrigerated and bring to room temperature before cooking.
SUBSTITUTIONS: For dairy-free, use full-fat coconut milk, olive oil, and nutritional yeast. For gluten-free, ensure broth is certified GF.
PRO TIPS: Always use fresh basil for maximum aroma—add at the end. Grate Parmesan fresh for smooth melting. Deglaze the pan thoroughly to capture every bit of flavor.
SERVING SUGGESTIONS: Serve over fettuccine, with garlic bread, and a crisp green salad. Pairs beautifully with Pinot Grigio or Chardonnay.
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