Chicken in Basil Cream Sauce

A comforting Italian-inspired dish featuring tender chicken cutlets with a rich, creamy basil sauce.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 520

For the Chicken

2 large boneless, skinless chicken breasts Opt for high-quality chicken for the best flavor. Organic or free-range chicken is always a great choice.
½ cup milk Whole milk will add richness, but you can use any milk you have on hand for a lighter version.
¾ cup dried Italian breadcrumbs Feel free to make your own using stale bread and Italian seasonings for an extra flavorful crust.
3 tablespoons butter Make sure your butter is at room temperature for even melting; I recommend unsalted butter to control the saltiness.
2 cloves garlic, minced Fresh garlic infuses the dish with incredible aroma and flavor.
½ cup chicken broth Good quality broth elevates the entire dish. Homemade or low-sodium store-bought options work wonders here.
1 cup heavy whipping cream Full-fat cream is key for that luscious creaminess.
½ cup grated Parmesan cheese Freshly grated will yield the best taste, but store-bought is a quick alternative.
¼ cup chopped fresh basil Use only the freshest basil for maximum flavor — it truly makes a difference!
¼ teaspoon black pepper A pinch for a touch of heat.

Preparation

Preheat your oven to 275°F. Grease a 9×13-inch baking dish, ensuring it’s ready for your flavorful chicken.
Slice each chicken breast horizontally to create 4 cutlets. Then, pound each cutlet to about ½-inch thickness to ensure even cooking.
Dip each cutlet first in the milk, letting the excess drip off. Then, coat it generously with the breadcrumbs, ensuring an even, crispy layer.

Cooking

In a large skillet over medium heat, melt the butter. Once hot, cook the chicken for about 4-5 minutes on each side or until golden brown.
Transfer the browned chicken to your greased baking dish and pop it in the oven for about 20-25 minutes to finish cooking through.
In the same skillet, sauté the minced garlic for about 30 seconds, until fragrant. Pour in the chicken broth, scraping the pan to deglaze and capture all those delicious browned bits.
Add the heavy cream, bringing it to a gentle boil. Stir in the Parmesan cheese, fresh basil, and black pepper. Simmer for about 5 minutes until the sauce thickens slightly.
Ensure the chicken reaches 165°F internally. Once done, serve it hot with the creamy sauce spooned generously over the top.

If the sauce is too thick, you can add a splash more chicken broth or cream. If too thin, let it simmer longer!