Mozzarella Chicken Basil Sauce

This silky mozzarella chicken in basil cream sauce transforms ordinary chicken breasts into a restaurant-worthy meal that feels special enough for company but simple enough for weeknights. The rich, cheesy sauce with aromatic basil creates the perfect blanket for tender chicken, making every bite absolutely decadent.

I first created this recipe when trying to recreate an Italian restaurant favorite, and it's become our go-to "fancy" dinner when we want comfort food that feels special. My teenagers request this almost weekly now, claiming it's better than anything they've had at restaurants.

Ingredients

• Chicken breasts: boneless and skinless for quick cooking and even sauce coverage
• Garlic powder and onion powder: create a flavorful base without burning like fresh garlic might during high-heat searing
• Heavy cream: provides the luxurious body for our sauce; look for the highest fat content for best results
• Mozzarella cheese: adds that signature stretch and mild flavor; choose freshly shredded for best melting
• Parmesan cheese: introduces savory depth and helps thicken the sauce; freshly grated melts much better than pre-packaged
• Fresh or dried basil: brings the signature aromatic element; fresh provides brighter flavor but dried works wonderfully too
• Minced garlic: adds essential aromatic foundation; fresh cloves provide much better flavor than jarred
• Butter: creates silkiness in the sauce and helps the garlic bloom without burning

Step-by-Step Instructions

Prepare the Chicken:

Pat chicken breasts completely dry with paper towels to ensure proper browning. Season both sides generously with garlic powder, onion powder, salt and pepper, pressing the seasonings gently into the meat. Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Place chicken breasts in the hot pan without crowding, searing until a rich golden crust forms, about 5 to 6 minutes per side. The chicken won't be fully cooked yet, which is exactly what we want. Remove to a clean plate.

Create Aromatic Base:

Reduce heat slightly to medium-low and add butter to the same pan, allowing it to melt while preserving all those flavorful browned bits from the chicken. Once butter is melted but not browned, add minced garlic and stir constantly for about 60 seconds. Watch carefully as garlic burns quickly. You want it fragrant and slightly softened but still pale golden.

Build the Sauce:

Pour chicken broth into the pan and use a wooden spoon to scrape up all the flavorful fond from the bottom. Let it simmer for about 2 minutes to reduce slightly. Pour in the heavy cream and stir to combine. Allow the mixture to warm through for about 3 minutes. Add Parmesan cheese first, stirring until completely melted, then add mozzarella in small handfuls, stirring between additions until smooth. Sprinkle in the basil, stirring to distribute evenly throughout the sauce.

Reunite Chicken with Sauce:

Return the seared chicken breasts to the pan, nestling them into the sauce. Spoon some sauce over each piece to coat them completely. Reduce heat to low and simmer gently for 10 to 12 minutes, occasionally spooning more sauce over the chicken. The chicken is done when it reaches 165°F and the sauce has thickened slightly to coat the back of a spoon.

Final Touches and Serving:

Remove the pan from heat and let everything rest for 2 to 3 minutes, which allows the chicken to reabsorb juices and the sauce to thicken further. Transfer chicken to plates and spoon generous amounts of the basil cream sauce over each piece. Garnish with additional fresh basil if desired for color and freshness.

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My favorite part of this dish has to be the moment when the cheeses melt into the cream creating that velvety texture. It reminds me of Sunday dinners at my grandmother's house, where cream sauces were reserved for special occasions and everyone would fall silent for the first few bites, just savoring the richness.

Make-Ahead and Storage

This chicken reheats beautifully, making it perfect for meal prep. Store the chicken and sauce together in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered skillet over low heat with a splash of cream or milk to revive the sauce. Avoid microwaving if possible as it can make the chicken tough and cause the sauce to separate.

Perfect Pairings

This basil cream sauce begs for something to soak it up. Angel hair pasta works wonderfully because its delicate nature doesn't overwhelm the chicken. Creamy mashed potatoes create an incredibly comforting meal, while roasted asparagus or sautéed spinach provides a nice color contrast and helps balance the richness. For a lower-carb option, zucchini noodles or cauliflower rice work surprisingly well.

Customization Options

The beauty of this recipe lies in its adaptability. Add sun-dried tomatoes for a tangy sweetness that complements the basil beautifully. Mushrooms sautéed with the garlic bring an earthy dimension. For a more substantial dish, add cooked and crumbled bacon before returning the chicken to the pan. You can also use chicken thighs instead of breasts for more flavor and moisture, just adjust cooking time accordingly.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this dish and often stay more tender. You may need to adjust cooking time slightly - thighs typically take 1-2 minutes longer per side when searing, and about 12-15 minutes total when simmering in the sauce.

→ How can I make this dish lighter?

For a lighter version, substitute half-and-half for the heavy cream (though the sauce won't be quite as thick). You can also reduce the cheese amounts by about half and increase herbs for flavor. Adding vegetables like spinach or broccoli makes it more nutritionally balanced.

→ What sides pair well with this chicken?

This dish shines with simple starches that soak up the delicious sauce. Angel hair pasta, linguine, or mashed potatoes are classic choices. For a lower-carb option, try cauliflower mash or zucchini noodles. A simple green salad or roasted vegetables provide nice contrast.

→ Can I make this ahead of time?

Yes, though it's best served fresh. If making ahead, slightly undercook the chicken, then cool and refrigerate separately from the sauce. When reheating, warm the sauce first, then add the chicken and simmer gently until heated through. You may need to add a splash of broth if the sauce thickens too much.

→ How do I know when the chicken is fully cooked?

The most reliable method is using an instant-read thermometer, which should register 165°F (74°C) when inserted into the thickest part. Without a thermometer, cut into the chicken - it should be completely white throughout with clear juices. The cooking time of 10-12 minutes in the sauce (after initial searing) is usually sufficient.

→ Can I freeze leftovers?

While possible, cream-based sauces can sometimes separate when frozen and thawed. If freezing, cool completely, store in airtight containers for up to 2 months, and thaw overnight in the refrigerator. Reheat gently on low heat, stirring frequently. Adding a little fresh cream when reheating can help restore the sauce's consistency.