Chicken in Basil Cream Sauce

This Mozzarella Chicken in Basil Cream Sauce transforms ordinary chicken breasts into a restaurant-worthy meal that feels indulgent yet comes together with minimal effort. The combination of melty mozzarella and aromatic basil creates a silky sauce that clings beautifully to the tender chicken.

I first made this recipe when I needed to impress my in-laws without spending hours in the kitchen. The moment they tasted the rich basil cream sauce, my mother-in-law immediately asked for the recipe, and now it's become her signature dish for Sunday family dinners too.

Ingredients

• Boneless skinless chicken breasts: the star protein that stays juicy while absorbing all the wonderful flavors
• Garlic powder and onion powder: these seasonings create a flavorful crust on the chicken without burning like fresh garlic might
• Olive oil: use a good quality oil as it contributes to the overall flavor profile
• Chicken broth: forms the savory base of our sauce and helps deglaze all those flavorful bits from the pan
• Heavy cream: creates that luxurious silky texture that makes this dish so special
• Mozzarella cheese: opt for freshly shredded for the best melting quality and flavor
• Parmesan cheese: adds the perfect salty depth to balance the creamy elements
• Dried or fresh basil: the aromatic heart of this dish, fresh will give brighter flavor if available
• Fresh garlic: minced garlic adds dimension that powder alone cannot achieve
• Butter: a small amount adds richness and helps carry flavors throughout the sauce

Step-by-Step Instructions

Prepare and Sear the Chicken:

Pat those chicken breasts completely dry with paper towels this crucial step ensures you get that beautiful golden crust. Season generously on both sides with garlic powder, onion powder, salt and pepper. Heat your olive oil in a large skillet until it shimmers then place each breast carefully into the hot pan. Let them sear undisturbed for a full 5 to 6 minutes until deep golden brown, then flip and repeat. The chicken should release easily from the pan when properly seared. Remove to a plate but dont clean that pan.

Create the Aromatic Base:

Reduce your heat slightly and add the butter to the same skillet, swirling to coat the bottom. Once melted, add your minced garlic and cook just until the aroma blooms, about 60 seconds. Watch carefully as garlic burns quickly and will impart bitterness if overcooked. The garlic should barely begin to color.

Develop the Cream Sauce:

Pour chicken broth into the skillet and use a wooden spoon to scrape all those browned bits from the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly before pouring in the heavy cream. Allow the mixture to warm through for another minute before gradually sprinkling in both cheeses, stirring constantly to ensure they melt evenly without clumping. Once smooth, stir in the basil, letting its aroma infuse throughout the sauce.

Return and Finish the Chicken:

Carefully place your seared chicken breasts back into the skillet, nestling them into the sauce. Spoon some sauce over each piece and reduce heat to a gentle simmer. Cover partially with a lid and allow everything to cook together for 10 to 12 minutes, occasionally spooning more sauce over the chicken. The internal temperature should reach 165°F and the sauce will have thickened to coat the back of a spoon.

Plate and Garnish:

Transfer the chicken to serving plates and generously spoon sauce over each piece. If using fresh basil, scatter a few small leaves over the top for a beautiful presentation. Let the chicken rest for about 3 minutes before serving to allow the juices to redistribute throughout the meat.

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The basil is truly the soul of this recipe. I grow basil in my kitchen window year-round just for dishes like this one. The first time I made this for my husband, he said the aroma brought back memories of his grandmother's kitchen in southern Italy, though her version never had chicken but was served with homemade pasta instead.

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. They may need slightly longer cooking time - aim for an internal temperature of 165°F (74°C).

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

The most reliable method is using an instant-read thermometer - chicken is safely cooked at 165°F (74°C). Without a thermometer, cut into the thickest part; the meat should be opaque white throughout with no pink.

→ Can I make this dish ahead of time?

Yes! The sauce and chicken can be prepared up to 2 days ahead and stored in the refrigerator. Reheat gently on the stovetop over medium-low heat, adding a splash of cream or chicken broth if the sauce has thickened too much.

→ What sides pair well with this chicken dish?

Besides the suggested angel hair pasta or mashed potatoes, consider serving with roasted asparagus, steamed broccoli, garlic bread, or a simple green salad with vinaigrette to balance the richness of the cream sauce.

→ How can I make this dish dairy-free?

For a dairy-free version, substitute the heavy cream with full-fat coconut milk and use dairy-free cheese alternatives designed for melting. The flavor profile will change slightly, but it will still be delicious.

→ Why is my sauce too thin?

If your sauce isn't thickening, try simmering it uncovered for a few extra minutes. Alternatively, make a slurry with 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then stir this into the simmering sauce.