Mozzarella Chicken Basil Cream (Print Version)
Juicy chicken breasts in a silky mozzarella and Parmesan cream sauce infused with aromatic basil and garlic.
# Ingredients:
01 -
4 boneless skinless chicken breasts
02 -
1 teaspoon garlic powder
03 -
1 teaspoon onion powder
04 -
Salt and black pepper to taste
05 -
2 tablespoons olive oil
06 -
1 cup chicken broth
07 -
1 cup heavy cream
08 -
1 cup shredded mozzarella cheese
09 -
½ cup grated Parmesan cheese
10 -
1½ teaspoons dried basil or ¼ cup chopped fresh basil
11 -
2 cloves garlic, minced
12 -
1 tablespoon butter
# Steps to Follow:
01 -
Pat the chicken breasts dry with paper towels to improve browning. Season both sides evenly with garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Sear chicken until golden brown, about 5–6 minutes per side. Remove chicken and set aside on a plate.
02 -
Using the same skillet, reduce heat to medium-low and add butter. Once melted, add minced garlic and sauté for about 1 minute, stirring until fragrant.
03 -
Add chicken broth to the skillet and bring it to a gentle simmer, deglazing the pan by stirring up any browned bits. Stir in the heavy cream and let it warm through. Gradually add Parmesan cheese, mozzarella cheese, and basil, stirring until the cheeses are melted and the sauce is smooth.
04 -
Return the seared chicken breasts to the skillet, spooning sauce over each piece to coat. Let everything simmer on low heat for 10–12 minutes, until the chicken is cooked through and the sauce thickens slightly.
05 -
Serve the chicken hot, generously spooning the basil cream sauce over the top. Pair with pasta or mashed potatoes to enjoy.
# Additional Notes:
01 -
For a lighter version, substitute heavy cream with half-and-half, though this will result in a thinner sauce.
02 -
Adding baby spinach near the end of cooking provides a fresh green element.
03 -
Include a pinch of red pepper flakes for a subtle spicy heat.