Mozzarella Chicken Basil Cream (Print Version)
Juicy chicken breasts in a velvety cheese sauce infused with aromatic basil - perfect with pasta or potatoes.
# 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. Season both sides with garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and sear until golden brown, about 5–6 minutes per side. Set the chicken aside on a plate.
02 -
In the same skillet, reduce heat and add butter. Once melted, add the minced garlic and stir gently for about a minute until fragrant.
03 -
Pour in the chicken broth and bring to a gentle simmer, scraping up browned bits from the pan. Stir in the heavy cream and warm through. Add the Parmesan and mozzarella cheeses, stirring until melted and smooth. Add the basil.
04 -
Return the seared chicken breasts to the skillet, turning to coat them in the sauce. Simmer on low heat for 10–12 minutes until the chicken is cooked through and the sauce thickens.
05 -
Serve the chicken hot with generous amounts of basil cream sauce. Ideal with angel hair pasta or mashed potatoes.
# Additional Notes:
01 -
For a lighter version, half-and-half can be used instead of heavy cream for a thinner sauce.
02 -
Add baby spinach to the sauce near the end for additional greens.
03 -
A pinch of red pepper flakes can add subtle heat to the sauce.