
Chicken in basil cream sauce instantly elevates any weeknight dinner or special occasion meal with its rich flavor and silky texture It is a dish I come back to again and again because it tastes restaurantworthy yet comes together surprisingly easily at home
I cooked this once for a date night at home and my husband still raves about it The leftovers were somehow even better next day which sealed this dish as a top favorite
Essentials Ingredienrs
- Boneless skinless chicken breasts: these turn juicy and tender with the right cook time look for thick even breasts and slice in half for even cooking
- Milk: helps the breading stick and keeps chicken moist use whole milk if possible for richness
- Dried Italian breadcrumbs: gives a crisp flavorful coating choose a fine crumb for best coverage
- Butter: brings richness and allows the breading to brown deeply opt for real dairy butter
- Garlic: adds a savory note fresh minced is best for its potent flavor
- Chicken broth: gives the sauce depth and savory foundation use a low sodium broth to control salt
- Heavy cream: makes the sauce silky and indulgent cold cream thickens faster
- Fresh Parmesan cheese: brings a salty nutty touch and natural thickening always grate from a block
- Fresh basil: infuses the dish with its sweet herby aroma choose bright green leaves without browning
- Black pepper: for just a hint of heat freshly cracked for best taste
Step by Step Instructions
- Prepare the Chicken:
- Slice each chicken breast horizontally to make two even cutlets Pound each cutlet until it is a consistent half inch thick This ensures even cooking throughout
- Bread the Cutlets:
- Pour milk into one shallow dish and breadcrumbs into another Dip each chicken cutlet in the milk coating thoroughly then press into the breadcrumbs for an even layer on all sides
- Brown the Chicken:
- Heat butter in a large skillet over medium heat Lay breaded chicken cutlets in the skillet and cook until each side is golden brown Flip only once to avoid losing the crispness Watch closely so the breadcrumbs do not burn
- Finish in the Oven:
- Transfer the browned cutlets side by side into a prepared baking dish Place in a preheated 275 F oven This gentle heat finishes cooking the chicken through in about ten minutes The internal temperature should reach 165 F Use this oven step to keep chicken juicy while you make the sauce
- Deglaze the Pan:
- Return the skillet to medium heat Add minced garlic and sauté for thirty seconds until fragrant Pour in chicken broth scraping up any browned bits stuck to the pan Those bits are packed with flavor
- Make the Basil Cream Sauce:
- Slowly pour in the cream Bring to a gentle boil while stirring for just a few seconds Lower the heat and add grated Parmesan basil and pepper Stir constantly for about five minutes until the sauce thickens this happens quickly so do not walk away
- Assemble and Serve:
- Drizzle the basil cream sauce generously over the warm chicken on each plate Top with extra basil or cheese if you want an elegant finish

When I first discovered the magic of stirring in fresh basil just before serving the aroma alone was enough to make everyone linger around the kitchen My kids always ask for extra sauce to sop up with bread and honestly I am just as guilty
Storage Tips
Leftover chicken in basil cream sauce keeps well in an airtight container for up to three days Reheat gently on the stovetop splash in a bit of extra cream or broth to revive the sauce The sauce will thicken in the fridge so loosening it with a spoonful of liquid helps bring back the silky texture If you want to freeze let the dish cool completely then freeze in single portions It will last about two months for best taste
Ingredient Substitutions
If you prefer chicken thighs swap them in for the breasts just flatten them to an even thickness for quick cooking For a glutenfree option use almond meal or glutenfree breadcrumbs Freshly grated pecorino romano cheese can stand in for parmesan The heavy cream is essential for richness but half and half works if you want to lighten the sauce a little
Serving Suggestions
Pile the chicken and basil cream sauce over a big plate of fettuccine or buttered noodles Offer crusty bread alongside for mopping up every drop of sauce Steamed green beans or a simple arugula salad make refreshing sides Sprinkle extra basil on top and a few grinds of black pepper for a bright finish
Cultural Context
Sauces like this one reflect the classic ItalianAmerican touch Creamy parmesan sauces with fresh herbs bring out the best in simple chicken and pasta The technique of browning meat first and then simmering it in sauce keeps the chicken succulent while building robust flavor with just a few steps

Frequently Asked Questions
- → How do you ensure chicken cutlets stay juicy?
Pounding the chicken to even thickness prevents overcooking and helps retain moisture while pan-searing and baking.
- → Can I use fresh breadcrumbs instead of dried?
Yes, fresh breadcrumbs offer a softer texture, though dried Italian breadcrumbs provide more crunch and flavor.
- → What can I substitute for heavy cream?
Half-and-half or whole milk can be used, but the sauce may be less rich and slightly thinner in consistency.
- → How do you thicken the basil cream sauce?
Simmering the sauce after adding cream and cheese lets it reduce naturally, creating a thicker, velvety texture.
- → Is it possible to make this ahead?
The chicken and sauce can be prepared in advance and reheated gently, though the sauce is best served fresh for optimal texture.