Chicken in Basil Cream Sauce cooks in a skillet as the chicken browns and the cream gathers the pan’s browned bits into a smooth sauce. I keep this recipe in rotation when I want creamy chicken skillet dinners that feel satisfying but still simple to prepare. As it cooks, the basil softens into the sauce and coats the chicken with a light herbal finish.
How This Recipe Comes Together
Searing the chicken first creates browned bits in the pan, which form a savory base for the sauce. When the cream is added, it loosens those browned bits and carries the basil through the skillet. A short simmer reduces the sauce slightly so it clings to the chicken rather than remaining thin.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream — full-fat for smoothness
- 1 cup fresh basil leaves, chopped
- 2 tablespoons olive oil — not butter, keeps the sauce lighter
- 2 cloves garlic, minced — fresh only, powder changes the flavor
- Salt and pepper to taste
- Parmesan cheese for garnish
How to Make It
- Heat olive oil in a skillet over medium heat until it shimmers, then add seasoned chicken breasts and cook about 5–6 minutes per side until a golden crust forms and juices run clear. Look for even browning at the edges and no pink in the center.
- Remove the chicken to a plate and tent loosely, leaving the fond in the pan, it will be the flavor base for the sauce. The pan should show dark browned specks across the surface.
- In the same skillet, add minced garlic and sauté 1 minute until fragrant, the smell will change from sharp to warm and toasted. Stir constantly so the garlic doesn’t burn.
- Pour in the heavy cream and stir in the chopped basil, scraping the pan to lift those browned bits; let it simmer a few minutes until it thickens slightly and coats the back of a spoon. You should see the sauce reduce and take on a pale green flecking from the basil.
- Return the chicken to the skillet, spooning sauce over each piece and cook 2–3 minutes until heated through, the chicken will glisten and the sauce will cling to it; finish with a sprinkle of Parmesan just before serving.
Nutrition at a Glance
- Serving size: 1 chicken breast (recipe makes 2 servings)
- Calories: ~715 per serving
- Protein: ~32 g
- Carbohydrates: ~3 g
- Fat: ~65 g
- Fiber: ~0.5 g
Values are estimates. Results may vary depending on specific ingredients and portions used.
How to Serve It
- Spoon the sauce and sliced chicken over freshly cooked pasta, tossing so each strand gets coated and the sauce loosens slightly with pasta water.
- Place alongside lemony sautéed green beans, the citrus will cut through the cream and lift the plate.
- Offer a wedge of crusty bread to mop up the sauce, the contrast in texture is sharp and satisfying.
- For a heartier plate, serve over fluffy rice so the sauce soaks in and makes an easy one-pan meal; for a richer pasta approach, see cracked garlic steak tortellini creamhouse sauce.
Storage and Reheating
- Fridge: Store in an airtight container for up to 3 days, the sauce will thicken as it cools.
- Freezer: Cream-based sauces can separate when frozen, so I do not recommend freezing the sauce; you can freeze the cooked chicken alone for up to 2 months, then thaw and reheat with fresh cream.
- Reheating: Gently reheat over low heat in a skillet with a splash of cream or milk to bring the sauce back together, stirring until smooth, microwaving tends to break the sauce.
- Note: The flavors meld after a day in the fridge, the basil integrates and the sauce loses some raw brightness while gaining depth.
Leftover Ideas
- Spoon over rice or quinoa for a fast next-day lunch, the sauce soaks into the grains.
- Tuck sliced chicken into a warmed wrap with crisp lettuce and a squeeze of lemon for contrast.
- Stir into cooked short pasta with a splash of pasta water and a handful of grated Parmesan for a quick creamy pasta.
Before You Start
- Pat the chicken dry and, if uneven, pound to an even thickness for consistent cooking time.
- Bring chicken to room temperature for 15 minutes so it cooks evenly without overbrowning.
- Have basil washed and chopped just before using, it wilts quickly once it hits the hot cream.
Chicken in Basil Cream Sauce
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: None
Description
A simple yet satisfying creamy chicken skillet dish, infused with fresh basil and served in a rich cream sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for garnish
Instructions
- Heat olive oil in a skillet over medium heat until it shimmers, then add seasoned chicken breasts and cook about 5–6 minutes per side until a golden crust forms and juices run clear.
- Remove the chicken to a plate and tent loosely, leaving the fond in the pan as the flavor base for the sauce.
- Add minced garlic in the same skillet and sauté 1 minute until fragrant.
- Pour in the heavy cream and stir in the chopped basil, scraping the pan to lift those browned bits; let it simmer until it thickens slightly.
- Return the chicken to the skillet, spooning sauce over each piece and cook 2–3 minutes until heated through, finishing with a sprinkle of Parmesan just before serving.
Notes
For a heartier plate, serve over fluffy rice. This dish pairs well with lemony sautéed green beans and crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 715
- Sugar: 1g
- Sodium: 300mg
- Fat: 65g
- Saturated Fat: 30g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 32g
- Cholesterol: 170mg
