Description
This classic Chicken in Basil Cream Sauce recipe features tender, golden-brown chicken cutlets baked to perfection and topped with a rich, flavorful basil cream sauce. The creamy sauce is made with garlic, chicken broth, heavy cream, Parmesan cheese, and fresh basil, offering a delightful combination of savory and herbaceous flavors that’s perfect for a wholesome weeknight dinner.
Ingredients
Scale
Chicken Cutlets
- 2 large boneless, skinless chicken breasts
- 1/2 cup milk
- 3/4 cup dried Italian breadcrumbs
- 3 tablespoons butter
Basil Cream Sauce
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 teaspoon black pepper
Instructions
- Chicken Cutlets Preparation: Preheat your oven to 275°F and grease a 9×13-inch baking dish with nonstick spray. Slice each chicken breast horizontally to create two even cutlets, resulting in four pieces total. Pound each cutlet to an even thickness of 1/2 inch for uniform cooking.
- Breading the Chicken: Place the milk into a shallow bowl and the Italian breadcrumbs into another. Dip each chicken cutlet thoroughly in milk, then coat evenly with breadcrumbs to ensure a crispy crust once cooked.
- Searing the Chicken: In a large skillet, melt the butter over medium heat. Add the coated chicken cutlets and cook until they are golden brown on both sides, taking care not to burn them. This step seals in the juices and adds flavor.
- Baking the Chicken: Arrange the partially cooked chicken cutlets side by side in the prepared baking dish. Bake in the preheated oven for about 10 minutes, or until the internal temperature reaches 165°F, to ensure the chicken is fully cooked and tender.
- Preparing the Basil Cream Sauce: Using the same skillet, add the minced garlic and sauté over medium heat for 30 seconds to release its aroma. Pour in the chicken broth and bring it to a boil while scraping the bottom of the pan to loosen any browned bits for extra flavor.
- Completing the Sauce: Stir in the heavy cream and bring the mixture to a slight boil. Then reduce the heat to low and add the freshly grated Parmesan cheese, chopped basil, and black pepper. Stir continuously until the sauce thickens, about 5 minutes, creating a smooth, creamy texture.
- Serving: Place the baked chicken cutlets on serving plates and generously spoon the warm basil cream sauce over the top. Serve immediately and enjoy a rich, comforting meal.
Notes
- You can substitute fresh basil with dried basil if fresh is not available, but use about 1 tablespoon dried basil.
- Ensure chicken is fully cooked by using a food thermometer to check for 165°F internal temperature.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Leftover sauce can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
