Chicken in Basil Cream Sauce is a wonderful dish that brings together tender, juicy chicken breasts with a rich and creamy sauce bursting with fresh basil flavor. The sauce is smooth and luscious, wrapping the chicken in a delicious hug of creaminess with a bright herbal kick from the basil. It’s a perfect mix of comforting and fresh that’s really easy to get excited about.
I love making this dish when I want something that feels special but doesn’t take forever in the kitchen. The secret for me is using fresh basil leaves—they make such a difference and give the sauce this beautiful, vibrant taste that dried herbs just can’t match. Plus, it’s so lovely to see that pop of green against the creamy sauce, it just makes dinner look inviting and fresh.
My favorite way to serve Chicken in Basil Cream Sauce is over a bed of fluffy rice or alongside buttery mashed potatoes to soak up every bit of the sauce. Sometimes I add a simple green salad or some roasted veggies on the side to keep things light and balanced. This dish is one of those easy weeknight meals that ends up feeling a bit fancy, and I always find myself looking forward to leftovers the next day!
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless is easiest to cook evenly. If you want more flavor, try bone-in thighs but adjust cooking time longer.
Fresh basil: Fresh leaves give the bright herby taste needed. If you can’t find fresh, use 2 tablespoons dried basil but add it earlier to soften.
Heavy cream: This creates the rich sauce. For a lighter version, try half-and-half or coconut milk, but the sauce won’t be as thick.
Parmesan cheese: Adds a nice salty depth. Pecorino Romano is a good substitute if needed for a tangier twist.
Spinach: Adds color and nutrients. Use baby spinach or kale if you prefer a more robust veggie.
How Do I Get the Chicken Perfectly Seared and Juicy?
Seared chicken with a golden crust adds great texture and flavor. Here’s how I do it:
- Pat chicken dry; moisture stops browning.
- Season well with salt and pepper on both sides.
- Use a hot skillet with olive oil so chicken sizzles immediately.
- Don’t move it too much; let one side get a nice brown crust for 5-7 minutes.
- Flip and cook the other side until no longer pink inside (internal temp 165°F).
- Remove the chicken before making the sauce to avoid overcooking.
This way, the chicken stays juicy with a flavorful crust, ready to be bathed in that creamy basil sauce!
Equipment You’ll Need
- Large skillet – I recommend a heavy-bottomed one to evenly cook the chicken and make the sauce in the same pan.
- Knife and cutting board – for chopping garlic, basil, and spinach easily and safely.
- Measuring cups and spoons – to measure ingredients accurately, especially the cream and broth.
- Serving platter or plates – to present your beautifully cooked chicken with sauce drizzled on top.
Flavor Variations & Add-Ins
- Try adding sun-dried tomatoes or chopped roasted red peppers for a sweet, tangy twist.
- Swap chicken for turkey or pork chops for different protein options that work well with the sauce.
- Use goat cheese or feta instead of Parmesan for a tangy, creamy flair.
- Sprinkle with crushed red pepper flakes or a dash of lemon juice to enhance the flavor profile.
How to Make Chicken in Basil Cream Sauce?
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup fresh basil leaves, chopped (plus extra for garnish)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- 2 cups fresh spinach, roughly chopped
How Much Time Will You Need?
This delicious dish takes about 30 minutes from start to finish. You’ll spend roughly 10 minutes preparing the chicken and ingredients, 12-15 minutes cooking the chicken and sauce, and a few minutes for finishing touches. It’s perfect for a tasty weeknight dinner without a long wait!
Step-by-Step Instructions:
1. Season and Cook the Chicken:
First, sprinkle salt and freshly ground black pepper generously on both sides of your chicken breasts. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes on each side until golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside for now.
2. Make the Basil Cream Sauce:
Lower the heat to medium and add the minced garlic to the same skillet. Cook for about 30 seconds until it smells amazing. Pour in the chicken broth and gently scrape the bottom of the pan to pick up those tasty browned bits. Let it simmer for 2 minutes.
Next, stir in the heavy cream and bring the sauce to a gentle simmer. Add the chopped basil, Parmesan cheese, and crushed red pepper flakes if you like a little spice. Stir everything together until the sauce thickens a bit and the cheese melts, about 3-4 minutes.
3. Finish with Spinach and Serve:
Add the chopped spinach to the sauce and cook until it wilts, about 2 minutes. Then, return the chicken breasts to the skillet, spoon the creamy basil sauce over the top, and let everything simmer together for 2 more minutes. Finally, garnish with a few fresh basil leaves to make it look and taste even better.
Serve your Chicken in Basil Cream Sauce hot with your favorite side like rice, mashed potatoes, or some crusty bread to soak up all that delightful sauce. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the refrigerator overnight before cooking. This helps the chicken cook evenly and ensures the best texture.
Can I Substitute Heavy Cream with Something Lighter?
Absolutely! You can use half-and-half or whole milk as lighter alternatives, but the sauce will be less rich and may not thicken as much. Adding a small amount of flour or cornstarch can help thicken it.
How Long Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stovetop or in the microwave, stirring occasionally to keep the sauce creamy and smooth.
Can I Make This Dish Ahead of Time?
Yes! Prepare the chicken and sauce separately and store them in the fridge. Reheat the sauce gently on the stove and warm the chicken before serving to keep everything fresh and delicious.