Chicken in Basil Cream Sauce is a simple yet delicious dish that brings together tender chicken breasts and a rich, creamy sauce flavored with fresh basil. The sauce is smooth and velvety, with that fresh pop of basil making every bite feel special. It’s one of those meals that’s both comforting and a little fancy without much fuss.
I love making this dish when I want something quick but still tasty enough to impress. The cream sauce comes together in no time, and using fresh basil really lifts the whole dish. One little tip I always follow is to let the chicken rest in the sauce for a few minutes before serving — it soaks up all those lovely flavors and stays juicy.
Serving this chicken over rice or pasta is my favorite way to enjoy it, because the sauce clings perfectly to both. It’s an easy meal that feels warm and homey, yet fresh and inviting. Plus, the aroma of basil cooking in cream always fills the kitchen with that wonderful cozy feeling I look forward to after a busy day.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work best for this recipe because they cook quickly and stay tender in the sauce. You can swap with thighs if you want juicier meat—they need a bit more cooking time though.
Fresh Basil: Fresh basil is the star here, giving the sauce its bright flavor. If basil isn’t available, try fresh spinach or parsley as a milder substitute, but the flavor will be less intense.
Heavy Cream: This creates the rich, silky sauce. For a lighter option, use half-and-half or coconut cream, but expect a thinner sauce. Avoid milk, as it can curdle when heated.
Parmesan Cheese: Parmesan adds a nice savory depth. Pecorino Romano or Grana Padano can be good alternatives if you don’t have Parmesan on hand.
Olive Oil & Garlic: These build the flavor base. Use good quality olive oil for the best taste. Garlic can be adjusted to your liking or replaced with garlic powder in a pinch.
How Do I Get the Chicken Golden and Juicy Without Overcooking?
Getting your chicken just right ensures it’s flavorful and moist under the creamy sauce:
- Pat the chicken dry before seasoning to help the surface brown evenly.
- Use a hot skillet and olive oil—high heat sears the outside quickly, locking juices in.
- Cook for about 6-7 minutes on each side without moving the chicken too much to develop a nice crust.
- Don’t press down on the chicken while cooking, or the juices escape, leaving it dry.
- Once cooked, let the chicken rest a couple of minutes before adding back to the sauce—this helps keep it tender.
Following these tips will leave your chicken moist and beautifully browned, perfect for soaking up the creamy basil sauce.
Equipment You’ll Need
- Large skillet – I recommend a good non-stick or stainless-steel skillet; it evenly browns the chicken and makes the sauce easy to stir.
- Tongs or spatula – helps turn and remove the chicken without tearing it.
- Measuring cups and spoons – for accuracy with cream, cheese, and broth.
- Knife and cutting board – for chopping fresh basil and mincing garlic.
- Wooden spoon or whisk – to stir the sauce smoothly and scrape up flavorful bits.
Flavor Variations & Add-Ins
- Swap Protein: Use shrimp or tofu instead of chicken for a different spin.
- Cheese Twist: Add mozzarella or provolone for a melty, gooey element.
- Vegetable Boost: Mix in sautéed mushrooms, spinach, or cherry tomatoes for color and texture.
- Herb Variations: Replace basil with thyme or parsley for a different aromatic profile.
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 fresh basil leaves, finely chopped
- 1/2 cup chicken broth (optional for thinning sauce)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh rosemary (garnish, optional)
Time Needed
This recipe takes about 25 minutes from start to finish. You’ll spend around 10 minutes preparing and cooking the chicken, and another 10-15 minutes making the creamy basil sauce and combining it all together.
Step-by-Step Instructions:
1. Prepare and Cook the Chicken
Season the chicken breasts generously on both sides with salt and freshly ground black pepper. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside.
2. Make the Basil Cream Sauce
Reduce the heat to medium, then add the minced garlic to the same skillet. Sauté for about 30 seconds until the garlic is fragrant but not browned. Pour in the heavy cream, stirring well to combine and scraping up any tasty browned bits stuck to the pan. Add the finely chopped fresh basil and grated Parmesan cheese, gently stirring until the cheese melts and the sauce thickens slightly. If the sauce feels too thick, add a little chicken broth by the tablespoon to reach your desired texture.
3. Combine and Serve
Return the cooked chicken breasts to the skillet, spooning some of the creamy basil sauce over each piece. Let the chicken warm for 2-3 minutes so it absorbs the flavorful sauce. Garnish with fresh rosemary sprigs if you like, and serve your delicious Chicken in Basil Cream Sauce hot with sides like rice, pasta, or steamed vegetables.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but make sure to fully thaw them in the refrigerator overnight before cooking. This helps ensure even cooking and better texture.
How Can I Make the Sauce Thicker or Thinner?
If the sauce is too thick, stir in a little chicken broth or water by the tablespoon until it reaches your preferred consistency. To thicken it, let the sauce simmer a bit longer, stirring occasionally to reduce and concentrate the cream.
Can I Substitute Fresh Basil with Dried Basil?
Fresh basil gives the best flavor and texture, but if you only have dried basil, use about one-third the amount since it’s more concentrated. Add it earlier in the sauce to let it rehydrate and release flavor.
What’s the Best Way to Store Leftovers?
Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to warm evenly.
