Description
This Chicken in Basil Cream Sauce recipe offers tender breaded chicken cutlets smothered in a rich, creamy sauce infused with fresh basil and Parmesan cheese. Perfect for a comforting weeknight dinner, this dish combines crispy pan-fried chicken finished in the oven with a luscious homemade basil cream sauce.
Ingredients
Scale
Chicken and Coating
- 2 large boneless, skinless chicken breasts
- 1/2 cup milk
- 3/4 cup dried Italian breadcrumbs
Sauce and Cooking
- 3 Tablespoons butter
- 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
- Prepare the Chicken Cutlets: Preheat your oven to 275°F. Grease a 9×13-inch baking dish with nonstick spray and set aside. Slice each chicken breast in half horizontally to make two even pieces, resulting in four cutlets total. Pound each cutlet to an even 1/2-inch thickness to ensure even cooking.
- Bread the Chicken: Place the milk in a shallow bowl and the Italian breadcrumbs in another shallow bowl. Dip each chicken cutlet thoroughly in the milk, then coat evenly with the breadcrumbs.
- Pan-Fry the Chicken: Melt the butter in a large skillet over medium heat. Add the breaded chicken cutlets and cook until golden brown on each side, being careful not to burn them. This initial cooking seals in flavor and creates a crispy crust.
- Bake 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 to finish cooking through, ensuring the internal temperature reaches 165°F for safe consumption.
- Make the Basil Cream Sauce: Using the same skillet, add the minced garlic and cook over medium heat for 30 seconds until fragrant. Pour in the chicken broth and bring to a boil over medium-high heat, stirring and scraping the pan to loosen any browned bits. Stir in the heavy cream and return to a slight boil, stirring for several seconds, then reduce the heat to low.
- Finish the Sauce: Stir in the freshly grated Parmesan cheese, chopped basil, and black pepper. Continue stirring the sauce on low heat until it thickens, about 5 minutes, resulting in a creamy, flavorful sauce.
- Serve: Plate the baked chicken cutlets and generously spoon the basil cream sauce over the top. Serve immediately and enjoy the delicious combination of crispy chicken with a rich, herbaceous sauce.
Notes
- For best results, pound the chicken cutlets evenly to ensure uniform cooking.
- Do not overcrowd the skillet when frying chicken; cook in batches if necessary.
- Ensure the chicken reaches an internal temperature of 165°F for food safety.
- Use freshly grated Parmesan cheese for optimal flavor and smoother sauce texture.
- Leftover sauce can be refrigerated for up to 2 days and reheated gently on the stovetop.
