Description
This Chicken in Basil Cream Sauce recipe features tender chicken cutlets cooked to golden perfection and topped with a rich, creamy basil-infused sauce. Combining pan-frying and baking techniques, the dish is completed with a savory Parmesan and garlic cream sauce that adds depth and freshness, perfect for an elegant yet easy-to-make dinner.
Ingredients
Scale
Chicken Cutlets:
- 2 large boneless, skinless chicken breasts
- ½ cup milk
- ¾ cup dried Italian breadcrumbs
- 3 tablespoons butter
Basil Cream Sauce:
- 2 cloves garlic, minced
- ½ cup chicken broth
- 1 cup heavy whipping cream
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh basil
- ¼ teaspoon black pepper
Instructions
- Prep Chicken: Slice the chicken breasts in half horizontally to create 4 thin cutlets. Use a meat mallet or rolling pin to pound each cutlet to an even thickness to ensure uniform cooking.
- Coat the Cutlets: Dip each chicken cutlet first into the milk, then carefully coat with the dried Italian breadcrumbs, pressing gently so the breadcrumbs stick well to the surface.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 275°F (135°C). Grease a 9×13 inch baking dish to prevent sticking and set aside.
- Pan-Fry Chicken: In a large skillet, melt the butter over medium heat. Add the breaded chicken cutlets and cook for a few minutes on each side until they develop a golden brown crust.
- Bake Chicken: Transfer the browned chicken cutlets to the prepared baking dish. Bake in the preheated oven for 10 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked through.
- Prepare Basil Cream Sauce: In the same skillet used for cooking the chicken, add the minced garlic and sauté over medium heat until fragrant, about 30 seconds to 1 minute. Pour in the chicken broth and bring it to a boil, scraping up the delicious browned bits from the pan for extra flavor.
- Simmer Sauce: Stir in the heavy whipping cream and bring the mixture to a gentle simmer. Reduce the heat to low and add the freshly grated Parmesan cheese, chopped basil, and black pepper. Stir occasionally and let the sauce simmer until it thickens to a creamy consistency.
- Serve: Plate the baked chicken cutlets and spoon the warm basil cream sauce generously over the top. Serve immediately for the best flavor and texture.
Notes
- For even more flavor, let the chicken marinate briefly in milk or buttermilk before coating.
- Use fresh basil for the best taste in the cream sauce.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- This sauce can be made ahead and reheated gently if needed.
- Serve with pasta, rice, or steamed vegetables for a complete meal.
