This creamy basil chicken is a tasty dish that’s super easy to whip up! Juicy chicken is cooked in a rich and creamy sauce, packed with fresh basil for that lovely flavor.
You won’t believe how quick it is to make this dish. I love serving it with rice or pasta to soak up all that yummy sauce—it’s a guaranteed hit at the dinner table! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Use large, boneless, skinless chicken breasts for even cooking. If you’re short on time, chicken tenders can work too, and they will cook faster!
Panko Breadcrumbs: These give a nice crispy texture. If you don’t have panko, regular breadcrumbs can be used, but the texture will be slightly different. Gluten-free breadcrumbs are also an option.
Heavy Cream: It makes the sauce rich and creamy. If you’re looking for a lighter version, use half-and-half or a non-dairy milk, but the sauce will be less thick and creamy.
Fresh Basil: The dish really shines with fresh basil, but if you can’t find any, dried basil can be substituted. Use about 1 tablespoon of dried basil, as it is more concentrated in flavor.
How Do I Get My Chicken Perfectly Coated and Crispy?
Coating chicken is a simple process, but getting it just right is important for that crunchy exterior! Here’s how to do it:
- Ensure chicken breasts are evenly pounded to about 1 inch thick. This helps them cook evenly.
- Set up your dredging station: flour, eggs, and breadcrumbs. Always coat in this order—flour helps the egg stick, and egg helps the breadcrumbs adhere.
- Shake off excess flour before dipping in egg, and ensure the chicken is fully coated in breadcrumbs. For extra crunch, double-coat by repeating the egg and breadcrumb steps.
- Fry in hot oil to create a crispy crust—about 4-5 minutes on each side until golden. Use a meat thermometer to check the chicken is 165°F for safety.
This method will give you that crunchy coating you crave while keeping the chicken juicy inside!
Creamy Basil Chicken Recipe – Easy & Delicious
Ingredients:
- 2 large chicken breasts, pounded to even thickness
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian herbs (or a mix of oregano, thyme, and basil)
- 3 tablespoons olive oil (or vegetable oil), for frying
- 1 cup heavy cream
- 1/3 cup fresh basil leaves, finely chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 15-20 minutes to cook, making the total time approximately 30 minutes. Perfect for a weeknight dinner that doesn’t skimp on flavor!
Step-by-Step Instructions:
1. Prep the Chicken:
Start by seasoning the chicken breasts with salt and pepper. This will enhance the flavor as they cook. Next, set up your dredging station: one shallow dish for flour, one for beaten eggs, and a third for a combination of panko breadcrumbs, garlic powder, and dried Italian herbs. This setup makes coating the chicken easy and straightforward.
2. Coat the Chicken:
Take each chicken breast and first dredge it in the flour, ensuring to shake off any excess. Next, dip it into the beaten eggs so it’s fully coated, and finally, place it in the breadcrumb mixture, pressing down gently to ensure it adheres nicely. Repeat this for all chicken breasts.
3. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded chicken breasts. Cook for about 4-5 minutes on each side or until they’re golden brown and fully cooked through. The internal temperature should reach 165°F. Once cooked, remove the chicken from the skillet and set it aside to keep warm.
4. Make the Creamy Basil Sauce:
In the same skillet, turn down the heat to medium and add the butter. When the butter melts, add in the minced garlic. Sauté for about 30 seconds, just until the garlic is fragrant but not burned, as burnt garlic can turn bitter.
5. Add Cream and Basil:
Next, pour in the heavy cream and mix in the chopped fresh basil leaves. Stir frequently and let the sauce simmer for about 3-4 minutes until it slightly thickens. You want it to coat the back of a spoon but still be pourable!
6. Add Parmesan:
Finally, stir in the grated Parmesan cheese until melted and fully incorporated into the sauce. Taste the sauce and add more salt and pepper if needed for seasoning.
7. Serve:
To serve, place the crispy chicken breasts on plates and generously spoon the creamy basil sauce over the top. Pair it with steamed broccoli or your favorite vegetables for a delightful meal!
Enjoy this delicious, creamy basil chicken with a crispy exterior and a rich, flavorful sauce that pairs perfectly with simple sides like steamed greens or rice!
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are juicier and can add more flavor to the dish. Just keep an eye on the cooking time, as thighs may take a bit longer to fully cook—ensure they reach 165°F at the thickest part.
Can I Make the Sauce Ahead of Time?
Yes, you can prepare the creamy basil sauce ahead of time! Just omit the chicken and store the cooled sauce in an airtight container in the refrigerator for up to 3 days. Reheat on low heat before serving.
How Do I Store Leftover Creamy Basil Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat or in the microwave, adding a splash of cream if needed to loosen the sauce.
Can I Use Dried Basil Instead of Fresh?
Yes, you can substitute dried basil for fresh. Use about 1 tablespoon of dried basil, as it’s more concentrated. Add it when you’re cooking the cream to allow the flavors to meld well.
