Easy Creamy Basil Chicken Breasts Recipe

I put together Basil Chicken in one pan with a clever pantry swap that gets dinner on the table in under 30 minutes.

I love a dinner that looks like you fussed but really you didn’t, and this Easy Creamy Basil Chicken is exactly that. I’ll admit I was skeptical until the bright pop of fresh basil and the punch of garlic lifted the dish into something a little unexpected.

The sauce is silky and kind of indulgent but somehow still weeknight friendly, and it’s the kind of thing that’ll impress guests without making you sweat. If you bookmark Basil Recipes or are hunting solid Chicken Dinner Recipes this one deserves a place in your rotation, trust me you’ll make it again.

Ingredients

• Chicken breasts: Lean, high in protein, low-carb, fills you up, great base for creamy sauces
• Olive oil: Heart friendly fats, helps sear chicken, adds fruitiness and light richness to sauce
• Butter: Gives buttery browning and silkiness, higher in saturated fat, tasty but rich
• Garlic: Pungent, savory, brings depth, got compounds that may boost immunity and flavor
• Heavy cream: Makes sauce velvety and rich, high calorie, use sparingly for creaminess
• Parmesan: Sharp, salty, adds umami and body, supplies calcium and savory finish
• Basil: Bright, slightly sweet herb, full of vitamin K, lifts heavy cream flavors
• Lemon juice: Adds sharp acidity, balances fat, freshens every bite, small vitamin C boost

Ingredient Quantities

• 4 boneless skinless chicken breasts (about 1 1/2 pounds)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup all purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small shallot
• 3 garlic cloves
• 1/2 cup low sodium chicken broth
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup fresh basil leaves
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes optional

How to Make this

1. Pat chicken dry, season both sides with the kosher salt and black pepper, then lightly pound to even thickness if needed so they cook evenly; dredge each breast in the flour and shake off the excess.

2. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium high heat until hot and foaming, then add the chicken and sear 4 to 5 minutes per side until golden and mostly cooked through; don’t crowd the pan, do in batches if needed. Remove chicken to a plate and tent loosely with foil.

3. Lower heat to medium, add the finely chopped shallot to the same pan and cook about 1 minute until soft, then add the minced garlic and cook 30 to 45 seconds, stir constantly so the garlic doesn’t burn.

4. Pour in the 1/2 cup low sodium chicken broth to deglaze the pan, scrape up all the brown bits with a wooden spoon, and let it simmer about 1 to 2 minutes to reduce slightly.

5. Stir in the 1 cup heavy cream and bring to a gentle simmer, then add the 1/2 cup grated Parmesan and whisk until it’s melted and the sauce starts to thicken, about 2 to 3 minutes.

6. Add 1 tablespoon lemon juice, the 1/4 teaspoon red pepper flakes if using, and most of the 1/2 cup chopped or chiffonaded fresh basil (reserve a little for garnish); taste and adjust salt and pepper.

7. Return the chicken to the pan, spoon sauce over each piece, reduce heat to low and simmer 3 to 5 minutes until the chicken reaches 165 F or is cooked through and the sauce coats the back of a spoon; avoid overcooking so it stays tender.

8. Optional: swirl in an extra small pat of butter for shine and richness just before removing from heat.

9. Let the chicken rest in the pan off the heat for 3 to 5 minutes so juices redistribute, then garnish with the remaining basil and an extra sprinkle of Parmesan if you like.

10. Serve hot with pasta, rice or crusty bread to sop up the sauce, and enjoy this quick one pan dinner that’s ready in under 30 minutes.

Equipment Needed

1. Large heavy skillet (10–12 inch) for searing and finishing the sauce
2. Tongs and a silicone spatula to flip chicken and scrape the pan
3. Meat mallet or rolling pin (or heavy pan) to pound breasts even
4. Shallow dish or plate for dredging the flour
5. Measuring cups and spoons for broth, cream, lemon, etc
6. Wooden spoon to deglaze and loosen brown bits
7. Whisk to melt Parmesan and smooth the cream sauce
8. Chef’s knife and cutting board for shallot, garlic and basil
9. Instant read thermometer plus a sheet of foil to tent the cooked chicken

FAQ

Easy Creamy Basil Chicken Breasts Recipe Substitutions and Variations

• All purpose flour → For a crisp, gluten free crust use cornstarch (about 1/4 to 1/3 cup for 1/2 cup flour) or use a 1:1 gluten free all purpose flour. Pat the chicken dry first so it sticks better, or it’ll slip.
• Olive oil → Swap with avocado oil or grapeseed oil. Both have higher smoke points so they’re better if your pan gets very hot.
• Heavy cream → Use 1 cup half and half plus 2 tablespoons unsalted butter to get similar richness, or swap for 1 cup full fat canned coconut milk for a dairy free version (flavor will change).
• Freshly grated Parmesan → Try Pecorino Romano or Asiago (both are saltier, so cut back on added salt), or use 2 tablespoons nutritional yeast for a vegan, cheesy note.

Pro Tips

1. Quick brine the breasts for 15 to 30 minutes in about 4 cups cold water with 1 tablespoon kosher salt, rinse and dry. It sounds extra but it really keeps the chicken juicy so you wont end up with cardboard.

2. Use an instant read thermometer and pull the chicken at about 160 F, then let it rest until it climbs to 165 F. Carryover heat finishes it and resting makes slices moist not dry.

3. For a silky cream sauce grate real Parmesan yourself and keep the heat low when the cheese goes in, too-hot makes it grainy. If the sauce starts to break or look curdled take it off the heat and whisk in a tablespoon of cold butter or a small cornstarch slurry, and if too thick add a splash of reserved pasta water or broth to loosen it.

4. Cook in a heavy skillet and give the pan time to get hot between batches, spoon the hot fat over the pieces for even color, and finish with a little lemon zest (not just juice) and torn basil right at the end for brighter flavor. Slice against the grain when serving so it feels tender.

Easy Creamy Basil Chicken Breasts Recipe

Recipe by James Level

0.0 from 0 votes

I put together Basil Chicken in one pan with a clever pantry swap that gets dinner on the table in under 30 minutes.

Pin

Servings

4

servings

Calories

720

kcal

Equipment: 1. Large heavy skillet (10–12 inch) for searing and finishing the sauce
2. Tongs and a silicone spatula to flip chicken and scrape the pan
3. Meat mallet or rolling pin (or heavy pan) to pound breasts even
4. Shallow dish or plate for dredging the flour
5. Measuring cups and spoons for broth, cream, lemon, etc
6. Wooden spoon to deglaze and loosen brown bits
7. Whisk to melt Parmesan and smooth the cream sauce
8. Chef’s knife and cutting board for shallot, garlic and basil
9. Instant read thermometer plus a sheet of foil to tent the cooked chicken

Ingredients

• 4 boneless skinless chicken breasts (about 1 1/2 pounds)

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 cup all purpose flour

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 1 small shallot

• 3 garlic cloves

• 1/2 cup low sodium chicken broth

• 1 cup heavy cream

• 1/2 cup freshly grated Parmesan cheese

• 1/2 cup fresh basil leaves

• 1 tablespoon lemon juice

• 1/4 teaspoon red pepper flakes optional

Directions

• Pat chicken dry, season both sides with the kosher salt and black pepper, then lightly pound to even thickness if needed so they cook evenly; dredge each breast in the flour and shake off the excess.
• Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium high heat until hot and foaming, then add the chicken and sear 4 to 5 minutes per side until golden and mostly cooked through; don't crowd the pan, do in batches if needed. Remove chicken to a plate and tent loosely with foil.
• Lower heat to medium, add the finely chopped shallot to the same pan and cook about 1 minute until soft, then add the minced garlic and cook 30 to 45 seconds, stir constantly so the garlic doesn't burn.
• Pour in the 1/2 cup low sodium chicken broth to deglaze the pan, scrape up all the brown bits with a wooden spoon, and let it simmer about 1 to 2 minutes to reduce slightly.
• Stir in the 1 cup heavy cream and bring to a gentle simmer, then add the 1/2 cup grated Parmesan and whisk until it's melted and the sauce starts to thicken, about 2 to 3 minutes.
• Add 1 tablespoon lemon juice, the 1/4 teaspoon red pepper flakes if using, and most of the 1/2 cup chopped or chiffonaded fresh basil (reserve a little for garnish); taste and adjust salt and pepper.
• Return the chicken to the pan, spoon sauce over each piece, reduce heat to low and simmer 3 to 5 minutes until the chicken reaches 165 F or is cooked through and the sauce coats the back of a spoon; avoid overcooking so it stays tender.
• Optional: swirl in an extra small pat of butter for shine and richness just before removing from heat.
• Let the chicken rest in the pan off the heat for 3 to 5 minutes so juices redistribute, then garnish with the remaining basil and an extra sprinkle of Parmesan if you like.
• Serve hot with pasta, rice or crusty bread to sop up the sauce, and enjoy this quick one pan dinner that's ready in under 30 minutes.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 320g
• Total number of serves: 4
• Calories: 720kcal
• Fat: 48.1g
• Saturated Fat: 21.9g
• Trans Fat: 0.2g
• Polyunsaturated: 8.7g
• Monounsaturated: 17.5g
• Cholesterol: 243mg
• Sodium: 749mg
• Potassium: 545mg
• Carbohydrates: 15.3g
• Fiber: 0.9g
• Sugar: 2.8g
• Protein: 60.3g
• Vitamin A: 900IU
• Vitamin C: 6mg
• Calcium: 150mg
• Iron: 1.2mg