I whipped up this creamy Basil Chicken that tastes way fancier than it is, cleans up in one pan under 30 minutes, and I’m already planning leftovers.
I’m obsessed with this creamy basil chicken because it’s exactly the dinner I crave after a long day. I love how simple ingredients make it feel indulgent: chicken breasts sear to caramelized edges and a silky cream sauce flecked with fresh basil leaves turns plain meat into something thrilling.
And it’s fast enough for Weeknight Meals, so I actually cook instead of ordering. But don’t think it’s soft; lemon and a pinch of red pepper flakes wake every bite up.
I make it when I want real flavor without drama. Hard to resist.
Worth every messy, saucy, guilty second too.
Ingredients
- Chicken breasts: protein-packed, juicy base that makes the dish feel like a real meal.
- Salt and pepper: simple seasoning that brings out the chicken’s natural taste.
- Olive oil: adds a bit of fruitiness and helps get a nice sear.
- Butter: basically gives a silky, buttery finish to the sauce.
- Garlic: punchy aroma that makes the whole kitchen smell irresistible.
- Shallot or onion: adds sweet, mellow onion flavor, not overpowering at all.
- Flour or cornstarch: helps thicken the sauce so it clings to the chicken.
- Chicken broth: keeps things savory and prevents the sauce from tasting flat.
- Heavy cream: rich, creamy base that makes the sauce feel indulgent.
- Parmesan: salty, nutty umami that gives depth and a bit of tang.
- Basil: fresh brightness, herbaceous lift you’ll want lots of.
- Lemon juice: bright acid that cuts through the creaminess perfectly.
- Red pepper flakes: plus a little heat if you like your food spunky.
Ingredient Quantities
- 1 to 1 1/2 pounds boneless skinless chicken breasts (2 to 4 small breasts)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, finely chopped (or 1/4 cup onion), optional
- 2 teaspoons all purpose flour (or 1 teaspoon cornstarch) to coat/thicken
- 1/2 cup low sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, roughly chopped plus extra for garnish
- 1 tablespoon fresh lemon juice (about half a lemon)
- Pinch of red pepper flakes, optional
How to Make this
1. Pat chicken dry, season both sides with salt and pepper, then lightly toss each breast in the flour or cornstarch so they’re just coated, shake off any extra.
2. Heat the olive oil and butter in a large skillet over medium-high heat until the butter foams, add chicken and cook 4 to 5 minutes per side until golden brown and almost cooked through, internal temp should reach about 160°F because it will finish in the sauce.
3. Transfer chicken to a plate and tent loosely with foil to keep warm, don’t crowd the pan or the chicken wont brown right.
4. Lower heat to medium, add the shallot (or onion) and garlic to the same pan and cook 30 to 60 seconds until fragrant, scraping up any browned bits from the bottom with a wooden spoon.
5. Pour in the chicken broth to deglaze the pan, simmer 1 to 2 minutes to reduce slightly, then stir in the heavy cream and bring to a gentle simmer.
6. Add the Parmesan, chopped basil, lemon juice and a pinch of red pepper flakes if using; stir until cheese melts and the sauce thickens, taste and adjust salt and pepper — if sauce is too thin simmer a bit longer or mix 1/2 teaspoon cornstarch with cold water and whisk in.
7. Return the chicken to the skillet, spoon sauce over the top and simmer 3 to 5 more minutes until chicken reaches 165°F and sauce coats the back of a spoon.
8. Remove from heat, let rest 2 minutes so juices settle, garnish with extra torn basil and a little more grated Parmesan if you like.
9. Serve over pasta, rice or steamed veggies to soak up the sauce, and enjoy this quick creamy basil chicken that really comes together in under 30 minutes.
Equipment Needed
1. Large heavy skillet (10 to 12 inch)
2. Instant-read meat thermometer
3. Cutting board
4. Chef knife
5. Mixing bowl (for flour/cornstarch)
6. Tongs
7. Wooden spoon or silicone spatula
8. Measuring cups and spoons
9. Microplane or box grater for Parmesan
10. Plate and aluminum foil for resting
FAQ
Easy Creamy Basil Chicken Breasts Recipe Substitutions and Variations
- Chicken breasts: use boneless skinless chicken thighs (cook a few minutes longer), or smaller turkey cutlets if you want leaner meat.
- Heavy cream: swap for half and half plus 1 tablespoon melted butter to mimic richness, or use full fat Greek yogurt stirred in off heat for a tangier, lower-fat option.
- Parmesan cheese: substitute Pecorino Romano or Asiago for a similar salty, nutty flavor, or use a good-quality grated Parmesan from the store if you don’t have a wedge.
- Fresh basil: replace with baby spinach (stirred in until wilted) or fresh flat-leaf parsley for a different, but still bright herb note.
Pro Tips
1. Dry the chicken really well before seasoning and flouring, wet chicken wont brown right and you’ll end up steaming it instead of getting that golden crust. Pat with paper towels and let it sit a few minutes at room temp if you can.
2. Dont overcrowd the pan when searing, do it in batches if needed. Crowding drops the temp and you lose browning, plus those browned bits are what make the sauce taste awesome.
3. When you add cream and Parmesan, keep the heat low and stir gently; high heat makes the sauce split. If it looks too thin, mix a little cornstarch with cold water and whisk it in, but add a tiny bit at a time so it doesnt get gummy.
4. Brighten the finished dish with lemon and fresh basil at the end, not during long cooking. The acid and herbs lose punch with heat, so add them right before serving and taste for final salt and pepper.
Easy Creamy Basil Chicken Breasts Recipe
I whipped up this creamy Basil Chicken that tastes way fancier than it is, cleans up in one pan under 30 minutes, and I’m already planning leftovers.
4
servings
593
kcal
Equipment: 1. Large heavy skillet (10 to 12 inch)
2. Instant-read meat thermometer
3. Cutting board
4. Chef knife
5. Mixing bowl (for flour/cornstarch)
6. Tongs
7. Wooden spoon or silicone spatula
8. Measuring cups and spoons
9. Microplane or box grater for Parmesan
10. Plate and aluminum foil for resting
Ingredients
-
1 to 1 1/2 pounds boneless skinless chicken breasts (2 to 4 small breasts)
-
Salt and freshly ground black pepper, to taste
-
2 tablespoons olive oil
-
1 tablespoon unsalted butter
-
3 cloves garlic, minced
-
1 small shallot, finely chopped (or 1/4 cup onion), optional
-
2 teaspoons all purpose flour (or 1 teaspoon cornstarch) to coat/thicken
-
1/2 cup low sodium chicken broth
-
1 cup heavy cream
-
1/2 cup freshly grated Parmesan cheese
-
1/4 cup fresh basil leaves, roughly chopped plus extra for garnish
-
1 tablespoon fresh lemon juice (about half a lemon)
-
Pinch of red pepper flakes, optional
Directions
- Pat chicken dry, season both sides with salt and pepper, then lightly toss each breast in the flour or cornstarch so they're just coated, shake off any extra.
- Heat the olive oil and butter in a large skillet over medium-high heat until the butter foams, add chicken and cook 4 to 5 minutes per side until golden brown and almost cooked through, internal temp should reach about 160°F because it will finish in the sauce.
- Transfer chicken to a plate and tent loosely with foil to keep warm, don't crowd the pan or the chicken wont brown right.
- Lower heat to medium, add the shallot (or onion) and garlic to the same pan and cook 30 to 60 seconds until fragrant, scraping up any browned bits from the bottom with a wooden spoon.
- Pour in the chicken broth to deglaze the pan, simmer 1 to 2 minutes to reduce slightly, then stir in the heavy cream and bring to a gentle simmer.
- Add the Parmesan, chopped basil, lemon juice and a pinch of red pepper flakes if using; stir until cheese melts and the sauce thickens, taste and adjust salt and pepper — if sauce is too thin simmer a bit longer or mix 1/2 teaspoon cornstarch with cold water and whisk in.
- Return the chicken to the skillet, spoon sauce over the top and simmer 3 to 5 more minutes until chicken reaches 165°F and sauce coats the back of a spoon.
- Remove from heat, let rest 2 minutes so juices settle, garnish with extra torn basil and a little more grated Parmesan if you like.
- Serve over pasta, rice or steamed veggies to soak up the sauce, and enjoy this quick creamy basil chicken that really comes together 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: 268g
- Total number of serves: 4
- Calories: 593kcal
- Fat: 40.4g
- Saturated Fat: 19g
- Trans Fat: 0.1g
- Polyunsaturated: 2.5g
- Monounsaturated: 15.5g
- Cholesterol: 230mg
- Sodium: 343mg
- Potassium: 430mg
- Carbohydrates: 5g
- Fiber: 0.4g
- Sugar: 1.3g
- Protein: 50.3g
- Vitamin A: 800IU
- Vitamin C: 4mg
- Calcium: 150mg
- Iron: 1.6mg