Chicken in Basil Cream Sauce is a simple dish that feels a little fancy without a lot of effort. It features tender chicken cooked in a smooth, creamy sauce packed with fresh basil for a bright, herby flavor. The cream sauce is rich but not heavy, and it wraps around the chicken like a cozy blanket.
I love making this dish when I want something comforting but different from my usual routine. The basil gives it a fresh twist that makes the whole meal feel light and fresh, even if the sauce is creamy. I often add a squeeze of lemon or a dash of pepper to bring out the flavors even more.
My favorite way to serve this chicken is over a bed of buttery mashed potatoes or tossed with pasta so the sauce can soak into every bite. It’s perfect for a weeknight dinner that still feels special. Plus, the leftovers reheat beautifully for a quick lunch the next day!
Key Ingredients & Substitutions
Chicken: I like using thighs because they stay juicy and tender. If you prefer leaner meat, boneless breasts work well too. Just watch cooking time to avoid drying out.
Basil: Fresh basil is a must here for its bright flavor. If you can’t find fresh, try frozen or dried, but use less dried since it’s more concentrated.
Heavy Cream: Heavy cream gives the sauce its rich, smooth texture. For a lighter option, use half-and-half or coconut cream, though the sauce will be less thick.
Parmesan Cheese: This adds a nice salty, nutty taste. Pecorino Romano or Grana Padano are great substitutes if you have them handy.
Lemon Juice: Optional, but I find a little lemon juice really brightens the sauce and balances the richness.
How Do I Get a Thick, Creamy Basil Sauce Without It Splitting?
To keep your cream sauce smooth and creamy, gentle heat and slow stirring are key. Avoid boiling the cream once it’s added to prevent curdling.
- After adding cream and cheese, simmer on low heat only, stirring often.
- Don’t rush the thickening — let it develop slowly for about 4-5 minutes.
- Adding cheese gradually helps it melt evenly into the sauce.
- Stir in basil last and cook just until wilted to keep its fresh taste.
If the sauce looks too thin, let it cook a little longer on low heat. If it gets too thick, thin it with a splash of broth or water. This balance makes the sauce velvety with a lovely basil flavor.
Equipment You’ll Need
- Large skillet – I prefer this for even browning and to hold all ingredients comfortably.
- Knife and cutting board – for chopping basil and mincing garlic quickly and safely.
- Measuring cups and spoons – to keep ingredients precise, especially for cream and broth.
- Wooden spoon or spatula – great for stirring the sauce without scratching the pan.
Flavor Variations & Add-Ins
- Use chicken breasts instead of thighs for a leaner dish, reducing cooking time slightly.
- Stir in sautéed mushrooms or sun-dried tomatoes for extra flavor and texture.
- Add a pinch of red pepper flakes for a touch of heat.
- Replace Parmesan with grated Gruyère or Asiago for a different cheesy twist.
Chicken in Basil Cream Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken thighs (or breasts)
- Salt and black pepper, to taste
- 1 tablespoon olive oil or butter
For the Basil Cream Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/3 cup grated Parmesan cheese
- 1 cup fresh basil leaves, chopped
- 1 teaspoon lemon juice (optional)
- Fresh herbs for garnish (e.g., basil or rosemary sprigs)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, making a total of roughly 30 minutes from start to finish. It’s perfect for a quick and tasty dinner!
Step-by-Step Instructions:
1. Prepare and Cook the Chicken:
Pat your chicken dry with paper towels. Sprinkle salt and pepper on both sides to season well. Heat olive oil or butter in a large skillet over medium-high heat. Place the chicken in the skillet and cook for about 5 to 7 minutes on each side, or until the chicken is golden brown and cooked through. When it’s done, remove the chicken from the skillet and set aside.
2. Make the Basil Cream Sauce:
Lower the heat to medium, then add the minced garlic to the skillet. Sauté for about 30 seconds to 1 minute until fragrant but not browned. Pour in the chicken broth and simmer for 2 to 3 minutes while scraping up any tasty bits stuck to the bottom of the pan.
Next, reduce the heat to medium-low. Stir in the heavy cream and Parmesan cheese gently. Let the sauce simmer and thicken for about 4 to 5 minutes, stirring now and then.
When the sauce is smooth and creamy, stir in the chopped fresh basil. Cook for another minute until the basil softens and releases its fresh flavor.
3. Finish and Serve:
Return the cooked chicken to the skillet, spoon some sauce over each piece, and cook everything together for another 2 to 3 minutes. This helps the flavors blend nicely.
If you’d like, add a teaspoon of lemon juice for a little brightness. Taste and add extra salt or pepper if you want.
Garnish with fresh basil leaves or a sprig of rosemary for a pretty, fresh finish.
Serve your chicken and basil cream sauce hot over mashed potatoes, pasta, or rice to make sure you soak up every drop of that delicious sauce. Enjoy your meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely in the refrigerator overnight before cooking. This ensures even cooking and prevents excess moisture in the pan.
Can I Substitute Fresh Basil with Dried Basil?
While fresh basil gives the best flavor and vibrant color, you can use dried basil in a pinch. Use about one-third of the amount and add it earlier in the cooking to help release its flavors.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent the cream sauce from separating.
Can I Make This Recipe Dairy-Free?
Yes! Substitute heavy cream with coconut cream and Parmesan cheese with nutritional yeast or a dairy-free cheese alternative. The flavor will be slightly different but still delicious.
