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Basil cream chicken recipe

Basil cream chicken recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Breaded chicken breasts

This is a luxurious weeknight supper that is both quick to make and delicious. Serve over rice, pasta, or a bed of green veg.

302 people made this

IngredientsServes: 4

  • 4 tablespoons semi-skimmed milk
  • 4 tablespoons dried breadcrumbs
  • 4 skinless, boneless chicken breast fillets
  • 3 tablespoons butter
  • 110ml (4 fl oz) chicken stock
  • 225ml (8 fl oz) double cream
  • 110g (4 oz) jarred pimento or red peppers, drained and sliced
  • 4 tablespoons grated Parmesan
  • 4 tablespoons chopped fresh basil
  • freshly ground black pepper to taste

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a frying pan over medium heat, fry chicken in butter on both sides, until the juices run clear. Remove from frying pan and keep warm.
  2. Add the stock to the frying pan; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; simmer and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.

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Reviews & ratingsAverage global rating:(266)

Reviews in English (225)


Altered ingredient amounts.Very good, but I made a few changes: I pounded out the chicken a bit for quick even cooking: I dipped the chicken in egg instead of milk; I added chopped garlic while the chicken was cooking and to the sauce; I used single instead of double cream; and I used more chicken stock and less cream to cut some of the fat. I stuck with the original recipe for the most part - it is really very good!-18 Jul 2008

Wow that was nice, didnt change anything, thumbs up from us, real tasty-08 Nov 2011

Went down a storm - just put a bit of bacon in as extras, but bloody lovely!!-25 Mar 2012

Parmesan Crusted Chicken in Basil Cream Sauce

Parmesan Crusted Chicken takes on a whole new flavor when topped with this creamy basil sauce. Whenever we are having company over for dinner for the first time, this recipe is right at the top of the “impress our guests” list! Tender chicken breasts are pan crusted with Italian bread crumbs, browned to perfection. The basil cream sauce is mixed with tons of freshly grated Parmesan cheese and poured over the top. Serve with pasta and a green salad and you have a dinner your guests will be talking about!

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  • To get started, I’m going to need you to season those boneless chicken thighs with salt and pepper, and with as much Gourmet Garden Lightly Dried Basil as you want.
  • 17-ish minutes of searing later, you will create the “creamy” sauce made with evaporated milk, Garlic Stir-In Paste and more Lightly Dried Basil for good measure.

  • Once you prepare the sauce, please add it to the skillet, heat it up, stir in the asparagus, and arrange the chicken thighs back in the skillet.
  • 5 minutes later you will end up with a straight-up amazing winner winner chicken dinner!

Thanks to Kroger, I am also thrilled to offer you the chance to win a $50 Kroger Gift Card and $20 worth of product vouchers so that you can also create your very own healthy meal featuring Gourmet Garden products.




Skillet Basil Cream Chicken

Here is another fantastic skillet dish. In 30 minutes it can be on the dinner table for all of those hungry family members to enjoy. Serve with pasta, rice or potatoes along with a crusty bread and a salad.


¼ c. milk, regular or 2%
¼ c. bread crumbs, regular or seasoned
1 lb. boneless, skinless chicken breast, 4 halves
3 T. butter
½ c. chicken stock or broth
1 c. heavy cream
4 oz. pimentos
1 c. diced tomatoes, or 1 can diced tomatoes
¼ c. fresh basil, minced
½ c. Parmesan cheese, grated
2 T. Boursin cheese
⅛ t. pepper


Heat skillet over medium-high heat.

Place milk and bread crumbs in aseparate shallow bowls.

First dip chicken in the milk, and then in the bread crumbs to coat on all sides.

Add the chicken to the skillet with 1 ½ T. butter for about 5 minutes.

Add the remaining butter, flip the chicken cook 5-8 minutes or until chicken is fully cooked and juices run clear. Remove and set aside.

Add stock/broth to the skillet bring to a boil over medium heat. Stir in the cream, pimientos, and tomatoes boil and stir for 1 minutes.

Reduce heat, add Parmesan cheese, Bousrin cheese, basil and pepper cook and stir until heated through.

How to make this recipe

Follow just a few steps and you have a meal that is easy to make and comes together quickly. Here's how you make this easy, creamy chicken dish:

  1. Add broccoli florets and water to a large bowl and microwave until tender. Drain the water and set broccoli aside.
  2. Heat oil in a large skillet. Season the chicken cutlets and add to the pan.
  3. Sear on each side until browned. Remove from skillet and set aside.
  4. Melt butter in the skillet, then add the minced garlic and sundried tomatoes. Sauté until garlic is fragrant.
  5. Pour in cream and bring to a boil, then reduce heat. Add parmesan cheese, salt, and pepper and stir until cheese is melted.
  6. Add fresh basil and cook until wilted. Place the chicken back in the skillet and coat with the sauce. Serve alongside the steamed broccoli.

Recipe tips

Chicken cutlets

This dish works best with chicken cutlets because they cook faster and more evenly. A chicken cutlet is just a chicken breast that has been cut in half and pounded to an even thickness.

You can buy them already prepared this way, or make your own from chicken breasts. Use a sharp knife to cut the chicken so it doesn’t tear.

Place your hand on top of the breast to hold it in place and run the knife through the breast lengthwise between your hand and the cutting board to get two even pieces.

Place the cutlets between two pieces of plastic wrap or in a sealable plastic bag. Use a mallet, rolling pin, or the bottom of a sturdy pan to pound until about ¼ inch thick.

Broccoli florets

To cut a head of broccoli into florets, hold the bunch on a cutting board with the stem facing up. Use a knife to make downward cuts, separating the florets from the center stem.

For larger florets, repeat the same steps, but don’t cut them all the way through. Once you’ve cut through most of the small stem, pull apart with your fingers so you don’t get buds everywhere.

If you have a particularly large floret, you can cut off part of the stem to help separate into smaller pieces.

Ingredient substitutions

Here are some suggestions for substitutions if you're looking to change up this skillet dish:

  • Boneless chicken thighs can be used in place of the chicken cutlets.
  • If you don’t have fresh garlic, minced garlic from a jar will work just as well.
  • Use fresh herbs with this basil chicken recipe. The taste and texture of dry basil are very different from fresh and the dish won’t be the same.
  • You can use half and half in place of the heavy cream if needed. Just know that the sauce won’t be as thick and creamy.
  • Frozen broccoli florets are just as nutritious as fresh. You can steam them the same way as listed in the recipe, but it may take a few extra minutes to cook all the way through. Keep in mind, the texture won't be quite the same.

What to serve with basil chicken

Brown rice or quinoa are both delicious with creamy chicken dishes like this one. You could also serve it over pasta that has been drizzled with a little olive oil.

For a lower carb option, you can serve it with mashed cauliflower or cauliflower fried rice, or just leave it as is with the broccoli on the side.

Storing, freezing, and reheating instructions

This chicken skillet dish will last up to 4 or 5 days in the fridge. Store in airtight containers and reheat on the stove or in the microwave.

You can also freeze the cooked chicken and sauce for up to 3 months. Use freezer-safe bags or lidded containers to store. You can freeze as one meal, or separate into individual portions.

If you’re making this ahead of time to freeze for later, leave out the broccoli and make it fresh when you’re ready to eat.

Thaw the chicken and sauce in the fridge overnight, then reheat on the stove or in the microwave until heated all the way through (usually takes a couple of minutes).

More delicious skillet recipes

Meal prep tools for this recipe

  • Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches
  • I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
  • Get a meat thermometer to make sure your chicken is cooked through

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Chicken In Basil Cream Sauce

This Chicken In Basil Cream Sauce is nice enough to make for company and easy enough to make for family dinner.


  • 1/2 cup milk
  • 1/2 cup dried Italian bread crumbs
  • 4 skinless , boneless chicken breasts
  • 3 tablespoons butter
  • 1 clove garlic (1/2 teaspoon minced)
  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 1/4 cup sun-dried tomatoes , chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/8 teaspoon black pepper


Recipe Notes

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posted May 6, 2012 by Christy Denney

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80 comments on &ldquoChicken In Basil Cream Sauce&rdquo

Love this recipe, my husband said this is his “second” favorite dish I’ve made. His first being a Southern Shrimp & Grits recipe he keeps asking for. We both loved this, It is now my #1.. I didn’t have everything on hand exactly as listed, but it was close. I added chopped onion with the garlic. Substituted a fresh tomato for the sun dried tomato and included a half a cubed zucchini along with the tomato. I was tempted to add more thickener, but didn’t, glad I followed your recipe of cooking longer instead. It was delicious. Thank you!

Skillet Basil Cream Chicken

I’ve made this twice this week – it’s so good!

One of our favorite kitchen “tools” is our skillet, so we have a ton of great recipes that call for it that always turn out deliciously. We were trying to figure out what to make dinner the other night, when we decided on a recipe from one of our friends, Becky, from The Cookie Rookie.

This dish is so amazing and makes for the perfect choice for dinner, filled with protein from the chicken, and a deliciously flavorful sauce that’s smooth and creamy. It’s a breeze to make, so this really is a great option after a long and busy day, and we can’t wait to share the recipe with you! Enjoy!

Chicken with Basil Cream Sauce

So, we have a snail problem. It’s crazy. They are all over the place here where we live. For the most part, they stay in the dirt, but sometimes they will venture out over the driveway or onto the patio. I know that they aren’t good for plants (I guess it’s one time when it’s good that we don’t have a garden), and they have wreaked havoc on a few of our plants and a spot in the grass.

The kids like to play with them sometimes, but they gross me out, so I stay away. No thank you.

Although I don’t have a garden, I do have a few herbs in pots in the backyard. I had this Chicken with Basil Cream Sauce on the menu, so I went and cut off some from my plant. I wasn’t paying too much attention to the basil because I had a child in one arm and was trying to gather basil with the other hand. I took the basil inside, set it in the kitchen sink, and went back to cooking.

The cooking went off without a hitch. I cleaned the basil for the dish, leaving the extra in the sink. As I cook, I have to clean up after myself because I have so little counter space, and whenever I clean a cutting board, I set it standing up behind the sink to dry.

I was just about finished when I looked up, and there it was. A snail. In my kitchen. On my clean cutting board.

At first, I was really confused about how it got there – thinking that maybe one of the kids brought it in somehow, even though they had never done that before. But then I looked down and saw that basil in the sink. I’m pretty sure that little guy hitched a ride in on my basil. Ewww.

Luckily, my daughter was willing to get rid of the snail for me, and luckily the snail didn’t make it onto any of the food. Because I would have been quite disappointed to miss out on this meal.

With the official start of fall right around the corner, (only a week left of summer, people!), this is a great way to transition from summer to fall. I’m trying to enjoy my herbs as much as possible before the frost hits and takes them all from me.

This chicken is simple – thin chicken breasts coated in bread crumbs and then cooked until golden brown. But the real magic is in the basil cream sauce. Only a few ingredients, but it really packs a punch of flavor. And I’d have to say that it’s a beautiful dish, as well – perfect for end of summer entertaining. We ate every single bite of this meal – not a crumb left over!

Just make sure you don’t have any hitchhikers from the garden!

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