This Easy Chicken in Creamy Basil Sauce is a winner! Juicy chicken pieces are cooked in a luscious creamy sauce made with fresh basil that adds a burst of flavor.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts are perfect for this recipe. If you’re looking for a healthier option, skinless chicken thighs could work well too. They tend to be juicier and have great flavor!
Panko breadcrumbs: I love using panko for its light and crispy texture. If you don’t have panko, regular breadcrumbs can be used, but they won’t be quite as crispy. You could also use crushed cornflakes for a unique crunch!
Heavy cream: This creates that delightful creamy sauce. If you’re watching your calories, half-and-half can be a lighter alternative, but the sauce will be less rich. Coconut cream is a great dairy-free substitute if you’re vegan!
Fresh basil: Fresh basil adds a wonderful flavor that brightens the dish. If fresh is hard to find, you can use 1 teaspoon of dried basil instead, though the flavor won’t be as vibrant.
How Do I Get the Chicken Crispy and Cooked Perfectly?
To achieve that beautiful crispy coating, the dredging process is key! Here’s how to do it effectively:
- First, ensure the chicken is dry; moisture will make it hard to crisp up. Pat it down with a paper towel.
- Set up your dredging stations with flour, egg, and breadcrumbs. Make sure each piece of chicken is well-coated at each stage. Shake off excess flour and let the egg run off slightly before breading.
- Fry in a hot pan with both olive oil and butter for flavor. Monitor the heat; if it’s too high, the coating will burn before the chicken cooks through.
Keep the cooked chicken warm in a low oven while you prepare the sauce. This way, you’ll serve everything hot! Enjoy your meal! 😊
Easy Chicken in Creamy Basil Sauce
Ingredients:
- 4 boneless, skinless chicken breasts (pounded to even thickness or split)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- 3 tablespoons olive oil, for frying
- 1 tablespoon butter
For the creamy basil sauce:
- 1 cup heavy cream
- 1/4 cup fresh basil leaves, finely chopped
- 1 garlic clove, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Optional: 1 teaspoon lemon juice or zest for brightness
Time Needed:
This delicious dish will take approximately 15 minutes for prep, followed by about 20 minutes of cooking. In just around 35 minutes, you’ll have a delightful meal ready to enjoy!
Instructions:
1. Prepare the Chicken:
Start by patting the chicken breasts dry with a paper towel. This helps the seasoning stick and ensures a crispy coating. Season both sides generously with salt and pepper for flavor.
2. Set Up Dredging Stations:
In three shallow dishes, place the flour in one, beat the eggs in another, and combine the panko breadcrumbs, garlic powder, oregano, and Parmesan cheese in the third. This will make it easy to coat the chicken evenly!
3. Coat the Chicken:
Take one chicken breast at a time and coat it in flour, shaking off any excess. Then, dip it in the beaten egg, and finally press it into the breadcrumb mixture, ensuring it’s well-coated on all sides. This will deliver a crispy texture!
4. Cook the Chicken:
Heat the olive oil and butter in a large skillet over medium heat. Once it’s hot, add the coated chicken breasts. Cook for about 4-5 minutes on each side until they are golden brown and reach an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the skillet and keep it warm on a plate.
5. Make the Creamy Basil Sauce:
In the same skillet, lower the heat to low and add the minced garlic, cooking it for about 30 seconds without letting it brown. Then pour in the heavy cream, stirring gently to scrape up any tasty brown bits from the bottom of the pan. Let it simmer for about 3-5 minutes until it slightly thickens.
6. Add Basil and Cheese:
Stir in the finely chopped fresh basil and the Parmesan cheese. Cook just until the cheese melts and the sauce is completely creamy. Season with salt, pepper, and if desired, add a teaspoon of lemon juice for a fresh kick.
7. Serve:
Generously pour the creamy basil sauce over the warm chicken breasts on the plate. This dish pairs beautifully with steamed broccoli or your favorite side dish!
8. Enjoy!
Savor your delicious, crispy chicken drenched in a rich, creamy basil sauce. It’s sure to be a hit with everyone at the table!
FAQ for Easy Chicken in Creamy Basil Sauce
Can I Use Frozen Chicken Breasts?
Yes, you can use frozen chicken, but make sure to completely thaw them first. Thaw in the refrigerator overnight or in a sealed plastic bag submerged in cold water for quicker results. Ensure they are patted dry before seasoning and breading to maintain crispiness!
Can I Substitute the Heavy Cream?
Certainly! If you want a lighter option, you can use half-and-half or whole milk, though the sauce will be less rich. For a dairy-free alternative, try coconut cream, which still gives a nice creaminess and adds a hint of tropical flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken on the stovetop or in the microwave, adding a splash of milk or water to the sauce to restore its creaminess if needed.
Can I Add Other Ingredients to the Sauce?
Absolutely! Feel free to add vegetables like spinach or sun-dried tomatoes for extra flavor and nutrition. You could also mix in some cooked mushrooms or a touch of pesto for a unique twist!
