Description
This Chicken in Basil Cream Sauce recipe features tender pan-fried chicken cutlets baked to perfection and served with a rich, flavorful basil cream sauce made with garlic, Parmesan cheese, and fresh basil. Ready in just 30 minutes, it’s a comforting and elegant dish perfect for family dinners or entertaining guests.
Ingredients
Scale
Chicken Cutlets
- 2 large boneless, skinless chicken breasts
- ½ cup milk
- ¾ cup dried Italian breadcrumbs
- 3 tablespoons butter
Basil Cream Sauce
- 2 cloves garlic, minced
- ½ cup chicken broth
- 1 cup heavy whipping cream
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh basil
- ¼ teaspoon black pepper
Instructions
- Prep Chicken: Preheat your oven to 275°F (135°C) and grease a 9×13 inch baking dish. Slice the chicken breasts in half horizontally to create 4 cutlets. Pound each cutlet with a meat mallet until they are of even thickness for uniform cooking.
- Coat Chicken: Dip each chicken cutlet into the milk, then thoroughly coat with the dried Italian breadcrumbs to ensure a crispy exterior once cooked.
- Pan-Fry Chicken: In a skillet over medium heat, melt the butter. Cook the breaded chicken cutlets until they are golden brown on each side, which should take about 3-4 minutes per side. This step locks in flavor and gives a nice crust.
- Bake Chicken: Transfer the browned chicken cutlets to the prepared baking dish and bake in the preheated oven for 10 minutes, or until the internal temperature reaches 165°F (74°C) ensuring they are thoroughly cooked.
- Prepare Basil Cream Sauce: Using the same skillet, add the minced garlic and cook until fragrant, about 30 seconds to 1 minute. Pour in the chicken broth and bring to a boil, scraping up any browned bits from the pan for extra flavor.
- Simmer Sauce: Stir in the heavy whipping cream and reduce the heat to a simmer. Add the freshly grated Parmesan cheese, chopped basil, and black pepper. Continue to simmer the sauce, stirring occasionally, until it thickens to a creamy consistency.
- Serve: Spoon the luscious basil cream sauce over the cooked chicken cutlets and serve immediately, enjoying the rich combination of flavors and textures.
Notes
- For best results, use fresh basil rather than dried to maximize flavor in the cream sauce.
- Be careful not to overcook the chicken cutlets during baking to keep them juicy and tender.
- You can substitute Italian breadcrumbs with panko for a lighter, crunchier coating.
- This dish pairs well with steamed vegetables, mashed potatoes, or a side of pasta.
- Leftover sauce can be refrigerated for up to 2 days and reheated gently before serving.
