Chicken in Basil Cream Sauce is a simple yet delicious dish that combines tender chicken breasts with a rich, creamy sauce bursting with fresh basil flavor. The sauce is silky, smooth, and packed with a herbal brightness that makes every bite feel special. It’s a comforting meal that feels a little fancy but is actually easy to make on any busy night.
I love making this dish because the sauce comes together quickly with just a few ingredients, but it tastes like you spent hours in the kitchen. Adding fresh basil really makes the flavor pop, and the cream gives it that smooth texture that everyone seems to enjoy. Sometimes I like to add a squeeze of lemon to lift the flavors even more. It’s one of those meals that feels impressive without needing a lot of work.
My favorite way to serve Chicken in Basil Cream Sauce is over a bed of fluffy rice or alongside some buttery pasta to soak up all that lovely sauce. It also pairs great with roasted veggies or a simple green salad. Whenever I make this for friends or family, they always ask for seconds — and I’m always happy to give it because it’s such a cozy, satisfying dish that warms up the whole table.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts keeps this dish lean and easy to cook evenly. If you prefer, thighs work great too and stay juicy.
Fresh basil: Fresh basil gives a bright, herbal flavor. If you don’t have fresh, a teaspoon of dried basil can work but add it early for flavor to develop.
Cream: Heavy cream is key for the sauce’s richness. For a lighter version, try half-and-half or coconut cream for a dairy-free twist.
Parmesan cheese: Parmesan adds salty depth and helps thicken the sauce. Pecorino Romano is a nice substitute if you want a sharper taste.
Shallots & garlic: These add sweetness and aroma. If you can’t find shallots, onion will do fine in a pinch.
How Can I Make the Sauce Smooth and Creamy Without It Breaking?
Making a silky cream sauce requires gentle heat and slow stirring. Here’s how I do it:
- Cook aromatics on medium heat till soft but not brown to keep the sauce smooth.
- Add cream and broth slowly, bring to a gentle simmer—not a boil—to avoid curdling.
- Stir often and add cheese at the end to melt slowly into the sauce.
- Avoid high heat after adding cream—you want a gentle bubble, not a roar.
Following these steps helps the sauce stay rich, creamy, and well combined, perfectly coating your chicken.
Equipment You’ll Need
- Skillet – I recommend a large, heavy-bottomed skillet to evenly cook the chicken and make the sauce in the same pan for easy cleanup.
- Meat thermometer – helps ensure your chicken is cooked through without overcooking.
- Wooden spoon or spatula – for stirring the sauce gently and scraping up any browned bits from the skillet.
- Measuring cups and spoons – for accurately measuring cream, broth, and herbs.
Flavor Variations & Add-Ins
- Swap basil for spinach or arugula for a different herbaceous note or try parsley for freshness.
- Include sun-dried tomatoes or sautéed mushrooms to add more umami and texture.
- Use chicken thighs instead of breasts for juicier, more forgiving meat.
- Spice it up with red pepper flakes or a pinch of paprika for extra warmth.
How to Make Chicken in Basil Cream Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup fresh basil leaves, thinly sliced
- 1 tablespoon fresh rosemary, finely chopped (optional)
- ¼ cup grated Parmesan cheese
- 1 cup fresh spinach leaves (optional)
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This dish takes about 25 minutes to prepare and cook. You’ll spend around 10 minutes prepping and browning the chicken, and another 10-15 minutes making the creamy basil sauce and finishing the dish. It’s quick but packed with flavor!
Step-by-Step Instructions:
1. Prepare and Cook the Chicken:
Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. Make the Basil Cream Sauce:
Lower the heat to medium and add minced garlic and finely chopped shallot to the skillet. Sauté them until fragrant and translucent, about 1-2 minutes. Pour in the chicken broth and heavy cream, stirring to combine. Let it gently simmer for 3-4 minutes, allowing the sauce to thicken slightly.
3. Add Cheese, Herbs, and Finish the Dish:
Stir in grated Parmesan cheese, sliced fresh basil, and chopped rosemary (if using). If you like, add fresh spinach leaves now and stir gently until they wilt. Return the cooked chicken breasts to the skillet and spoon the creamy basil sauce over them. Let everything warm together for 2-3 minutes so the chicken soaks up the flavors.
4. Serve and Garnish:
Serve the chicken topped with extra fresh basil leaves and plenty of the silky cream sauce. This dish goes wonderfully with rice, pasta, or roasted vegetables. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry to remove excess moisture, which helps achieve a nice sear.
What Can I Substitute for Heavy Cream?
If you want a lighter option, half-and-half or whole milk can work, but the sauce will be less rich and thick. For a dairy-free alternative, try coconut cream, though it will add subtle coconut flavor.
How Should I Store Leftovers?
Store any leftover chicken and sauce together in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to avoid curdling the cream sauce.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the chicken and sauce separately, then combine and warm them just before serving. This helps keep the chicken juicy and the sauce fresh-tasting.