Easy Chicken in Creamy Basil Sauce

Key Ingredients & Substitutions

Chicken: I prefer using boneless, skinless chicken breasts for a quick cook time. You can also use chicken thighs for a juicier piece, or even swap in turkey cutlets if that’s what you have on hand.

Panko Breadcrumbs: Panko gives a great crunch. For a gluten-free option, look for gluten-free breadcrumbs, or could simply crush some rice cereal for a similar texture.

Basil: Fresh basil is ideal for that burst of flavor, but if it’s not available, dried basil works fine too. Just use a bit less, about one-third of the amount, as dried herbs are stronger.

Heavy Cream: For a lighter sauce, you can use half-and-half or even a plant-based cream like coconut cream, keeping in mind it might alter the flavor slightly.

How Do I Get the Chicken Coated Perfectly?

Coating chicken can be tricky, but it’s all about the process! An even coating helps you achieve a crispy exterior. Follow these steps:

• Make sure to pat the chicken dry before seasoning. Moisture can make it harder for the coating to stick.
• When you dredge the chicken, do it lightly in the flour first. Shake off any excess so it’s just a light layer.
• Press the breadcrumbs firmly onto the chicken to ensure they adhere well before frying.

These steps help you maintain a beautiful crust as it cooks!

What’s the Best Way to Make a Creamy Sauce?

To create a creamy sauce that’s rich and flavorful, follow this simple method:

• Start with a low heat after cooking the chicken. This prevents the cream from curdling.
• Add minced garlic and sauté just until fragrant to draw out its flavor without burning.
• Incorporate the heavy cream slowly while stirring to combine with any tasty bits in the skillet.
• Let it simmer to thicken, and don’t forget to taste and adjust seasonings as needed!

This approach will give you a delicious sauce you’ll want to pour over everything!

Easy Chicken in Creamy Basil Sauce

Ingredients You’ll Need:

For the Chicken:

• 2 large boneless, skinless chicken breasts (or 4 smaller cutlets)
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning (optional)
• 3 tablespoons olive oil or vegetable oil (for frying)
• 1 tablespoon butter

For the Creamy Basil Sauce:

• 1 cup heavy cream
• 1/4 cup fresh basil leaves, finely chopped (or 2 tablespoons dried basil)
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and black pepper, to taste
• Optional: pinch of red pepper flakes for subtle heat

How Much Time Will You Need?

This delicious meal takes about 15 minutes to prepare and 15 to 20 minutes to cook, making the total time around 30 to 35 minutes. Perfect for a busy weeknight dinner!

Step-by-Step Instructions:

1. Prepare the Chicken:

If you’re using whole chicken breasts, slice each one in half horizontally to make them thinner. This helps them cook quickly and evenly. Pat the chicken dry with paper towels, then sprinkle salt and black pepper on both sides for some flavor.

2. Set Up Breading Stations:

Grab three shallow bowls. In the first bowl, add flour. In the second bowl, beat the eggs until mixed well. In the third bowl, combine panko breadcrumbs with garlic powder and Italian seasoning if you’re using it. This will add a nice flavor to the crust!

3. Bread the Chicken:

Take each chicken cutlet and first dredge it in the flour, making sure to shake off any extra. Next, dip it into the beaten eggs to coat, and finally roll it in the breadcrumb mixture, pressing gently to make sure the crumbs stick well.

4. Cook the Chicken:

Heat olive oil and butter in a large skillet over medium heat until hot. Carefully add the breaded chicken pieces to the skillet, cooking them for about 4-5 minutes on each side until they’re golden brown and cooked through (the internal temperature should reach 165°F or 75°C). Once done, remove the chicken and keep it warm on a plate.

5. Make the Creamy Basil Sauce:

With the heat on low, use the same skillet, and add the minced garlic. Sauté for about 30 seconds until fragrant (be careful not to let it burn). Pour in heavy cream and stir well to mix in any flavorful bits left in the pan.

6. Add Flavorings:

Mix in the finely chopped basil and grated Parmesan cheese into the creamy sauce. Let it simmer gently for about 3 to 5 minutes until the sauce thickens a little. Season with salt and pepper to taste—I like to add a pinch of red pepper flakes for a little kick!

7. Serve:

Time to feast! Spoon the creamy basil sauce generously over your crispy chicken cutlets. Serve immediately with sides like steamed broccoli, pasta, or rice to enjoy every bit of that delicious sauce!

Enjoy your delicious Easy Chicken in Creamy Basil Sauce!

FAQ for Easy Chicken in Creamy Basil Sauce

Can I Use Chicken Thighs Instead of Breasts?

Absolutely! Chicken thighs will give you a juicier result, and they can be cooked in the same way. Just make sure they reach the same internal temperature of 165°F (75°C) for safety.

What Can I Substitute for Heavy Cream?

If you want a lighter option, you can use half-and-half. For a dairy-free alternative, consider coconut cream or cashew cream, keeping in mind that it will slightly change the flavor of the sauce.

Can I Make This Recipe Ahead of Time?

Yes! You can prepare the chicken and make the creamy basil sauce ahead of time. Just store them separately in airtight containers in the fridge for up to 2 days. Reheat the chicken in the oven and warm the sauce gently on the stove.

What’s the Best Way to Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently either on the stove or in the microwave, stirring occasionally to maintain the sauce’s creaminess.