This Basil Chicken recipe with cream sauce has always been one of my favorite recipes. This dish has a creamy tomato basil sauce made with heavy cream and cheese that is just to die for! Easy breaded chicken, tomatoes, fresh herbs, and more make up this fool-proof skillet chicken recipe.
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Basil Chicken Recipe
This creamy basil chicken skillet was one of the first recipes I made when I started learning to cook. It gave me so much confidence because it’s SO delicious and so fool-proof.
I’m always looking for easy chicken recipes to make for dinner, and I certainly have a lot of them! But this chicken with cream sauce has proven to stand up to the test of time.
I was instantly in love with this dish when I first made it, and it seems all of you have loved it too!
The fact that this basil chicken recipe is made in ONE PAN blew my mind and gave me confidence that I too could cook amazing (yet EASY) meals for friends and family.
My Favorite Skillet Chicken Recipe
This basil chicken remains one of my very favorite recipes on the site and I come back to it over and over again.
I first made this years ago, but I’ve continuously worked to perfect the recipe every time I made it.
Some other favorite Skillet Chicken Recipes include Chicken Parmesan Pasta Skillet, Enchilada Stuffed Chicken Skillet, and Chicken con Queso. Can you tell I’m obsessed with one pot wonders?
Basil Cream Sauce
Everyone loves a good chicken recipe, but that CREAMY SAUCE is what makes this dish amazing. It cooks in the same skillet you cook the chicken in, so the leftover juices mix in with the cream and cheese and basil to cook down into the perfect flavor pairing.
Ingredients:
- Heavy cream
- Chicken broth
- Pimentos
- Diced tomatoes
- Sherry (optional)
- Parmesan Cheese
- Garlic-Herb Cheese (like this homemade boursin)
- Basil
- Black pepper
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How to Make Basil Chicken with Cream Sauce
This one pan recipe is really easy. Here’s a quick step-by-step:
- Cover chicken breast in buttermilk then dip in breadcrumbs and place in skillet.
- Cook 5 minutes, then flip and cook another 5 minutes, or until cooked through.
- Remove chicken from the skillet.
- Add chicken broth and sherry to skillet and bring to a boil.
- Add cream, pimentos, tomatoes and bring to a boil.
- Reduce heat and add in the cheeses and herb. Let it simmer until the sauce reduces by half.
- Add chicken back to the skillet with the sauce until everything is heated through.
You can jump to the recipe card for full ingredients & instructions!
Serving Suggestions
I love serving this creamy basil chicken with a side of rice and veggies, or with pasta. The cream acts as the perfect pasta sauce, and the chicken is super tender!
What to Do with Leftovers
This creamy basil chicken recipe makes for great leftovers.
- Keep it in the fridge for 2-3 days. (If you’re like us, it won’t last that long due to you eating it immediately.)
- To reheat: place the chicken and sauce in a skillet and heat over medium heat until heated through. Stir regularly so the sauce warms evenly. Reheating the chicken directly with the sauce helps keep it juicy.
- It also reheats just fine when popped microwave for a little over a minute, if you’re in a rush to eat. Be sure to smother it in lots of leftover sauce!
- This dish doesn’t freeze well due to the heavy cream component, so I recommend refrigerating and eating within a few days.
Tips!
- This recipe works best with chicken breasts that aren’t super thick. They cook faster and more evenly in the skillet and come out more tender.
- You can slice larger breasts in half length-wise if you can’t find thin cuts.
- Soaking the chicken in buttermilk before starting helps tenderize the meat and adds a creamy texture before coating it in breadcrumbs.
- After removing the chicken from the skillet, deglaze the pan and scrape off the brown bits as you start to cook the sauce. It adds extra flavor!
Man I love this recipe. Just looking at that basil cream sauce…I’m addicted!
Recipes like this Skillet Basil Cream Chicken are my favorite thing to make, eat, and share with all of you!
More Chicken Breast Recipes we Love
- Baked Chicken Tacos
- Cilantro Lime Chicken
- Creamy Mushroom Chicken
- Tuscan Chicken in Parmesan Sauce
- Creamy Caesar Chicken
- Buttermilk Fried Chicken
- Chicken Pot Pie Casserole
- Honey Garlic Chicken Thighs
- Baked Chicken Parmesan
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Basil Chicken with Cream Sauce
Ingredients
- ¼ cup buttermilk
- ¼ cup breadcrumbs
- 4 chicken breasts boneless, skinless
- 4 tablespoons unsalted butter
- 2 tablespoons canola oil
- ¼ cup chicken broth
- 2 tablespoons dry sherry optional
- 1 cup heavy cream
- 1 can pimentos 4 ounces can, drained
- 1 can diced tomatoes 14.5 ounce can, drained
- ¼ cup fresh basil chopped
- 1 cup grated Parmesan cheese
- 2 tablespoons garlic & herb cheese such as Boursin
- ½ teaspoon freshly ground black pepper
Instructions
- Place chicken breasts in a shallow dish and cover with buttermilk.
- Pour breadcrumbs in a different shallow dish.
- Heat skillet over medium heat and add 2 tablespoons butter and 1 tablespoon canola oil.
- Dip chicken in the breadcrumbs and place in the hot skillet.
- Cook 5 minutes or until bottom side is crispy and golden brown.
- Add remaining butter and oil and flip the breasts over. Cook another 5-7 minutes or until chicken is cooked through.
- Transfer the chicken to a plate. Set aside.
- Add chicken broth and sherry (if using) to the skillet to deglaze and bring to a boil over medium heat. Scrape the brown bits off the bottom of the skillet.
- Add the cream, pimentos and tomatoes. Bring to a boil and cook 1 minute, stirring constantly.
- Reduce heat to low and add Parmesan, garlic-herb cheese, basil and black pepper. Bring to a simmer and cook until sauce reduces by half.
- Add the chicken back to the sauce and heat through.
- Serve as is with sauce or with a side of rice or pasta.
- Enjoy!
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
I lost my favourite recipe and this looks such a winner the same as my old recipe except the ingredients are all fresh, so I can add or replace to the family’s taste. It looks so delicious, I am cooking this dish tonight. Yum cannot wait to indulge. Thanks for sharing, you have made my day. I hope many more ladies try this, it is also a great winter warmer, just for something extra try lentils, corn kernels or beans – I like to keep tin items in the cupboard so I can add if I wish for something extra. Thanks for sharing :-)
Can you freeze it?
I live in a very small town and can’t find any fresh Basil, what can I do ?
use dry basil, just use less than called for as it is a stronger flavor
I just finished eating this wonderful meal! The only thing I did different was add a large handful of spinach to the sauce. It was wonderful!!!
Instead of the pimentos, I added about 1/4 cup sun-dried tomatoes. I used some of the oil it’s packed in to sauté the chicken up at the beginning too. Really good flavor, really good dinner, really good leftovers…. It was really good!!!
How much milk?
I made this last night and I can not wait to make it again. I left out pimento as I am not a fan but otherwise I followed recipe. Brought the leftovers for lunch today and I am counting the minutes. LOVED IT!
Could this recipe be made ahead of time,and reheated…hate to be cooking when guests are present.
Ooooooh my….what a recipe! One of the best dishes I’ve ever made. The creamy parmesan sauce is better than any Alfredo I’ve tasted. Tweaked the recipe a little bit since i was missing some ingredients. I used panko and seasoned it with Italian herbs and adobo seasoning, used chicken bullion for broth (very flavorful) and instead of pimento I added some capers. Added penne pasta and created a one-skillet dish. My family enjoyed it so much they would like for me to make it again. Since I haven’t cooked in a while my husband just said that “I still have it”. (Our little secret) Thank you Becky for the inspiration!
I made this and absolutely loved it. I served it over pasta. I’m actually making for company again this week. This is a favorite and a keeper. Thanks.