Chicken In Basil Cream Sauce
Chicken In Basil Cream Sauce is nice enough to make for company and easy enough to make for family dinner. This is a tried and true chicken dinner.
Chicken In Basil Cream Sauce
My husband took my boys on an overnight camping trip for our church’s father-and-sons outing leaving me home alone with my baby girl. I can’t remember the last time I was alone in my house. It was a little weird. The house felt so quiet. I guess the quiet was an early Mother’s Day present.
I was stuck in between wanting to do a million things I needed to get done and just lounging on the couch doing absolutely nothing. The house was begging to be cleaned so I did that first and it actually stayed clean for more than ten minutes. I soaked the cleanliness in for a while then Gracie and I headed out shopping.
It was a much needed break from the marathon of responsibilities as a mother. It gave me a chance to recharge and the distance made me miss my boys. They came back reeking of campfire smoke with remnants of s’mores smeared on their clothes and their smiling faces. I asked them what their favorite part about camping was and they said seeing an alligator while canoeing. True story…yikes.
They’re funny. I missed them.
I would love if someone made this Chicken In Basil Cream Sauce for me for Mother’s Day (*wink*). The chicken all by itself is go-ood. But I guarantee that you will be licking this creamy sun-dried tomato basil sauce off your plate.
OTHER CHICKEN RECIPES:
- Pesto Mushroom Chicken
- Chicken Parmesan Meatballs
- Pesto Chicken Pillows
- One-Pan Chicken and Spinach Orzo
Chicken In Basil Cream Sauce
This Chicken In Basil Cream Sauce is nice enough to make for company and easy enough to make for family dinner.
Ingredients
- 1/2 cup milk
- 1/2 cup dried Italian bread crumbs
- 4 skinless , boneless chicken breasts
- 3 tablespoons butter
- 1 clove garlic (1/2 teaspoon minced)
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/4 cup sun-dried tomatoes , chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/8 teaspoon black pepper
Instructions
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Place milk and bread crumbs in separate, shallow bowls. Make sure your chicken breasts are thin. I usually buy chicken from Costco and the breasts are really thick so I fillet each breast in half lengthwise so they are thinner. You can also pound your breasts with a meat mallet to make them thinner.
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In skillet, heat butter to medium heat. Dip chicken in milk, then coat with crumbs. Cook chicken in butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
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Add the garlic to the pan and cook for 30 seconds over medium heat. Add the chicken broth to the skillet. Bring to a boil over medium-high heat, and stir to loosen browned bits from pan. Stir in cream and sun-dried tomatoes; boil and stir for 1 minute. Reduce heat.
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Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Remember that for a thicker sauce all you have to do is cook it longer. I like my sauce on the thick side so I cooked it for a while (3-5 minutes).
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Serve chicken with sauce poured over the top.
Recipe Notes
adapted from Allrecipes
Love this recipe, my husband said this is his “second” favorite dish I’ve made. His first being a Southern Shrimp & Grits recipe he keeps asking for. We both loved this, It is now my #1.. I didn’t have everything on hand exactly as listed, but it was close. I added chopped onion with the garlic. Substituted a fresh tomato for the sun dried tomato and included a half a cubed zucchini along with the tomato. I was tempted to add more thickener, but didn’t, glad I followed your recipe of cooking longer instead. It was delicious. Thank you!
So glad you liked it!
One of best sites I found! real recipes!!! real food!! glad to have found you site. Blogs a must!
Thank you Sue!
Hi Christy,
I made this dish for dinner tonight and it was a huge success! Our guest loved it and my husband commented how excellent the sauce was over and over.
I usually use egg with the milk when breaking the chicken pieces, but I now prefer leaving the egg out! It gives it a lighter breading.
Thanks for sharing your recipes and knowledge. Looking forward to trying more recipes!
Marilyn, so glad you enjoyed this!