I prepared this Creamy Parmesan Basil Chicken recently, and I was delighted by how tender chicken breasts mingled with garlic, heavy cream, and freshly chopped basil. The Parmesan and a hint of red pepper flakes add a unique kick, and the olive oil and chicken broth create a rich, satisfying sauce ideal for any weeknight dinner.

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I’m excited to share my take on Creamy Parmesan Basil Chicken. I first tried this recipe when I was in need of a quick yet fancy meal and it totally delivered.

I start with 4 boneless skinless chicken breasts seasoned with salt and pepper then searing them in olive oil. The real magic happens when I add garlic, letting it cook until its aroma fills the kitchen and then the heavy cream makes its entrance.

I mix in some chicken broth, a generous handful of grated Parmesan cheese, and finish it off with fresh basil leaves and a pinch of red pepper flakes if im in the mood for a little kick. Its like a restaurant dish but made at home in one pan!

I know many who enjoy basil chicken recipes and creamy delights with a twist will find this dish irresistible. Its a mix of simple ingredients coming together with surprising flavors that keep you coming back for more.

Why I Like this Recipe

This Creamy Parmesan Basil Chicken recipe is pretty much my go-to when i need a quick, awesome meal. It’s a one-pan dish that comes together in no time and still manages to taste like something from a fancy restaurant. I love how the juicy chicken, creamy sauce, and fresh basil all work together even if i mess up a little sometimes. The flavors are bold but not overpowering which means even on hectic nights, i can whip up a meal that feels extra special.

Here are a few reasons why i like this recipe:
1. I love how quick and easy it is – i can have a delicious dinner on the table in no time.
2. The creamy sauce with Parmesan and basil makes it taste like restaurant-quality food right at home.
3. I appreciate that it’s a one-pan recipe so there’s less cleanup after cooking.
4. The balance of garlic, red pepper flakes, and cream gives it an awesome flavor kick that i really enjoy.

Ingredients

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Chicken breasts are lean, high protein meat that add juicy texture and robust flavor.
Garlic delivers a pungent, aromatic kick and natural antibacterial benefits.
Heavy cream imparts a rich, smooth sauce but brings extra fat sometimes.
Chicken broth adds depth and subtle savory complexity to the dish.
Parmesan cheese provides a salty tang, boosting umami and extra protein.
Fresh basil lends a bright, herbal note and valuable antioxidants.
Olive oil provides healthy fats and helps brown the chicken nicely.
Salt and pepper season the chicken, enhancing all natural flavors and balancing creaminess.
Red pepper flakes add a slight heat perfect for a flavor boost.

Ingredient Quantities

4 boneless skinless chicken breasts

Salt, to taste

Pepper, to taste

2 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

1 cup fresh basil leaves, roughly chopped

A pinch of red pepper flakes (optional)

How to Make this

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1. Pat your chicken breasts dry and season both sides generously with salt and pepper.

2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once it’s shimmering, add the chicken breasts and cook for about 5-7 minutes on each side until they’re golden and cooked through. Then take them out and set aside.

3. In the same skillet, lower the heat to medium, then add 4 minced garlic cloves and a pinch of red pepper flakes if you’d like some heat. Stir them around for about 30 seconds until you can smell the garlic.

4. Carefully pour in 1 cup of heavy cream and 1/2 cup of chicken broth, scraping up any brown bits from the bottom of the pan as you stir.

5. Let the mixture come to a simmer and then add 1/2 cup of grated Parmesan cheese. Stir well until the cheese melts and the sauce starts to thicken a bit.

6. Once the sauce is creamy, add around 1 cup of roughly chopped fresh basil leaves.

7. Place the chicken breasts back into the pan, spooning some of the sauce over them.

8. Let it all simmer together for another 3-5 minutes so that the chicken warms through and absorbs the flavors.

9. Do a quick taste of the sauce and adjust the seasoning with a little extra salt and pepper if needed.

10. Serve your creamy Parmesan basil chicken hot, making sure to spoon plenty of that yummy sauce over the top. Enjoy!

Equipment Needed

1. Paper towels to pat the chicken dry so it cooks evenly
2. A large skillet for searing the chicken and making the sauce
3. A measuring cup for the heavy cream and chicken broth
4. A cutting board and a sharp knife for chopping the basil
5. A wooden spoon or spatula for stirring the garlic and sauce
6. A plate to set the chicken aside once it’s cooked

FAQ

Q: Can I use dried basil if I dont have fresh?

Fresh basil gives the best flavor, but if dried is all you got, you can do it. Just reduce the amount to about half.

Q: How do I know when the sauce is ready?

The sauce should be creamy and thick enough to coat the back of a spoon, usually taking around 5-7 minutes of simmering.

Q: Can I substitute chicken broth with something else?

Yep, you could use vegetable broth if needed, but chicken broth really adds to the flavor.

Q: How do I avoid overcooking the chicken?

Make sure to season and sear the chicken just until it gets some color. Cooking it over medium heat and checking for a safe internal temperature (165°F) helps a lot.

CREAMY PARMESAN BASIL CHICKEN Recipe Substitutions and Variations

If you cant find boneless skinless chicken breasts, sometimes turkey cutlets can do the job instead.
If you dont have heavy cream, you can use half and half or coconut cream for a slightly different flavor.
For chicken broth, try using vegetable broth or just water with a bouillon cube if you’re in a pinch.
Instead of grated Parmesan, Asiago or Pecorino Romano are great substitutes that add a similar salty tang.
If you are out of fresh basil, dried basil can work—just use about a third of the amount since its more potent.

Pro Tips

1. When you sear the chicken, make sure the pan’s really hot so you get that nice crust. It helps lock in flavor and moisture, so don’t be afraid of a little extra heat.
2. Scrape the brown bits off the bottom of the pan when making your sauce, its like liquid gold. Those bits add a ton of flavor and really make the sauce pop.
3. Try letting the cream simmer a bit longer after adding the parmesan; this thickens the sauce up nicely. Just watch it so it doesn’t burn or get too thick.
4. Stir in the basil at the very end of cooking. Adding it too soon can make it lose its fresh flavor and bright color.
5. If you like a little kick, don’t hesitate to be generous with the red pepper flakes. But be careful tho, a little goes a long way!

CREAMY PARMESAN BASIL CHICKEN Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

550

kcal

Equipment: 1. Paper towels to pat the chicken dry so it cooks evenly
2. A large skillet for searing the chicken and making the sauce
3. A measuring cup for the heavy cream and chicken broth
4. A cutting board and a sharp knife for chopping the basil
5. A wooden spoon or spatula for stirring the garlic and sauce
6. A plate to set the chicken aside once it’s cooked

Ingredients

4 boneless skinless chicken breasts
Salt, to taste
Pepper, to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 cup fresh basil leaves, roughly chopped
A pinch of red pepper flakes (optional)

Directions

Pat your chicken breasts dry and season both sides generously with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once it's shimmering, add the chicken breasts and cook for about 5-7 minutes on each side until they're golden and cooked through. Then take them out and set aside.
In the same skillet, lower the heat to medium, then add 4 minced garlic cloves and a pinch of red pepper flakes if you'd like some heat. Stir them around for about 30 seconds until you can smell the garlic.
Carefully pour in 1 cup of heavy cream and 1/2 cup of chicken broth, scraping up any brown bits from the bottom of the pan as you stir.
Let the mixture come to a simmer and then add 1/2 cup of grated Parmesan cheese. Stir well until the cheese melts and the sauce starts to thicken a bit.
Once the sauce is creamy, add around 1 cup of roughly chopped fresh basil leaves.
Place the chicken breasts back into the pan, spooning some of the sauce over them.
Let it all simmer together for another 3-5 minutes so that the chicken warms through and absorbs the flavors.
Do a quick taste of the sauce and adjust the seasoning with a little extra salt and pepper if needed.
Serve your creamy Parmesan basil chicken hot, making sure to spoon plenty of that yummy sauce over the top. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.