Mozzarella Chicken in Basil Cream Sauce
A creamy basil sauce envelops juicy chicken breasts, harmonizing beautifully with melted mozzarella and Parmesan, making it perfect for both busy weeknights and dinner parties.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 cup chicken broth Low-sodium optional
- 1 cup heavy cream Can be substituted with half-and-half
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1½ teaspoons dried basil Or use ¼ cup chopped fresh basil
- 2 cloves garlic, minced
- 1 tablespoon butter
Instructions
Preparation
- Pat the chicken breasts dry and season them generously with garlic powder, onion powder, salt, and pepper.
- In a large skillet over medium heat, heat olive oil. Once hot, add the chicken and sear each side until golden brown, approximately 5–6 minutes per side. The chicken doesn’t need to be fully cooked at this stage.
- Set the seared chicken aside.
Sauce Preparation
- In the same skillet, reduce heat slightly and add the butter. Once melted, add the minced garlic and stir gently for about a minute until fragrant.
- Pour in the chicken broth and bring it to a gentle simmer, scraping up any golden bits from the pan.
- Add the heavy cream and stir until warmed through, then gradually incorporate the Parmesan and mozzarella cheeses, stirring until melted and smooth.
- Toss in the basil, whether fresh or dried.
Combine and Cook
- Nestle the seared chicken breasts back into the skillet, coating them in the sauce.
- Allow everything to simmer on low heat for about 10–12 minutes, until the chicken is cooked through and the sauce thickens slightly.
Serving
- Serve hot with generous amounts of basil cream sauce over the top.
- This dish pairs wonderfully with angel hair pasta or mashed potatoes.
Notes
For a fresh perspective, consider a side of sautéed vegetables or a crisp green salad to contrast the creaminess. Leftovers can be stored in an airtight container for up to 3 days, or frozen for up to 3 months.