Italian Basil Chicken with Creamy Pan Sauce

Dinner is about to go real big. Huge. Creamy Italian Basil Chicken is packed with zesty, Italian-inspired flavors. Fresh basil, garlic, sun-dried tomatoes, and, of course, vino rev up ordinary chicken breasts. Rich cream and nutty parmesan mellow things out just enough so your tastebuds don’t burst. This is a one skillet recipe that’s very low carb and keto friendly too. Perfetto!

Sometimes when I sit down to write posts and describe the recipe I’m sharing, I get into a tangled web of semantics and etymology inside my brain.

Spoiler alert:  I’m really good at making things harder for myself.

I find language important in general, but I find it particularly important when I talk about food. I don’t willy-nilly describe things because I have a fancy thesaurus (okay, fine, we all know I have a fancy thesaurus…but that’s neither here nor there). I use adjectives and descriptors and occasionally even metaphors because I can’t stick a forkful of this basil chicken, or any other recipe for that matter, from inside my computer and straight into your face.

I gotta sell you on it with words and feelings friends.

And sometimes I worry that when we present food in terms like “clean,” “simple,” “real,” or “whole,” people often conflate the idea of those things with being one-note, boring, or, god forbid, bland.

It seems like ever since someone decided to invite everyone to “flavortown,” people have become more and more obsessed with achieving peak flavor by incorporating cable show-level complexity in their dishes. And trust me, I find The Great British Baking Show as charming as the next person, but I promise that cake doesn’t need to look like a Big Top tent with six layers of sponge and multiple cream/jelly combos, and 16 different flavored clown-shaped biscuits on top in order for it to taste great. Don’t get me wrong (especially now that I’ve written all that out) I’d absolutely eat that cake. By myself. But not everything needs to be !!!EXTREME!!!

Unless, of course, you find the concept of double basil extreme. In which case, consider me on vacation in flavortown.

I have waxed many times on my love for basil. So I, personally, don’t think that using dried basil to season chicken, cooking delicate ribbons of fresh basil in a heavenly cream sauce, and garnishing the combination of the two with fragrant whole leaves to be maximum overdrive. But the point is, whether dried or fresh, basil – in and of itself – is clean, simple, and real. And very, very complex.

There are a lot of clean, simple, real, complex ingredients in this dish. By complex I don’t mean complicated, I mean sophisticated and intriguing. Flavors and textures with personalities of their own that come together to create a harmonious dish in which every note is still heard. And I’d challenge anyone to say the same about that Big Top cake.

How to Make Basil Chicken

If you’ve got a robust basil crop, then this flavorful and aromatic Basil Chicken in a creamy pan sauce is a recipe you’ll keep coming back to. It’s a great alternative when you’ve satisfied every pesto and caprese craving. Perfectly seasoned, pan seared chicken gives way to a creamy pan sauce bursting with bold flavors from both dried and fresh basil. Even sun-dried tomatoes stage a comeback (remember when those were in everything?!) to add some tangy acidity and balance out freshly-grated parmesan cheese. What’s not to love?

• Season chicken breasts with salt, pepper, and dried basil, then sear until golden brown on all sides. They won’t be fully cooked through at this stage, and that’s okay – they’ll finish cooking through in the sauce. Do keep them warm by tenting with foil.
• Sautee shallots, sun-dried tomatoes, and garlic in butter until soft and very fragrant.
• Add white white and chicken broth, then simmer until reduced by half. Don’t rush the reducing! This is key to developing flavor in the finished sauce. 
• Add heavy cream and finely grated parmesan cheese; gently whisk until the sauce is smooth.
• Finish the sauce with a full cup of fresh basil leaves, then return the chicken to the skillet. Simmer until the chicken is cooked through, a further 5 minutes or so. Check the internal temperature using a digital thermometer.

Should I Dry My Own Basil?

The short answer – you don’t need to dry your own basil specifically for this dish. It will be greatly enhanced if you did, at some point, dry your own basil, but dried basil from the store is perfectly fine as long as it’s still fresh. Rub a bit of the herbs between your fingers – if it still smells very basil-y, it’s fresh enough to use.

The longer answer to this question is squarely related to how much basil you have both in your yard and in your cupboard. We all know that certain herbs yield a lot of greenery and drying and storing your own is a great way to use some of it up. My garden is in peak basil producing season at the moment, and I like to share the riches – a sprig here and there gets add to my dried stash, a sprig here and there gets chopped and frozen in olive oil, and the rest goes into fresh dishes like caprese salads, basil chicken, and anything else that needs an aromatic peppery kick.

Is Basil Chicken Healthy?

Ah, subjectivity. As with most foods, healthy is what you make it. I’m a fan of moderation in almost all things.

If we’re talking dietary considerations, I can tell you that this recipe is very low carb (4g) and also keto friendly (if you’re strict, leave out the wine and substitute an additional half cup of chicken broth plus a teaspoon of lemon juice for acidity).

Most importantly, it’s cooked with real, whole foods. If you want to balance out the richness here with a balanced plate, check below.

What to Serve with Basil Chicken?

There’s a lot of flavor going on in this dish, but the good news is, there are lots of side dishes that will complement it.

• Keep it keto and low carb:  serve over simple steamed cauliflower rice with big green salad. We like Italian greens like arugula and radicchio with a few splashes of olive oil and balsamic.
• Keep it kid friendly:  serve over white rice with a side of steamed broccoli or sautéed green beans. My kids enjoyed it this way, and they’re not the most adventurous eaters.
• Keep it summery:  add a veggie-laden salad like Cucumber, Tomato, and Avocado Salad, and herby side dish like Crispy Oven Baked Basil Fries, and/or a simple green like Lemon Garlic Asparagus.

Tips for Making This Recipe Perfectly

• Always check the temperature of cooked chicken using an instant read thermometer.
• Take a few minutes to pound the chicken breasts to an even thickness – this helps create more tenderness (pounding changes the protein structure) and ensures the chicken breasts cook evenly throughout.
• Use finely grated parmesan cheese from a fresh block. Grating with a microplane creates the perfect consistency for melting into a smooth and creamy sauce.
• Fresh basil is a must for the sauce, and be sure to garnish generously.
• If you prefer not to cook with wine, substitute with an additional half cup of chicken broth plus one teaspoon lemon juice (to replace the acidity in the wine).

More Chicken Recipes

• Grilled Balsamic Chicken Thighs
• Chili Lime Chicken
• Creamy Lemon Chicken
• One Pan Apple Cider Chicken
• Artichoke Chicken with White Wine Pan Sauce

Did you make this Creamy Basil Chicken? I’d love to know how it turned out! Leave a comment and a rating below.

While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

Recipe

Creamy Basil Chicken

5 from 3 votes

Author: Danielle Esposti

Print Recipe Rate this Recipe Pin Recipe

If you've got a robust basil crop, then this flavorful and aromatic Basil Chicken in a creamy pan sauce is a recipe you'll keep coming back to. It's a great alternative when you've satisfied every pesto and caprese craving. Perfectly seasoned, pan seared chicken gives way to a creamy pan sauce bursting with bold flavors from both dried and fresh basil. Even sun-dried tomatoes stage a comeback (remember when those were in everything?!) to add some tangy acidity and balance out freshly-grated parmesan cheese. What's not to love?

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Servings : 4

Calories: 592

Recommended Equipment

• 12″ Skillet
• Microplane
• Instant Read Thermometer

Ingredients

• 4 5-7 oz boneless skinless chicken breasts, pounded even
• 1 tsp kosher salt
• 1 tsp cracked black pepper
• 1 tsp dried basil
• 2 tbsp olive oil
• 2 tbsp butter, divided
• 1 medium shallot, minced
• 3 cloves garlic, minced
• 4 oz sun dried tomatoes, thinly sliced
• ½ c dry white wine
• ½ c chicken broth
• ½ c heavy cream
• 1 oz parmesan cheese, finely grated
• 1 c loosely packed basil leaves, julienned, plus more for garnish
• Chopped parsley, to taste

Instructions

• Place one chicken breast onto a sheet of parchment paper, then fold the paper over the chicken. Use a rolling pin to pound the chicken breast to an even thickness of about 1”. Set aside and repeat with the remaining chicken breasts. Season chicken on all sides with salt, pepper, and dried basil.
• Heat a 12” skillet over medium high heat. Add the oil, heat until it shimmers, then add the chicken breasts in a single layer. Sear 5 minutes until golden brown, then flip and sear on the other side 5 minutes more. Transfer chicken using tongs to a plate; tent with foil to keep warm.
• Reduce heat to medium. Add the butter and heat until it melts then foams. Add shallot and saute, stirring frequently, until soft, 3-4 minutes. Add garlic and sun-dried tomatoes, stir to toss with shallots, and saute 1 minute more.
• Add white wine to deglaze the pan, scraping any browned bits from the bottom of the pan, then add the chicken broth. Simmer until the liquid is reduced by half, about 5 minutes.
• Add heavy cream and whisk for 30 seconds, until smooth. Add the parmesan cheese, a few tablespoons at a time, whisking in between until the sauce is smooth. Stir in the fresh basil leaves.
• Return chicken to the pan and simmer in the sauce until cooked through and the chicken reaches 165°F using an instant read thermometer, 5-7 minutes. Spoon sauce over the chicken and garnish with more fresh basil.

Notes

• Use finely grated parmesan cheese from a fresh block. Grating with a microplane creates the best consistency for melting into a smooth and creamy sauce.
• If you prefer not to cook with wine, substitute with an additional half cup of chicken broth plus one teaspoon lemon juice (to replace the acidity in the wine).
• Storage:  in the fridge in a sealed container for up to 3 days. The sauce will thicken considerably once cooled, but will thin out after reheating. This is best reheated by simmering the sauce and chicken in a covered skillet over medium heat for about 5 minutes, or until warmed through. 

Nutrition Information

Serving: 1chicken breast, Calories: 592kcal (30%), Carbohydrates: 4g (1%), Protein: 57g (114%), Fat: 36g (55%), Saturated Fat: 15g (75%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0g, Cholesterol: 208mg (69%), Sodium: 674mg (28%), Potassium: 452mg (13%), Fiber: 0g, Sugar: 1g (1%), Vitamin A: 64% (64%), Vitamin C: 7% (7%), Calcium: 21% (21%), Iron: 9% (9%)

Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!