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?
45-7 ozboneless skinless chicken breastspounded even
1tspcracked black pepper
4ozsun dried tomatoesthinly sliced
½cdry white wine
1ozparmesan cheesefinely grated
1cloosely packed basil leavesjulienned, plus more for garnish
Chopped parsleyto taste
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.
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.