Mozzarella Chicken in Basil Cream Sauce
This Mozzarella Chicken in Basil Cream Sauce features tender chicken breasts smothered in a creamy basil sauce and topped with melted mozzarella, delivering a delicious and comforting meal that's easy to prepare.
Equipment
- Large Skillet
- Wooden Spoon
- Lid
- Meat Thermometer
Ingredients
- 2 large boneless, skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth low sodium preferred
- 1/2 cup freshly grated Parmesan cheese
- 1 cup fresh basil leaves chopped
- 1 cup shredded mozzarella cheese
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- crushed red pepper flakes optional, for a little heat
Instructions
- Season both sides of the chicken breasts generously with salt, black pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken and set aside covered with foil.
- Lower heat to medium in the same skillet. Add minced garlic and sauté about 30 seconds until fragrant, avoiding burning.
- Pour in chicken broth and heavy cream, scraping up browned bits. Simmer gently for 3-4 minutes until sauce thickens slightly.
- Stir in grated Parmesan cheese until melted. Add chopped fresh basil and lemon juice and mix well.
- Return chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over the top.
- Sprinkle shredded mozzarella evenly over each chicken breast. Cover skillet with lid and cook on low heat for 3-5 minutes until cheese is melted and gooey.
- Garnish with extra fresh basil leaves and optional crushed red pepper flakes. Serve hot over rice, pasta, or your favorite side dish.
Notes
For even cooking, pound chicken breasts to even thickness before seasoning. Use fresh basil for best flavor. Adjust sauce thickness with more broth or cream if needed. Lemon juice brightens the sauce. Use a meat thermometer to avoid overcooking. Substitute half-and-half for a lighter sauce. Sauté garlic just until fragrant to prevent bitterness.
Variations include adding fresh spinach, sautéed mushrooms, or swapping cheeses. Serve over spiralized zucchini or cauliflower rice for low-carb option.
Store leftovers in airtight container in refrigerator for up to 3 days; reheat gently. Avoid freezing to prevent sauce separation and dry chicken.