Description
Basil Chicken with Cream Sauce is a delicious and creamy dish featuring tender, buttermilk-soaked chicken breasts coated in crispy breadcrumbs, cooked to golden perfection, and served in a rich basil, pimento, and tomato cream sauce. This comforting meal is perfect for a family dinner and pairs beautifully with rice or pasta.
Ingredients
Scale
Chicken and Coating
- ¼ cup buttermilk
- ¼ cup breadcrumbs
- 4 chicken breasts (boneless, skinless)
Cooking Fats
- 4 tablespoons unsalted butter
- 2 tablespoons canola oil
Sauce
- ¼ cup chicken broth
- 2 tablespoons dry sherry (optional)
- 1 cup heavy cream
- 1 can pimentos (4 ounces, drained)
- 1 can diced tomatoes (14.5 ounces, drained)
- ¼ cup fresh basil (chopped)
- 1 cup grated Parmesan cheese
- 2 tablespoons garlic & herb cheese (such as Boursin)
- ½ teaspoon freshly ground black pepper
Instructions
- Soak Chicken in Buttermilk: Place the chicken breasts in a shallow dish and cover them with the buttermilk to tenderize and add moisture to the meat.
- Prepare Breadcrumb Coating: Pour the breadcrumbs into a separate shallow dish to coat the chicken before cooking.
- Heat Skillet and Add Fats: Heat a skillet over medium heat and add 2 tablespoons of butter and 1 tablespoon of canola oil to prepare for cooking the chicken.
- Coat Chicken and Cook First Side: Dip each chicken breast into the breadcrumbs until well coated, then place them in the hot skillet.
- Cook First Side Until Golden: Let the chicken cook for about 5 minutes or until the bottom side is crispy and golden brown.
- Flip Chicken and Finish Cooking: Add the remaining butter and oil to the skillet, flip the chicken breasts over, and cook for an additional 5-7 minutes or until fully cooked through.
- Remove Chicken and Set Aside: Transfer the cooked chicken to a plate and set aside while preparing the sauce.
- Deglaze the Skillet: Pour the chicken broth and optional dry sherry into the skillet and bring to a boil over medium heat, scraping up any browned bits from the bottom to add flavor.
- Add Sauce Ingredients: Stir in the heavy cream, pimentos, and diced tomatoes. Bring the mixture to a boil and cook for 1 minute, stirring constantly to combine.
- Simmer Sauce with Cheese and Basil: Reduce the heat to low, add the Parmesan cheese, garlic & herb cheese, fresh basil, and black pepper. Let the sauce simmer until it reduces by half and thickens.
- Return Chicken to Sauce: Place the chicken breasts back into the skillet with the sauce and heat through to blend flavors.
- Serve: Serve the basil chicken warm with the creamy sauce spooned over it. It pairs well with rice or pasta as a side.
- Enjoy Your Meal: Dig in and enjoy this creamy, flavorful dish with fresh herbs and rich, cheesy sauce.
Notes
- If dry sherry is not available or preferred, you can omit it; the sauce will still be delicious.
- Ensure chicken breasts are cooked to an internal temperature of 165°F (74°C) for safety.
- Use fresh basil for best flavor; dried basil will not provide the same vibrant taste.
- To make the dish lighter, substitute heavy cream with half-and-half, but the sauce will be less rich.
- For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.
