Description
This Basil Chicken with Cream Sauce recipe features tender, crispy chicken breasts coated in buttermilk and breadcrumbs, then cooked in a rich and flavorful cream sauce infused with fresh basil, pimentos, diced tomatoes, and Parmesan cheese. Perfect for a quick yet elegant dinner, this dish pairs wonderfully with rice or pasta.
Ingredients
Scale
Chicken
- 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 the Chicken: Place the chicken breasts in a shallow dish and cover them completely with the buttermilk to tenderize and add moisture.
- Prepare the Coating: Pour the breadcrumbs into a separate shallow dish, ready for dredging the chicken.
- Heat the Pan: Place a skillet over medium heat and add 2 tablespoons of butter and 1 tablespoon of canola oil, allowing them to melt and combine thoroughly for cooking the chicken.
- Coat the Chicken: Dip each chicken breast into the breadcrumbs, ensuring an even coating on all sides, then place the coated chicken breasts carefully into the hot skillet.
- Cook the First Side: Cook the chicken breasts for about 5 minutes or until the bottom side develops a crispy, golden-brown crust.
- Cook the Other Side: Add the remaining butter and oil to the skillet, flip the chicken breasts, and cook for another 5-7 minutes until the chicken is fully cooked through and juices run clear.
- Set Aside Chicken: Transfer the cooked chicken breasts to a plate and set aside to rest while making the sauce.
- Deglaze the Pan: Pour chicken broth and dry sherry (if using) into the skillet to deglaze, bringing it to a boil over medium heat and scraping the browned bits from the bottom to enhance flavor.
- Add Cream and Vegetables: Stir in the heavy cream, drained pimentos, and diced tomatoes. Bring the mixture to a boil and cook for 1 minute while stirring continuously to blend flavors.
- Simmer the Sauce: Reduce the heat to low, then add grated Parmesan, garlic & herb cheese, chopped basil, and freshly ground black pepper. Let the sauce simmer until it reduces by half and thickens.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, spooning the sauce over them, and heat through to incorporate all flavors.
- Serve: Plate the chicken and generously spoon the creamy basil sauce on top. Serve it as is or accompany with rice or pasta for a complete meal.
- Enjoy: Savor this delicious and comforting basil chicken with cream sauce!
Notes
- Using buttermilk helps tenderize the chicken and adds flavor.
- Dry sherry is optional but adds a nice depth to the sauce.
- Make sure the chicken is cooked through; internal temperature should reach 165°F (74°C).
- Serve with rice, pasta, or crusty bread to soak up the flavorful sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
