Mozzarella Chicken In Basil Cream Sauce is not just a meal; it’s an experience, transforming your kitchen into a gourmet trattoria with minimal effort. Imagine tender, pan-seared chicken breasts, lovingly blanketed in a rich, aromatic basil-infused cream sauce, and then crowned with slices of melty, golden mozzarella cheese. This dish has quickly become a beloved staple, celebrating the comforting, robust flavors that Italian-American cuisine is renowned for. While its exact origin story might be a modern culinary fusion rather than ancient history, it beautifully encapsulates the passion for fresh ingredients and satisfying textures that define many popular Italian-inspired recipes.
I find that people absolutely adore this dish for its incredible balance of flavors and textures. The vibrant freshness of basil cuts through the decadent creaminess, while the succulent chicken provides a hearty foundation. And let’s not forget that irresistible, gooey mozzarella pull! It’s the kind of sophisticated yet approachable meal that makes weeknights feel like special occasions, effortlessly impressing family and guests alike. If you’re seeking a show-stopping dinner that’s surprisingly simple to master, then diving into the creation of this exquisite Mozzarella Chicken In Basil Cream Sauce is an absolute must.
Ingredients:
- 4 boneless, skinless chicken breasts (about 1.5 to 2 pounds total), butterflied or pounded to an even 1/2-inch thickness
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional, for a subtle kick)
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced (about 1 cup)
- 4-5 cloves garlic, minced (about 2 tablespoons)
- 1/2 cup chicken broth (low sodium preferred)
- 1 1/2 cups heavy cream (full-fat for best results)
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1/2 cup sun-dried tomatoes, packed in oil, drained and thinly sliced (optional, but highly recommended for depth of flavor)
- 1 cup fresh basil leaves, loosely packed, roughly chopped, plus extra whole leaves for garnish
- 8 ounces fresh mozzarella cheese, sliced or shredded
Preparing the Chicken:
- Prepare the Chicken Breasts: First things first, let’s get our chicken ready. I always start by patting the chicken breasts thoroughly dry with paper towels. This crucial step helps achieve a beautiful, golden-brown sear, as excess moisture can lead to steaming rather than browning. If your chicken breasts are very thick, I recommend butterflying them open or placing them between two pieces of plastic wrap and gently pounding them to an even 1/2-inch thickness. This ensures they cook evenly and quickly, preventing dry spots.
- Season the Chicken: Now, for the flavor! In a small bowl, I combine 1 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, 1/2 teaspoon of Italian seasoning, and if you like a little warmth, 1/4 teaspoon of red pepper flakes. This blend creates a fantastic foundational flavor for our “Mozzarella Chicken In Basil Cream Sauce.” Sprinkle this seasoning mixture generously and evenly over both sides of each chicken breast. Don’t be shy; ensure every piece is well-coated. Gently press the seasoning into the chicken to help it adhere.
- Sear the Chicken: Heat a large, oven-safe skillet (cast iron or a heavy-bottomed stainless steel pan works wonderfully here) over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is shimmering and just starting to smoke lightly, carefully place two seasoned chicken breasts into the hot pan, making sure not to overcrowd it. We want a good sear, not a steam bath! Let them cook undisturbed for about 4-5 minutes per side, or until they develop a gorgeous, deep golden-brown crust. This browning is where a significant amount of flavor, known as the Maillard reaction, develops. You’re looking for that appealing color and a slightly crisp exterior. The internal temperature should reach around 160°F (71°C) at this stage; they will finish cooking later.
- Rest the Chicken: Once beautifully seared, transfer the cooked chicken breasts to a clean plate or cutting board. Tent them loosely with foil to keep them warm and allow the juices to redistribute. This resting period is important for tender, juicy chicken. Repeat the searing process with the remaining 1 tablespoon of olive oil and the other two chicken breasts. Don’t worry if there are some browned bits stuck to the bottom of the pan; those are flavor gold, and we’ll be incorporating them into our sauce.
Crafting the Basil Cream Sauce:
- Sauté the Aromatics: Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same skillet where you seared the chicken. The butter will melt and help release all those wonderful browned bits from the bottom of the pan – this is called deglazing and it’s a critical step for building deep flavor in our “Mozzarella Chicken In Basil Cream Sauce.” Add the finely diced yellow onion to the pan and sauté, stirring occasionally, for about 5-7 minutes. We want the onion to soften and become translucent, releasing its sweet aroma and losing its raw bite.
- Infuse with Garlic and Sun-Dried Tomatoes: Once the onion is soft, add the minced garlic to the skillet. Cook for another 1-2 minutes, stirring constantly, until the garlic becomes fragrant. Be careful not to burn it, as burnt garlic can turn bitter very quickly. If you’re using them, now is the perfect time to add the thinly sliced sun-dried tomatoes. Stir them in and let them cook for 2-3 minutes with the garlic and onion. They will rehydrate slightly and begin to release their concentrated, sweet-tart flavor, adding another delicious layer to our sauce. I find they contribute such a wonderful depth and a beautiful pop of color to the final dish.
- Deglaze with Chicken Broth: Pour in the 1/2 cup of chicken broth. Use a wooden spoon or spatula to scrape up all the flavorful browned bits (fond) from the bottom of the pan. This process is called deglazing, and it’s essential for creating a rich, complex sauce. Let the broth simmer for 2-3 minutes, allowing it to reduce slightly and concentrate those delicious flavors. The kitchen should be smelling absolutely divine right about now!
- Build the Cream Base: Gradually whisk in the 1 1/2 cups of heavy cream. Stir continually until the sauce is smooth and combined. Bring the sauce to a gentle simmer, then reduce the heat to low. Allow the sauce to gently bubble and thicken for about 5-7 minutes, stirring occasionally. It’s during this time that the cream really starts to develop its luscious texture. We’re looking for it to coat the back of a spoon. If it seems too thick, you can add a splash more chicken broth or even a little milk to reach your desired consistency.
- Season and Enrich the Sauce: Remove the skillet from the heat for a moment. Stir in 1/2 cup of grated Parmesan cheese. The Parmesan will melt into the sauce, adding a wonderful salty, umami depth and helping to further thicken it. Season the sauce with additional salt and black pepper to your taste. This is your chance to adjust the flavor profile, so taste it and see what it needs! At this point, the sauce should be rich, creamy, and incredibly inviting.
- Introduce Fresh Basil: Finally, stir in the roughly chopped fresh basil leaves. The residual heat from the sauce will be enough to wilt the basil and release its aromatic oils without overcooking it, preserving its vibrant green color and fresh flavor. This basil is absolutely key to the “Basil Cream Sauce” component of our “Mozzarella Chicken In Basil Cream Sauce” and provides that irresistible fresh herb lift. I always recommend using fresh basil here; dried just won’t give you the same vibrant taste.
Bringing It All Together: Mozzarella Chicken In Basil Cream Sauce
- Return the Chicken to the Sauce: Carefully arrange the seared chicken breasts back into the skillet, nestling them gently into the luscious basil cream sauce. Spoon some of the sauce over the tops of the chicken to ensure every inch is coated in that delightful flavor. This step not only allows the chicken to absorb more of the sauce’s wonderful taste but also helps it finish cooking through evenly within the warm, enveloping cream.
- Add the Mozzarella: Now for the mozzarella magic! Generously layer the sliced or shredded fresh mozzarella cheese over each chicken breast. I love using fresh mozzarella because it melts so beautifully, creating a gooey, irresistible topping. Make sure to cover the chicken completely with cheese. If you’re feeling extra indulgent, you can even sprinkle a little extra Parmesan over the mozzarella for an added layer of salty, nutty flavor.
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Melt the Cheese: There are a couple of ways to achieve that perfect melted cheese topping.
Option A: Oven Finish (Recommended for even melting):
If your skillet is oven-safe, preheat your oven to 375°F (190°C). Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the mozzarella is beautifully melted, bubbly, and just starting to turn golden brown in spots. This method ensures the chicken finishes cooking through gently while the cheese achieves a perfect melt.
Option B: Stovetop Finish (Quicker, but watch carefully):
If your skillet isn’t oven-safe or you prefer to stay on the stovetop, cover the skillet with a lid. Reduce the heat to low and let it cook for 5-8 minutes, or until the mozzarella is fully melted and gooey. The steam created by the lid will help melt the cheese effectively. Keep a close eye on it to prevent the sauce from scorching on the bottom.
Regardless of the method, the goal here is to get that glorious, melted mozzarella that truly defines our “Mozzarella Chicken In Basil Cream Sauce.” You’ll see the cheese becoming soft and pliable, stretching as you lift it, a testament to its deliciousness. - Final Doneness Check: Before serving, I always recommend a quick check of the chicken’s internal temperature with an instant-read thermometer. It should reach 165°F (74°C). If it needs a little more time, simply return it to the heat source for a few more minutes until it’s perfectly cooked. Overcooked chicken can be dry, so aiming for that ideal temperature is key to keeping our “Mozzarella Chicken In Basil Cream Sauce” tender and juicy.
Finishing Touches and Serving:
- Garnish and Rest: Once the cheese is perfectly melted and the chicken is cooked through, carefully remove the skillet from the oven or stovetop. Allow the dish to rest for 5 minutes before serving. This brief resting period is important for the chicken juices to settle, ensuring every bite is as moist and flavorful as possible. Before serving, I like to sprinkle a few more fresh basil leaves, either whole or roughly torn, over the top for a final burst of freshness and a beautiful presentation. A little extra grated Parmesan cheese also never hurts!
- Serve Warm: This “Mozzarella Chicken In Basil Cream Sauce” is best enjoyed immediately while it’s still warm and the cheese is wonderfully gooey. I love serving this dish with a side of pasta, such as linguine or fettuccine, which is perfect for soaking up all that incredible basil cream sauce. It also pairs beautifully with fluffy white rice, creamy mashed potatoes, or even a simple side of steamed green beans or asparagus for a lighter option. The rich sauce and tender chicken make for an incredibly satisfying and comforting meal that feels gourmet yet is surprisingly easy to achieve. Every spoonful truly captures the essence of home cooking with a touch of elegance. This dish has quickly become a family favorite in my household, and I’m sure it will in yours too!
Conclusion:
And there you have it, friends! We’ve journeyed together through the simple yet incredibly rewarding process of creating what I genuinely believe will become a new staple in your culinary repertoire. This isn’t just another chicken dish; it’s a symphony of flavors and textures designed to comfort, impress, and satisfy even the most discerning palates. The tender, juicy chicken, lovingly bathed in a rich, aromatic basil cream sauce, and crowned with gooey, melted mozzarella, is truly an experience. If you’ve been looking for that one recipe that effortlessly bridges the gap between everyday weeknight meals and special occasion dining, then your search, my friend, ends here. This particular version of Mozzarella Chicken In Basil Cream Sauce isn’t just food; it’s an invitation to savor, to share, and to fall in love with home cooking all over again.
What makes this recipe an absolute must-try? For starters, the sauce itself is a revelation. It’s creamy without being overly heavy, infused with the vibrant, peppery notes of fresh basil that cut through the richness beautifully. Then there’s the mozzarella – oh, the mozzarella! Its gentle melt creates a luscious, cheesy blanket that adheres perfectly to every piece of chicken, adding a layer of indulgence that is simply irresistible. This dish is also surprisingly quick to prepare, making it a perfect candidate for those busy weeknights when you crave something extraordinary but are short on time. It feels gourmet, yet it’s incredibly approachable, suitable for novice cooks and seasoned chefs alike. The aroma alone as it simmers on your stove or bakes in the oven is enough to draw everyone to the kitchen, eager for a taste.
Elevate Your Plate: Serving Suggestions & Creative Variations
One of the many beauties of this Mozzarella Chicken In Basil Cream Sauce is its remarkable versatility. While it’s absolutely divine on its own, pairing it with the right sides can transform your meal into an even more spectacular spread. My personal go-to is serving it alongside a generous portion of freshly cooked pasta – think fettuccine, linguine, or even penne – allowing the incredible basil cream sauce to coat every strand. A simple side of fluffy white rice or a more adventurous wild rice pilaf also works wonderfully, soaking up all that delicious creamy goodness. For a lighter touch, consider serving it with steamed asparagus, green beans, or a vibrant medley of roasted root vegetables. A side of creamy mashed potatoes would also make for an incredibly comforting and hearty meal, especially on a chilly evening. And let’s not forget the power of good bread! A warm, crusty baguette or some garlic bread for dipping into the remaining sauce is, in my opinion, non-negotiable.
But why stop there? Don’t be afraid to make this recipe your own with a few clever variations. If you’re a fan of a little heat, a pinch of red pepper flakes stirred into the sauce will add a delightful kick. For an extra layer of umami and texture, sauté some sliced mushrooms or sun-dried tomatoes before adding the cream. Spinach wilts beautifully into the sauce, adding both color and nutrition. Experiment with different cheeses too! While mozzarella is classic, a blend of provolone and a touch of Parmesan could offer a different depth of flavor. You could even swap out the chicken breast for succulent chicken thighs if you prefer darker meat, or even try it with pork tenderloin slices for a new twist. For those embracing a low-carb lifestyle, serving this over zucchini noodles or cauliflower rice makes for a satisfying and guilt-free option. The possibilities are truly endless, limited only by your imagination!
Your Turn! Let’s Get Cooking and Sharing!
Now that you have all the tips, tricks, and inspiration at your fingertips, it’s time for the best part: getting into your kitchen and making this magnificent dish yourself! I truly believe that the best recipes are those shared and experienced, and I cannot wait for you to discover the pure joy of creating and devouring your very own batch of this incredible Mozzarella Chicken In Basil Cream Sauce. Don’t be shy – dive in, follow the steps, and prepare to be amazed by the rich flavors and delightful simplicity. This is more than just a recipe; it’s an opportunity to create delicious memories, whether you’re cooking for family, friends, or simply treating yourself to a well-deserved culinary delight.
Once you’ve whipped up this fantastic meal, I would absolutely love to hear about your experience! Did you stick to the original recipe, or did you put your own unique spin on it? What were your favorite serving suggestions? Please, don’t hesitate to share your thoughts, your successes, and even your kitchen adventures in the comments section below. Take a picture of your beautiful creation and share it with us! Your feedback and shared experiences are what truly bring these recipes to life for everyone else. Happy cooking, and I look forward to hearing all about your delicious journey with this amazing Mozzarella Chicken In Basil Cream Sauce!
Frequently Asked Questions (FAQs)
Q: Can I use chicken thighs instead of breasts for this recipe?
A: Absolutely! Chicken thighs are a fantastic alternative. They tend to be more forgiving and stay incredibly juicy. Just ensure they are cooked through to an internal temperature of 165°F (74°C). The cooking time might be slightly longer or shorter depending on their thickness, so always rely on a meat thermometer.
Q: How can I prevent the cream sauce from curdling?
A: The key to a smooth cream sauce is gentle heat and adding the cream at the right moment. Always bring the cream to room temperature before adding it to the pan. Avoid boiling the sauce rapidly once the cream is added; instead, simmer it gently over medium-low heat. If you’re concerned, you can temper the cream by whisking a little hot sauce into it before pouring it into the main pan. Using full-fat cream (heavy cream or whipping cream) also helps, as lower-fat options are more prone to curdling.
Q: Can I make this Mozzarella Chicken in Basil Cream Sauce ahead of time?
A: While this dish is best served fresh, you can definitely do some prep work in advance. You can cook the chicken and prepare the sauce up to the point of adding the mozzarella. Store the chicken and sauce separately in airtight containers in the refrigerator for up to 2-3 days. When ready to serve, gently reheat the sauce, add the chicken, top with mozzarella, and bake or simmer until bubbly and melted. Be careful not to overheat the sauce when reheating to prevent curdling.
Q: What if I don’t have fresh basil? Can I use dried basil?
A: Fresh basil truly elevates this dish with its vibrant aroma and flavor, but if it’s not available, you can use dried basil as a substitute. Remember that dried herbs are more concentrated, so you’ll need less. As a general rule, use about one-third of the amount of fresh basil (e.g., if the recipe calls for 3 tablespoons of fresh, use 1 tablespoon of dried). Add dried basil earlier in the cooking process to allow its flavors to bloom.
Q: Is this recipe freezer-friendly?
A: Freezing dishes with a cream base can sometimes alter the texture of the sauce, making it separate or grainy upon reheating. However, if you don’t mind a slight change in texture, you can freeze individual portions of the cooked chicken and sauce (without the mozzarella if possible, adding it fresh upon reheating). Store in airtight, freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the oven, stirring frequently, adding a splash of milk or broth if needed to restore consistency.
Q: What kind of mozzarella works best for this dish?
A: For optimal melt and stretch, I highly recommend using a low-moisture, part-skim mozzarella cheese, either shredded from a block or pre-shredded. Fresh mozzarella (the kind packed in water) can also be used, but it has a higher water content, which might make your sauce a little thinner. If using fresh, pat it dry thoroughly before adding it to the chicken. Ultimately, the choice depends on your preference for creaminess and melt!
Mozzarella Chicken In Basil Cream Sauce
Tender, pan-seared chicken breasts blanketed in a rich, aromatic basil-infused cream sauce, crowned with melty mozzarella. This dish brings gourmet Italian-American flavors to your kitchen with minimal effort, offering a perfect balance of vibrant freshness, decadent creaminess, and succulent chicken.
Ingredients
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4 boneless, skinless chicken breasts (1.5-2 lbs), butterflied or pounded to 1/2-inch thickness
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1 tsp salt, plus more to taste
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1/2 tsp black pepper, plus more to taste
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1/2 tsp Italian seasoning
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1/4 tsp red pepper flakes (optional)
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2 tbsp olive oil, divided
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2 tbsp unsalted butter
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1 medium yellow onion, finely diced (1 cup)
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4-5 cloves garlic, minced (2 tbsp)
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1/2 cup chicken broth
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1 1/2 cups heavy cream
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1/2 cup grated Parmesan cheese, plus more for garnish
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1/2 cup sun-dried tomatoes, sliced (optional)
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1 cup fresh basil leaves, chopped, plus extra whole leaves for garnish
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8 oz fresh mozzarella cheese, sliced or shredded
Instructions
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Step 1
Pat chicken breasts dry. If thick, butterfly or pound them to an even 1/2-inch thickness. Season both sides with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp Italian seasoning, and 1/4 tsp red pepper flakes (optional). -
Step 2
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear two seasoned chicken breasts for 4-5 minutes per side until golden brown (internal temp 160°F/71°C). Transfer to a plate, tent with foil, and repeat with the remaining 1 tbsp olive oil and chicken. -
Step 3
Reduce heat to medium. Add 2 tbsp unsalted butter to the same skillet. Sauté diced yellow onion for 5-7 minutes until translucent. Add minced garlic and sliced sun-dried tomatoes (optional), cook for 1-2 minutes until fragrant, being careful not to burn the garlic. -
Step 4
Pour in 1/2 cup chicken broth, scraping up all browned bits (fond) from the bottom of the pan. Let simmer for 2-3 minutes. Whisk in 1 1/2 cups heavy cream. Bring to a gentle simmer, reduce heat to low, and allow to thicken for 5-7 minutes, stirring occasionally until it coats the back of a spoon. -
Step 5
Remove the skillet from heat. Stir in 1/2 cup grated Parmesan cheese. Season the sauce with additional salt and black pepper to taste. Stir in 1 cup chopped fresh basil leaves; the residual heat will wilt the basil and release its aroma. -
Step 6
Carefully arrange the seared chicken breasts back into the skillet, nestling them gently into the basil cream sauce. Spoon some sauce over the chicken, then generously layer sliced or shredded fresh mozzarella cheese over each chicken breast. -
Step 7
For best results, preheat your oven to 375°F (190°C). Transfer the oven-safe skillet to the oven and bake for 10-15 minutes, or until the mozzarella is beautifully melted, bubbly, and lightly golden brown. Alternatively, if your skillet is not oven-safe, cover it with a lid, reduce heat to low, and cook on the stovetop for 5-8 minutes until the cheese is fully melted. -
Step 8
{‘@type’: ‘HowToStep’, ‘name’: ‘Final Check & Rest’, ‘text’: “Verify the chicken’s internal temperature reaches 165°F (74°C) with an instant-read thermometer. Remove from heat and allow the dish to rest for 5 minutes before serving to let the juices redistribute.”} -
Step 9
Garnish with a few more fresh basil leaves and optional extra grated Parmesan cheese. Serve warm with your choice of pasta, rice, mashed potatoes, or steamed vegetables.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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