Every now and then, a recipe comes along that’s more than just a meal—it becomes a tradition. That’s exactly how Mozzarella Chicken in Basil Cream Sauce found its place in my kitchen.
This dish began as a quick weeknight fix and slowly evolved into our go-to comfort meal. It’s the kind of recipe you make on a rainy evening with jazz playing softly in the background, the kind you serve when your best friend drops by unexpectedly, or the one you plate with pride when family comes over for Sunday supper.
It may not be ancient, but it carries the soul of classic Italian comfort food. The creamy basil sauce whispers of rustic Tuscan kitchens, while the melted mozzarella speaks to the modern American love of cheesy indulgence. It’s cozy, elegant, nostalgic, and entirely satisfying.
This dish is a beautiful hybrid—marrying Italian flavors with the creamy richness loved in American home cooking. With tender pan-seared chicken breasts as the base, the real star is the sauce: a warm cream laced with garlic, melted cheese, and fresh basil. It feels like a celebration but requires only a single skillet and 35 minutes of your time.
Why You’ll Love This Recipe
- Creamy but not heavy: Balanced with fresh basil and subtle garlic notes.
- One-pan magic: From stove to table without a mountain of dishes.
- Elegant yet simple: Looks impressive, but it’s foolproof.
- Versatile pairing: Works equally well with pasta, vegetables, or bread.
- Comfort food with a touch of class: Ideal for guests or cozy nights in.
This dish makes you feel like a home chef, even if you’ve just recently picked up a skillet.
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon minced garlic
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil (or 1–2 teaspoons dried basil)
- 1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)
How to Make Mozzarella Chicken in Basil Cream Sauce
Step-by-Step Instructions
1. Season the Chicken
Start by seasoning both sides of your chicken breasts with garlic powder, salt, and pepper. This gives the chicken a flavorful crust and depth right from the beginning.
2. Sear the Chicken
In a large skillet, heat olive oil over medium-high heat. Place the chicken breasts in the pan and sear for 5–6 minutes on each side until golden brown and cooked through. Transfer them to a plate and cover loosely with foil to keep warm.
3. Build the Sauce Base
In the same skillet (don’t wipe it clean—those browned bits are gold), lower the heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant.
4. Add Cream and Broth
Pour in the chicken broth and heavy cream. Let the mixture simmer gently for 2–3 minutes to combine and reduce slightly. Stir occasionally, scraping the bottom to incorporate all those pan drippings into the sauce.
5. Stir in Cheese and Basil
Add Parmesan and mozzarella cheeses. Stir until fully melted and creamy. If you want a thicker sauce, mix cornstarch with a little water and add it now. Stir until the sauce thickens slightly. Add the fresh basil and stir to combine.
6. Return Chicken to Pan
Nestle the chicken breasts back into the sauce, spooning some over the top. Simmer for another 3–4 minutes so everything heats through and the flavors meld. The mozzarella will bubble, the sauce will thicken slightly, and the basil will bloom beautifully into the cream.
7. Serve Hot
Serve the chicken immediately with a generous drizzle of basil cream sauce over the top. Add an extra sprinkle of basil or Parmesan just before serving if you like.
Helpful Tips
- Pound your chicken slightly for even thickness and faster, more even cooking.
- Use fresh basil for the best aroma and flavor, but dried basil will work in a pinch.
- Let your cheese rest in the sauce before serving for better melt and cling.
- Deglaze with broth rather than water to preserve all those caramelized bits.
- Don’t overcook the garlic—burned garlic turns bitter and will affect the sauce.
Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying & Simmering
- Cuisine: Italian-American
- Diet: Gluten-Free (if using certified ingredients)
NOTES:
- Use fresh basil for the best flavor and vibrant color.
- Sear the chicken well to lock in juices and build flavor for the sauce.
- Mozzarella melts best, but you can mix in provolone or fontina for variety.
- For a lighter option, swap heavy cream with half-and-half and thicken if needed.
- Pound chicken to an even thickness for quicker, more even cooking.
- Let the chicken rest in the sauce briefly before serving to absorb flavor.
- Great with pasta, rice, or low-carb sides like zoodles or mashed cauliflower.
- Double the sauce if serving with starches—it’s too good to waste.
Serving Suggestions
This dish is a blank canvas for pairing. Here are some ideas to complete your plate:
- Classic pasta: Angel hair, fettuccine, or penne hold the sauce beautifully.
- Mashed potatoes: Creamy on creamy—it works.
- Garlic sautéed green beans: For a fresh, crisp contrast.
- Zoodles or cauliflower mash: Great low-carb options.
- Basmati or jasmine rice: Ideal if you want a neutral grain that absorbs sauce.
- Fresh sourdough or focaccia: Because you’ll want to wipe every drop of that sauce from your plate.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge.
Reheat gently over low heat, adding a splash of broth or cream if needed to loosen the sauce. Avoid boiling, which may cause the cream to separate.
Nutritional Information (Per Serving)
- Calories: ~500
- Protein: 34g
- Fat: 36g
- Carbohydrates: 9g
- Estimates only. May vary depending on ingredients used.
Frequently Asked Questions
Can I use chicken thighs instead?
Yes. Boneless, skinless chicken thighs are juicy and flavorful—just adjust cooking time.
What mozzarella works best?
Shredded melts fastest, but sliced fresh mozzarella creates beautiful melt pockets.
Can I double the recipe?
Absolutely. Use a larger pan or cook the chicken in batches to avoid overcrowding.
How do I thicken the sauce without cornstarch?
Let it simmer longer, uncovered. The cream will naturally reduce and thicken.
Is this good for meal prep?
Very. Store portions with sauce and reheat gently with a bit of broth or milk.
Related Recipes
If you loved this creamy chicken dish, try these next:
Conclusion
There’s a certain magic in dishes that feel effortless but taste like you’ve been cooking for hours. Mozzarella Chicken in Basil Cream Sauce is that kind of magic. It’s creamy, garlicky, cheesy, and deeply satisfying—everything comfort food should be.
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Mozzarella Chicken in Basil Cream Sauce
Description
Every now and then, a recipe comes along that’s more than just a meal—it becomes a tradition. That’s exactly how Mozzarella Chicken in Basil Cream Sauce found its place in my kitchen.
This dish began as a quick weeknight fix and slowly evolved into our go-to comfort meal. It’s the kind of recipe you make on a rainy evening with jazz playing softly in the background, the kind you serve when your best friend drops by unexpectedly, or the one you plate with pride when family comes over for Sunday supper.
It may not be ancient, but it carries the soul of classic Italian comfort food. The creamy basil sauce whispers of rustic Tuscan kitchens, while the melted mozzarella speaks to the modern American love of cheesy indulgence. It’s cozy, elegant, nostalgic, and entirely satisfying.
This dish is a beautiful hybrid—marrying Italian flavors with the creamy richness loved in American home cooking. With tender pan-seared chicken breasts as the base, the real star is the sauce: a warm cream laced with garlic, melted cheese, and fresh basil. It feels like a celebration but requires only a single skillet and 35 minutes of your time.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon minced garlic
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil (or 1–2 teaspoons dried basil)
- 1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)
Instructions
1. Season the Chicken
Start by seasoning both sides of your chicken breasts with garlic powder, salt, and pepper. This gives the chicken a flavorful crust and depth right from the beginning.
2. Sear the Chicken
In a large skillet, heat olive oil over medium-high heat. Place the chicken breasts in the pan and sear for 5–6 minutes on each side until golden brown and cooked through. Transfer them to a plate and cover loosely with foil to keep warm.
3. Build the Sauce Base
In the same skillet (don’t wipe it clean—those browned bits are gold), lower the heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant.
4. Add Cream and Broth
Pour in the chicken broth and heavy cream. Let the mixture simmer gently for 2–3 minutes to combine and reduce slightly. Stir occasionally, scraping the bottom to incorporate all those pan drippings into the sauce.
5. Stir in Cheese and Basil
Add Parmesan and mozzarella cheeses. Stir until fully melted and creamy. If you want a thicker sauce, mix cornstarch with a little water and add it now. Stir until the sauce thickens slightly. Add the fresh basil and stir to combine.
6. Return Chicken to Pan
Nestle the chicken breasts back into the sauce, spooning some over the top. Simmer for another 3–4 minutes so everything heats through and the flavors meld. The mozzarella will bubble, the sauce will thicken slightly, and the basil will bloom beautifully into the cream.
7. Serve Hot
Serve the chicken immediately with a generous drizzle of basil cream sauce over the top. Add an extra sprinkle of basil or Parmesan just before serving if you like.
Notes
-
Use fresh basil for the best flavor and vibrant color.
-
Sear the chicken well to lock in juices and build flavor for the sauce.
-
Mozzarella melts best, but you can mix in provolone or fontina for variety.
-
For a lighter option, swap heavy cream with half-and-half and thicken if needed.
-
Pound chicken to an even thickness for quicker, more even cooking.
-
Let the chicken rest in the sauce briefly before serving to absorb flavor.
-
Great with pasta, rice, or low-carb sides like zoodles or mashed cauliflower.
-
Double the sauce if serving with starches—it’s too good to waste.