Mozzarella Chicken Basil Cream

This Mozzarella Chicken in Basil Cream Sauce brings together juicy chicken, gooey mozzarella, and a silky basil cream sauce for a meal that looks fancy but is easy enough for a busy night. When I first created this dish for my friends, everyone fought over the last bit of sauce and begged for the recipe. It is perfect served over buttery pasta or simply with a hunk of bread to soak up every drop.

The first time I served this, my family thought I had ordered in from a favorite trattoria. Now it is a regular in our weeknight dinner rotation and a sure crowd-pleaser at gatherings.

Ingredients

• Boneless skinless chicken breasts: Halved for even cooking and tenderness Look for plump pieces without much fat for juiciest results
• Salt and black pepper: These basic seasonings bring out the natural chicken flavor Use freshly cracked pepper if possible
• Garlic powder and paprika: Give gentle warmth and color Opt for a sweet paprika
• Olive oil and butter: Sear the chicken with rich flavors Always use extra virgin olive oil and real unsalted butter for the best taste
• Fresh mozzarella: Slices melt lusciously over the chicken Choose mozzarella packed in water for meltability
• Heavy cream: Creates the thick creamy sauce Go for full-fat cream for ultimate silkiness
• Chicken broth: Loosens the sauce and deepens savoriness Choose low-sodium broth so you control salt levels
• Minced garlic: Freshly minced garlic blooms in the pan for bold flavor
• Parmesan cheese: Freshly grated cheese will melt and flavor the sauce best Block Parmesan is worth the splurge
• Italian seasoning and crushed red pepper: Italian seasoning gives aroma Crushed red pepper adds a mild kick Use as much as you prefer
• Fresh basil: Chopped leaves give garden-bright flavor Use vibrant green basil without wilting

Step-by-Step Instructions

Prepare the Chicken:

Pat the chicken dry then season both sides generously with salt pepper garlic powder and paprika This ensures maximum flavor Right before cooking is the best time to season for juicy results

Sear the Chicken:

Warm the olive oil and butter together over medium-high heat in a heavy skillet When butter foams and oil shimmers, add chicken Place cutlets without crowding Let each piece cook undisturbed for four to five minutes per side until deeply golden and cooked through Chicken should reach at least one hundred sixty five degrees inside

Melt Mozzarella:

Once chicken is cooked, lower the heat and top each piece with a slice of mozzarella Cover the pan for about one minute until cheese is soft and gooey Transfer chicken to a plate and keep warm

Make the Basil Cream Sauce:

In the same skillet without cleaning add the minced garlic and cook for thirty seconds until fragrant but not browned This quick step infuses the oil with flavor

Deglaze and Simmer Sauce:

Pour in the chicken broth scraping up any tasty browned bits on the bottom Stir in heavy cream Parmesan Italian seasoning salt pepper and red pepper flakes Let sauce simmer on medium for two to three minutes until slightly thickened

Add Basil:

Stir in fresh chopped basil Remove from heat to keep the color and flavor bright

Combine and Finish:

Return chicken to the skillet nestling it in sauce Spoon more sauce over the top Simmer gently for another two to three minutes so flavors meld Serve immediately over your favorite base

Save

The fresh basil always reminds me of my grandmother’s summer garden where she would send me out to pick handfuls for dinner This fragrant addition is what makes the sauce unforgettable and brings back family memories every time I make it

Storage Tips

Let leftovers cool completely before storing Transfer the chicken and sauce together into airtight containers Refrigerate for up to three days and reheat gently on the stove or in the microwave with a splash of broth or cream to loosen up the sauce Freezing is not ideal as the cream sauce can separate

Ingredient Substitutions

If you would rather use chicken thighs just make sure they are boneless and flatten slightly for even cooking Dried basil is fine in a pinch use just one teaspoon instead of fresh For a lighter dish try half and half in place of heavy cream but the sauce will be a little less luxurious

Serving Suggestions

Serve this chicken over buttered pasta toss with al dente penne or spaghetti Or spoon it onto rice polenta or creamy mashed potatoes For a lighter option pair with grilled veggies and a salad A hunk of toasted bread truly does wonders with the extra sauce

Italian Roots

This recipe echoes classic Italian comfort food blending influences from Parmesan chicken to creamy Tuscan dishes While not strictly traditional in Italy the combination of basil mozzarella and cream sauce feels like pure Italian comfort at your kitchen table

Recipe FAQs

→ How do you keep the chicken juicy?

Pan-searing the chicken cutlets until golden, and finishing them in the sauce, helps seal in moisture and keep the chicken tender.

→ Can I use a different cheese besides mozzarella?

Yes, provolone or fontina work well, but mozzarella gives the optimal melt and creamy finish for this dish.

→ How can I thicken the basil cream sauce?

Simmer the sauce a bit longer, or add a slurry of cornstarch and water to reach your preferred consistency.

→ Is this dish suitable for meal prep?

It reheats well, especially when stored with extra sauce. For best texture, reheat gently on the stovetop.

→ Which sides pair best?

Pasta, rice, or rustic bread are ideal to soak up the flavorful cream sauce.

→ Can I add vegetables to the sauce?

Absolutely! Sautéed mushrooms or sun-dried tomatoes add depth and pair beautifully with the existing flavors.