Description
This Crispy Italian Chicken with Basil Cream Sauce is a delightful dish featuring tender chicken breasts breaded with Italian-seasoned crumbs, pan-fried to a golden crisp, and topped with a rich, creamy sauce infused with fresh basil and Parmesan cheese. Perfect for a quick and elegant weeknight dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1/3 cup milk
- 3/4 cup dry Italian breadcrumbs
- 2 tablespoons olive oil (more as needed)
- Salt and black pepper, to taste
Basil Cream Sauce
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and black pepper, to taste
Instructions
- Prepare and bread the chicken: Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and black pepper. Pour milk into a shallow bowl and breadcrumbs into another. Dip chicken breasts first in milk, then dredge thoroughly in breadcrumbs.
- Cook the chicken: Place breaded chicken in the hot olive oil. Cook until the first side is golden brown, then flip and cook the other side until golden brown. Option 1: Cook fully through in the skillet and remove to a plate, tenting with foil to keep warm. Option 2: Cook almost through, then transfer to a 300°F oven to finish cooking and stay warm while preparing the sauce.
- Make the basil cream sauce: In the same skillet, add minced garlic and sauté for 30 seconds, stirring continuously. Pour in chicken broth and bring to a boil, scraping the pan to loosen any browned bits. Stir in heavy cream and return to a boil. Add chopped basil, Parmesan cheese, salt, and black pepper. Reduce heat and simmer, stirring frequently, until the sauce thickens, about 3 to 5 minutes.
- Serve: Spoon the basil cream sauce generously over the cooked chicken breasts and serve immediately.
Notes
- For extra crispiness, you can double dredge the chicken by dipping again into milk and breadcrumbs before frying.
- If you prefer a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
- Fresh basil is preferred for the best flavor, but dried basil can be used if necessary (use about 1 tablespoon dried).
- Make sure chicken breasts are evenly pounded to ensure even cooking.
- Leftover sauce can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
