Description
Whip up Mozzarella Chicken in Basil Cream Sauce for a restaurant-worthy dinner that comes together faster than takeout. Creamy, cheesy goodness meets tender chicken in this simple weeknight recipe that’ll have your family asking for seconds.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts
- 4–6 ounces fresh mozzarella cheese
Coating and Seasoning:
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Sauce and Finishing Ingredients:
- 1 ½ cups chicken broth
- ½ cup chicken broth
- 1 ½ cups heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 small shallot
- 3 cloves garlic
- ½ cup sun-dried tomatoes
- ¼ cup fresh basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes
Instructions
- Tenderize your chicken breasts to an even ½-¾ inch thickness using a meat mallet, ensuring uniform cooking throughout.
- Mix ½ cup flour with 1 tsp salt, ½ tsp black pepper, and ¼ tsp garlic powder. Coat each chicken breast thoroughly, shaking off excess flour.
- Prepare your aromatics by finely mincing the shallot and garlic. Slice sun-dried tomatoes thinly and chop ¼ cup fresh basil for the sauce.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet at medium-high heat. Sear chicken for 3-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and cover with foil.
- Lower heat to medium-low. Add 2 tbsp butter to the same skillet. Sauté shallots for 2-3 minutes until soft, then add garlic and cook 1 minute.
- Deglaze the pan with ½ cup chicken broth, scraping up all browned bits. Simmer 2-3 minutes until liquid nearly disappears.
- Pour in 1½ cups chicken broth, simmer 3-5 minutes. Stir in 1½ cups heavy cream and cook 5-7 minutes until sauce thickens.
- Incorporate sun-dried tomatoes, ¼ cup basil, ½ tsp salt, ¼ tsp pepper, and optional red pepper flakes. Adjust seasonings to taste.
- Return chicken to the skillet, nestling pieces into the sauce. Top each breast with 4-6 oz mozzarella cheese.
- Cover and cook on low heat 3-5 minutes until cheese melts completely and becomes bubbly.
- Remove from heat. Garnish with extra basil leaves and optional Parmesan. Serve immediately alongside pasta or salad.
Notes
- Pounding chicken to an even thickness helps it cook uniformly and prevents dry or undercooked sections.
- Dredging chicken in seasoned flour creates a delicate golden crust that adds texture and locks in moisture.
- Use fresh basil for maximum flavor, and don’t rush the sauce reduction to develop deep, rich taste layers.
- For a lighter version, substitute half-and-half for heavy cream and use less cheese, which maintains the dish’s creamy essence while reducing calories.
- Prep Time: 10 minutes
- Cook Time: 25-35 minutes
- Category: Chicken
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 9 g
- Fiber: 1.5 g
- Protein: 45 g
- Cholesterol: 160 mg