This post may contain affiliate links. Please read our disclosure policy.
This Creamy Parmesan Basil Chicken Recipe is a quick chicken breast recipe that tastes like it came from a restaurant! This one pan chicken dish is easy to make for a weeknight dinner, and is full of so much flavor!
What are you making for dinner? If you want to know what you should make with chicken breasts, I have the answer. This Creamy Parmesan Basil Chicken! Ever since I shared my Creamy Parmesan Basil Shrimp, you guys have been going crazy for it! But sometimes you just need a tasty chicken recipe, so I decided to adapt it to a chicken recipe. No more dry boring chicken breasts here – this recipe is a flavor explosion!
How to make chicken breasts tender
This is a technique I used in my Baked Chicken Parmesan Recipe. I found that by slicing the chicken breast in half lengthwise (like a book), and then pounding them to an even thickness, it makes the chicken breast so much more tender, and tastes better. The easiest way to do this is to use a zip top bag. After slicing the chicken breasts in half, place them in a zip top bag and seal it. Use a rolling pin to slightly pound them until they are an even thickness.
The other key to tasty chicken breasts is to SEASON your chicken with salt and pepper before cooking. This makes a huge difference!
This is a simple chicken recipe, all made in one pan. First we sear the chicken on both sides, then make the sauce for the chicken. Add the chicken breasts back to the pan, and dinner is ready! This creamy chicken is great served over pasta, but if you want to keep it low carb, we LOVED this served with roasted cauliflower!
![](https://www.foxandbriar.com/wp-content/uploads/2023/06/fox-and-briar-ebook.png)
Creamy Parmesan Basil Chicken Recipe
![](https://www.foxandbriar.com/wp-content/uploads/2019/04/Creamy-Basil-Chicken-3-of-6-300x300.jpg)
Ingredients
- 1 pounds chicken breast 2 large breasts
- 3 tablespoons butter
- 4 large garlic cloves minced
- 1/2 yellow onion finely minced
- 3-4 ounces roasted red peppers thinly sliced
- 1/4 teaspoon paprika
- 1 1/2 cups heavy cream
- 1 cup packed fresh basil leaves plus more for garnish
- 1 cup fresh grated parmesan
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup white wine or chicken stock
- salt to taste
- black pepper to taste
Instructions
- Cut breasts in half lengthwise, pound to even thickness
- In a large non stick pan on medium-medium high heat, melt 2 tablespoons butter. Season chicken with salt and pepper, then sear, 4-5 minutes on each side, until just cooked. Remove from the pan and set aside.
- In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper. Saute for about five minutes, until onions and peppers are softened.
- Add wine to deglaze the skillet and bring to a gentle simmer until reduced by half.
- Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes.
- Add chicken back to the skillet, allow to warm up if needed. Serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
👌 recipe. Can’t believe I made this! Tastes like it came from a great restaurant. Makes a nice presentation too.
So happy to hear that!
Could you freeze the sauce on its own to use another time
Hi Maureen, I have not tried freezing it. The main problem with freezing creamy sauces is that they can separate or “break”. Sometimes they will come back together when you reheat and stir, but sometimes they won’t. So I can’t say for sure if it will work out, but definitely let us know if you give it a try!
Recipe creators should specify the OUNCES of cheese, instead of volume. There’s no doubt that if the recipe states 2 ounces of grated parm , then everyone’s attempt at making the recipe will come closer to meeting the recipe’s taste expectation.
This is Absolutely Delicious!!!!
I will be making this again for company!
This is a Keeper!
Oh so yummy🐾
A lot of potential here but that ONE CUP of grated Parmesan cheese completely overpowered the meal. Maybe if the bagged, pre shredded kind is used it’s ok?
Hi Pam – I grate my own on a microplane, which results in pretty fine and fluffy parmesan. I don’t find it to be overpowering, I wonder if your cup was more densely packed than mine.
As I always do, I adjust to suit my needs! Great recipe I was looking for to use my fresh basil. I did opt to use olive oil not butter. Browned the chicken in that, then added onion and garlic. Then added the roasted peppers and wine and used organic half and half instead of heavy cream although, I would also swap for plant based heavy cream. And of course fresh basil- lots. Loved the taste, and served over tri color diced cauliflower. Winner dinner hubby loved too!
So glad you loved it!
This was so delicious I will share your recipe with others!!
Thank you Nancy!
Great dish & so easy to make !
This was great! Your tips were very helpful!
So glad loved it!
One of my favorite dishes to make. SO flavorful and delicious. Goes great with rice as well.
So glad you love it!
Excellent, extremely tasty recipe. Being a stereotypical guy, I barged ahead without having all the ingredients; which mean feel free to use diced broccoli florets if you’re our of peppers and Neufchatel/cream cheese if you’re out of parmesan (can’t believe I didn’t have either in the house). My next attempt will be the suggested additives, but it is clearly flexible enough to throw in things that match the flavor profile. May try it with Pork Loin in the future too.
So glad you loved it!
It tasted fantastic. I added mushrooms I had on hand. Today I had leftovers over rice and it was so delicious.
Absolutely delicious! I didn’t have cream cheese, so I used about 1/4 cup heavy cream and reduced the chicken broth to 1/2 cup. Yum!
So glad you loved it!
Is very delicious! I cooked with boneless chicken thighs instead. I use very fresh basil from my garden. And I really love that flavor!
Thank you so much for sharing it!
So happy to hear that!
Delicious!!
I made this dish for my son and his family last evening and it was a huge hit, especially with the kids, one of whom is exceptionally fussy when it comes to eating. She asked for a second helping! I used chicken stock instead of wine, and served with pasta. Super flavorful, and I love that it’s a one pan prep!