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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!
Creamy Basil Chicken recipe close up in a frying pan

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!

Macro closeup of chicken breasts with sauce and basil leaves

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!

Creamy Basil Chicken in a frying pan

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!

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Creamy Parmesan Basil Chicken Recipe

4.83 from 103 votes
Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Servings 4 Servings
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!


  • 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


  • 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.


To pound chicken breasts, I slice them in half lengthwise (like a book), then place them in a sealed ziptop bag.  I use a rolling pin to pound them to an even thickness.
This is great served with pasta, but if you want to keep it low carb, it tastes great with roasted cauliflower!


Serving: 1Serving | Calories: 661kcal | Carbohydrates: 8g | Protein: 36g | Fat: 52g | Saturated Fat: 31g | Cholesterol: 239mg | Sodium: 919mg | Potassium: 620mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2350IU | Vitamin C: 14.9mg | Calcium: 374mg | Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Italian
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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  1. 2 stars
    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?

    1. 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.

  2. 5 stars
    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!

  3. 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.

  4. 5 stars
    It tasted fantastic. I added mushrooms I had on hand. Today I had leftovers over rice and it was so delicious.

  5. 5 stars
    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!

  6. 5 stars
    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!

  7. 5 stars
    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!