Chicken in Basil Cream

Crystal Tessmer


I actually found this recipe in an old Taste of Home cookbook. I made it for my family and even the two year old had seconds! I had doubled the sauce recipe and my husband made a casserole the next day with the leftover sauce, canned chicken, veggies and noodles. It was fantastic!


★★★★★ 2 votes

15 Min
30 Min


  • 1/4 c
  • 1/2 c
    bread crumbs, dry
  • 4
    chicken breasts, boneless and skinless
  • 3 Tbsp
  • 1/2 c
    chicken broth
  • 1 c
    heavy whipping cream
  • 1/2 c
    parmesan cheese
  • 1/4 c
    fresh basil
  • 1/8 tsp

How to Make Chicken in Basil Cream


  1. Place milk and breadcrumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs.
  2. In skillet over medium high heat, cook chicken in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm.
  3. Add broth to skillet. Bring to a boil, stir to loosen brown bits on bottom of skillet. Stir in the cream, boil and stir for 1 minute.
  4. Reduce heat. Add the parmesan cheese, basil and pepper, cook and stir until heated through. Pour over chicken and serve!

Printable Recipe Card

About Chicken in Basil Cream

Course/Dish: Chicken
Other Tag: Quick & Easy

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