If you are looking for a delicious new chicken recipe, this Chicken in Basil Cream Sauce is the recipe you’re looking for! It is so amazing!
Before I rant and rave about this Chicken in Basil Cream Sauce, let me just say I will be really glad when this week-end is over. I am running in the Ragnar Race with my husband and some friends. My husband and I did it last year and I guess we’re just crazy and stupid enough to be doing it again. Ragnar is a 197 mile race from Logan, Utah to Park City, Utah.
You have a 12-man team and each runner runs three legs of the race. You change in your car, you sleep in your car, and you cheer your teammates on from your car. I am runner one this year and will be starting off our team at 5:00 AM Friday morning. As crazy as this sounds it’s actually kind of fun.
Ok, now let’s talk about this Chicken in Basil Cream Sauce. Two words to describe it . . . life changing!
I can’t even put into words how incredibly good this chicken is. Seriously, the sauce is what makes this life changing. I was all but licking my plate. I was dipping my potatoes in it, my broccoli in it, my roll in it, heck I’d even eat fish if I had this sauce to dip it in.
Let me see if I can make this even a little clearer how good this stuff was. My two sons that are about the pickiest eaters on the planet FINALLY agreed to taste it and they ended up pouring it on their chicken. It is a game changer, a life changer, you HAVE to try this. I know you will be thanking me later.
If only I could have this for dinner Friday night after running the first two legs of my race, I know I would be a lot happier for my final run at 3:00 AM Saturday morning.
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Chicken in Basil Cream Sauce
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
If you are looking for a delicious new chicken recipe, this Chicken in Basil Cream Sauce is the recipe you’re looking for! It is so amazing!
Ingredients
- 1/2 cup milk
- 1/2 cup dried Italian bread crumbs
- 4 skinless, boneless chicken breasts
- 3 tablespoons butter
- 1 clove garlic (1/2 teaspoon minced)
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/8 teaspoon black pepper
Instructions
- Place milk and bread crumbs in separate, shallow bowls. Make sure your chicken breasts are thin. You can filet them in half lengthwise or pound them with a meat mallet to make them thinner (I left mine a little too thick, so next time I will pound them out more.)
- In a large skillet, heat butter to medium heat. Dip chicken in milk, then coat with crumbs. Cook chicken in butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
- Add the garlic to the pan and cook for 30 seconds over medium heat.
- Add the chicken broth to the skillet. Bring to a boil over medium-high heat, and stir to loosen browned bits from pan. Stir in cream and sun-dried tomatoes; boil and stir for 1 minute. Reduce heat.
- Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. For a thicker sauce all you have to do is cook it longer. (about 3-5 minutes).
- Serve sauce over chicken.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Dishes
Recipe Source: The Girl Who Ate Everything
I LOVE the Ragnar!! I ran the Utah Ragnar for the first time right before we moved here to TN about 3 years ago. I absolutely LOVEd it! My faovrite run was at midnight up a Mountain by Heber–it was incredbly beautiful and peaceful to be running under the stars in the cool mtn air. I am jealous–wish I was running the Ragnar this weekend! And by the way this recipe sounds fantastic!! Can’t wati to try it!
I saw on your melandboys blog that you’d run Ragnar. I wish you were here to do it too. I’ll think of you while I’m running at 3 AM. This chicken seriously is amazing, you will be in love with it!
When browsing your recipes this dish looked good. Then I saw your claim of “Life Changing” in the description. Being a skeptic of such claims I decided I had to try it out. I was not disappointed.
I followed your advice and halved the chicken breasts which gave me 10 pieces total, so I cooked the chicken in two batches (same pan), keeping the first batch in a warm oven in between. Since I had a lot more chicken I basically doubled the sauce and was glad I did because the sauce is soooooo good! We ended up putting it on the chicken and the rice pilaf and the veggies… and basically drinking it and licking our plates clean.
It was an easy dish to make and well worth it.
We did have sauce and chicken left over. Re-heated two days later it was not quite as good, as the sauce does separate some. That didn’t stop our family from eating and enjoying the leftovers.
This was a great dish, one that I will definitely do again. Awesome recipe and food blog – thanks for sharing all the great recipes!
Thanks Adam for your great comments. I told you I wasn’t lying about the life changing thing! Thanks for looking and let me know if you come across something delicious I need to make and share. Rich is always telling me about things you’ve made and that you love to cook . . .could you please maybe teach Rich.
I made this, my family LOVED it! They requested that I make it every week. Haha!
So glad your family liked it Shannon! We absolutely love it. I think my kids were licking their plates the first time I made it. Thanks for leaving a comment.
Do you use the tomatoes packed in oil or w/out oil? Sounds so delicious!:)
Hey Tammy, I use the tomatoes packed in oil. This chicken is seriously amazing! Can’t wait for you to try it.