30-Minute Mozzarella Chicken in Basil Cream Sauce Recipe

Oh my goodness, if you love creamy Italian dishes that taste like they came straight from a restaurant but are actually crazy easy to make at home, you’re going to flip for this Mozzarella Chicken in Basil Cream Sauce. I first made this on a lazy Sunday when I wanted something fancy but didn’t feel like putting in fancy effort – and wow, did it deliver! The chicken stays juicy, the mozzarella gets all melty, and that basil cream sauce? Absolute magic. It’s become my go-to when I need to impress someone (or just treat myself) without spending hours in the kitchen.

Why You’ll Love This Mozzarella Chicken in Basil Cream Sauce

Let me tell you why this recipe never leaves my regular rotation – it’s pure gold! First off, it comes together in just 30 minutes (yes, really!) but tastes like you fussed for hours. That velvety basil cream sauce coats every bite with such rich flavor, you’ll swear you’re at a little Italian trattoria. Plus, it’s:

• Impossible to mess up – even on busy weeknights
• Kid-approved (my picky eater actually asks for seconds!)
• Fancy enough for date night but easy enough for Tuesday dinner
• Perfect over pasta, rice, or just with some crusty bread to soak up that amazing sauce

Trust me, one bite and you’ll be hooked.

Ingredients for Mozzarella Chicken in Basil Cream Sauce

Okay, let’s gather our goodies! The magic of this dish comes from simple, fresh ingredients – nothing fancy, but each one plays a starring role. Here’s what you’ll need (and yes, fresh basil is non-negotiable – I learned that the hard way!):

• 4 boneless, skinless chicken breasts – about 6 oz each (pound them to even thickness if needed)
• 1 cup mozzarella cheese, shredded (the good stuff, not pre-shredded – it melts so much better!)
• 1 cup heavy cream – don’t skimp here, it’s what makes the sauce luscious
• 1/2 cup chicken broth – homemade if you’ve got it, but store-bought works too
• 1/4 cup fresh basil, chopped (measure after chopping, and yes, it must be fresh!)
• 2 cloves garlic, minced (or 3 if you’re like me and love extra garlicky goodness)
• 1 tablespoon olive oil – for that perfect golden sear on the chicken
• Salt and pepper to taste – I use about 1/2 tsp salt and 1/4 tsp pepper

See? Nothing crazy – just good ingredients that come together to make something truly special. Now let’s get cooking!

Equipment You’ll Need

Don’t worry – no fancy gadgets required here! Just grab these basic kitchen tools (you probably already have most of them):

• A large skillet (I use my trusty 12-inch – big enough to fit all the chicken without crowding)
• Tongs for flipping those beautiful chicken breasts
• Measuring cups and spoons – for the cream, broth, and seasonings
• A good knife for chopping that fresh basil and mincing garlic
• A wooden spoon or spatula for stirring that dreamy sauce

That’s it! Now let’s make some magic happen.

How to Make Mozzarella Chicken in Basil Cream Sauce

Alright, let’s get cooking! This recipe comes together in three simple stages – and I promise, each step is easier than the last. Just follow along and you’ll have restaurant-quality chicken in no time. (Pro tip: read through all the steps first – it helps!)

Cooking the Chicken

First things first – let’s get that chicken perfectly golden. Heat your olive oil in the skillet over medium heat (not too hot, or the outside will burn before the inside cooks). Season both sides of your chicken breasts generously with salt and pepper – this is your flavor foundation!

Carefully add the chicken to the skillet (don’t crowd them – cook in batches if needed). Let them cook undisturbed for about 5-6 minutes per side until they’re beautifully browned and reach 165°F inside. Use tongs to flip them just once – this gives you that perfect crust. Remove them to a plate and cover loosely with foil while we make the magic sauce.

Preparing the Basil Cream Sauce

Now for the good stuff! In that same skillet (keep all those tasty browned bits!), add your minced garlic. Stir for just 30 seconds until it’s fragrant – any longer and it might burn. Pour in the chicken broth to deglaze the pan, scraping up all those delicious browned bits with your wooden spoon.

Next comes the heavy cream – pour it in slowly while stirring. Let the sauce simmer gently (not boil!) for about 3-4 minutes until it starts to thicken slightly. Stir in your chopped fresh basil (oh, that smell!) and give it a taste. Need more salt? Now’s the time to adjust.

Melting the Mozzarella

Here comes the best part! Return the chicken to the skillet, nestling it right into that creamy basil sauce. Sprinkle the shredded mozzarella evenly over each chicken breast – be generous! Cover the skillet with a lid (or foil if you don’t have one) and let it sit for just 2-3 minutes over low heat. This melts the cheese perfectly without overcooking the sauce.

Peek under the lid – when the cheese is gooey and melted, you’re done! Serve immediately while it’s piping hot and the cheese is at its stretchy best. (Resist the urge to dive in face-first – I speak from experience!)

Tips for Perfect Mozzarella Chicken in Basil Cream Sauce

After making this dish more times than I can count, here are my foolproof tricks for the best results every time:

• Fresh basil is key – dried just doesn’t give that bright, herby punch (trust me, I tried it once and regretted it immediately)
• Watch your heat – cream sauces can break if boiled too hard. Keep it at a gentle simmer and stir often
• Cheese matters – grab a block of whole milk mozzarella and shred it yourself. Pre-shredded has anti-caking agents that make it melt weird
• Thicken it up – if your sauce seems thin, let it bubble a minute longer. Too thick? Add a splash more broth
• Rest your chicken – letting it sit covered for 5 minutes after cooking makes it extra juicy

Follow these simple tips and you’ll have chicken worth bragging about!

Serving Suggestions for Mozzarella Chicken in Basil Cream Sauce

Oh, the possibilities! My favorite way? Layering this saucy chicken over a bed of fettuccine – those noodles drink up every drop of that creamy goodness. For crunch, add garlic bread (extra buttery, please!). Feeling virtuous? A simple arugula salad with lemon dressing cuts through the richness perfectly.

Storage and Reheating

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – microwave at 50% power or warm gently in a skillet with a splash of broth to keep the sauce creamy. The cheese gets extra melty the second time around!

Nutritional Information

While I’m all about indulging in this delicious Mozzarella Chicken in Basil Cream Sauce, I know some of you like to keep an eye on the numbers. Just remember, nutritional values are estimates and can vary based on the specific ingredients you use. Things like the brand of cheese, the type of chicken, and even how much sauce you spoon over your plate can make a difference. So, take it as a general guide, not gospel. After all, life’s too short to stress over every calorie when you’re enjoying something this good!

Frequently Asked Questions

I get asked about this Mozzarella Chicken in Basil Cream Sauce all the time – here are the questions that pop up most often (and my tried-and-true answers!):

Can I use dried basil instead of fresh?
Oh honey, I wish! But honestly, fresh basil makes all the difference here. Dried basil lacks that bright, herby punch that makes this sauce special. If you’re in a pinch, use 1 tablespoon dried (it’s more concentrated), but fresh is worth the trip to the store.

How do I prevent the cream sauce from curdling?
Keep that heat low and slow! High heat is the enemy of creamy sauces. Also, make sure to stir constantly when adding the cream and never let it boil – a gentle simmer is perfect. If it does start to look grainy, remove from heat immediately and whisk in a splash of cold cream.

Can I use chicken thighs instead of breasts?
Absolutely! Thighs add even more flavor. Just cook them a few minutes longer (until 175°F internal temp) since they’re fattier. The sauce pairs beautifully with the richer dark meat.

What if my sauce is too thin?
No worries! Let it bubble uncovered for an extra minute or two to thicken. If you’re really in a hurry, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in – but go slow, you can always add more!

Final Thoughts

There you have it – my absolute favorite way to make chicken feel special without any fuss! I’d love to hear how your Mozzarella Chicken in Basil Cream Sauce turns out. Snap a pic and tag me – nothing makes me happier than seeing you enjoy this recipe as much as I do. Happy cooking!

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