Ingredients
- Chicken breasts, boneless and skinless: 2 large (about 1.5 lbs)
- Olive oil: 2 tablespoons
- Garlic, minced: 2 cloves
- Heavy cream: 1 cup
- Fresh basil leaves, chopped: 1/2 cup
- Chicken broth: 1/4 cup
- Parmesan cheese, grated: 1/4 cup
- Salt and black pepper: to taste
Instructions
- Step 1: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Step 2: Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until cooked through and golden brown. Remove chicken from the skillet and set aside.
- Step 3: Reduce heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant, being careful not to burn it.
- Step 4: Pour in the chicken broth and heavy cream. Bring to a simmer, stirring occasionally.
- Step 5: Stir in the chopped basil and grated Parmesan cheese. Continue to simmer for 2-3 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
- Step 6: Return the cooked chicken breasts to the skillet and spoon the basil cream sauce over the chicken. Simmer for another 2-3 minutes, or until the chicken is heated through. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the sauce may thicken.
- Gently reheat leftovers in a skillet over low heat, adding a splash of chicken broth or cream if the sauce is too thick.
- Serve this creamy chicken over pasta or rice to soak up all the delicious sauce.
- To prevent garlic from burning, add a tablespoon of chicken broth to the pan along with the garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American