Chicken and Basil Pepper Cream Sauce
Indulge in the rich and savory flavors of Chicken and Basil Pepper Cream Sauce, a show-stopping dish that's perfect for weeknight dinners or special occasions. This recipe features tender, golden-seared chicken breasts nestled in a luxuriously creamy sauce made with heavy cream, Parmesan cheese, and aromatic garlic. The addition of fresh basil and crushed black pepper infuses the dish with vibrant herbaceous notes and a gentle kick of spice, elevating its complexity. Ready in just 40 minutes, this elegant yet simple meal pairs wonderfully with pasta, rice, or crusty bread, making it a versatile choice for any table. Perfectly balanced and irresistibly creamy, this recipe will be your new go-to for effortless sophistication in the kitchen.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves (minced)
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.5 cup Parmesan cheese (grated)
- 0.25 cup fresh basil leaves (chopped)
- 1.5 teaspoons crushed black pepper
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 2 tablespoons water (optional, for thinning sauce)
Instructions
Start by seasoning the chicken breasts with 1/2 teaspoon of salt and 1 teaspoon of crushed black pepper on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the chicken breasts for 4-5 minutes on each side, or until golden brown and fully cooked through (internal temperature should reach 165°F). Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Reduce the heat to medium and sauté the minced garlic for 1-2 minutes, until fragrant.
Sprinkle the flour into the skillet and whisk continuously for about 1 minute to form a roux.
Gradually whisk in the chicken broth and heavy cream, stirring constantly to avoid lumps. Let the mixture simmer for 2-3 minutes until it begins to thicken.
Stir in the Parmesan cheese, chopped basil, remaining 1/2 teaspoon of salt, and 1/2 teaspoon of crushed black pepper. Let the sauce simmer for another 2-3 minutes until the cheese is melted and the sauce is creamy.
If the sauce is too thick, add 1-2 tablespoons of water to reach your desired consistency.
Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat. Let everything simmer together for 2-3 minutes.
Serve the chicken smothered in the basil pepper cream sauce. Pair with cooked pasta, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 5.6 g | 2% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 363 mg | 28% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 533 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
