Pan Fried Chicken Medallions in Creamy Basil Parmesan Sauce
Elevate your dinner game with these irresistible Pan Fried Chicken Medallions in Creamy Basil Parmesan Sauce, a dish that combines tender, golden-brown chicken with a velvety, flavorful sauce. Perfectly seasoned chicken medallions are pan-seared to create a crisp, caramelized exterior, then simmered in a rich sauce made with heavy cream, freshly grated Parmesan cheese, and fragrant basil. The addition of garlic and chicken broth gives the sauce a robust depth, while optional red pepper flakes add a subtle kick for spice lovers. This quick recipe, ready in just 40 minutes, is ideal for weeknight meals yet elegant enough for special occasions. Serve it over pasta, rice, or mashed potatoes to soak up every drop of the luscious sauce—sure to make this dish a family favorite. Perfect for searches like “creamy chicken recipes” or “basil Parmesan sauce for chicken,” this recipe is a winner in both taste and ease.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 1 cup Heavy cream
- 0.75 cup Grated Parmesan cheese
- 0.25 cup Fresh basil leaves, chopped
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Slice the chicken breasts into medallion-sized pieces (approximately 1-inch thick). Pat them dry with paper towels.
Season the chicken medallions with salt, black pepper, and garlic powder on both sides.
Dredge the chicken medallions lightly in the all-purpose flour, shaking off the excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Place half of the chicken medallions in the skillet, ensuring they are not overcrowded. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a plate and repeat with the remaining chicken, adding more olive oil and butter as needed.
Once all the chicken is cooked and set aside, reduce the heat to medium-low and add the minced garlic to the skillet. Sauté for 30 seconds, stirring constantly, until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze and release the browned bits. Let the broth simmer for 2-3 minutes.
Lower the heat and stir in the heavy cream, followed by the grated Parmesan cheese. Simmer the sauce gently for 3-4 minutes, stirring often, until thickened and creamy.
Stir in the chopped fresh basil and optional red pepper flakes for a hint of spice.
Return the cooked chicken medallions to the skillet, spooning the sauce over them. Let them simmer in the sauce for an additional 2-3 minutes to absorb the flavors.
Serve the chicken medallions with the creamy basil Parmesan sauce over a bed of mashed potatoes, pasta, or rice for a complete meal.
Nutrition Facts
Calories |
2329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.1 g | 209% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 4278 mg | 186% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 0.7 g | ||
| Protein | 142.4 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 803 mg | 62% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 446 mg | 9% | |
*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.
