There’s something about walking into my kitchen after a long day and knowing I can create something that tastes like it came from an upscale restaurant using ingredients I already have on hand. This Mozzarella Chicken in Basil Cream Sauce has become my secret weapon for those nights when I want to feel like I’m treating my family to something special without the expense or time commitment of dining out.
What I love most about this dish is how it transforms basic pantry staples into something that feels indulgent. The sauce comes together in the same pan where you sear the chicken, which means those browned bits on the bottom get stirred right into the cream for extra depth of flavor. Ready to begin?
Table of Contents
Ingredients for Mozzarella Chicken in Basil Cream Sauce
I keep these ingredients stocked in my kitchen because this recipe has saved more weeknight dinners than I can count. The trick to getting the best results is using block mozzarella that you shred yourself rather than pre-shredded cheese, which melts much more smoothly into the sauce.
- 4 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup chicken broth – I recommend low-sodium for better control over seasoning
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese – My preference is shredding fresh from a block for smoother melting
- 1/2 cup grated Parmesan cheese
- 1½ teaspoons dried basil (or 1/4 cup chopped fresh basil) – In my experience, fresh basil transforms this dish completely
- 2 cloves garlic, minced – I usually mince this while the chicken rests
Step-by-Step Instructions
I recommend having all ingredients measured and ready before you start, as the sauce comes together quickly once you begin building it.
Step 1: Pat chicken breasts completely dry with paper towels (this helps achieve better browning). Season generously on both sides with garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium heat until it shimmers.
Step 2: Add seasoned chicken to the hot skillet and sear for 5-6 minutes per side until golden brown. The chicken will still be slightly pink inside at this point, which is perfect since it finishes cooking in the sauce later. Transfer chicken to a plate.
Step 3: Reduce heat to medium-low and add butter to the same skillet. Once melted, add minced garlic and stir constantly for 1 minute until fragrant but not browned.
Step 4: Pour chicken broth into the skillet, bringing it to a gentle simmer while scraping up those caramelized bits from the bottom of the pan (these add incredible flavor to your sauce). Stir in heavy cream and let the mixture warm for 2-3 minutes.
Step 5: Reduce heat to low and gradually add Parmesan and mozzarella cheeses, stirring constantly until completely melted and smooth. Sprinkle in basil and stir until well incorporated.
Step 6: Nestle the seared chicken back into the sauce, spooning some over the tops. Simmer gently for 12-15 minutes, or until chicken reaches 165°F internal temperature and the sauce has thickened to coat the back of a spoon.
Perfect Pairings for Mozzarella Chicken in Basil Cream Sauce
This creamy, herb-forward chicken pairs beautifully with sides that can capture every drop of that luscious sauce.
Angel Hair Pasta: The delicate strands perfectly hold the cream sauce without overwhelming the dish’s balance – try this High Protein Turkey Pasta with Ricotta for another protein-packed pasta option.
Garlic Mashed Potatoes: Creates the ultimate comfort food combination with contrasting textures that balance the richness perfectly.
Steamed Broccoli: Adds fresh, crisp elements that cut through the cream while providing essential nutrients and vibrant color contrast.
Crusty Italian Bread: Essential for sopping up every last bit of sauce and adds satisfying textural variety to each bite.
Simple Caesar Salad: The crisp romaine and tangy dressing provide a refreshing counterpoint to the rich, creamy main dish.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, which is completely normal.
When reheating, use a skillet over low heat and add a tablespoon of chicken broth or cream to restore the sauce’s creamy consistency. Avoid high heat, which can cause the dairy to separate.
This dish reheats beautifully in a 325°F oven covered with foil for 15-20 minutes, making it excellent for meal prep or entertaining make-ahead dishes.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Boneless chicken thighs work wonderfully and stay even more tender. Adjust cooking time to ensure they reach 165°F internal temperature.
What if my sauce becomes too thick?
Simply stir in chicken broth or cream one tablespoon at a time until you reach your desired consistency. The sauce naturally thickens as it cools.
Can I prepare this ahead of time?
You can sear the chicken and prepare all sauce components earlier in the day, then combine and finish cooking when ready to serve for best results.
Mozzarella Chicken in Basil Cream Sauce
Ingredients
Equipment
Method
- Pat chicken breasts completely dry with paper towels and season generously on both sides with garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium heat until it shimmers.
- Add seasoned chicken to the hot skillet and sear for 5-6 minutes per side until golden brown. The chicken will still be slightly pink inside. Transfer chicken to a plate.
- Reduce heat to medium-low and add butter to the same skillet. Once melted, add minced garlic and stir constantly for 1 minute until fragrant but not browned.
- Pour chicken broth into the skillet, bringing it to a gentle simmer while scraping up caramelized bits from the bottom. Stir in heavy cream and let warm for 2-3 minutes.
- Reduce heat to low and gradually add Parmesan and mozzarella cheeses, stirring constantly until completely melted and smooth. Sprinkle in basil and stir until incorporated.
- Nestle the seared chicken back into the sauce, spooning some over the tops. Simmer gently for 12-15 minutes, or until chicken reaches 165°F internal temperature and sauce coats the back of a spoon.
Notes
