Lemon chicken in basil cream sauce is the kind of 30-minute dinner that makes you feel like a restaurant cook on a Tuesday night. Golden pan-seared chicken tenderloins swim in a silky, bright lemon cream sauce that is bold, fresh, and completely irresistible.
There is something about the smell of chicken hitting a hot buttered skillet that just signals dinner is going to be good tonight. I started making this recipe during a summer when my garden was overflowing with fresh basil, and it has been on regular rotation ever since. The sauce comes together right in the same pan, which means less cleanup and more flavor from all those beautiful browned bits on the bottom.
This lemon chicken in basil cream sauce uses simple, everyday ingredients but delivers a result that feels genuinely special. The lemon keeps it bright, the cream makes it rich without being heavy, and the fresh basil added at the end gives it that garden-fresh finish. Make this tonight!
Table of Contents
Ingredients for Lemon Chicken in Basil Cream Sauce
I always keep chicken tenderloins stocked in my freezer for nights just like this because they cook faster than breasts and stay incredibly tender. Here is everything you need to make this dish:
- 2 lbs chicken tenderloins (thawed and patted dry)
- 1/4 cup all-purpose flour
- 1 tsp dried basil
- 1 tsp salt
- 3/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp unsalted butter
- 1 tbsp canola or vegetable oil – I recommend using a neutral oil here so it does not compete with the lemon flavor
- 1 1/4 cups chicken broth (I usually use water with Better Than Bouillon Chicken Base)
- 1/3 cup fresh lemon juice (from about 2 lemons — zest them before juicing)
- 1/2 cup heavy whipping cream – my preference is full-fat heavy cream, not half-and-half, for a properly thickened sauce
- 1 to 2 tbsp lemon zest, to taste
- 1/4 cup fresh basil, chiffonade (plus more for garnish) – pro tip: always add fresh basil after the heat is off or it will turn brown
Step-by-Step Instructions
In my experience, the key to this recipe is keeping the pan hot enough to get a real sear on the chicken without burning the butter. Read through all the steps first so the timing flows naturally.
Step 1: Pat the chicken tenderloins completely dry with paper towels. This step is important — moisture prevents browning.
Step 2: On a shallow plate or dish, mix together the flour, dried basil, salt, black pepper, cayenne, garlic powder, and onion powder until combined.
Step 3: Dredge each chicken tenderloin in the flour mixture, pressing gently to coat both sides evenly. Shake off any excess.
Step 4: Heat a large skillet over medium-high heat. Add the butter and oil, swirling to coat the bottom. When the butter is melted and the pan looks shimmery, add about half the chicken in a single layer with at least an inch of space between pieces. Do not crowd the pan or the chicken will steam instead of sear.
Step 5: Sear for about 4 minutes without moving the chicken, adjusting heat to medium if it is browning too quickly. Flip and cook another 2 minutes until deep golden brown. Transfer to a plate. Repeat with the remaining chicken, adding a touch more oil if the pan looks dry.
Step 6: With all the chicken out of the pan and the heat still on medium-high, pour in the chicken broth and lemon juice. Use a wooden spoon to scrape up all the browned bits from the bottom — that is pure flavor. Bring to a boil and let it simmer for about 3 minutes.
Step 7: Pour in the heavy cream. Bring back to a gentle simmer and cook for 5 to 8 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
Step 8: Remove the pan from heat completely. Stir in the fresh basil and lemon zest. Return the seared chicken to the pan and spoon the sauce generously over the top. Garnish with extra fresh basil and serve immediately.
What to Pair with Lemon Chicken in Basil Cream Sauce
This dish has a rich, bright, creamy sauce that pairs best with sides that can soak it up or offer a fresh contrast. Here are some of my favorite options:
Pasta: A simple buttered pasta or fettuccine is the classic move here. The cream sauce clings to every noodle and makes the whole plate feel indulgent. Try our Chicken Fettuccine Alfredo style pasta as a base for a heartier dinner.
Creamy Garlic Sauce Potatoes: These velvety potatoes are made to be dunked in creamy sauces, and the garlic flavor pairs beautifully with the lemon and basil notes in this dish.
Lemon Garlic Butter Chicken and Green Beans: If you love the lemon flavor profile here, this green bean side is a natural companion that adds color, crunch, and a fresh vegetable element to the plate.
Sheet Pan Garlic Butter Chicken and Veggies: For an easy all-in-one side that comes together while the chicken rests, this roasted veggie sheet pan works wonderfully alongside the cream sauce.
One Pan Greek Vegetables: A bright, herb-roasted vegetable side adds texture and freshness that balances the richness of the basil cream sauce perfectly.
Garlic Roasted Vegetables: Simple, crispy roasted vegetables are always a reliable pairing for any creamy chicken dish, and the caramelized edges add a nice contrast to the silky sauce.
Keeping and Serving Your Lemon Basil Chicken
Store any leftovers in a sealed airtight container in the refrigerator for up to 3 to 4 days. I do not recommend freezing this dish because the cream sauce will separate and become grainy once thawed.
To reheat, warm individual portions gently in the microwave on medium power, or on the stovetop over low heat with a small splash of chicken broth to loosen the sauce. Avoid high heat when reheating cream-based sauces.
Pro tip: This lemon chicken in basil cream sauce is also great served over cauliflower rice for a lighter, lower-carb option. The sauce is flavorful enough to make even simple sides taste special.
Frequently Asked Questions
Can I use chicken breasts instead of tenderloins?
Yes. Slice boneless chicken breasts into strips or cutlets of even thickness before dredging. Add 2 to 3 extra minutes to the searing time per side and confirm an internal temperature of 165 degrees F. Tenderloins are faster and more forgiving, but breasts work well with this method.
What if my cream sauce is too thin?
Let the sauce simmer a little longer before adding the chicken back in. A gentle, steady simmer for 8 to 10 minutes instead of 5 to 8 will thicken it further. You can also remove the chicken and reduce the sauce by 1 to 2 more minutes uncovered.
Can I make this recipe dairy-free?
You can substitute the heavy cream with full-fat canned coconut cream and use olive oil in place of butter. The flavor will shift slightly toward a coconut note, but the texture of the sauce stays similar. Skip the butter entirely or use a vegan butter alternative.
Conclusion
Lemon chicken in basil cream sauce is easy enough for a weeknight and impressive enough for company. The sauce is bright, the chicken is golden, and the whole dish comes together in just 30 minutes with one pan. Give this one a try and see why it has become a household favorite. Your family is going to love every bite.
Lemon Chicken in Basil Cream Sauce
Ingredients
Equipment
Method
- Pat chicken tenderloins completely dry with paper towels.
- Mix flour, dried basil, salt, black pepper, cayenne, garlic powder, and onion powder together on a shallow plate.
- Dredge each tenderloin in the flour mixture, pressing to coat both sides. Shake off excess.
- Heat a large skillet over medium-high heat. Add butter and oil, swirling to coat. When shimmering, add half the chicken in a single layer with space between each piece.
- Sear for about 4 minutes without moving. Adjust to medium if browning too fast. Flip and cook another 2 minutes until golden brown. Transfer to a plate. Repeat with remaining chicken.
- With heat still on medium-high, add chicken broth and lemon juice. Scrape up all browned bits with a wooden spoon. Bring to a boil and simmer for 3 minutes.
- Add heavy cream. Bring back to a gentle simmer and cook for 5 to 8 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
- Remove from heat completely. Stir in fresh basil and lemon zest. Return chicken to the pan and spoon sauce over the top. Garnish with extra fresh basil and serve immediately.
