Mozzarella Chicken in Basil Cream Sauce
Mozzarella Chicken in Basil Cream Sauce: tender chicken, gooey mozzarella, rich herby sauce. Ready in 35 min for any occasion.
Ingredients
For the Chicken:
- 2 large boneless skinless chicken breasts (halved to make 4 cutlets)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 slices fresh mozzarella cheese
For the Basil Cream Sauce:
- 1 cup heavy cream
- ½ cup chicken broth
- 3 cloves garlic minced
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- ¼ cup fresh basil chopped
Instructions
Prepare the Chicken:
- Season the chicken cutlets with salt, pepper, garlic powder, and paprika.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Cook the chicken for 4-5 minutes per side until golden brown and cooked through (165°F internal temperature).
- Place a slice of mozzarella cheese on each chicken piece, cover the pan, and let it melt. Transfer the chicken to a plate and set aside.
Make the Basil Cream Sauce:
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Stir in the heavy cream, Parmesan cheese, Italian seasoning, salt, black pepper, and red pepper flakes. Simmer for 2-3 minutes.
- Add the chopped fresh basil and stir to combine.
Combine & Serve:
- Return the chicken to the skillet and spoon the sauce over the top.
- Simmer for another 2-3 minutes to let the flavors meld together.
- Serve hot over pasta, rice, or with bread.
Notes
- If you prefer a thicker sauce, let it simmer a bit longer or add a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water.
- For extra flavor, add sun-dried tomatoes or sautéed mushrooms to the sauce.
- Use fresh basil for the best flavor, but dried basil can work in a pinch (use 1 teaspoon).