Creamy Mozzarella Basil Chicken

This hearty Mozzarella Chicken in Basil Cream Sauce has transformed my weeknight dinner routine with its restaurant-quality flavors and deceptive simplicity. The combination of juicy chicken, melted mozzarella, and fragrant basil cream sauce creates a dish that feels indulgent yet comes together quickly enough for everyday meals.

I first made this dish when I needed something special for an impromptu dinner with friends. The incredible aroma of basil and garlic filled my kitchen, and everyone asked for the recipe before they even finished their plates. Now it's my go-to when I want to impress without spending hours in the kitchen.

Ingredients

• Boneless skinless chicken breasts provide the perfect tender base for this dish and cook quickly for a weeknight meal
• Fresh mozzarella cheese creates that satisfying melty topping that makes this dish so craveable look for soft balls of fresh mozzarella for best results
• Heavy cream forms the luxurious base of the sauce use full fat for the richest texture
• Fresh basil adds bright aromatic flavor that elevates the entire dish choose vibrant green leaves with no dark spots
• Parmesan cheese adds savory depth to the sauce freshly grated works best for smooth melting
• Chicken broth helps create the perfect sauce consistency while adding flavor use lowsodium if you're watching salt intake
• Garlic powder and fresh garlic work together to create layers of flavor choose firm bulbs with tight skin
• Italian seasoning brings herbal complexity with just one ingredient make sure yours is fresh and aromatic

Step-by-Step Instructions

Prepare the chicken

Cut two large chicken breasts horizontally to create four even cutlets of about ½inch thickness. This ensures quick and even cooking. Season both sides generously with the salt, pepper, garlic powder, and paprika, pressing the seasonings into the meat to adhere.

Cook the chicken

Heat a large skillet over mediumhigh heat and add the olive oil and butter. Once the butter melts and starts to bubble slightly, carefully place the seasoned chicken cutlets in the pan without overcrowding. Cook for 45 minutes per side until deeply golden and the internal temperature reaches 165°F. The caramelization creates essential flavor.

Add the cheese

Place a slice of fresh mozzarella on top of each cooked chicken cutlet while still in the hot pan. Cover with a lid for about 1 minute to encourage melting. The cheese should become soft and slightly droopy but not completely liquefied. Transfer these cheesy cutlets to a clean plate and tent loosely with foil to keep warm.

Create the sauce base

In the same unwashed skillet, add the minced garlic directly to the flavorful chicken drippings. Cook for just 30 seconds until fragrant, stirring constantly to prevent burning. Immediately add the chicken broth and use a wooden spoon to scrape all the browned bits from the bottom of the pan. These bits contain concentrated flavor that will enhance your sauce.

Build the cream sauce

Pour the heavy cream into the simmering broth mixture. Add the grated Parmesan, Italian seasoning, salt, pepper, and red pepper flakes if using. Whisk constantly until the Parmesan melts completely into the sauce. Allow the mixture to simmer gently for 23 minutes until it begins to thicken slightly. The sauce should coat the back of a spoon but still remain pourable.

Finish with fresh basil

Turn the heat to low and stir in the chopped fresh basil, reserving a small amount for garnish if desired. The heat will release the oils in the basil, perfuming the entire sauce. Return the mozzarellatopped chicken to the skillet, nestling the pieces into the sauce. Spoon some sauce over each piece and let everything simmer together for another 23 minutes to marry the flavors.

Save This

My absolute favorite part of this recipe is watching the fresh basil transform the cream sauce. The first time I made it, my daughter declared it smelled "like summer in Italy" which was high praise from my picky preteen. That moment alone made this dish a keeper in our household.

Make Ahead Options

You can prepare components of this dish ahead of time to make dinner even faster. Season the chicken cutlets up to 24 hours in advance and store covered in the refrigerator. You can also chop the garlic and basil earlier in the day. The entire dish can be fully prepared and refrigerated for up to 2 days, though the sauce may thicken substantially when cold. When reheating, add a splash of chicken broth to bring the sauce back to the proper consistency and warm over gentle heat.

Perfect Pairings

This Mozzarella Chicken shines brightest when served with sides that complement its rich cream sauce. Angel hair pasta or linguine make excellent bases as they catch the sauce beautifully. For a lower carb option, try serving over roasted spaghetti squash or zucchini noodles. A simple arugula salad dressed with lemon and olive oil provides a bright contrast to the richness. Garlic bread or a crusty baguette is essential for soaking up every last drop of the basil cream sauce.

Customizing Your Chicken

This recipe welcomes creative adaptations based on what you have available. If fresh mozzarella isn't on hand, shredded mozzarella works in a pinch. For a flavor variation, try provolone or fontina cheese instead. The sauce can be customized with additions like sundried tomatoes, sautéed mushrooms, or baby spinach stirred in just before serving. For extra color and sweetness, roasted red peppers make a beautiful garnish and flavor complement. Those who enjoy heat might appreciate increasing the red pepper flakes or adding a dash of cayenne.

Common Queries

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work wonderfully in this dish. They tend to be more forgiving and stay juicier than breast meat. Just adjust cooking time as needed - thighs typically take 5-7 minutes per side until they reach 165°F internal temperature.

→ How can I make this dish lighter?

To create a lighter version, substitute half-and-half for the heavy cream, use part-skim mozzarella, and reduce the Parmesan by half. You can also serve it with zucchini noodles or cauliflower rice instead of pasta for a lower-carb option.

→ Can I make this ahead of time?

Yes, you can prepare this dish up to 2 days ahead. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth if the sauce becomes too thick. For best results, consider adding the mozzarella right before serving when reheating.

→ What can I serve with this chicken dish?

This versatile main pairs beautifully with fettuccine, angel hair pasta, or garlic mashed potatoes. For vegetables, consider roasted asparagus, sautéed spinach, or a simple side salad with balsamic vinaigrette. Garlic bread is perfect for mopping up the delicious sauce.

→ Is there a dairy-free alternative for this dish?

While challenging to replicate exactly, you can create a dairy-free version using full-fat coconut milk instead of cream, dairy-free cheese alternatives, and nutritional yeast in place of Parmesan. The flavor profile will change, but it will still yield a creamy, flavorful sauce.

→ How do I know when the chicken is done cooking?

The most reliable method is using an instant-read thermometer to ensure the chicken reaches 165°F at its thickest point. Visually, properly cooked chicken should be opaque throughout with no pink, and the juices should run clear when pierced.