Basil Cream Chicken

    40 mins

    Basil and parmesan make this a luxurious dinner and you'll never guess how easy and delicious! I like it with pasta, with veggies or just rice.

    254 people made this

    Serves: 4 

    • 4 tablespoons milk
    • 4 tablespoons dried breadcrumbs
    • 4 skinless, boneless chicken breasts
    • 3 tablespoons butter
    • 110ml chicken stock
    • 225ml rich cream
    • 110g jarred pimento or jarred red capsicums, drained and sliced
    • 4 tablespoons grated Parmesan
    • 4 tablespoons chopped fresh basil
    • freshly ground black pepper to taste

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a frying pan over medium heat, fry chicken in butter on both sides, until the juices run clear. Remove from frying pan and keep warm.
    2. Add the stock to the frying pan; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; simmer and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.

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    Reviews and Ratings
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    Reviews in English (225)


    You don’t know me, but you’ve gotta believe me -this is good. I mean REAL good. I modified it a tad, starting with using the standard breading method of flour, egg and (seasoned) bread crumbs. I browned the chicken in a mixture of butter and olive oil to reduce the burning point temperature. Once I browned it thoroughly I cut into it and noticed it was still a little pink on the inside – no problem, I just threw it in a 325 degree oven while I prepared the sauce and cooked some pasta. While I only made two chicken breasts, I hated to waste the better portion of an 8 oz. carton of chicken broth and half a carton of cream, so I thought what the heck, I’ll use it all! I added the chicken broth to the pan first, reduced it drastically, then added the entire carton of cream and let it go until the sauce had reduced to a thick and velvety smoothness. I added the Parmesan and pimiento just before serving and topped the chicken with a basil chiffonade rather than stirring it into the sauce. The chicken was tender and moist, the coating dry, golden and crispy (rather than mushy and soggy), complemented by the luxurious, rich sauce. The pimiento was a nice touch, subtly enhancing the sauce. I’m glad I had the extra sauce - it was perfect for some nice pasta! Since this is a dinner a little on the rich side, I chose to serve it with just a few pattypan squash, lightly seasoned with butter, salt and pepper. At the risk of sounding corny, this was a GLORIOUS dinner.  -  14 Mar 2012  (Review from Allrecipes US | Canada)


    Very good, but I made a few changes: I pounded out the chicken a bit for quick even cooking: I dipped the chicken in egg instead of milk; I added chopped garlic while the chicken was cooking and to the sauce; I used half-n-half instead of heavy cream; and I used more chicken broth and less cream to cut some of the fat. I stuck with the original recipe for the most part - it is really very good!  -  29 Aug 2002  (Review from Allrecipes US | Canada)


    I baked the chicken in the oven and doubled the sauce as another reviewer suggested so I'd have enough to go over angel hair pasta. This sauce was so heavy I should have done linguine! It was rich, thick and very creamy. All I had to add to give it a little more flavor was 1 tsp. of minced garlic from the jar. My husband was looking for more of a tomato basil cream sauce, so I added a 14.5 oz. can of italian sytle diced tomatoes to some of it and a little sugar and we had it!  -  27 Mar 2009  (Review from Allrecipes US | Canada)