Name: MOZZARELLA CHICKEN IN BASIL CREAM SAUCE Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 boneless skinless chicken breasts; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and black pepper to taste; 2 tablespoons olive oil; 1 cup chicken broth; 1 cup heavy cream; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; 1½ teaspoons dried basil or ¼ cup chopped fresh basil; 2 cloves garlic, minced; 1 tablespoon butter

Jump to Recipe·5.1 from 15 reviews

MOZZARELLA CHICKEN IN BASIL CREAM SAUCE is the kind of meal that wraps you up in pure comfort and flavor. Imagine golden-seared chicken breasts swimming in a velvety basil cream sauce, with gooey pockets of mozzarella and Parmesan stretching with every bite. The fragrant, garden-fresh basil and that cozy-creamy sauce are simply irresistible! Whether you’re looking for an easy weeknight dinner or want to wow your loved ones with something special, this dish never lets you down.

MOZZARELLA CHICKEN IN BASIL CREAM SAUCE Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple pantry staples, but choosing the freshest ones you can find will elevate your MOZZARELLA CHICKEN IN BASIL CREAM SAUCE from good to unforgettable. Each plays an essential role—from juicy chicken to the lush, herbal notes of basil—creating beautiful color, texture, and flavor in every bite.

Chicken Breasts: Boneless, skinless, and perfectly meaty to soak up all that savory basil cream sauce.
Garlic Powder: Adds savory depth and a gentle background heat that’s never overpowering.
Onion Powder: Brings subtle sweetness and aroma; it pairs perfectly with garlic for a well-rounded seasoning.
Salt and Black Pepper: Classic seasonings that enhance all the bright, creamy, and cheesy flavors in the dish.
Olive Oil: Helps achieve that beautifully browned and juicy chicken—don’t skip it!
Chicken Broth: Adds savory richness and a nice backbone to the sauce.
Heavy Cream: The key to a luscious, silky sauce; full-fat cream makes this truly indulgent.
Shredded Mozzarella Cheese: Melts into creamy, stretchy, cheesy perfection.
Grated Parmesan Cheese: Adds a punch of sharp, salty flavor that balances the richness of the cream.
Dried Basil (or Fresh): The star herb—dried basil works wonders, but if you’ve got fresh, chop it for added aroma and color.
Minced Garlic: Sautéed for fragrance and flavor, fresh garlic takes the sauce to the next level.
Butter: Adds depth and silkiness—making the sauce taste just a bit more decadent.

How to Make MOZZARELLA CHICKEN IN BASIL CREAM SAUCE

Step 1: Season and Sear the Chicken

Let’s get started by patting your chicken breasts dry—this ensures a golden, caramelized exterior. Generously season both sides with garlic powder, onion powder, salt, and pepper. Heat up your biggest skillet over medium heat and add olive oil. Once shimmering, lay the chicken in and sear until it’s golden brown on both sides, about 5–6 minutes each. The goal is flavor, not full doneness yet—it finishes cooking in the sauce later. Once browned, set the chicken aside, giving you space and time to create the delicious sauce.

Step 2: Sauté Garlic for the Sauce

Lower the heat just a tad, then melt the butter in the same skillet. Add the minced garlic and gently stir for about a minute. You’ll know it’s ready by that swoon-worthy aroma filling your kitchen. This tiny step packs in layers of flavor and sets the stage for a magical basil cream sauce.

Step 3: Build the Basil Cream Sauce

Now comes the fun part: pour in the chicken broth and bring it to a gentle simmer, scraping up those golden bits from the pan—they’re culinary treasure! Stir in your heavy cream and let everything blend together, then sprinkle in shredded mozzarella and Parmesan, whisking until smooth and melty. Toss in the basil for an herby lift—use fresh if you have it, for maximum color and freshness, but dried is excellent too. The sauce should look silky and smell absolutely amazing.

Step 4: Finish with Chicken and Simmer

Time to bring it all together! Nestle your chicken breasts right back into the creamy skillet, turning them to coat with the sauce. Let everything bubble gently over low heat for 10–12 minutes. The chicken will finish cooking, becoming tender and loaded with flavor, while the sauce thickens slightly. It’s hard not to sneak a taste at this point—the kitchen smells incredible!

Step 5: Serve and Enjoy

Plate up your MOZZARELLA CHICKEN IN BASIL CREAM SAUCE—spoon plenty of that dreamy basil cream sauce over each chicken breast. It’s fabulous alongside fluffy mashed potatoes or buttery angel hair pasta, which are perfect for soaking up every drop. Gather everyone around, because you’re about to make dinnertime feel truly special.

How to Serve MOZZARELLA CHICKEN IN BASIL CREAM SAUCE

Garnishes

For extra pop and flavor, scatter freshly chopped basil over the top right before serving. If you want a fancy finish, a sprinkle of extra Parmesan or a swirl of olive oil adds the perfect professional touch and helps the colors shine.

Side Dishes

This creamy chicken craves a side that can soak up the sauce! I love it with angel hair pasta or pillowy mashed potatoes, but fluffy rice or a hunk of crusty bread will do the trick. Add a simple green salad or some garlicky roasted veggies for freshness and crunch.

Creative Ways to Present

Try slicing the chicken before serving to showcase that juicy center and cheese-pull drama. Or, for a cozy dinner party, serve MOZZARELLA CHICKEN IN BASIL CREAM SAUCE family-style straight from the skillet and let everyone help themselves. Mini cast iron skillets also make each portion look extra special!

Make Ahead and Storage

Storing Leftovers

Leftover MOZZARELLA CHICKEN IN BASIL CREAM SAUCE should be cooled fully and stored in an airtight container in the refrigerator. It keeps well for 3 to 4 days and tastes just as wonderful as a next-day lunch or quick dinner.

Freezing

While creamy sauces can sometimes split when frozen, this dish holds up better than most! Let everything cool completely, then freeze in a tightly-sealed container for up to 2 months. Thaw overnight in the fridge for best results.

Reheating

Gently reheat MOZZARELLA CHICKEN IN BASIL CREAM SAUCE in a saucepan over low heat, stirring regularly to keep the sauce from separating. If the sauce is a bit thick, add a splash of milk or cream to loosen things back up.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicy and flavorful in this recipe. Just adjust the cooking time a bit, as they may take a bit longer to cook through. The basil cream sauce works beautifully with either cut.

Is there a lighter option for the cream?

Yes! Half-and-half can be used in place of heavy cream if you’d like a lighter sauce, though keep in mind the sauce will be slightly thinner. If using milk instead, you might want to add a teaspoon of flour to help thicken it up.

What herbs can I use if I don’t have basil?

While basil is signature to this dish, a mix of parsley and a touch of oregano makes a nice stand-in in a pinch. Fresh spinach stirred in at the end is a tasty addition for both color and nutrition as well.

How do I know when the chicken is fully cooked?

The best way is to check with a meat thermometer—the internal temperature should reach 165°F (74°C). The chicken should also be firm and no longer pink in the center. Simmering in the sauce ensures maximum tenderness.

Can I make MOZZARELLA CHICKEN IN BASIL CREAM SAUCE ahead of time?

Definitely! Prepare everything ahead, let it cool, and refrigerate. Reheat gently on the stove before serving, adding a splash of cream to revive the sauce if needed. It’s a perfect make-ahead meal for busy nights or gatherings.

Final Thoughts

If you’re craving something that feels both cozy and a little bit special, give MOZZARELLA CHICKEN IN BASIL CREAM SAUCE a try. This is one of those dishes you’ll want to make again and again—because who can resist creamy basil sauce and melty mozzarella? I hope it brings as much joy to your kitchen as it does to mine!