Craving a quick and delicious chicken dish that’s bursting with flavor? This recipe for chicken cutlets in basil cream sauce combines tender, breaded chicken with a rich and savory Parmesan cream sauce infused with the fresh taste of basil. The crispy chicken cutlets are complemented by a silky smooth sauce made from heavy cream, Parmesan cheese, garlic, and fresh basil, creating a restaurant-quality meal that’s easy enough to prepare at home. It’s the perfect dinner for any weeknight or special occasion.
Ingredients:
Chicken Cutlets:
- 2 large boneless, skinless chicken breasts (cut into cutlets)
- 1/2 cup milk
- 3/4 cup dried Italian breadcrumbs
- 3 tablespoons unsalted butter (for pan-frying)
Basil Cream Sauce:
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh basil leaves
- 1/4 teaspoon black pepper (or to taste)
Instructions:
- Prepare the Chicken Cutlets:
- Slice the chicken breasts horizontally to create thin cutlets.
- Dip each cutlet in milk, ensuring they are well-coated, and then press into the dried Italian breadcrumbs to coat both sides evenly.
- Pan-Fry the Chicken:
- In a large skillet, melt 3 tablespoons of butter over medium heat.
- Add the breaded chicken cutlets to the pan and cook for 4-5 minutes on each side, or until they are golden brown and cooked through.
- Once cooked, remove the chicken from the skillet and set aside.
- Make the Basil Cream Sauce:
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth, scraping up any brown bits from the bottom of the pan, and simmer for 2-3 minutes.
- Reduce the heat to low, and stir in the heavy cream and Parmesan cheese. Simmer the sauce for 5-7 minutes until it thickens.
- Stir in the freshly chopped basil and black pepper, adjusting seasoning to taste.
- Combine and Serve:
- Return the cooked chicken cutlets to the skillet, spooning the creamy basil sauce over them to coat.
- Allow the chicken to simmer in the sauce for a couple of minutes to soak up the flavors.
- Serve the chicken cutlets drizzled with the basil cream sauce, garnished with extra basil if desired.
Conclusion:
This dish offers an irresistible combination of crispy, golden chicken cutlets and a luxurious basil-Parmesan cream sauce that’s rich in flavor. Perfect for a special dinner or a cozy night in, this meal is quick to prepare but will leave a lasting impression. Pair it with pasta, mashed potatoes, or a simple salad for a complete, satisfying meal.
Creamy Basil Chicken Cutlets with Parmesan Sauce
Breaded chicken cutlets served with a rich andcreamy basil-Parmesan sauce, perfect for a quick and flavorful dinner.
Chicken Cutlets:
- 2 large boneless (skinless chicken breasts (cut into cutlets))
- 1/2 cup milk
- 3/4 cup dried Italian breadcrumbs
- 3 tablespoons unsalted butter (for pan-frying)
Basil Cream Sauce:
- 2 cloves garlic (minced)
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh basil leaves
- 1/4 teaspoon black pepper (or to taste)
Prepare the Chicken Cutlets:
- Slice the chicken breasts horizontally to create thin cutlets.
- Dip each cutlet in milk, ensuring they are well-coated, and then press into the dried Italian breadcrumbs to coat both sides evenly.
Pan-Fry the Chicken:
- In a large skillet, melt 3 tablespoons of butter over medium heat.
- Add the breaded chicken cutlets to the pan and cook for 4-5 minutes on each side, or until they are golden brown and cooked through.
- Once cooked, remove the chicken from the skillet and set aside.
Make the Basil Cream Sauce:
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth, scraping up any brown bits from the bottom of the pan, and simmer for 2-3 minutes.
- Reduce the heat to low, and stir in the heavy cream and Parmesan cheese. Simmer the sauce for 5-7 minutes until it thickens.
- Stir in the freshly chopped basil and black pepper, adjusting seasoning to taste.
Combine and Serve:
- Return the cooked chicken cutlets to the skillet, spooning the creamy basil sauce over them to coat.
- Allow the chicken to simmer in the sauce for a couple of minutes to soak up the flavors.
- Serve the chicken cutlets drizzled with the basil cream sauce, garnished with extra basil if desired.