Mozzarella Chicken Basil Cream

This Mozzarella Chicken in Basil Cream Sauce is everything I crave on those nights when I want a comforting meal that feels a little fancy without hours in the kitchen. Creamy basil sauce meets juicy golden chicken and gooey mozzarella—perfect for impressing guests or treating yourself on a busy weeknight.

I whipped this up for a friend’s birthday dinner last year and it disappeared quicker than any other dish on the table. Since then it’s my go-to for last-minute dinner parties and cozy nights in.

Ingredients

• Boneless skinless chicken breasts: Slicing them into cutlets means quicker even cooking Look for plump firm chicken with no gray spots
• Salt and black pepper: Essential for seasoning the chicken Choose freshly ground pepper for the best flavor
• Garlic powder and paprika: These add a savory depth and nice color
• Olive oil and butter: Frying in both gives rich flavor and helps brown the chicken
• Fresh mozzarella cheese: Melty slices take the dish over the top Use whole milk mozzarella for the creamiest melt
• Heavy cream: Builds a luscious base for the sauce Go for full fat cream for richness
• Chicken broth: Adds savory body Choose low sodium if you want more control over salt
• Fresh garlic: Adds punchy aroma Mince it fresh to avoid bitterness
• Parmesan cheese: Brings salt and umami Buy a wedge and grate it yourself for the best results
• Italian seasoning: Brings all the classic herbs like thyme and oregano
• Crushed red pepper flakes: Optional for a bit of heat Adjust to your spice preference
• Fresh basil: The star of the show Brightens everything Use vibrant deep green leaves

Step-by-Step Instructions

Prepare the Chicken:

Carefully slice each chicken breast in half horizontally to get four cutlets Lay them flat between sheets of parchment and pound gently to even thickness Pat dry with paper towels Then season generously with salt black pepper garlic powder and paprika on all sides

Brown the Chicken:

Set a large skillet over medium high heat and pour in the olive oil and butter When the butter is foaming add the chicken in a single layer and let it cook without moving it for four to five minutes Flip and cook the second side until golden and the chicken is cooked through The juices should run clear and a thermometer should read at least one hundred sixty five degrees Fahrenheit

Melt the Mozzarella:

While the chicken is still in the pan place a slice of fresh mozzarella on top of each piece Reduce the heat to low cover and let the cheese melt until gooey and stretchy This takes about ninety seconds Carefully transfer the chicken onto a plate and cover loosely to keep warm

Start the Basil Cream Sauce:

In the same skillet with the flavorful browned bits from the chicken add the minced garlic Stir constantly for about thirty seconds until fragrant but not browned

Deglaze and Build the Sauce:

Pour in the chicken broth Use a wooden spoon to scrape up all the caramelized bits from the bottom of the pan which will add tons of flavor Let it bubble for a minute Stir in the heavy cream grated Parmesan Italian seasoning salt black pepper and red pepper flakes if using Cook for two to three minutes until the sauce thickens slightly

Add Basil and Finish:

Turn off the heat and fold in the chopped fresh basil Return the chicken and any juices that collected on the plate Spoon the sauce generously over each piece Let everything simmer together for another two to three minutes so the flavors come together

Serve:

Transfer the cheesy chicken onto plates or a serving platter Ladle lots of basil cream sauce over the top Serve immediately with your choice of pasta rice or bread to mop up every drop

Pin it

The fresh basil in this sauce makes me think of picking handfuls from my mother’s garden every summer She always said fresh herbs transform a whole meal in one handful That basil perfume is now the scent of family gatherings for me

Storage Tips

Leftover chicken in basil cream sauce will keep tightly covered in the fridge for up to three days The sauce thickens as it chills so add a splash of cream or broth when reheating Warm gently on the stove to keep the cheese soft and gooey Freezing works for the sauce alone Plan to add fresh cheese and basil after thawing for best taste

Ingredient Substitutions

No heavy cream Swap in half and half but the sauce will be lighter You can also use boneless thighs instead of chicken breasts for extra flavor Dried basil works in a pinch but fresh really shines Mozzarella pearls or shredded mozzarella will melt just as well if you cannot find fresh slices

Serving Suggestions

This chicken is luxurious served over spaghetti or linguine but buttery rice or mashed potatoes also work Cut smaller pieces and pile onto toasted ciabatta for a decadent sandwich Or keep it low carb with roasted vegetables alongside

A Touch of Italian Inspiration

Creamy basil sauces show up all over Italy especially where dairy and fresh herbs are abundant This dish combines Italian American flair with weeknight practicality and a little nod to Southern Italian flavors like mozzarella Parm and fresh basil It was born out of my love for Tuscan chicken but made even quicker for modern kitchens

Frequently Asked Questions

→ What type of mozzarella works best for this dish?

Fresh mozzarella slices melt smoothly and provide a creamy texture, but low-moisture mozzarella can also be used for a slightly firmer finish.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well and stay juicy. Adjust the cooking time to ensure they're fully cooked through.

→ How can I thicken the basil cream sauce?

If a thicker texture is desired, simmer longer or stir in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water).

→ What sides pair well with mozzarella chicken in basil cream sauce?

Pasta, rice, or crusty bread are ideal for soaking up the sauce. Roasted vegetables or salad make light accompaniments.

→ Can I prepare the dish in advance?

The chicken and sauce can be made ahead and reheated gently on the stovetop. Add fresh basil just before serving for best flavor.

→ Are there substitutions for heavy cream?

Half-and-half or a blend of milk and a little butter can substitute for heavy cream, but the sauce may be slightly less rich.