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Creamy Parmesan Basil Chicken

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A quick-cooking recipe featuring tender chicken in a rich creamy Parmesan sauce infused with fresh basil.

Ingredients

Scale
  • 1 pound chicken breast (2 large breasts)
  • 3 tablespoons butter
  • 4 large garlic cloves (minced)
  • 1/2 yellow onion (finely minced)
  • 3–4 ounces roasted red peppers (thinly sliced)
  • 1/4 teaspoon paprika
  • 1 1/2 cups heavy cream
  • 1 cup packed fresh basil leaves (plus more for garnish)
  • 1 cup fresh grated Parmesan
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup white wine (or chicken stock)
  • Salt (to taste)
  • Black pepper (to taste)

Instructions

  1. Cut each chicken breast in half lengthwise to create four thinner cutlets. Pound the cutlets between plastic wrap until they are about 1/2 inch thick. Season with salt and pepper.
  2. Heat a large nonstick skillet over medium-high heat and melt 2 tablespoons of butter. Sear the chicken cutlets for 4-5 minutes per side until golden and cooked through. Remove from skillet and set aside.
  3. Lower heat to medium and add remaining 1 tablespoon of butter. Stir in onion, garlic, roasted red peppers, paprika, and crushed red pepper flakes; sauté for about 5 minutes until the onion softens.
  4. Deglaze skillet with white wine (or chicken stock), scraping up brown bits, and let simmer until reduced by half.
  5. Lower heat to medium-low, stir in heavy cream seasoned with salt and pepper. Gradually add grated Parmesan, stirring until melted and creamy.
  6. Add basil leaves, allowing them to wilt in the sauce for 1-2 minutes.
  7. Return chicken to the skillet, spoon sauce over each cutlet, and warm through for 1-2 minutes. Serve immediately with extra basil and Parmesan.

Notes

Serve with a side salad or garlic bread. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://www.tastysavvy.com/creamy-parmesan-basil-chicken/