Chicken In Basil Cream Recipe

Me and my husband absolutely LOVED this recipé. We loved the cream sauce the best. My husband kept on raving about it and said to make it again very soon. I served this over egg noodles. I didn't have chicken on hand and used pork cutlets and it was just as delicious. I also added garlic and scallions to the pan while cooking the pork (chicken) and also added a clove of crushed garlic to the cream sauce. (I substituted light heavy cream instead of regular heavy cream which didn't seem to make any difference in taste at all). EXCELLENT !!!!!!!!! (it made me look like a chef in the making) :)

This is wonderful! The sauce is divine! I would double the sauce so you have enough to drizzle on a side of pasta. I pounded the chicken breasts so they weren't so thick, used half & half to cut down on the fat (just let it cook a little longer so it thickens), and used seasoned bread crumbs for better flavor. Also added 2-3 garlic cloves to the sauce. I would stick with fresh basil for best flavor - it really does make a difference. Scrumptious!

I messed it up and it was still FAB, easy and fast! ** Did not bread chicken, simply pan seared** I only used 2 chicken breasts, but reading other reviews, I decided since the sauce was the star, to double it. I had all the ingredients EXCEPT fresh basil. Only had dried, but went ahead. Recipe was followed exactly. However, some family isn't fond of pimentos, so we didn't double that (and used diced), and I inadvertently misconverted the basil fresh to dried. (Should have used more) Regardless, it was a hit! Everyone liked it. I can only imagine how fast it'll be gobbled up when I use the right measurements. Because we are a large family we don't "plate pretty". In the end we cut the chicken, mixed in the angel hair, heated up leftover vegetables, made garlic toast and yelled "dinner"! It took 23 minutes cold to finished. Next time I'll cut the chicken up prior to cooking (personal preference, cooks in less than 1/2 the time) and I'll buy fresh basil. It'll definitely stay in our dinner rotation.

We really did not enjoy this meal. Usually if my hubs doesn't care too much for a dish he'll still finish what's on his plate, but this meal was an exception. I think if I made this again I would either use dry basil like I usually do or cut the required amount in half. This was my first time cooking with fresh basil. That's what really overpowered the meal in my opinion. Also I didn't have any pimento peppers on hand so maybe that would have balanced the meal, but all the same I don't think I'll be making this dish again.

I am giving this 4 stars because the first time I made it it was bland and deserved 3 stars. The second time I made it I changed it around and I thought it deserved five stars. I salted and peppered the breasts, dusted them with a large pinch of herbes de provence, and refrigerated them for 2 hours. I floured them and cooked them for 5 min per side on medium in olive oil. Placed the partially cooked breasts in a 300F oven while I made the sauce. I added 1 tablespoon butter to the pan along with 2 minced garlic cloves. 30 seconds later I added partially reduced chicken stock, the cream, juice of one lemon and a large pinch of salt. Reduced the sauce for 5 min on medium, then added the basil and returned the chicken breasts to the pan and cooked for one more minute. I omitted the milk, bread crumbs and the parmesean. It was much brighter tasting with the garlic, herbes de provence and the lemon juice than the original recipe.

I have questions about the amount of chicken. Is the author of this recipe aware of the size of a boneless chicken breast available in the US in 2024? I just bought a family pack several days ago and weighed the individual breasts in my kitchen. They varied between 14 and 17 oz each! Fortunately, I've been cooking a long time, so had ideas about serving size. I split 2 breasts into 2 very large cutlets each, pounded them thin. I'll be honest--7-8 oz is more than we need for a single serving, and they were so big that I could only cook 2 at a time in a 12" skillet. The rest of the proportions were off, too, based on the massive amount of chicken. I needed a bit more milk and about twice the amount of panko. I also added 1/4 c of finely grated hard cheese to the crumbs to make the chicken crispier. I didn't increase the sauce, but it was a bit stingy for that much chicken--I should have increased it by 50%. It seems to me that many recipes are just old, dating back to the days when a 5-6 oz chicken breast was common. Judging from recent restaurant portions, those smaller breasts are still available, just not in supermarkets. I recently had a restaurant meal in which the chicken breast--advertised as 5 oz--was definitely no more than 3. Lots of wonderful ideas in the comments!

I used chicken tenderloins instead of breasts. I used Italian bread crumbs for more flavor . I added chopped onion to the cream sauce, an i added grated Romano cheese into the sauce instead of parmesan, .the only thing else I would add is some garlic. But i did like the recipe and would make it again

I made this as written, except that I doubled the black pepper. I thought this was pretty good, but with the addition of the sauce, the breading didn’t really stay crisp on the chicken. The addition of an egg to the breading process likely would’ve helped it stay, so would do that next time. Also, 1/4 c breadcrumbs was barely enough to cover the chicken breasts. On the positive side, the chicken was juicy, not dry, and the dish was flavorful from the basil, peppers, and butter. If I made this again, in addition to the egg, I would pound out the chicken to thin it out and maybe double and basil and add mushrooms for even more flavor. I also might make with chicken thighs.

I made 2 breadts instead of four. I also didn't use the full jar of pimentos. Other than that I made it verbatim and it was really really good. I did brown the chicken for about 5 minutes on each side and then popped them in a 375 degree oven for about 15 minutes. Will definitely be making again!

Such a lifesaver on busy days.

Great recipe! Stuck to the recipe except used Italian breadcrumbs (we needed about 1/2 cup to fully cover the breasts) and cut down two giant chicken breasts to make the four portions. We did have to finish the chicken in a 325° oven to prevent the outsides from becoming burnt since the inside still wasn't done. Overall, great flavors and extremely easy to prep. Would highly recommend.

Add some garlic ... et voila !

This was very good! My only change was using cherry tomatoes cut in half instead of pimentos. Everyone loved it! Served with angel hair pasta .

My hubby & I both loved this recipe-I didn’t add any pimentos. Can’t wait to make this again soon:))

The sauce was amazing. I used sun-dried tomatoes instead of pimiento and Italian seasoned bread crumbs. I added 2 minced cloves of garlic, as someone suggested. Also, I didn’t have heavy whipping cream so used a combo of half & half and unsweetened almond milk. The flavors were delicious!!

A delicious, quick-to-fix meal. As others have mentioned, chicken breasts at the market are such that one 14 ounce was enough for my lady friend and me. Only a slight change for me was adding a couple of shakes of Italian herbs to the sauce. Maybe some garlic next time, too. Went to three stores to find the pimentos. Odd. Served with spaghetti squash.

Wow! The sauce is amazing. I skipped the pimentos but can’t say that I missed them. Can’t wait to make this again.

Husband loved it and wants me to make it again. Me not so much. I made it with sun dried tomatoes. Maybe that’s why I didn’t care for it. I followed the recipe, except for the swap of pimentos with sun dried tomatoes. Easy to make. The bread crumbs adhered to the chicken just using the milk no eggs. I encourage people to try it. Like I said, my husband loved it.

It was so delicious!! We loved it and had a fair amount of the sauce left, I made some coated frozen fish filets the next day. I warmed up the sauce that was left and had it with the fish. Oh that's great. My husband said it would be good on waffles also! The chicken and sauce is top notch! We had a friend over last night and I made the sauce for our salmon filets and it was excellent on salmon. My friend was extremely in love with the sauce. She even put it on her baked potato!

Wow. How can such an easy recipe be THIS good?! Most definitely dinner party worthy. I couldn’t find pimentos so I used sun-dried tomatoes like someone else suggested as well as adding a large clove of chopped fresh garlic. I agree, the fresh basil makes this and would highly recommend you double the sauce as it is delicious over pasta. And in the unlikely event you have leftovers, it reheats wonderfully. So, so very good.