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Basil Cream Chicken

Basil Cream Chicken



This is quick to make and tastes great. The sauce has a great Parmesan and basil flavor.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 35.7 g
  • 55%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet


  1. Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
  2. Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.
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Very good, but I made a few changes: I pounded out the chicken a bit for quick even cooking: I dipped the chicken in egg instead of milk; I added chopped garlic while the chicken was cooking and to the sauce; I used half-n-half instead of heavy cream; and I used more chicken broth and less cream to cut some of the fat. I stuck with the original recipe for the most part - it is really very good!




I baked the chicken in the oven and doubled the sauce as another reviewer suggested so I'd have enough to go over angel hair pasta. This sauce was so heavy I should have done linguine! It was rich, thick and very creamy. All I had to add to give it a little more flavor was 1 tsp. of minced garlic from the jar. My husband was looking for more of a tomato basil cream sauce, so I added a 14.5 oz. can of italian sytle diced tomatoes to some of it and a little sugar and we had it!




This is really good. Unfortunately I made some changes to the recipe to suit our tastes (hence the 4 star rating). I pounded out the chicken breasts for even cooking and added some fresh garlic (like another reviewer suggested). I also omitted the pimentos (didn't have any). I added just a splash of dry white wine. Fabulous over some noodles. Will definately make again. Thanks for the post.

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