Introduction

Oh, do you remember those cozy dinners where the whole family gathered around, and the aroma wafting from the kitchen was pure comfort? This Mozzarella Chicken in Basil Cream Sauce recipe is like a warm hug in food form! It’s the kind of meal that feels fancy enough for company but is so incredibly easy, you can whip it up on a busy weeknight. Seriously, get ready to discover your new go-to dinner that will have everyone asking for seconds (and the recipe!).

Why You’ll Love This Recipe

Fast: We’re talking about getting a delicious, restaurant-quality meal on the table in under 30 minutes!
Easy: Minimal chopping, simple steps, and one skillet – what more could you ask for?
Giftable: While this is best served fresh, the leftovers are fantastic, making it a great option for meal prep or sharing with a neighbor.
Crowd-pleasing: Chicken, creamy sauce, and melted mozzarella – this is a winning combination for picky eaters and foodies alike.

Ingredients

Let’s gather our goodies. These are all pretty standard pantry and fridge staples, which makes life so much simpler!

4 boneless, skinless chicken breasts: These are our stars! Make sure they’re roughly the same thickness so they cook evenly.
1 ½ teaspoons dried basil: The fragrant herb that brings that classic Italian flavor.
2 cloves garlic, minced: Fresh garlic is key for that wonderful aromatic base.
1 teaspoon garlic powder: For an extra punch of garlic goodness that infuses the sauce.
1 teaspoon onion powder: Adds a subtle sweetness and depth of flavor without the fuss of chopping an onion.
1 cup chicken broth: This forms the liquid base for our luscious sauce.
Salt and black pepper to taste: Our essential seasonings to make everything pop.
2 tablespoons olive oil: For searing the chicken to golden perfection.
1 tablespoon butter: Adds richness and helps create that beautiful sear.
1 cup heavy cream: This is where the magic happens! It creates that unbelievably smooth and decadent cream sauce.
1 cup shredded mozzarella cheese: Get ready for that glorious, gooey, cheesy pull!
½ cup grated Parmesan cheese: Adds a salty, nutty, umami boost to the cheese blend.

How to Make It

Alright, let’s get cooking! Grab your biggest skillet and let’s make some dinner magic happen.

First things first, let’s season our chicken. Pat your chicken breasts dry with a paper towel (this helps get a better sear!) and generously season them on both sides with salt and black pepper.
Now, grab your favorite large skillet. Heat the olive oil and butter over medium-high heat. You’ll know it’s ready when the butter is melted and starts to sizzle a little.
Carefully place your seasoned chicken breasts into the hot skillet. Let them sear undisturbed for about 3-4 minutes per side. We’re looking for a beautiful golden-brown crust. Once they’re nicely seared, remove the chicken from the skillet and set it aside on a plate. Don’t worry if they’re not cooked all the way through yet – they’ll finish cooking in the sauce!
Lower the heat to medium. Now, toss your minced garlic into the skillet. Cook it for just about 1 minute, stirring constantly, until you can smell its amazing aroma. Be careful not to burn it!
Next, stir in the garlic powder and onion powder. Give it a quick stir to combine with the garlic.
Pour in the chicken broth. Use a wooden spoon to scrape up all those delicious browned bits stuck to the bottom of the skillet – that’s where a ton of flavor is hiding! Bring this mixture to a gentle simmer.
Now for the creamy goodness! Stir in the heavy cream and the dried basil. Whisk it all together until it’s beautifully combined and looks like a lovely, creamy sauce.
It’s time to bring our chicken back home! Return the seared chicken breasts to the skillet, nestling them into the sauce.
Time for the best part – the cheese! Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the chicken breasts.
Cover your skillet and let it all simmer gently for 10-15 minutes. This is where the chicken will finish cooking and the cheese will melt into a bubbly, golden blanket. Keep an eye on it and you’ll know it’s ready when the chicken is cooked through and the cheese is gloriously melted and bubbly.
Serve immediately! This dish is best enjoyed right away, with that incredible hot, creamy sauce and melty cheese.

Substitutions & Additions

This recipe is fantastic as is, but I love a good opportunity to get creative! Here are a few ideas:

For a lighter sauce: You could try using half-and-half instead of heavy cream, but it won’t be quite as rich.
Add some veggies: Feel free to sauté some mushrooms, spinach, or cherry tomatoes in the skillet after the garlic, before adding the broth. They’ll cook down beautifully in the sauce.
Spice it up: A pinch of red pepper flakes can add a nice little kick to the cream sauce.
Fresh herbs: If you have fresh basil on hand, chop up a few tablespoons and stir it in at the very end for an even brighter flavor.
Chicken variations: Boneless, skinless chicken thighs work wonderfully here too! They might take a few extra minutes to cook through.

Tips for Success

A few little tricks can make this recipe even more foolproof:

Don’t overcrowd the skillet: If your skillet isn’t big enough to sear the chicken without touching, do it in batches. This ensures a good sear rather than steaming the chicken.
Uniform thickness: If your chicken breasts are very thick, you can pound them slightly to an even thickness so they cook at the same rate.
Prep ahead: You can mince your garlic and measure out your dry spices ahead of time to make the cooking process even quicker.
Taste and adjust: Before adding the chicken back in, give the sauce a taste and adjust salt and pepper as needed.

How to Store It

Leftovers are a gift from the future! This Mozzarella Chicken is delicious the next day, though the sauce might thicken up a bit. Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk or broth if the sauce seems too thick.

FAQs

Here are a few common questions about this recipe:

Q: Can I make this ahead of time?
A: While it’s best enjoyed fresh, you can cook the chicken and make the sauce ahead of time. Store them separately and then gently reheat the sauce and add the chicken back in to melt the cheese before serving.

Q: What should I serve with this chicken?
A: This creamy chicken is amazing served over pasta (like fettuccine or linguine), rice, mashed potatoes, or with some crusty bread for dipping into that incredible sauce!

Q: My sauce is too thin, what can I do?
A: If your sauce seems a little thin after simmering, you can try simmering it uncovered for a few more minutes to allow some of the liquid to evaporate and thicken the sauce. Alternatively, you can mix a teaspoon of cornstarch with a tablespoon of cold water to make a slurry, then stir it into the simmering sauce until thickened.

Creamy Mozzarella Chicken in Basil Cream Sauce

A quick and easy, one-skillet meal featuring tender chicken breasts in a rich, creamy sauce with melted mozzarella and a hint of basil. Perfect for busy weeknights or impressing guests.

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Prep Time 10

Cook Time 20

Servings 4 chicken breasts

Equipment

Large skillet Preferably a deep one for the sauce.
Paper towel
Plate
Wooden spoon

Ingredients

Main ingredients

4 boneless, skinless chicken breasts Roughly the same thickness
1.5 teaspoons dried basil
2 cloves garlic minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup chicken broth
salt and black pepper to taste
2 tablespoons olive oil
1 tablespoon butter
1 cup heavy cream
1 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese

Instructions

Pat your chicken breasts dry with a paper towel and generously season them on both sides with salt and black pepper.
Heat the olive oil and butter over medium-high heat in a large skillet until the butter is melted and starts to sizzle.
Carefully place the seasoned chicken breasts into the hot skillet and sear for about 3-4 minutes per side until golden-brown. Remove chicken from skillet and set aside.
Lower the heat to medium. Add minced garlic to the skillet and cook for about 1 minute until fragrant, stirring constantly.
Stir in the garlic powder and onion powder, and give it a quick stir.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer.
Stir in the heavy cream and dried basil until combined and creamy.
Return the seared chicken breasts to the skillet, nestling them into the sauce.
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the chicken breasts.
Cover the skillet and simmer gently for 10-15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave, adding a splash of milk or broth if needed.