Breaded Chicken with Basil Cream Sauce
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Today’s breaded chicken with basil cream sauce recipe is one that I created using my breaded chicken recipe. I then paired it with a sauce recipe I found on Food on The Table.
I love my breaded chicken, so I decided to follow my recipe. Then, I used the sauce portion of the recipe from the Food on the Table site. I also ran out of fresh basil and ended up having to use dry. It worked fine, but the freshness would have been even better. I love fresh basil. This breaded chicken with herb basil cream sauce was delicious and easy to assemble.
Ingredients to make Breaded Chicken with Basil Cream Sauce
- BONELESS SKINLESS CHICKEN BREASTS
- FLOUR
- EGGS
- ITALIAN BREAD CRUMBS
- PANKO BREAD CRUMBS
- SALT
- BLACK PEPPER
- BUTTER
- CHICKEN BROTH
- HEAVY WHIPPING CREAM
- PIMENTO PEPPERS
- PARMESAN CHEESE
- FRESH BASIL (I USED 1 TBSP. DRIED)
- BLACK PEPPER
How to Make Breaded Chicken with Basil Cream Sauce
Set up three separate shallow bowls for coating the chicken. In the first bowl, beat the eggs. In the second bowl, add the flour. For the third bowl, combine both types of bread crumbs with salt and pepper to taste.
Start by coating each chicken breast in the flour, making sure it’s evenly covered. Next, dip chicken into the beaten eggs, allowing any excess to drip off. Finally, press the chicken into the breadcrumb mixture, ensuring a thorough coating on all sides.
Cook the Chicken:
In a large skillet, heat butter over medium heat. Once the butter is hot and bubbly, add the breaded chicken breasts. Fry the chicken on both sides until golden brown and cooked through, for about 15 minutes in total. The juices should run clear when the chicken is fully cooked. Remove the chicken from the skillet and keep it warm.
Make the Basil Cream Sauce:
In the same skillet, add the chicken broth and bring it to a boil over medium heat. Stir and scrape the bottom of the pan to loosen any browned bits left from cooking the chicken. These bits add extra flavor to the sauce.
Stir in the heavy cream and pimentos (if using dried basil, add it at this stage). Allow the sauce to boil. Stir sauce for about one minute. Reduce the heat, then add the Parmesan cheese, fresh basil, and black pepper to taste. Simmer and stir until the sauce is heated through and well combined.
To serve, place the warm, tender chicken breasts on a plate and generously pour the basil creamy sauce over the top. This dish pairs beautifully with noodles, rice, or a fresh green salad. Enjoy your deliciously creamy and flavorful breaded chicken with basil cream sauce!
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, you can substitute chicken thighs for chicken breasts in this recipe. Chicken thighs are juicier and have a richer flavor, but depending on their size, they may take a bit longer to cook. Just make sure to cook them until the internal temperature reaches 165°F.
How do I prevent the breading from falling off the chicken?
To prevent the breading from falling off, pat the chicken dry before coating it with flour. Press the breadcrumbs firmly onto the chicken after dipping it in the egg mixture. Allow the breaded chicken to rest for a few minutes before frying, which helps the coating adhere better.
Can I bake the chicken instead of frying it?
Yes, you can bake the breaded chicken instead of frying it. Preheat your oven to 400°F, place the breaded chicken on a greased baking sheet, and bake for 20-25 minutes until the chicken is cooked and the breading is golden brown. You may want to spray the tops of the chicken with a little cooking spray before baking to help them brown nicely.
How do I store and reheat leftovers?
Store any leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken in the oven at 350°F until heated through, and gently reheat the sauce in a skillet over low heat, stirring occasionally.
FOR MORE RECIPES LIKE THIS, TRY:
- Lemon Breaded Chicken
- Buttery Breaded Baked Chicken
- Parmesan Breaded Pork Chops
- Easy Breaded Chicken
Breaded Chicken with Basil Cream Sauce
Real Mom Kitchen
Ingredients
- 4 chicken breasts
- flour about 1/2 cup
- 2 eggs beaten
- ¾ cup Italian bread crumbs
- ¾ cup panko bread crumbs
- salt
- black pepper
- 3 Tablespoon butter can use 1 Tbsp more if needed
Sauce:
- ½ cup chicken broth
- 1 cup heavy whipping cream
- 1 4.0 ounce jar sliced pimento peppers, drained
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil I used 1 Tbsp. dried
- black pepper
Instructions
- Place eggs in a shallow bowl. Place flour in a shallow bowl. In another shallow bowl, combine both bread crumbs with salt and pepper to taste.
- Coat chicken with flour. Then dip in egg, then coat with breadcrumb mixture.
- In a skillet over medium heat, fry chicken in butter, on both sides, until the juices run clear, about 15 minutes. Remove from skillet and keep warm.
- Add the broth to the skillet; bring to a boil over medium heat. Stir and scrape to loosen browned bits from pan.
- Stir in the cream and pimentos (If using dried basil add this now); boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper to taste. Simmer and stir until heated through. To serve, pour the sauce over the chicken.
