Mozzarella Chicken in Basil Cream Sauce Recipe
Mozzarella Chicken in Basil Cream Sauce is a rich and flavorful dish featuring tender chicken cutlets topped with melted fresh mozzarella and smothered in a creamy basil-infused Parmesan sauce. Perfect for a comforting dinner served over pasta, rice, or with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Italian-American
- Diet: Low Salt
Ingredients
Scale
For the Chicken:
- 2 large boneless, skinless chicken breasts (halved to make 4 cutlets)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 slices fresh mozzarella cheese
For the Basil Cream Sauce:
- 1 cup heavy cream
- ½ cup chicken broth
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional for a hint of heat)
- ¼ cup fresh basil, chopped
Instructions
- Prepare the Chicken: Start by slicing your chicken breasts horizontally to create four even cutlets. Season both sides with salt, pepper, garlic powder, and paprika to develop a flavorful crust. In a large skillet, heat olive oil and butter over medium-high heat until hot. Add the chicken cutlets and cook for about 4–5 minutes per side or until golden brown and the internal temperature reaches 165°F to ensure juicy and perfectly cooked chicken. Place a slice of mozzarella on each piece of chicken, cover the pan briefly to melt the cheese, then transfer the chicken to a plate and set aside.
- Make the Basil Cream Sauce: Using the same skillet with the leftover browned bits, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and scrape the bottom of the pan to release all the flavorful browned bits. Stir in the heavy cream, grated Parmesan cheese, Italian seasoning, salt, black pepper, and optional crushed red pepper flakes. Let the sauce simmer for 2–3 minutes, stirring frequently to combine the flavors. Finally, stir in the chopped fresh basil to infuse the sauce with its aromatic flavor.
- Bring It All Together: Return the chicken cutlets to the skillet, spooning some of the basil cream sauce over each piece. Let it simmer for another 2–3 minutes to let the flavors meld beautifully and warm everything through. Serve immediately over your choice of pasta, rice, or alongside crusty bread for a satisfying and memorable meal.
Notes
- Ensure chicken breasts are evenly sliced for consistent cooking.
- You can substitute fresh mozzarella with low-moisture mozzarella if preferred.
- Adjust salt in the sauce according to your taste and the saltiness of your broth and cheese.
- For a spicier version, increase crushed red pepper flakes to taste.
- Leftover sauce can be refrigerated for up to 2 days and reheated gently.
- Serve with steamed vegetables or a side salad for a balanced meal.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 36 g
- Cholesterol: 130 mg
Keywords: mozzarella chicken, basil cream sauce, chicken cutlets, creamy chicken recipe, Italian chicken, easy dinner, one-pan chicken
