Creamy Parmesan Basil Chicken Recipe
User Reviews
4.8
Creamy Parmesan Basil Chicken Recipe
Description
The recipe begins by slicing chicken breasts lengthwise and pounding them to even thickness, allowing for uniform cooking. The chicken is seared in butter until just cooked, then set aside. In the same pan, aromatics—minced garlic, onions, and thinly sliced roasted red bell peppers—are sautéed with paprika and crushed red pepper flakes to build flavor. Deglazing with white wine adds acidity and depth as the liquid reduces.
Heavy cream is then added and simmered until it thickens into a creamy sauce that is enriched with freshly grated Parmesan and wilted basil leaves. Returning the chicken to the skillet warms it in the sauce, melding the flavors together. The final dish delivers tender chicken breast pieces with a smooth, cheesy, and herbaceous sauce elevated by garlic and pepper notes.
This chicken is well suited for serving over pasta to complement the creamy sauce or alongside roasted vegetables for a balanced meal. The recipe’s note suggests pounding the chicken inside a sealed bag to avoid mess and mentions it pairs well with low-carb sides like roasted cauliflower as alternatives.
Ingredients
- 1 pounds chicken breast 2 large breasts
- 3 tablespoons butter
- 4 garlic minced, large cloves
- 1/2 yellow onion minced, finely chopped
- 3-4 ounces red bell pepper thinly sliced, roasted
- 1/4 teaspoon paprika
- 1 1/2 cups heavy cream
- 1 cup basil packed leaves plus more for garnish
- 1 cup Parmesan Cheese fresh grated
- 1/4 teaspoon red pepper flakes crushed
- 1/2 cup white wine or chicken stock
- salt to taste
- black pepper to taste
Instructions
- Cut breasts in half lengthwise, pound to even thickness
- In a large non stick pan on medium-medium high heat, melt 2 tablespoons butter. Season chicken with salt and pepper, then sear, 4-5 minutes on each side, until just cooked. Remove from the pan and set aside.
- In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper. Saute for about five minutes, until onions and peppers are softened.
- Add wine to deglaze the skillet and bring to a gentle simmer until reduced by half.
- Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes.
- Add chicken back to the skillet, allow to warm up if needed. Serve.
Notes
- Slice chicken breasts in half lengthwise and pound between sheets to even thickness for uniform cooking.
- The sauce combines sautéed garlic, onions, roasted red peppers, and spices, finished with white wine and cream for richness.
- Serve with pasta for a classic pairing or roasted cauliflower for a low-carb option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 661 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 661kcal | 33% |
| Carbohydrates | 8g | 3% |
| Protein | 36g | 72% |
| Fat | 52g | 80% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 239mg | 80% |
| Sodium | 919mg | 38% |
| Potassium | 620mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2350IU | 47% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 374mg | 37% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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