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Easy Chicken in Cream Sauce for Two
4.9 from 60 votes

Easy Chicken in Cream Sauce for Two

Easy Chicken in Cream Sauce for Two features breaded chicken cutlets seasoned and coated with breadcrumbs, cooked with sautéed red bell pepper, and finished in a basil-infused creamy Parmesan sauce. It is served over orzo or rice, creating a satisfying, flavorful meal.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2 servings
Calories: 660 kcal
Course: Dinner
Cuisine: American

Ingredients

Peppers
  • 1 teaspoon olive oil
  • 1/2 red bell pepper finely diced
Breaded Chicken
  • 1/4 cup milk
  • 1/2 cup breadcrumbs
  • 1/2 teaspoon Italian seasoning *
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 chicken breast or 3 small cutlets, large, boneless skinless
Basil Cream Sauce
  • 3 tablespoons butter
  • 1/4 cup chicken broth
  • 1/2 cup half and half *
  • 1/4 cup Parmesan Cheese shredded, 1 oz
  • 2 tablespoons basil or 1 teaspoon dried basil, chopped, fresh
  • black pepper to taste
  • salt to taste
Serve Over
  • 4 ounces orzo or rice, 2/3 cup

Instructions

Peppers
    Cup of Yum
  1. Heat a large skillet over medium-high heat and grease lightly with cooking spray or 1 teaspoon of olive oil. Cook diced bell peppers for 3 to 5 minutes, until the peppers just start to lose their crunch (this is all the cooking they will get, so if you prefer softer peppers, cook them longer). Transfer to a plate, set aside, and wipe out the pan.
  2. Place a medium pot of lightly salted water on to boil for the orzo.
Breaded Chicken
  1. Cut your chicken breast into 3 even cutlets by placing one hand flat on top of the breast and running a sharp knife horizontally through the breast 1/3 of the way down and then again with halfway through the bottom piece of the meat so you have three thin, even pieces.
  2. Place two containers on the counter large enough to fit your chicken breast pieces for dipping. To the first add the milk. In the second, stir together bread crumbs, Italian seasoning, salt, and pepper. Dredge the first breast piece in the milk and then coat in the crumbs. Repeat with the remaining pieces.
  3. Start orzo and cook according to package instructions. Drain and keep covered when finished.
  4. While your orzo cooks, heat your skillet over medium heat and melt butter. Add chicken breasts to the hot pan and cook for 3 to 5 minutes per side until an instant-read thermometer inserted into the center of the breasts reads 165°F.
  5. Transfer chicken breasts to a cutting board and tent with foil to keep warm.
Basil Cream Sauce
  1. Over medium heat, add chicken broth to the pan and use a spatula or wooden spoon to scrape the cooked bits of breading and chicken off the bottom. Add half and half and bring to a simmer. Allow to simmer for 1 minute until slightly reduced.
  2. Remove from heat and stir in Parmesan, bell peppers, basil, and salt and pepper to taste.
  3. Cut chicken into strips and serve over the orzo. Spoon sauce over everything. Enjoy!

Notes

  • If Italian seasoning is not on hand, mix 1/4 teaspoon fresh or dried basil with 1/4 teaspoon oregano to substitute.
  • To prepare homemade half and half, fill a 1/2 cup measure with two parts milk and one part heavy cream.
  • Nutritional details in the original recipe account only for the chicken and sauce, not the orzo or rice served beneath.

Nutrition Information

Calories 660kcal (33%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 660

% Daily Value*

Calories 660kcal 33%

* Percent Daily Values are based on a 2,000 calorie diet.