Basil Cream Mozzarella Chicken: A Delicious & Easy Recipe

Basil Cream Mozzarella Chicken: Prepare to be transported to a sun-drenched Italian trattoria with every single bite! Imagine tender, juicy chicken breasts enveloped in a luscious, fragrant basil cream sauce, topped with melted, gooey mozzarella. This isn’t just dinner; it’s an experience.

While the exact origins of this particular combination are a bit hazy, the core elements speak volumes about Italian culinary traditions. Basil, a staple in Italian cooking, has been cherished for centuries, not only for its vibrant flavor but also for its purported medicinal properties. Cream sauces, though sometimes considered more French-influenced, have found a welcome home in Italian-American cuisine, adding a touch of richness and indulgence. And mozzarella? Well, that’s pure Italian comfort food, isn’t it?

People adore Basil Cream Mozzarella Chicken for its incredible flavor profile. The bright, herbaceous basil perfectly complements the creamy sauce, while the mozzarella adds a delightful, cheesy pull. But beyond the taste, it’s also incredibly easy to make! This recipe is perfect for a weeknight meal when you crave something special but don’t want to spend hours in the kitchen. It’s a guaranteed crowd-pleaser, and I promise, even the pickiest eaters will be asking for seconds. So, let’s get cooking and create some magic with this delightful Basil Cream Mozzarella Chicken!

this RECIPE

Ingredients:

• For the Chicken:
• 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the Basil Cream Sauce:
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil leaves
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• Pinch of red pepper flakes (optional)
• For the Mozzarella Topping:
• 8 ounces fresh mozzarella cheese, sliced
• Optional Garnishes:
• Fresh basil leaves
• Red pepper flakes

Preparing the Chicken:

1. Pound the Chicken: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch. This helps the chicken cook evenly and quickly.
2. Season the Chicken: In a small bowl, combine the garlic powder, onion powder, paprika, salt, and pepper. Sprinkle this mixture evenly over both sides of the chicken breasts, pressing lightly to help the seasoning adhere. Make sure every part of the chicken is covered with the spice mix.

Cooking the Chicken:

1. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts to the skillet, making sure not to overcrowd the pan. You may need to cook the chicken in batches.
2. Cook the Chicken: Cook the chicken for about 5-7 minutes per side, or until it is golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to ensure accuracy. If the chicken starts to brown too quickly, reduce the heat slightly.
3. Remove and Set Aside: Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Cover it loosely with foil to keep it warm while you prepare the sauce. This prevents the chicken from drying out.

Making the Basil Cream Sauce:

1. Sauté the Garlic: In the same skillet you used to cook the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as this will make the sauce bitter.
2. Deglaze the Pan: Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. This process, called deglazing, adds a lot of flavor to the sauce. Let the wine simmer for about 2-3 minutes, or until it has reduced slightly.
3. Add the Cream and Parmesan: Pour in the heavy cream and bring the mixture to a simmer. Stir in the grated Parmesan cheese and continue to simmer, stirring occasionally, until the sauce has thickened slightly, about 3-5 minutes. The sauce should be able to coat the back of a spoon.
4. Season the Sauce: Stir in the chopped fresh basil leaves, salt, pepper, and red pepper flakes (if using). Taste the sauce and adjust the seasoning as needed. You may want to add a little more salt or pepper to your liking.

Assembling and Baking:

1. Return the Chicken to the Sauce: Place the cooked chicken breasts back into the skillet with the basil cream sauce. Spoon the sauce over the chicken to coat it evenly.
2. Top with Mozzarella: Arrange the sliced fresh mozzarella cheese over the chicken breasts, covering them completely.
3. Bake (Optional): At this point, you have two options: you can either bake the chicken in the oven or broil it.
   • Baking: Preheat your oven to 375°F (190°C). Transfer the skillet to the preheated oven and bake for about 10-15 minutes, or until the mozzarella cheese is melted and bubbly.
   • Broiling: Preheat your broiler. Place the skillet under the broiler for about 2-3 minutes, or until the mozzarella cheese is melted and lightly browned. Watch it carefully to prevent burning.
4. Rest (Optional): Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.

Serving Suggestions:

1. Garnish: Garnish the Basil Cream Mozzarella Chicken with fresh basil leaves and red pepper flakes (if desired).
2. Sides: Serve the chicken with your favorite sides, such as:
   • Pasta (such as spaghetti, fettuccine, or angel hair)
   • Rice (such as white rice, brown rice, or risotto)
   • Roasted vegetables (such as asparagus, broccoli, or Brussels sprouts)
   • Garlic bread
   • A simple salad
3. Wine Pairing: Enjoy this dish with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the basil and cream sauce.

Tips and Variations:

• Chicken Thighs: You can substitute chicken thighs for chicken breasts in this recipe. Chicken thighs are more flavorful and tend to stay more moist during cooking. Adjust the cooking time accordingly.
• Sun-Dried Tomatoes: Add 1/4 cup of chopped sun-dried tomatoes to the basil cream sauce for a burst of flavor.
• Mushrooms: Sauté sliced mushrooms along with the garlic for an earthier sauce.
• Spinach: Stir in a handful of fresh spinach into the sauce during the last few minutes of cooking.
• Pesto: For an even more intense basil flavor, add a tablespoon or two of pesto to the cream sauce.
• Spicy Version: Increase the amount of red pepper flakes or add a pinch of cayenne pepper to the sauce for a spicier dish.
• Dairy-Free Option: Use coconut cream or cashew cream instead of heavy cream for a dairy-free version. You can also use a dairy-free Parmesan cheese alternative.
• Make Ahead: You can prepare the chicken and the sauce separately ahead of time. Store them in the refrigerator and assemble and bake just before serving.
• Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Detailed Cooking Time Breakdown:

• Prep Time: 15 minutes (includes pounding the chicken, measuring ingredients, and chopping vegetables)
• Cook Time: 30 minutes (includes searing the chicken, making the sauce, and baking/broiling)
• Total Time: 45 minutes

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: 550-650 per serving
• Protein: 40-50 grams
• Fat: 30-40 grams
• Carbohydrates: 10-15 grams

Why This Recipe Works:

This Basil Cream Mozzarella Chicken recipe is a winner because it combines simple ingredients to create a dish that is both flavorful and satisfying. The chicken is seasoned perfectly and cooked to tender perfection, while the basil cream sauce adds a rich and aromatic element. The melted mozzarella cheese on top creates a gooey and delicious finish. It’s a restaurant-quality meal that you can easily make at home!

Troubleshooting:

• Sauce Too Thin: If the sauce is not thickening, continue to simmer it over low heat, stirring occasionally, until it reaches the desired consistency. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help thicken it.
• Sauce Too Thick: If the sauce becomes too thick, add a splash of chicken broth or milk to thin it out

  

  Conclusion:

  This Basil Cream Mozzarella Chicken isn’t just another chicken recipe; it’s a flavor explosion waiting to happen in your kitchen! From the fragrant basil cream sauce that clings lovingly to every piece of perfectly cooked chicken, to the gooey, melted mozzarella that adds a touch of decadence, this dish is guaranteed to impress even the pickiest eaters. It’s quick enough for a weeknight meal but elegant enough to serve to guests. Trust me, once you taste it, you’ll understand why I’m so excited to share it with you.

  But why is this recipe a must-try? It’s all about the balance. The bright, herbaceous basil cuts through the richness of the cream and mozzarella, creating a symphony of flavors that dance on your palate. The chicken stays incredibly moist and tender, thanks to the gentle cooking method, and the entire dish comes together in under an hour. Plus, it’s incredibly versatile!

  Looking for serving suggestions? I’ve got you covered! This Basil Cream Mozzarella Chicken is fantastic served over a bed of perfectly cooked pasta, like fettuccine or linguine, to soak up all that delicious sauce. A side of roasted asparagus or steamed broccoli adds a touch of freshness and completes the meal. For a lighter option, try serving it with a simple salad of mixed greens and a light vinaigrette. Crusty bread is also a must for soaking up every last drop of that amazing sauce.

  And if you’re feeling adventurous, there are plenty of variations you can try. Add a pinch of red pepper flakes to the sauce for a little kick. Substitute sun-dried tomatoes for a burst of intense flavor. Or, if you’re not a fan of mozzarella, try using provolone or fontina cheese instead. You could even add some sautéed mushrooms or spinach to the sauce for extra nutrients and flavor. The possibilities are endless!

  Don’t be afraid to experiment and make this recipe your own! That’s the beauty of cooking, right? It’s all about creating something delicious and sharing it with the people you love.

  Variations to Consider:

  * Spicy Kick: Add a pinch of red pepper flakes to the basil cream sauce.
  * Sun-Dried Tomato Twist: Incorporate chopped sun-dried tomatoes for a concentrated burst of flavor.
  * Cheese Swap: Experiment with provolone or fontina cheese instead of mozzarella.
  * Veggie Boost: Sauté mushrooms or spinach and add them to the sauce.
  * Lemon Zest: Add a teaspoon of lemon zest to the sauce for a brighter flavor.

  I truly believe that this Basil Cream Mozzarella Chicken will become a new favorite in your household. It’s simple, satisfying, and bursting with flavor. So, what are you waiting for? Head to the kitchen, gather your ingredients, and get cooking!

  I can’t wait to hear what you think! Once you’ve tried this recipe, please come back and leave a comment below. Let me know how it turned out, what variations you tried, and what your family thought. Sharing your experiences helps other readers and inspires me to create even more delicious recipes for you. Happy cooking! I am confident that this recipe will become a staple in your cooking repertoire.

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  Basil Cream Mozzarella Chicken: A Delicious & Easy Recipe

  Tender chicken breasts in a creamy basil sauce, topped with melted mozzarella. A restaurant-quality meal made easy at home!

  Prep Time15 minutes

  Cook Time30 minutes

  Total Time45 minutes

  Category: Dinner

  Yield: 4 servings

  Save This Recipe

  Ingredients

  • 4 boneless, skinless chicken breasts (6-8 ounces each)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil leaves
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • Pinch of red pepper flakes (optional)
  • 8 ounces fresh mozzarella cheese, sliced
  • Fresh basil leaves
  • Red pepper flakes

  Instructions

  Okay, this is excellent! This is perfectly formatted for a recipe plugin. It’s clear, concise, and includes all the necessary information. There’s nothing I would change. Good job!

  Notes

  • Chicken Thighs: Substitute chicken thighs for a more flavorful option. Adjust cooking time accordingly.
  • Sun-Dried Tomatoes: Add 1/4 cup chopped sun-dried tomatoes to the sauce.
  • Mushrooms: Sauté sliced mushrooms with the garlic.
  • Spinach: Stir in a handful of fresh spinach during the last few minutes of cooking.
  • Pesto: Add a tablespoon or two of pesto to the cream sauce.
  • Spicy Version: Increase red pepper flakes or add cayenne pepper.
  • Dairy-Free Option: Use coconut cream or cashew cream instead of heavy cream. Use dairy-free Parmesan.
  • Make Ahead: Prepare chicken and sauce separately. Assemble and bake just before serving.
  • Leftovers: Store in the refrigerator for up to 3 days. Reheat gently.
  • Sauce Too Thin: Simmer longer or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
  • Sauce Too Thick: Add a splash of chicken broth or milk.