Mozzarella Chicken in Basil Cream Sauce
Tender pan-seared chicken breasts smothered in a rich basil cream sauce and topped with melted mozzarella. Ready in 30 minutes, all in one skillet.
Equipment
- Large skillet
- Meat thermometer
- Tongs
Ingredients
- 2 large boneless skinless chicken breasts pounded to even thickness
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup Parmesan cheese freshly grated
- 1/4 cup fresh basil leaves roughly chopped
- 1 cup shredded mozzarella cheese
- 1 tsp lemon juice
- 1 pinch red pepper flakes optional
Instructions
- Season the chicken breasts on both sides with garlic powder, Italian seasoning, salt, and pepper.
- Sear in a skillet with olive oil over medium-high heat for 4 to 5 minutes per side until golden and cooked through. Remove and tent with foil.
- Saute minced garlic in the same pan for 30 seconds, then deglaze with chicken broth, scraping up any browned bits.
- Add heavy cream, Parmesan, and lemon juice. Simmer for 3 to 4 minutes until slightly thickened.
- Stir in fresh basil, then return chicken to the pan. Spoon sauce over the top and sprinkle mozzarella over each piece.
- Cover the skillet for 2 minutes until the mozzarella is fully melted. Serve immediately.
Notes
- Use fresh basil for the best flavor - dried works but tastes less bright.
- Don't skip deglazing the pan - those browned bits add real depth to the sauce.
- Pull chicken off heat at 165°F to avoid drying it out.
- To thicken the sauce, simmer longer uncovered. To thin it, add a splash of broth.