Mozzarella Chicken in Basil Sauce

This Mozzarella Chicken in Basil Cream Sauce transforms ordinary chicken into a restaurant-worthy meal that will have everyone thinking you spent hours in the kitchen. The combination of melted mozzarella and rich basil cream sauce creates an irresistible dish that looks as impressive as it tastes.

I first made this recipe when trying to impress my in-laws during their first visit to our home. The look on their faces when they took their first bite told me everything I needed to know this would become a family staple that I now make at least twice a month.

Ingredients

• Boneless skinless chicken breasts: these provide the perfect canvas for the creamy sauce look for evenly sized pieces
• Heavy cream: creates the luxurious base for the sauce use full fat for best results
• Fresh mozzarella: provides that perfect melty cheese pull choose freshly sliced over preshredded
• Fresh basil: the star flavor component that brightens the entire dish get the freshest you can find
• Parmesan cheese: adds depth and saltiness to the sauce always grate your own for best melting
• Garlic: provides essential aromatic foundation use fresh cloves not pre-minced
• Chicken broth: creates depth in the sauce while thinning the cream
• Italian seasoning: a convenient blend that adds complexity without multiple spice jars
• Paprika: adds subtle color and flavor to the chicken
• Red pepper flakes: optional but adds a gentle heat that balances the richness

Step-by-Step Instructions

Prepare the chicken:

Slice chicken breasts horizontally to create four evenly sized cutlets. Season generously with salt pepper garlic powder and paprika making sure to coat both sides. This seasoning layer creates a flavorful foundation even before the sauce is added.

Create the perfect sear:

Heat a large skillet over medium-high heat and add olive oil and butter. The combination prevents burning while creating a beautiful golden crust. Place seasoned chicken in the hot pan and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. The caramelization adds tremendous flavor.

Add the cheese:

Place a slice of fresh mozzarella on each chicken piece while still in the hot pan. Cover the skillet to trap heat and allow the cheese to melt completely which should take about 2 minutes. The cheese should be fully melted but not completely running off the chicken.

Start the sauce:

Remove chicken to a plate and in the same skillet add minced garlic cooking just until fragrant about 30 seconds. Be careful not to burn it. Add chicken broth and use a wooden spoon to scrape up all the browned bits from the pan bottom. These bits contain concentrated flavor that will enhance your sauce.

Create the cream base:

Pour in heavy cream and add Parmesan cheese Italian seasoning salt pepper and red pepper flakes if using. Simmer gently for 2-3 minutes stirring frequently until the sauce begins to thicken slightly. The Parmesan will help thicken the sauce naturally.

Finish with fresh basil:

Add chopped fresh basil to the sauce and stir to combine. The heat will release the aromatic oils in the basil infusing the entire sauce with its signature flavor. This step is what takes the dish from good to extraordinary.

Reunite chicken and sauce:

Return the mozzarella topped chicken to the skillet nestling the pieces into the sauce. Spoon some sauce over each piece and allow everything to simmer together for 2-3 minutes. This final cooking time allows the flavors to meld together and the chicken to absorb some of the sauce.

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The first time I made this dish my daughter who normally picks at her dinner asked for seconds and then requested it for her birthday dinner. The basil really makes this dish special I grow my own during summer months just to have the freshest possible flavor in this sauce.

Make-Ahead Options

This dish reheats beautifully making it perfect for meal planning. Prepare the entire recipe cool completely then refrigerate in an airtight container for up to 3 days. When reheating add a splash of cream or chicken broth to revitalize the sauce as it may thicken in the refrigerator. Warm gently over medium-low heat until heated through but be careful not to boil the sauce as it may break.

Perfect Pairings

The rich basil cream sauce begs for something to soak it up. Angel hair pasta is my first choice as its delicate strands capture the sauce perfectly. For a lower carb option try serving over roasted spaghetti squash or zucchini noodles. On the side a simple arugula salad with lemon vinaigrette provides a bright peppery contrast to the rich sauce. For a truly memorable meal add garlic bread for sauce-sopping duties.

Troubleshooting Tips

If your sauce seems too thin let it simmer a few minutes longer to reduce. Conversely if it becomes too thick add a splash of chicken broth. Should your sauce separate which can happen if heated too quickly or at too high a temperature remove from heat immediately and whisk in a tablespoon of cold heavy cream to help it come back together. Finally taste for seasoning before serving as cream sauces often need more salt than you might expect.

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Frequently Asked Questions About the Recipe

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work wonderfully in this dish! They tend to be more moist and flavorful, though they may require a slightly longer cooking time. Just ensure they reach an internal temperature of 165°F.

→ How can I make the sauce thicker?

For a thicker sauce, you can either simmer it longer to reduce, or add a slurry made from 1 teaspoon cornstarch mixed with 1 tablespoon cold water. Stir the slurry into the simmering sauce and cook for an additional minute until it thickens to your desired consistency.

→ Can I substitute the heavy cream?

While heavy cream provides the richest texture, you can substitute half-and-half for a lighter option. For a dairy-free alternative, full-fat coconut milk works well, though it will add a subtle coconut flavor to the dish.

→ What can I serve with this chicken dish?

This dish pairs beautifully with linguine, fettuccine, or any pasta of your choice. It also goes well with rice, mashed potatoes, or roasted vegetables. Don't forget crusty bread to soak up the delicious sauce!

→ Can I make this ahead of time?

You can prepare the components ahead of time, but for best results, combine them just before serving. The chicken can be cooked and refrigerated, and the sauce can be made separately and stored. Reheat gently and assemble when ready to serve.

→ What cheese can I use instead of mozzarella?

Provolone, fontina, or monterey jack make excellent substitutes if you don't have mozzarella. Each will melt beautifully and complement the flavors of the dish while adding their own unique character.