You know that moment when you walk into an Italian restaurant and smell garlic, cream, and fresh basil swirling together? That’s exactly what your kitchen will smell like when you make this Mozzarella Chicken in Basil Cream Sauce. This recipe has been trending on TikTok and Pinterest for good reason it’s restaurant-fancy but surprisingly simple. Even if you’re juggling work and dinner chaos, you can have this on the table in about 30 minutes.
Think creamy, dreamy comfort food that actually uses ingredients you probably have on hand. Tender chicken gets smothered in the most gorgeous basil cream sauce, then topped with melted mozzarella that gets all golden and bubbly. It’s like chicken parmesan’s sophisticated cousin who went to culinary school. Full details in the blog!
I’ve been perfecting this recipe for months, tweaking the sauce until it was just right not too thick, not too thin, with that perfect basil flavor that doesn’t get lost. My family requests it every single week now, and honestly? I don’t mind making it because it feels fancy but takes zero special skills. Wait until you taste the secret ingredient that makes this sauce absolutely incredible.
My Kitchen Story
Last Tuesday, I was scrambling for dinner when I spotted chicken breasts and fresh basil on my counter. This Mozzarella Chicken in Basil Cream Sauce was born from that “what can I make in 20 minutes” moment. My kids actually asked for seconds, which rarely happens with my weeknight experiments!
Why You’ll Love This Mozzarella Chicken Recipe
This Mozzarella Chicken in Basil Cream Sauce hits all the comfort food buttons without being fussy or complicated. The chicken stays incredibly tender, and that cream sauce? It’s silky, garlicky, and has just the right amount of basil to make everything taste fresh and restaurant-worthy.
- One-pan wonder: Everything cooks in the same skillet, so cleanup is a breeze
- Weeknight friendly: Ready in 30 minutes with ingredients you probably have
- Crowd pleaser: Even picky eaters love the creamy, cheesy goodness
- Flexible: Works with fresh or dried basil, and you can adjust the richness to your liking
Key Ingredients That Make the Magic
The beauty of this recipe is how simple ingredients come together to create something really special. You don’t need any exotic finds or specialty store trips just good quality basics that work together beautifully.
The heavy cream and chicken broth create the perfect sauce base that’s rich but not too heavy. Fresh garlic and basil bring brightness, while the mozzarella and Parmesan add that irresistible melted cheese factor. Pro tip: If you have fresh basil, use it! But dried works perfectly too, so don’t stress if that’s what’s in your pantry.
| Ingredient | Easy Swaps | Notes |
|---|---|---|
| Heavy cream | Half-and-half or whole milk | Sauce will be lighter but still delicious |
| Fresh basil | 1½ tsp dried basil | Add dried basil with garlic for best flavor |
| Mozzarella | Italian blend or provolone | Freshly shredded melts better than pre-shredded |
| Chicken broth | White wine or vegetable broth | Wine adds extra depth if you have it open |
How to Make Perfect Mozzarella Chicken Step-by-Step
The secret to this recipe is building layers of flavor and not rushing the sauce. Start by seasoning your chicken well this is where all the flavor begins. The garlic powder, onion powder, salt, and pepper create a perfect base that’ll make every bite delicious.
Once your chicken is golden and cooked through, you’ll use the same pan to build that dreamy cream sauce. The fond (those beautiful browned bits) from the chicken adds so much depth to the sauce, so don’t skip deglazing with the chicken broth. When you add the cream and let it simmer, it’ll thicken naturally and coat everything perfectly.
| Step | Time | Key Tips |
|---|---|---|
| Season & sear chicken | 8-10 minutes | Don’t move chicken too early let it get golden |
| Make cream sauce | 5-7 minutes | Scrape up browned bits, simmer until thickened |
| Add cheese & basil | 2-3 minutes | Stir gently, remove from heat when melted |
| Rest & serve | 2 minutes | Sauce will continue to thicken as it cools slightly |
Troubleshooting and Pro Tips
Even though this recipe is pretty foolproof, there are a few tricks that’ll guarantee success every time. If your cream sauce seems too thin, let it simmer an extra minute or two it thickens as it cooks. If it gets too thick, just whisk in a splash more chicken broth.
- Chicken cooking tip: Pound chicken breasts to even thickness for consistent cooking
- Sauce rescue: If cream curdles, remove from heat and whisk in cold butter
- Cheese melting: Add cheese off the heat to prevent clumping
- Fresh basil timing: Stir in fresh basil at the very end to keep it bright green
Serving Ideas and What Goes With It
This Mozzarella Chicken in Basil Cream Sauce is rich and satisfying, so it pairs beautifully with lighter sides that can soak up all that gorgeous sauce. Think pasta, rice, or crusty bread for sauce-dipping purposes.
I love serving it over creamy mashed potatoes or garlic butter noodles, with a simple side salad or roasted vegetables. The cream sauce is so good, you’ll want something to catch every drop. Family favorite: Serve it over pasta for an easy chicken alfredo variation that feels completely different.
Storage and Reheating Tips
Leftovers keep beautifully in the fridge for up to 3 days, and honestly, sometimes I think the flavors get even better overnight. The sauce may thicken up when cold, but it comes right back to creamy perfection when you reheat it gently.
| Storage Method | Duration | Best Reheating Tips |
|---|---|---|
| Refrigerator | 3-4 days | Reheat gently in pan with splash of broth |
| Freezer | 2-3 months | Thaw overnight, reheat slowly on stovetop |
| Microwave | Quick option | Use 50% power, stir every 30 seconds |
Pro tip: When reheating, add a tablespoon of chicken broth or cream to bring back that silky texture. The sauce might look separated when cold, but a gentle stir over low heat brings it right back together.
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FAQs ( Mozzarella Chicken in Basil Cream Sauce )
Can I make this Mozzarella Chicken in Basil Cream Sauce ahead of time?
Yes, you can make parts of the dish ahead to save time on a busy night. Cook the chicken and store it separately from the basil cream sauce in airtight containers in the refrigerator for up to 3 days. When ready, gently reheat the sauce on low and warm the chicken through, then combine and finish with fresh basil and mozzarella for best texture and flavor.
What type of mozzarella is best for this recipe?
Fresh mozzarella gives a rich, milky creaminess and a lovely melt, while low-moisture shredded mozzarella melts more predictably and avoids excess liquid. If you use fresh mozzarella, pat it dry and slice it thicker so it melts without watering down the sauce. Either option works, so pick based on texture you prefer and convenience.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs are a great swap and add extra juiciness and flavor. Because thighs are thicker and fattier, adjust cooking time and check that the internal temperature reaches 165 F. Pan searing first and finishing in the oven works well to get a nice crust and tender interior.
Is this recipe gluten free?
This recipe can be gluten free if you avoid adding flour or other gluten-containing thickeners and use gluten free stock or cream. Check labels on pre-shredded cheeses and any store-bought sauces for hidden gluten. Serve with gluten free sides like roasted potatoes, rice, or a simple green salad to keep the whole meal safe.
What side dishes pair well in the USA with this dish?
Classic American pairings include garlic mashed potatoes, buttered pasta, or roasted seasonal vegetables to soak up the basil cream sauce. A crisp green salad or steamed green beans add freshness and balance the richness. For a heartier plate, serve with crusty bread or a warm dinner roll commonly found on US tables.
Mozzarella Chicken in Basil Cream Sauce: Easy and Delicious
Ingredients
Method
- Season both sides of the chicken breasts with garlic powder, onion powder, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side. Remove chicken from skillet and set aside.
- In the same skillet, reduce heat to medium and add butter and minced garlic, sauté until fragrant about 1 minute.
- Pour in chicken broth and heavy cream, stirring to combine.
- Add shredded mozzarella, Parmesan cheese, and dried or fresh basil to the skillet, stirring continuously until the cheeses melt and the sauce thickens.
- Return the chicken breasts to the skillet, spoon the basil cream sauce over the chicken, and simmer for another 3-5 minutes to heat through and meld flavors.
- Serve the chicken with the creamy basil mozzarella sauce spooned on top.
Notes
- For best results, use fresh basil if available for a brighter flavor. This dish pairs wonderfully with steamed vegetables or over pasta. Leftovers can be stored in the refrigerator for up to 3 days.
