Well, this Mozzarella Chicken in Basil Cream Sauce makes that dream a delicious reality, right in your own kitchen! What I love most about this recipe is how surprisingly simple it is to create such a restaurant-worthy dish. We’re talking minimal steps and maximum flavor payoff, perfect for busy weeknights when you crave something special without the fuss. The rich, herbaceous basil combined with the smooth cream and savory chicken is pure comfort food elevated. It’s a guaranteed crowd-pleaser that looks and tastes impressive. Trust me, you need this in your dinner rotation. Try it tonight—you won’t believe how simple it is to achieve such incredible flavor! This Mozzarella Chicken in Basil Cream Sauce will become a fast favorite.

Ingredients:

Here’s what you’ll need to create this culinary masterpiece. Fresh, high-quality ingredients make all the difference, so don’t skimp on the basil or mozzarella! The combination of these simple components creates a symphony of flavors that will tantalize your taste buds.

4 boneless, skinless chicken breasts (about 6-8 oz each), pounded to ½-inch uniform thickness
1 tsp salt, divided
½ tsp black pepper, divided
2 tbsp olive oil
1 tbsp butter
1 small yellow onion, finely chopped (about ½ cup)
4-5 cloves garlic, minced (about 1.5 tbsp)
½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc) or chicken broth
1 cup low-sodium chicken broth
1 cup heavy cream
½ cup packed fresh basil leaves, finely chopped (plus extra for garnish) – Tip: Use fresh basil for the most vibrant flavor; dried basil won’t provide the same bright taste.
½ cup grated Parmesan cheese, plus more for serving
Pinch of red pepper flakes (optional, for a little heat)
4 slices fresh mozzarella cheese (or about 1 cup shredded low-moisture mozzarella) – Tip: Fresh mozzarella gives the best ‘melt factor’, but low-moisture works well too and browns nicely.

Universal Tip: Always pat your chicken dry with paper towels before seasoning and searing. This removes excess moisture and helps you achieve that beautiful golden-brown crust.

Universal Tip: Taste and adjust seasonings (salt, pepper) at different stages, especially after adding liquids and cheese, as they impact the final saltiness.

Step-by-Step Instructions

Follow these simple steps to create a restaurant-quality Mozzarella Chicken in Basil Cream Sauce right in your own kitchen. Each step is designed to maximize flavor and ensure perfectly cooked chicken every time.

Prepare the Chicken: Pat the pounded chicken breasts thoroughly dry with paper towels. Season both sides generously with ½ tsp salt and ¼ tsp black pepper. Why? Drying the chicken ensures a better sear, creating a flavorful crust instead of steaming the meat. Pounding ensures even cooking.
Sear the Chicken: Heat the olive oil and butter in a large, oven-safe skillet over medium-high heat until the butter is melted and shimmering. Carefully place the chicken breasts in the hot skillet, ensuring not to overcrowd the pan (work in batches if necessary). Sear for 4-5 minutes per side, until deeply golden brown. The chicken doesn’t need to be cooked through at this stage. Remove the chicken from the skillet and set aside on a plate. Why? Searing builds a fond (browned bits) on the bottom of the pan, which is packed with flavor for our sauce.
Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the same skillet and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Why? Cooking the onions first allows them to soften and sweeten before adding the garlic, which burns more easily.
Deglaze the Pan: Pour in the white wine (or ½ cup chicken broth). Bring it to a simmer, scraping the bottom of the pan with a wooden spoon to lift all those flavorful browned bits (fond). Let the wine reduce by about half, about 2-3 minutes. Why? Deglazing incorporates the intensely savory fond into the sauce base, adding depth. Alcohol (if using) also helps dissolve compounds oil and water can’t, releasing more flavor.
Build the Cream Sauce: Pour in the 1 cup of chicken broth and the heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it bubble gently for 5-7 minutes, stirring occasionally, allowing the sauce to thicken slightly. Why? Simmering melds the flavors and reduces the liquid, concentrating the taste and creating a richer sauce consistency.
Add Basil and Cheese: Stir in the finely chopped fresh basil and the grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth. Taste the sauce and season with the remaining ½ tsp salt and ¼ tsp black pepper, or more to your preference. Why? Adding basil towards the end preserves its fresh, vibrant flavor. Parmesan adds saltiness and umami depth.
Return Chicken and Add Mozzarella: Nestle the seared chicken breasts back into the skillet with the basil cream sauce. Spoon some of the sauce over the top of each piece. Lay a slice of fresh mozzarella (or sprinkle shredded mozzarella) over each chicken breast.
Melt the Cheese & Finish Cooking: You have two options here:
- Stovetop: Cover the skillet with a lid and let it simmer gently over low heat for 5-8 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the mozzarella is melted and gooey. For chicken safety guidelines, it’s crucial to check the internal temperature; refer to the Food Safety Guidelines for Chicken.
- Oven/Broiler: If using an oven-safe skillet, transfer it to a preheated oven at 400°F (200°C) for 5-10 minutes. For a browned, bubbly top, switch to the broiler for the last 1-2 minutes, watching carefully to prevent burning. Why? Finishing in the oven ensures gentle, even cooking for the chicken, while the broiler gives the mozzarella that irresistible golden-brown bubbly top.
Rest and Serve: Remove the skillet from the heat (or oven). Let the Mozzarella Chicken in Basil Cream Sauce rest for a couple of minutes before serving. Garnish generously with extra fresh basil leaves and a sprinkle of Parmesan cheese, if desired. Why? Resting allows the juices in the chicken to redistribute, resulting in more tender and flavorful meat.

Serving Ideas

Serving this glorious Mozzarella Chicken in Basil Cream Sauce is all about complementing its rich flavors. The basil cream sauce is practically begging to be soaked up, making pasta an obvious and delicious choice. Linguine, fettuccine, or even penne work beautifully; simply toss the cooked pasta directly in the skillet sauce after removing the chicken, or serve the chicken alongside a nest of lightly buttered or olive-oil-dressed pasta. For a lower-carb option, serve it over creamy polenta, fluffy quinoa, or even zucchini noodles.

Don’t forget the bread! A side of crusty Italian bread or garlic bread is essential for mopping up every last drop of that incredible basil cream sauce. On the side, consider simple steamed or roasted vegetables like asparagus, broccoli rabe, or green beans tossed with a little lemon juice and olive oil to cut through the richness. A simple arugula salad with a light vinaigrette also provides a fresh counterpoint. For plating, nestle the chicken on its base (pasta, polenta), spoon plenty of extra sauce over the top, and finish with a vibrant garnish of fresh basil leaves and a final dusting of Parmesan.

FAQs

Can I make this Mozzarella Chicken in Basil Cream Sauce ahead of time?While it’s best served fresh for optimal texture (especially the melted mozzarella), you can certainly do some prep ahead. You can pound and season the chicken and chop the aromatics (onion, garlic, basil) a day in advance, storing them separately in airtight containers in the refrigerator. You could even make the sauce (up to step 6, before adding chicken back) a day ahead, gently reheat it, and then proceed with adding the chicken and mozzarella just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
What’s the best type of mozzarella to use for this basil cream chicken recipe?Fresh mozzarella (the kind stored in water) provides the creamiest, most luxurious melt and that classic “cheese pull.” However, it contains more moisture. Low-moisture mozzarella (often sold pre-shredded or in blocks) melts well and tends to brown more nicely, especially under the broiler. Both work great, so choose based on your preference! For maximum flavor impact in your Mozzarella Chicken in Basil Cream Sauce, either is a fantastic choice.
Can I use dried basil instead of fresh?Technically yes, but fresh basil is highly recommended as it’s the star flavor in the basil cream sauce. Dried basil has a much more concentrated, less bright flavor profile. If you must substitute, use about 1/3 the amount of dried basil (so ~ 2.5 tablespoons for ½ cup fresh), and add it earlier with the garlic and onions to allow its flavor to bloom in the heat. You might also consider adding a squeeze of lemon juice at the end to mimic some of the freshness. Fresh basil also offers various potential health benefits, which you can explore further (see Basil Nutritional Information).
My basil cream sauce seems too thin or too thick. How can I fix it?
- Too Thin: Let the sauce simmer a little longer over low heat (uncovered) to allow more liquid to evaporate and reduce. Alternatively, you can make a slurry by whisking 1 tsp cornstarch with 1 tbsp cold water, then slowly whisking it into the simmering sauce until it thickens.
- Too Thick: Simply whisk in a little more chicken broth or heavy cream, a tablespoon at a time, until you reach your desired consistency.
Is this Mozzarella Chicken in Basil Cream Sauce recipe gluten-free?Yes, as written, this recipe is naturally gluten-free! We don’t use any flour for dredging the chicken or thickening the sauce. Just ensure your chicken broth is certified gluten-free if you have celiac disease or severe sensitivity. Always double-check the labels of your ingredients (like Parmesan) if cross-contamination is a concern.
Can I use chicken thighs instead of breasts?Absolutely! Boneless, skinless chicken thighs would be delicious in this recipe. They are generally more forgiving and stay juicier than breasts. Searing times might be slightly longer, and ensure they reach the same safe internal temperature of 165°F (74°C). The rich flavor of thigh meat pairs wonderfully with the basil cream sauce.
I love creamy chicken dishes! Do you have similar recipes?Yes! If you enjoy this style of comforting, creamy chicken or pasta, you might also love exploring other flavorful combinations. For instance, check out this unique Cheesesteak Tortellini in Creamy Provolone Sauce or the vibrant Creamy Cowboy Butter Chicken Linguine for more inspiration!

Conclusion

This Mozzarella Chicken in Basil Cream Sauce is more than just a meal; it’s an experience! It brings together simple ingredients in a way that feels both comforting and elegant. The combination of juicy chicken, fragrant basil, rich cream, and gooey mozzarella is truly hard to beat, and the fact that it comes together relatively quickly makes it a perfect go-to recipe. Whether you’re cooking for your family on a Tuesday night or impressing guests over the weekend, this dish delivers consistently delicious results. Don’t be intimidated by the “cream sauce” aspect; following the steps ensures a smooth, flavorful sauce every time.

Pro Tip: For an even deeper flavor, add a splash of balsamic glaze drizzled over the finished dish just before serving.

Pro Tip: To ensure your basil stays bright green, blanch it quickly in boiling water for 10 seconds, then plunge it into ice water before chopping and adding to the sauce.

Feel free to make this Mozzarella Chicken in Basil Cream Sauce your own! Try adding sautéed mushrooms or sun-dried tomatoes along with the onions for extra umami. Wilt in a few handfuls of fresh spinach during the last few minutes of simmering for added greens. You could even swap the mozzarella for provolone or fontina for a different cheesy twist. Enjoy making and devouring this fantastic dish!

Delicious & Easy Mozzarella Chicken in Basil Cream Sauce

Print Recipe

This Mozzarella Chicken in Basil Cream Sauce brings rich, herbaceous flavor and tender chicken together in a dish that’s surprisingly simple to create. With fresh basil, gooey mozzarella, and a luxurious cream sauce, it’s the perfect comforting yet elevated weeknight dinner. Ready in under an hour, this restaurant-worthy meal will quickly become a household favorite!

Author: Kiera
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop + Oven
Cuisine: Italian-American

Ingredients

Scale

4 boneless, skinless chicken breasts, pounded to ½-inch thickness
1 tsp salt, divided
½ tsp black pepper, divided
2 tbsp olive oil
1 tbsp butter
1 small yellow onion, finely chopped
4–5 cloves garlic, minced
½ cup dry white wine or chicken broth
1 cup low-sodium chicken broth
1 cup heavy cream
½ cup packed fresh basil leaves, finely chopped (plus extra for garnish)
½ cup grated Parmesan cheese, plus more for serving
Pinch red pepper flakes (optional)
4 slices fresh mozzarella cheese (or 1 cup shredded low-moisture mozzarella)

Instructions

Pat chicken breasts dry with paper towels. Season both sides with ½ tsp salt and ¼ tsp black pepper.
Heat olive oil and butter in a large, oven-safe skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown. Remove and set aside.
Reduce heat to medium. Add chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and red pepper flakes (if using), cooking for another minute until fragrant.
Deglaze the pan with white wine (or broth), scraping up browned bits. Simmer and reduce by half, about 2-3 minutes.
Add chicken broth and heavy cream. Bring to a gentle simmer and cook 5-7 minutes, stirring occasionally, until sauce slightly thickens.
Stir in chopped basil and grated Parmesan until melted and smooth. Season with remaining salt and pepper to taste.
Return chicken to skillet. Spoon sauce over chicken. Top each breast with a slice of mozzarella.
Cover and simmer gently over low heat for 5-8 minutes, or transfer to a 400°F oven for 5-10 minutes. Broil for 1-2 minutes at the end for a bubbly top if desired.
Remove from heat, rest a few minutes, garnish with extra basil and Parmesan, and serve warm.

Notes

Use fresh basil for the brightest flavor. Low-moisture or fresh mozzarella both work well. Make sure to pound chicken to even thickness for consistent cooking.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 550
Sugar: 2g
Sodium: 820mg
Fat: 38g
Saturated Fat: 19g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 45g
Cholesterol: 180mg

Keywords: mozzarella chicken basil cream sauce, creamy chicken recipe, easy chicken dinner, chicken with basil sauce, mozzarella stuffed chicken