Creamy Basil Chicken Skillet Recipe

By Becky Hardin

Published Mar 7, 2026

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This creamy basil chicken recipe has always been one of my favorite skillet dinners. The creamy tomato basil sauce, made with heavy cream, Parmesan, and fresh herbs, is rich, smooth, and incredibly flavorful. Tender breaded chicken simmers right in the sauce, soaking up every bit of that creamy goodness. With simple ingredients and a foolproof method, this easy basil chicken recipe comes together in one pan and feels just as special as something you’d order at a restaurant.

This creamy basil chicken skillet was one of the first recipes I made when I started learning to cook, and it gave me so much confidence in the kitchen. The basil cream chicken sauce comes together by searing the chicken until golden, then building a smooth, rich sauce in the same pan with cream, tomatoes, Parmesan, and fresh basil. That simple technique creates incredible flavor while keeping the process approachable. I’m always looking for easy chicken recipes for dinner, and this one has truly stood the test of time. It showed me that I could cook something that felt impressive without complicated steps, and I’d love to hear if it becomes a favorite in your kitchen, too.

Tips for Beginners

• Let the chicken fully brown before flipping. The chicken should develop a deep golden crust and release easily from the pan on its own. If it sticks when you try to flip it, it’s not ready yet. Proper browning builds flavor and creates the foundation for a richer sauce.
• Resist the urge to move the chicken too early. Keeping the chicken undisturbed allows it to sear properly instead of steaming. This improves both the texture and flavor, and helps prevent tearing.
• Simmer the sauce gently. The sauce should have small, gentle bubbles around the edges, not a rapid boil. High heat can cause the cream to separate and turn grainy instead of smooth and silky.
• Use freshly grated Parmesan for the smoothest sauce. Fresh Parmesan melts evenly and helps thicken the sauce naturally. Pre-shredded cheeses contain anti-caking agents that can make the sauce slightly gritty or prevent proper thickening.
• Add the basil at the very end of cooking. Fresh basil is delicate and loses both flavor and color if cooked too long. Stirring it in just before serving keeps the flavor bright and the leaves vibrant.
• Use heavy cream for the best results. Heavy cream has enough fat to create a stable, rich sauce that won’t separate. Lower-fat dairy can make the sauce thinner and more prone to breaking.
• Let the sauce thicken naturally before serving. After adding the cream and cheese, allow the sauce to simmer until it coats the back of a spoon and looks glossy. This ensures it clings beautifully to the chicken instead of pooling thinly on the plate.

Recipe Card

Basil Chicken with Cream Sauce

4.66 from 70 votes

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 4

Author: Becky Hardin

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This Basil Chicken Recipe has a creamy sauce made with buttermilk and cheese that is just to die for. Easy breaded chicken, tomatoes, fresh herbs, and more make up this super easy, delicious, and fool-proof favorite among Skillet Chicken Recipes.

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Ingredients 

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• ▢ ¼ cup buttermilk
• ▢ ¼ cup breadcrumbs
• ▢ 4 chicken breasts boneless, skinless
• ▢ 4 tbsp unsalted butter
• ▢ 2 tbsp canola oil
• ▢ ¼ cup chicken broth
• ▢ 2 tbsp dry sherry optional
• ▢ 1 cup heavy cream
• ▢ 1 can pimentos 4 oz. can, drained
• ▢ 1 can diced tomatoes 14.5 oz. can, drained
• ▢ ¼ cup fresh basil chopped
• ▢ 1 cup grated Parmesan cheese
• ▢ 2 tbsp garlic & herb cheese such as Boursin
• ▢ ½ tsp freshly ground black pepper

Video

Instructions 

• Place chicken breasts in a shallow dish and cover with buttermilk.
• Pour breadcrumbs in a different shallow dish.
• Heat skillet over medium heat and add 2 tablespoons butter and 1 tablespoon canola oil.
• Dip chicken in the breadcrumbs and place in the hot skillet.
• Cook 5 minutes or until bottom side is crispy and golden brown.
• Add remaining butter and oil and flip the breasts over. Cook another 5-7 minutes or until chicken is cooked through.
• Transfer the chicken to a plate. Set aside.
• Add chicken broth and sherry (if using) to the skillet to deglaze and bring to a boil over medium heat. Scrape the brown bits off the bottom of the skillet.
• Add the cream, pimentos and tomatoes. Bring to a boil and cook 1 minute, stirring constantly.
• Reduce heat to low and add Parmesan, garlic-herb cheese, basil and black pepper. Bring to a simmer and cook until sauce reduces by half.
• Add the chicken back to the sauce and heat through.
• Serve as is with sauce or with a side of rice or pasta.

Serving: 1servingCalories: 702kcalCarbohydrates: 14gProtein: 38gFat: 54gSaturated Fat: 28gCholesterol: 215mgSodium: 717mgPotassium: 777mgFiber: 1gSugar: 4gVitamin A: 2525IUVitamin C: 36.5mgCalcium: 394mgIron: 2.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Basil Chicken Recipe Step by Step

Gather all the ingredients together.

Soak the chicken in buttermilk: Place the 4 boneless, skinless chicken breasts in a shallow dish and pour ¼ cup buttermilk over the top, turning each piece to coat fully. The buttermilk should lightly cling to the surface of the chicken. Let it sit while you prepare the other ingredients so the coating adheres better.

Coat the chicken in breadcrumbs: Pour ¼ cup breadcrumbs into a separate shallow dish and spread them into an even layer. Remove each chicken breast from the buttermilk, allowing any excess to drip off, then press both sides into the breadcrumbs until fully coated. The coating should form a thin, even layer without clumping.

Sear the chicken: Heat a large skillet over medium heat and add 2 tbsp unsalted butter and 1 tbsp canola oil. Allow the butter to melt completely and begin to foam slightly. Place the breaded chicken breasts into the hot skillet in a single layer. You should hear an immediate sizzle. Cook for about 5 minutes, undisturbed, until the bottom develops a deep golden brown crust and releases easily from the pan. The surface should look crisp and evenly browned, not pale.

Flip and finish cooking: Add the remaining 2 tbsp unsalted butter and 1 tbsp canola oil to the skillet, allowing it to melt around the chicken. Flip the chicken breasts carefully and cook for another 5–7 minutes, until the second side is golden brown and the chicken is fully cooked through. The internal temperature should reach 165°F, and the juices should run clear. Transfer the chicken to a plate and set aside.

Deglaze the pan: Pour ¼ cup chicken broth and 2 tbsp dry sherry (if using) into the skillet. Bring the liquid to a gentle boil over medium heat while scraping the bottom of the pan with a wooden spoon to release the browned bits. The liquid should loosen and take on a light golden color as it incorporates the flavor from the pan.

Build the cream sauce: Stir in 1 cup heavy cream, 1 drained 4-oz can pimentos, and 1 drained 14.5-oz can diced tomatoes. Bring the mixture to a gentle boil and cook for about 1 minute, stirring constantly. The sauce should begin to look smooth and slightly thickened.

Add the remaining ingredients: Reduce the heat to low and add 1 cup freshly grated Parmesan cheese, 2 tbsp garlic and herb cheese, ¼ cup chopped fresh basil, and ½ tsp freshly ground black pepper. Stir continuously until the cheeses fully melt and the sauce becomes smooth and creamy. Let the sauce simmer gently until it thickens and reduces slightly, enough to coat the back of a spoon.

Add the chicken to the sauce: Return the cooked chicken breasts to the skillet and spoon the sauce over the top. Let the chicken simmer in the sauce for 2–3 minutes, just until heated through and fully coated. The sauce should cling to the chicken and look glossy and rich.

Serve and enjoy: Serve the basil cream chicken immediately with the sauce spooned over the top, either on its own or alongside rice or pasta to soak up the extra sauce.

Recipe Variations

• Chicken thighs can be used instead of breasts. Boneless, skinless thighs stay extra tender and juicy. Cook until they reach an internal temperature of 165°F.
• Add fresh spinach for extra vegetables. Stir in 1–2 cups fresh spinach at the end and let it wilt gently in the warm sauce before serving.
• Add sun-dried tomatoes for deeper flavor. Use ¼ to ⅓ cup chopped oil-packed sun-dried tomatoes to add richness and a more intense tomato flavor.
• Add red pepper flakes for heat. Start with ¼ teaspoon and increase to taste. This adds a subtle warmth that balances the creamy sauce.

How to Store and Reheat

Let the basil cream chicken cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat or in the microwave. Add a splash of heavy cream or chicken broth as needed to loosen the sauce and bring back its creamy texture.

Store in a freezer-safe airtight container for up to 2 months. Cream sauces may separate slightly after freezing, but this is normal.

Thaw overnight in the refrigerator, then reheat gently in a skillet over low heat, stirring occasionally until smooth. Add a splash of cream or broth if needed to restore the sauce.

Serving Suggestions

I love serving this basil cream chicken when I want something comforting but still impressive. It’s perfect for weeknight dinners when I need something reliable, but it also feels special enough for date nights or having friends over. I’ll often serve it over pasta, mashed potatoes, or garlic rice, so nothing goes to waste and every bite gets coated in that creamy basil sauce. For a more complete meal, I like pairing it with roasted vegetables and plenty of crusty bread for soaking up the extra sauce. If I’m hosting, I’ll start with something simple like burrata caprese before bringing out the chicken as the main course

More Comforting Chicken Dinners

• Creamy Tuscan Chicken: This one-pan chicken features tender chicken breasts simmered in a garlic cream sauce with spinach and sun-dried tomatoes. It uses a similar skillet technique and has a rich sauce that pairs perfectly with pasta or bread.
• Pesto Chicken: This pesto chicken is a quick one-pan dinner with chicken breasts simmered in a creamy pesto sauce with cherry tomatoes and Parmesan. It’s perfect when you want a fresh, basil-forward skillet chicken in about 30 minutes.
• Mushroom Chicken: This creamy mushroom chicken features pan-seared chicken simmered in a rich garlic mushroom cream sauce. It’s a comforting skillet dinner with deep flavor that pairs well with pasta or mashed potatoes.

More Hearty dinner recipes

Italian Stuffed Shells

Crockpot Stuffed Pepper Soup

Creamy Chicken Soup

Instant Pot Pot Roast

Our Basil Chicken recipe was originally published 2/6/18. It was retested, reworked, and republished to be better than ever 3/7/26.