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Basil Chicken with Cream Sauce has always been one of my favorite recipes. 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 Skillet Chicken Recipe. You need this Cream Chicken in your life ASAP!

Basil Chicken with Cream Sauce

Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 702kcal
Basil Chicken with Cream Sauce has always been one of my favorite recipes. This Basil Chicken Recipehas 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. You need this Cream Chicken in your life ASAP! Basil Recipes for the win!
Print Recipe

Ingredients

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

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.
  • Enjoy!

Video

Nutrition

Calories: 702kcal | Carbohydrates: 14g | Protein: 38g | Fat: 54g | Saturated Fat: 28g | Cholesterol: 215mg | Sodium: 717mg | Potassium: 777mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2525IU | Vitamin C: 36.5mg | Calcium: 394mg | Iron: 2.5mg