Mozzarella Chicken in Basil Cream Sauce

Craving a skillet dinner that feels restaurant-worthy yet weeknight-easy? Mozzarella Chicken in Basil Cream Sauce is your answer. Our focus keyword—mozzarella chicken in basil cream sauce—delivers what it promises: juicy seared chicken tucked into a velvety Parmesan–basil cream, crowned with molten fresh mozzarella. It’s rich without being heavy, fragrant with garlic and basil, and built in one pan for minimal cleanup. Pair it with pasta, rice, or crusty bread to catch every silky spoonful.

Ingredients

Component	Ingredient	Amount/Quantity
Chicken	Boneless, skinless chicken breasts	3–4 pieces
	Olive oil	1 tbsp
	Unsalted butter	1 tbsp
	Fine salt	1 tsp
	Black pepper, freshly ground	1/2 tsp
	Garlic powder	1 tsp
Basil Cream Sauce	Unsalted butter	1 tbsp
	Garlic, minced	4–5 cloves
	Chicken broth or dry white wine	1/2 cup
	Heavy cream (preferably chilled)	1 cup
	Parmesan, grated finely	1/2 cup
	Fresh basil, finely chopped	3/4 cup
	Salt & pepper	to taste
Topping	Fresh mozzarella, sliced or torn	8 oz (226 g)

Pro tip: Finely grate Parmesan (Microplane or similar) so it melts smoothly into the cream without clumping.

Timing

• Prep: ~10 minutes (pat dry, season, mince garlic, chop basil)
• Cook: ~25–30 minutes (sear 10–12; sauce 6–8; oven finish 10–15)
• Total: ~35–45 minutes (faster than most baked chicken casseroles and perfect for weeknights)

Step-by-Step Instructions

Step 1: Season the Chicken

Pat dry the chicken breasts with paper towels. Season both sides with salt, pepper, and garlic powder. Dry surfaces + seasoning = better sear and deeper flavor.
Tip: If the breasts are very thick, butterfly or pound to an even 3/4-inch thickness for quicker, juicier cooking.

Step 2: Sear for Color and Flavor

Heat 1 tbsp olive oil and 1 tbsp butter in a large oven-safe skillet (cast-iron ideal) over medium-high until the butter foams. Sear chicken 5–6 minutes per side until a deep golden crust forms. The chicken can be undercooked inside at this point—that’s okay. Transfer to a plate and keep warm.
Tip: Don’t crowd the pan; sear in batches if needed to avoid steaming.

Step 3: Start the Sauce with Fond

Reduce heat to medium. Melt 1 tbsp butter in the same skillet. Sauté minced garlic 1–2 minutes, stirring and scraping up browned bits (fond)—that’s concentrated flavor.
Deglaze with 1/2 cup broth or dry white wine; bubble 2–3 minutes to reduce by about half.

Step 4: Build the Basil Cream

Lower heat to low. Stir in 1 cup heavy cream; when warm, whisk in 1/2 cup finely grated Parmesan until smooth and lightly thickened (3–4 minutes). Taste and season with salt and pepper. Stir in 3/4 cup chopped basil for a fresh, green aroma.
Tip: Keep heat gentle after adding dairy; boiling can cause separation.

Step 5: Finish the Mozzarella Chicken in Basil Cream Sauce (Oven)

Nestle the seared chicken back into the skillet, spooning sauce over the tops. Lay fresh mozzarella on each piece.

• Oven (recommended): Transfer to a 400°F (200°C) oven; bake 10–15 minutes until the chicken reaches 165°F (74°C) and the cheese is melted and bubbly.
• Stovetop: Cover and simmer on low 5–10 minutes until the same doneness is reached.
  Tip: For light golden spots on the mozzarella, broil 1–2 minutes, watching closely.

Step 6: Serve with Extra Sauce

Rest 3 minutes for juices to settle. Spoon extra basil cream over the chicken and serve hot.

Nutritional Information (per serving, 1 of 4; estimates)

• Calories: ~520 kcal
• Protein: ~46 g
• Carbohydrates: ~5 g
• Fat: ~34 g (Saturated ~17 g)
• Sodium: ~780 mg (varies by broth and cheese)
• Notables: High-quality protein; calcium from mozzarella & Parmesan; fresh basil adds antioxidant-rich phytonutrients.

Estimates based on average chicken breast size, heavy cream, and cheeses; values vary by brand and portion.

Healthier Alternatives

• Lighten the cream: Use 3/4 cup half-and-half + 1/4 cup cream; reduce gently and add 1 tsp cornstarch slurry if needed to thicken.
• Lower sodium: Choose low-sodium broth, season the chicken modestly, and let Parmesan provide a salty finish.
• Lean cheese strategy: Use part-skim mozzarella and reduce Parmesan to 1/3 cup—still creamy, fewer calories.
• Dairy-free option: Swap cream for unsweetened coconut cream or barista oat cream, and use a melty dairy-free mozzarella; add 1 tsp nutritional yeast for savory depth.
• Herb variations: Fold in spinach or baby arugula with the basil for extra greens.

Serving Suggestions

• Carb pairing: Spoon over al dente fettuccine, garlic mashed potatoes, or buttery rice to catch the sauce.
• Vegetable sides: Roasted broccoli, asparagus, or a lemony arugula salad cut through the richness.
• Finishing touches: Add fresh basil ribbons and a light lemon zest sprinkle right before serving for brightness.
• Company-worthy: Present family-style in the skillet with extra basil and cracked pepper; it’s a stunner on the table.

Common Mistakes to Avoid

• Pale, soggy sear: Moving the chicken too soon. Solution: Let it brown undisturbed 5–6 minutes per side.
• Split sauce: Boiling cream or adding cheese on high heat. Solution: Low heat, whisk gently, and add cheese once the cream is hot—not boiling.
• Rubbery mozzarella: Over-broiling. Solution: Broil briefly and watch constantly.
• Underseasoning: Cream dulls flavors. Solution: Taste after Parmesan and adjust salt/pepper, then brighten with basil and a squeeze of lemon if desired.
• Overcooked chicken: Dry texture. Solution: Pull at 165°F (74°C) using an instant-read thermometer.

Storing Tips

• Refrigerate: Cool, then store in an airtight container 3–4 days.
• Reheat: Warm gently in a skillet over low heat with a splash of broth or cream to loosen the sauce; avoid boiling.
• Freeze: Cream sauces can separate on thawing; if freezing, omit mozzarella, freeze chicken in sauce up to 2 months, then reheat gently and add fresh mozzarella to melt before serving.
• Make-ahead: Sear chicken and prep basil earlier; finish sauce and bake right before dinner for peak texture.

Conclusion

Mozzarella chicken in basil cream sauce is the definition of cozy elegance: crisp-edged chicken, a lush Parmesan–basil blanket, and a melty mozzarella finish—ready in under an hour. It’s a one-pan star that turns simple ingredients into a dinner you’ll crave again and again. Cook it this week and tell me how you served it—pasta, potatoes, or bread for dipping? Don’t forget to rate the recipe and subscribe for more crowd-pleasing, skillet-ready meals.

FAQs

Q1. Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs stay juicy and are more forgiving. Adjust oven time a few minutes longer and still aim for 165°F (74°C).

Q2. Will light cream work?

Yes—light cream or half-and-half works if you reduce gently and, if needed, add a 1 tsp cornstarch slurry to help it thicken without curdling.

Q3. What wine pairs best with this sauce?

A dry Pinot Grigio or Sauvignon Blanc cuts through the richness. If cooking with wine, use a splash of the same bottle in the deglaze.

Q4. Can I add tomatoes or spinach?

Definitely. Cherry tomatoes can be halved and warmed in the sauce, or 2 cups baby spinach can be folded in during the last minute to wilt.

Q5. How do I keep the mozzarella from watering down the sauce?

Use well-drained, sliced fresh mozzarella, pat it dry, and add near the end. A brief broil helps evaporate excess surface moisture while melting.