Mozzarella Chicken in Basil Cream Sauce
Juicy seared chicken nestled in a velvety Parmesan–basil cream and topped with molten fresh mozzarella. One-pan, weeknight-easy, and perfect with pasta, rice, or crusty bread.
Equipment
- Large oven-safe skillet (cast iron)
- Chef's knife
- Cutting board
- Microplane or fine grater
- Instant-read thermometer (optional)
- Oven
Ingredients
Chicken
- 3-4 pieces boneless, skinless chicken breasts pounded to 3/4-inch if thick
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp fine salt
- 1/2 tsp black pepper, freshly ground
- 1 tsp garlic powder
Basil Cream Sauce
- 1 tbsp unsalted butter
- 4-5 cloves garlic, minced
- 1/2 cup chicken broth or dry white wine
- 1 cup heavy cream (preferably chilled)
- 1/2 cup Parmesan, finely grated Microplane for smooth melting
- 3/4 cup fresh basil, finely chopped
- salt & pepper to taste
Topping
- 8 oz fresh mozzarella, sliced or torn
Instructions
- Season the Chicken: Pat chicken dry. Season both sides with salt, pepper, and garlic powder. If thick, pound to 3/4-inch for even cooking.
- Sear for Color and Flavor: Heat olive oil and butter in a large oven-safe skillet over medium-high until butter foams. Sear chicken 5–6 minutes per side until deeply golden (it can be slightly undercooked inside). Transfer to a plate.
- Start the Sauce: Reduce heat to medium. Melt butter, then sauté minced garlic 1–2 minutes, scraping up fond. Deglaze with broth or wine and reduce by about half, 2–3 minutes.
- Build the Basil Cream: Lower heat to low. Stir in cream; when warm, whisk in Parmesan until smooth and lightly thickened (3–4 minutes). Season to taste, then stir in chopped basil.
- Finish (Oven or Stovetop): Nestle chicken into the sauce and spoon sauce over. Top each piece with mozzarella. Oven: Bake at 400°F (200°C) for 10–15 minutes until chicken reaches 165°F (74°C) and cheese is bubbly. Stovetop: Cover and simmer on low 5–10 minutes to the same doneness. Broil 1–2 minutes for golden spots if desired.
- Serve: Rest 3 minutes. Spoon extra basil cream over chicken and serve hot with pasta, rice, or crusty bread.
Notes
Pro tip: Finely grate Parmesan with a Microplane so it melts smoothly without clumping. Keep the heat gentle after adding dairy to prevent separation.