Description
This Creamy Parmesan Basil Chicken recipe features tender, seared chicken breasts cooked in a rich and velvety sauce made with garlic, roasted red peppers, fresh basil, heavy cream, and Parmesan cheese. The sauce is delicately balanced with white wine and a hint of crushed red pepper flakes for a subtle kick. Ready in just 35 minutes, this elegant yet simple dish is perfect for a satisfying weeknight dinner or a special occasion meal.
Ingredients
Chicken
- 1 pound chicken breast (2 large breasts)
- Salt (to taste)
- Black pepper (to taste)
- 3 tablespoons butter (divided)
Sauce
- 4 large garlic cloves (minced)
- 1/2 yellow onion (finely minced)
- 3-4 ounces roasted red peppers (thinly sliced)
- 1/4 teaspoon paprika
- 1 1/2 cups heavy cream
- 1 cup packed fresh basil leaves (plus more for garnish)
- 1 cup fresh grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup white wine (or chicken stock)
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to create thinner cutlets, then gently pound them to an even thickness to ensure uniform cooking.
- Sear the chicken: Heat 2 tablespoons of butter in a large non-stick pan over medium to medium-high heat. Season the chicken with salt and black pepper. Sear the chicken for 4-5 minutes on each side until it is cooked through and lightly browned. Remove the chicken from the pan and set aside.
- Sauté aromatics and peppers: In the same skillet, add the remaining 1 tablespoon of butter. Add the finely minced onion, minced garlic, sliced roasted red peppers, paprika, crushed red pepper flakes, salt, and black pepper. Sauté the mixture for about five minutes until the onions and peppers are softened and fragrant.
- Deglaze the pan: Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Bring the wine to a gentle simmer and cook until it has reduced by half, concentrating the flavors.
- Create the creamy sauce: Reduce the heat to medium-low, then stir in the heavy cream. Allow the sauce to thicken slightly while stirring. Taste and adjust the seasoning with salt and pepper as needed. Add the grated Parmesan cheese and stir until it melts completely into the sauce. Finally, stir in the fresh basil leaves and simmer for 1-2 minutes until wilted and aromatic.
- Combine and serve: Return the seared chicken to the skillet, nestling it into the sauce. Allow the chicken to warm through in the sauce for a couple of minutes. Garnish with additional fresh basil leaves if desired and serve immediately.
Notes
- For a dairy-free version, substitute the heavy cream with coconut cream and omit the Parmesan cheese or replace with nutritional yeast.
- Use chicken stock instead of white wine for a non-alcoholic version.
- Pound chicken breasts evenly to ensure they cook uniformly and stay tender.
- Adjust crushed red pepper flakes according to your heat preference.
- Serve this dish with pasta, rice, or crusty bread to soak up the delicious sauce.
