Description
Juicy chicken breasts seared to perfection, smothered in a creamy basil Parmesan sauce, and topped with melted mozzarella. An easy and impressive weeknight dinner!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup packed fresh basil leaves, chopped
- Salt and freshly ground black pepper to taste
- 8 ounces fresh mozzarella cheese, sliced
- 2 tablespoons chopped fresh basil leaves, for garnish
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine garlic powder, onion powder, oregano, red pepper flakes (if using), salt, and pepper. Rub the spice mixture evenly over both sides of each chicken breast.
- Sear and Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until golden brown. Reduce heat to medium-low, cover, and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C). Remove from skillet and set aside, tented with foil.
- Make the Basil Cream Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds, until fragrant. Pour in white wine and scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes, until reduced slightly.
- Pour in heavy cream and bring to a simmer. Reduce heat to low and simmer for 5-7 minutes, until thickened slightly. Stir in Parmesan cheese and chopped fresh basil. Season with salt and pepper to taste.
- Assemble and Bake: Preheat oven to 375°F (190°C). Place seared chicken breasts in a baking dish. Pour basil cream sauce evenly over the chicken. Arrange sliced mozzarella cheese on top.
- Bake for 10-15 minutes, or until the mozzarella cheese is melted, bubbly, and lightly golden brown.
- Remove from oven and let cool for a few minutes before serving. Garnish with fresh basil.
Notes
- Serve over pasta, rice, or with roasted vegetables. Crusty bread is also great for soaking up the sauce.
- Chicken Thighs: You can substitute boneless, skinless chicken thighs for the chicken breasts. They will require a slightly longer cooking time.
- Sun-Dried Tomatoes: Add 1/4 cup of chopped sun-dried tomatoes to the sauce for a richer, more intense flavor.
- Mushrooms: Sauté some sliced mushrooms in the skillet before adding the garlic for an earthy flavor.
- Spinach: Stir in a handful of fresh spinach to the sauce for added nutrients and color.
- Spicy Kick: If you like a little heat, add a pinch of red pepper flakes to the sauce or use a spicy Italian sausage instead of chicken.
- Wine Substitution: If you don’t have white wine on hand, you can substitute chicken broth or vegetable broth.
- Dairy-Free Option: For a dairy-free version, use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan cheese.
- Make Ahead: You can prepare the chicken and sauce ahead of time and assemble the dish just before baking.
- Storing Leftovers: Leftover Basil Cream Mozzarella Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes