This extraordinary Mozzarella Chicken in Basil Cream Sauce transforms simple chicken breasts into a restaurant-quality meal that’s surprisingly easy to prepare at home. Golden-brown seared chicken topped with melted mozzarella cheese and bathed in a velvety basil-infused cream sauce creates an irresistible combination of flavors and textures. Perfect for both weeknight dinners and special occasions, this one-skillet wonder will quickly become a family favorite.

Why You’ll Love This Recipe

One-pan wonder: Everything cooks in a single skillet for easy preparation and cleanup
Impressive presentation: Looks and tastes like a restaurant dish but is simple to make
Perfect texture contrast: Crispy seared chicken, gooey melted cheese, and silky sauce
Versatile pairing options: Complements everything from pasta to roasted vegetables
Ready in 30 minutes: Sophisticated enough for company but quick enough for weeknights

Ingredients

For the Chicken

Boneless, skinless chicken breasts – Provide a lean protein base that becomes tender and juicy
Italian seasoning – Infuses the chicken with aromatic herbs that complement the sauce
Garlic powder – Adds depth of flavor to the chicken without burning like fresh garlic might
Salt and black pepper – Enhance and balance all the flavors
Olive oil – Creates a beautiful golden sear on the chicken
Fresh mozzarella cheese – Melts into creamy pockets of richness over the chicken

For the Basil Cream Sauce

Butter – Forms the rich foundation of the sauce
Fresh garlic – Provides aromatic depth and savory notes
Chicken broth – Adds savory flavor while lightening the sauce
Heavy cream – Creates the luxurious, velvety texture
Fresh basil leaves – Deliver bright, herbaceous notes that define the sauce
Parmesan cheese – Adds umami depth and helps thicken the sauce
Italian seasoning – Complements the fresh basil with dried herb notes
Red pepper flakes – Provide a gentle warmth that balances the richness
Salt and black pepper – Season the sauce to perfection

Step-by-Step Instructions

Preparing and Cooking the Chicken

Begin by preparing your chicken breasts. If they’re particularly thick, butterflying or pounding them to an even thickness of about 3/4 inch will ensure they cook evenly and remain tender. Pat the chicken dry with paper towels – this crucial step removes excess moisture and allows for a beautiful golden sear. In a small bowl, combine 1 teaspoon of Italian seasoning, 1/2 teaspoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper. Season both sides of the chicken breasts generously with this mixture, pressing gently to help the seasonings adhere.

Heat a large, heavy-bottomed skillet (cast iron works beautifully) over medium-high heat. Add 2 tablespoons of olive oil and allow it to get hot but not smoking. Carefully place the seasoned chicken breasts in the skillet, working in batches if necessary to avoid overcrowding. Sear for 4-5 minutes on each side until golden brown and nearly cooked through, with an internal temperature of about 155°F (65°C) – they’ll finish cooking in the sauce. The key to achieving that perfect golden crust is to resist the urge to move the chicken once it’s in the pan. Let it develop that beautiful caramelization before flipping.

Once seared, transfer the chicken to a plate and set aside temporarily. Don’t clean the skillet – those browned bits on the bottom (fond) will add tremendous flavor to your sauce.

Creating the Basil Cream Sauce

Reduce the heat to medium and add 2 tablespoons of butter to the same skillet. Once melted, add 4 minced garlic cloves and sauté for about 30 seconds until fragrant but not browned, as burnt garlic can turn bitter. Pour in 1/2 cup of chicken broth, using a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. Allow the broth to simmer for 2-3 minutes until slightly reduced.

Lower the heat to medium-low and slowly pour in 1 cup of heavy cream while stirring constantly. The gentle heat prevents the cream from separating and allows it to meld with the other flavors. Add 1/4 cup of freshly grated Parmesan cheese, 1/2 teaspoon of Italian seasoning, and a pinch of red pepper flakes. Stir until the cheese melts completely into the sauce. Gently simmer for about 3-4 minutes until the sauce begins to thicken slightly – it should coat the back of a spoon but still remain pourable.

Stir in 1/4 cup of chopped fresh basil leaves, reserving some for garnish. The heat of the sauce will release the basil’s essential oils, creating an aromatic experience that defines this dish. Taste the sauce and adjust the seasoning with salt and pepper as needed. The sauce should be rich and flavorful with a pronounced basil note cutting through the creaminess.

Assembling and Finishing the Dish

Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over each piece to keep them moist as they finish cooking. Reduce the heat to low and simmer for 2-3 minutes until the chicken reaches an internal temperature of 165°F (74°C).

Place a slice of fresh mozzarella (about 1/4 inch thick) on top of each chicken breast. Cover the skillet with a lid or aluminum foil and allow the cheese to melt for about 2 minutes. The steam trapped under the lid helps the cheese melt evenly while keeping the sauce from reducing too much.

Once the mozzarella has melted into gooey perfection, remove the skillet from the heat. Sprinkle the remaining fresh basil over the top of the dish, adding both visual appeal and a final burst of herbaceous flavor. For the most impressive presentation, serve the chicken directly from the skillet, allowing everyone to appreciate the beautiful simmering sauce.

This dish pairs wonderfully with angel hair pasta, which will absorb the delicious sauce, or with crusty bread for sopping up every last drop. For a lighter option, serve alongside roasted vegetables or a bright green salad with a simple vinaigrette.

Pro Tips

Use fresh mozzarella for the best melt and flavor, but low-moisture mozzarella works too
Don’t rush the searing process – a good golden crust adds tremendous flavor
If the sauce gets too thick, thin it with a splash of chicken broth
For extra richness, add a tablespoon of cold butter at the end, swirling until melted
Fresh basil is essential – dried won’t provide the same bright flavor

Storage and Reheating Advice

This Mozzarella Chicken in Basil Cream Sauce is best enjoyed immediately after preparation when the chicken is juicy, the cheese is perfectly melted, and the sauce has the ideal consistency. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

When reheating, it’s important to do so gently to prevent the sauce from separating. Place the chicken and sauce in a covered skillet over low heat, adding a splash of chicken broth or cream if needed to revitalize the sauce. Heat slowly until the chicken reaches 165°F (74°C) internally. Alternatively, you can reheat in a microwave at 50% power in short intervals, being careful not to overheat.

For meal prep purposes, you can prepare the components separately: sear the chicken and refrigerate it, then make the sauce fresh when you’re ready to serve. This ensures the best texture and prevents the sauce from breaking when reheated.

Customization Ideas

The beauty of this recipe lies in its adaptability to various taste preferences and dietary needs. For a lighter version, substitute half of the heavy cream with half-and-half or evaporated milk. The sauce won’t be quite as rich but will still have a lovely creamy texture with fewer calories.

For those who enjoy bolder flavors, consider adding sun-dried tomatoes to the sauce, which introduce a sweet-tart element that pairs beautifully with the basil and mozzarella. Simply add 1/4 cup of chopped sun-dried tomatoes (drained if packed in oil) when you return the chicken to the skillet.

Spinach lovers can wilt 2 cups of baby spinach into the sauce just before returning the chicken to the pan. The vibrant green color adds visual appeal while incorporating additional nutrients. For a Mediterranean twist, incorporate 1/4 cup of sliced Kalamata olives and a tablespoon of capers to the sauce.

If you’re accommodating gluten-free diets, this recipe is naturally gluten-free – just be sure to check your chicken broth label. For a dairy-free adaptation, consider using coconut cream instead of heavy cream, dairy-free cheese alternatives, and olive oil in place of butter. The flavor profile will shift slightly but still yield a delicious result.

Special Technique: Creating the Perfect Cream Sauce

What truly elevates this dish is the technique used to create a perfectly balanced cream sauce that doesn’t separate, even when reheated. Professional chefs understand that the key lies in temperature control and the order of ingredient addition.

Begin with a roux-free approach by reducing your chicken broth first, which concentrates the flavors before adding any dairy. When incorporating the heavy cream, always do so over medium-low heat – never boiling – which prevents the milk proteins from curdling. Adding cold cream to a hot pan can cause shocking, so allow the cream to come to room temperature for about 15 minutes before using it.

The incorporation of Parmesan cheese serves two purposes: flavor enhancement and natural thickening. The proteins in the cheese help stabilize the emulsion while adding body to the sauce. Add the cheese in small amounts, allowing each addition to fully melt before adding more.

For the signature velvety texture, professional chefs employ a technique called “mounting” – whisking in 1-2 tablespoons of cold butter at the very end of cooking. The butter’s milk solids help emulsify the sauce, while the fat adds a glossy finish and silky mouthfeel.

The timing of adding fresh herbs is crucial – adding most of the basil during cooking allows the flavors to infuse the sauce, while reserving some for the end preserves the bright, fresh notes that would otherwise be lost to heat.

Master these techniques, and you’ll create restaurant-quality cream sauces that elevate any protein or pasta dish to extraordinary heights.

Frequently Asked Questions

Can I use chicken thighs instead of breasts? Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe. They’re naturally more moist and flavorful, though you may need to adjust the cooking time slightly as thighs typically take a bit longer to cook through.

My sauce curdled. What went wrong? Curdling happens when cream is heated too quickly or to too high a temperature. Next time, make sure to lower the heat before adding the cream, and don’t allow the sauce to boil. Adding a little cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) can help stabilize the sauce.

Is there a substitute for heavy cream to make it lighter? You can use half-and-half or a combination of milk and cream for a lighter version, though the sauce won’t be quite as rich. To maintain thickness, you might add an extra teaspoon of flour when sautéing the garlic.

What can I use if I don’t have fresh basil? While fresh basil provides the best flavor, you can substitute with 1 tablespoon of pesto added to the sauce. Dried basil doesn’t provide the same bright flavor but can be used in a pinch (use 1 tablespoon).

Can this dish be frozen? Cream-based sauces typically don’t freeze well as they can separate when thawed. If you must freeze it, reheat very gently and be prepared to reconstitute the sauce with a little fresh cream while stirring vigorously.