Mozzarella Chicken in Basil Cream Sauce
Ingredients
Scale
- 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
- 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)
- 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.
Find it online: https://www.receipster.com/mozzarella-chicken-basil-cream-sauce/