Why You’ll Love This Recipe

I love how this recipe feels fancy yet comes together in under half an hour. The tenderized cutlets get a crispy breadcrumb coating, and the sauce—rich with garlic, basil, Parmesan, and cream—adds fresh, savory depth. It’s comfort food that feels elevated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Cutlets:

2 large boneless, skinless chicken breasts
½ cup milk
¾ cup dried Italian breadcrumbs
3 tablespoons butter

For the Basil Cream Sauce:

2 cloves garlic, minced
½ cup chicken broth
1 cup heavy whipping cream
½ cup grated Parmesan cheese
¼ cup chopped fresh basil
¼ teaspoon black pepper

Directions

Preheat oven to 275 °F and grease a 9×13-inch baking dish. I slice each chicken breast horizontally into two cutlets, then pound them to about ½-inch thickness.
I dip cutlets in milk, coat them in breadcrumbs, and cook in a skillet with butter over medium heat until golden on both sides. Then I transfer them to the baking dish and finish in the oven (~10 minutes) until the internal temperature reaches 165 °F.
In the same skillet, I sauté garlic for 30 seconds, pour in chicken broth, and bring it to a boil to deglaze the pan.
I stir in the cream, bring to a slight boil, then reduce heat to low and whisk in Parmesan, basil, and black pepper. I cook until the sauce thickens, about 5 minutes.
I plate the chicken cutlets and spoon the basil cream sauce over them. Serve immediately and enjoy.

Servings and timing

Servings: 4 people
Prep time: ~15 minutes
Cook time: ~15 minutes
Total time: ~30 minutes

Variations

Lightened version: I swap half the cream for milk or broth—still saucy but lighter.
Cheese twist: I stir in mozzarella or Asiago with Parmesan for extra richness.
Herb options: I add thyme or parsley for a deeper herbal layer.
Vegetable add-ons: I sauté mushrooms or spinach before making the sauce and fold them in.
Protein swap: I use chicken thighs or pork cutlets instead of breast for juicier results.

storage/reheating

I store leftovers (chicken and sauce) in an airtight container in the fridge for up to 4 days. To reheat, I gently warm on the stovetop over low heat, adding a splash of broth if the sauce thickens too much. I avoid microwaving to preserve the sauce’s texture.

FAQs

Can I skip the oven step and cook the chicken entirely on the stovetop?

Yes—I sometimes cook the cutlets a few more minutes per side on the stovetop until they reach 165 °F, skipping the oven.

What can I substitute for heavy cream?

I replace half of it with whole milk or additional chicken broth. The sauce will be lighter but still flavorful.

Can I use dried basil instead of fresh?

Yes—I use about 1 tablespoon dried basil, but fresh gives a brighter, more aromatic flavor.

Is this dish gluten-free?

I swap regular breadcrumbs for gluten-free breadcrumbs and it’s still delicious.

What should I serve with it?

I serve it over mashed potatoes, pasta, rice, or alongside roasted veggies to soak up the creamy sauce.

Conclusion

Chicken in Basil Cream Sauce is one of my favorite quick, elegant weeknight meals. The crispy chicken topped with a luscious, herb-forward cream sauce feels indulgent, yet it’s easy enough for any night. Whether I’m cooking for company or craving a cozy dinner, it never disappoints.