Golden chicken breasts paired with a velvety garlic-Parmesan basil sauce—this easy, flavorful dish is perfect for weeknights or dinner guests.

For the Chicken Cutlets:

2 large boneless, skinless chicken breasts

½ cup milk

¾ cup Italian-style dried 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

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Preheat oven to 275°F and grease a 9×13-inch baking dish.

Slice chicken breasts in half horizontally and pound to ½-inch thickness.

Dip each cutlet in milk, coat with breadcrumbs, and pan-fry in butter until golden on both sides.

Transfer cutlets to the prepared baking dish and bake for 10 minutes or until internal temp is 165°F.

In the same skillet, sauté garlic for 30 seconds. Add broth and deglaze the pan.

Stir in cream and bring to a gentle boil. Reduce heat, then whisk in Parmesan, basil, and pepper. Cook until thickened (~5 minutes).

Serve chicken cutlets topped with the basil cream sauce.

Swap fresh basil for 1 tablespoon dried basil if needed.

For a lighter version, use half cream and half milk or broth.

Add mushrooms or spinach to the sauce for a veggie boost.

Pair with pasta, mashed potatoes, or roasted vegetables.