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Creamy Parmesan Basil Chicken

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A quick, indulgent dish featuring seared chicken cutlets in a creamy Parmesan sauce with fresh basil and roasted red peppers.

Ingredients

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  • 1 pound chicken breast (2 large breasts)
  • 3 tablespoons butter
  • 4 large garlic cloves (minced)
  • 1/2 yellow onion (finely minced)
  • 3–4 ounces roasted red peppers (thinly sliced)
  • 1/4 teaspoon paprika
  • 1 1/2 cups heavy cream
  • 1 cup packed fresh basil leaves (plus more for garnish)
  • 1 cup fresh grated Parmesan
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup white wine (or chicken stock)
  • Salt (to taste)
  • Black pepper (to taste)

Instructions

  1. Cut each chicken breast in half lengthwise to create four thinner cutlets. Pound gently between plastic wrap or in a zip-top bag until about 1/2 inch thick. Season both sides with salt and pepper.
  2. Heat a large nonstick skillet over medium-high heat and melt 2 tablespoons butter. Sear cutlets for 4–5 minutes per side until golden and just cooked through. Remove the chicken from the skillet and set aside.
  3. Reduce heat to medium and add the remaining 1 tablespoon butter. Stir in minced onion, garlic, roasted red peppers, paprika, and crushed red pepper flakes. Sauté about 5 minutes until the onion softens and the garlic is fragrant.
  4. Deglaze the skillet with white wine (or chicken stock), scraping up browned bits from the pan. Let the liquid simmer until reduced by half.
  5. Lower the heat to medium-low and stir in the heavy cream. Season with salt and pepper. Add the grated Parmesan and stir until it melts and the sauce becomes creamy.
  6. Stir in packed basil leaves and simmer for an additional 1–2 minutes until the basil wilts and the sauce is vivid green.
  7. Return the chicken to the skillet, spoon sauce over each cutlet, and warm through for 1–2 minutes. Serve immediately, garnished with extra basil and a sprinkle of Parmesan.

Notes

White wine can be swapped for low-sodium chicken stock if you prefer no alcohol. For a lighter sauce, use half-and-half plus cornstarch to thicken.

Nutrition

Find it online: https://www.topchoicerecipes.com/creamy-parmesan-basil-chicken/