Description
A creamy, flavorful chicken dish with a rich Parmesan basil sauce. This one-pan recipe is perfect for a quick yet elegant meal.
Ingredients
Scale
For the Chicken:
- ¼ cup milk
- ¼ cup dried bread crumbs
- 4 skinless, boneless chicken breasts
- 3 tablespoons butter
For the Basil Cream Sauce:
- ½ cup chicken broth
- 1 cup heavy whipping cream
- 1 (4 oz) jar sliced pimento peppers, drained
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
- ⅛ teaspoon ground black pepper
Instructions
Step 1: Prepare the Chicken
- Place milk and bread crumbs in two separate shallow bowls.
- Dip each chicken breast in the milk, ensuring full coverage.
- Coat the chicken in bread crumbs, pressing gently to adhere.
Step 2: Cook the Chicken
- In a large skillet, melt butter over medium heat.
- Add the breaded chicken and cook for 5-6 minutes per side, until golden brown and fully cooked.
- Remove chicken from the skillet and keep warm.
Step 3: Make the Basil Cream Sauce
- Add chicken broth to the skillet, scraping up browned bits.
- Bring to a simmer, then stir in heavy cream and pimentos.
- Allow the sauce to gently boil for 1 minute, then reduce heat.
- Stir in Parmesan, fresh basil, and black pepper. Mix until smooth.
Step 4: Assemble & Serve
- Return chicken to the skillet, spooning sauce over the top.
- Let the chicken warm in the sauce for 2 minutes.
- Serve immediately with your favorite side dishes.
Notes
- For a gluten-free version, use gluten-free breadcrumbs or almond flour.
- For a low-carb option, replace breadcrumbs with crushed pork rinds.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheat on the stovetop over low heat with a splash of cream or broth.
- Prep Time: 15 minutes
- Cook Time: 20 mins
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: American-Italian
Nutrition
- Calories: 450
- Sugar: 2g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg