Chicken in Basil Cream Sauce

Chicken in Basil Cream Sauce

This is a very favorite recipe that I got from my friend Charisse. I made this chicken in basil cream sauce for my parents once and my Dad said this was the best chicken he had ever had!  It is so good.  Whenever we are having company over for the first time, this recipe is right at the top of the “impress our guests” list!  The chicken is pan crusted in italian bread crumbs, and the basil cream sauce that you pour over the top is to die for!  In fact, I now use the cream sauce in a lot of other recipes, it is so much better than any sauce you make with a can!

Chicken in Basil Cream Sauce

Chicken in Basil Cream Sauce


  • 1 cup milk
  • 1 cup Italian bread crumbs
  • 4 chicken breasts cut into halves (8 pieces)
  • 1/4 cup margarine
  • 1 cup chicken broth
  • 2 cups whipping cream
  • 1 tsp dried basil
  • 1/8 tsp pepper
  • 1 cup grated parmesan cheese


  • Optional: I like to pound and flatten the chicken out a little so it cooks evenly throughout.
  • Place milk and bread crumbs in seperate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium heat cook chicken in butter until browned on both sides. Remove chicken from skillet and keep in a 9x13 pan in the oven on warm.
  • Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream, basil, and pepper and bring to a boil. Turn heat to low and whisk in parmesan cheese. Pour sauce over the chicken and serve.


  1. How It All Began... says:

    My family devoured this and complained that I hadn't made more. Thanks! Glad I found you!

  2. Kristen says:

    Have you tried using butter instead of margarine?

    • Lorraine says:

      What can I substitute for the cheese or can I just leave it out?

      • Emily says:

        It would alter the recipe significantly to leave it out. That is a main part of the sauce. You could try substituting cream cheese or skinny cows if you are wanting a lower calorie version.

  3. Erica says:

    @ Kristen – I have.. and it is wonderful :)

  4. Kari says:

    YUM! Made this last night and can't wait to eat the leftovers for lunch!! We LOVED it!!

  5. says:

    Looks yummy! I will definitely have to make this. Great blog and I am happy to be a new follower :)

  6. says:

    Looks yummy! I will definitely have to make this. Great blog and I am happy to be a new follower :)

  7. Erica says:

    @ Moonlightstarcafe–

    Thanks! We are happy that you are a new follower too!

  8. Becki Jacobs says:

    This looks delish! The cream sauce looks very elegant on top of the breaded chicken breast. This is a great dish to serve to company – I bet it would be impressive.

  9. Jenn says:

    This was so good! I served it over spinach al dente noodles and it was delish!

  10. The Daily Smash says:

    I made this tonight for dinner with angel hair pasta. It was so good the family loved it. Great simple dish that looks so fancy. I will link it to you on my blog when I post it. Thanks for the recipe.

  11. Carlie says:

    I just made this for my husband and two boys. We all loved it! Thanks for the great recipe. Btw, found you on Pinterest.

  12. Allisha says:

    I made this for dinner tonight and it was DELICIOUS! I didn't have whipping cream so I just used 1 cup of milk in the sauce. It tasted really good! I can just imagine how amazing it tastes made with whipping cream. I can't wait to make this again!

  13. Chae says:

    This is a favorite dish in our home now. Even my pickey eaters devour it. Its pretty easy and taste like a million dollars. Thank you so much.

  14. Ovella Turner says:

    Can’t wait to try this..all thr recipes I have read sounds so good..glad I found you new to this

  15. Chris Mott says:

    I made this over the weekend. It was a hit with everyone, Said I could make it anytime. Easy to follow directions :)

  16. PATSNYC says:

    I subsstituted bread crumbs with ground pecans. I also used butter instead of the margarine. This was delicious. Everyone loved it. Will certainly make it again.

  17. Cory Elvidge says:

    Another fabulous recipe! Thank you so much. We really enjoyed this one :)

  18. EllisorTX says:

    Have made this a few times with roaring success! Fantastic recipe. The only thing we do different is serve it over Fettuccine noodles. The sauce is phenomenal for it!

  19. Rachel says:

    I need to try this – looks very yummy!! I make meatballs in cream sauce that I LOVE!!!
    Nice blog with great recipes!!

  20. Kristie T says:

    Made this for a family gathering. It was a hit! Thanks

  21. Pat says:

    Could the chicken be baked in stead of fried, making i easier for a company dish.

    • Emily says:

      I’m sure that would be really good!

  22. Sheena says:

    This is my absolute FAVORITE dish! But I need to run 10 miles afterwards or I’ll gain so much weight! Lol I can’t get enough of it!

  23. Jennifer says:

    This is fantastic. I’ve made it probably three or four times now. I have to admit that adding garlic takes this to an entirely new place! So delicious.

  24. Mike says:

    What can I add to regular Panko bread crums to make them “Italian bread crumbs”?

    • Emily says:

      Italian seasoning. :) you can actually find it already mixed. Or sometimes I just add dried basil, oregano, and parsley to taste.

      • Mike says:

        I have a lot of Panko left over & wanted to use it up! Thanks Emily!

  25. Talia says:

    I made this last night. In lieu of the whipping cream, I used greek yogurt (its pretty much my go-to substitution for any cream of any type) and i thought it was DELICIOUS that way. It probably doesnt have the same flavor as was intended with the original recipe but YUM! Rave reviews! Definitely making this again.

    • Emily says:

      I will have to try that, this is one of my favorites so a lightened up version would be good!

  26. Jackie Watkins says:

    Oh, my stars. This is as wonderful and delicious as I thought it would be when I read the recipe. Such an elegant, yet easy dish. This is going into the regular dinner rotation.

    • Erica says:

      Yay! So glad you liked it! It is definitely one of my very favorites too!

  27. Kathy Bruner says:

    Made this chicken dish for dinner tonight, it was delicious! The chicken was so tender, my husband LOVED IT! Many thanks!

  28. Linda says:

    Can I make this with thighs instead? My family doesn’t care for chicken breasts. Obviously I couldn’t pound them though.

    • Erica says:

      We have never tried it with thighs, let us know if you try it and how it turns out!

  29. Traci says:

    Can’t wait to try the recipe, but can you please clarify if you cook the chicken all the way through in the skillet? The instructions say to just “brown it on both sides”. Thanks!

    • Echo says:

      Yes, the chicken cooks in the skillet and is just kept warm in the oven while you make the sauce. I like to place each chicken breast between two pieces of wax paper and pound with a mallet so the chicken breasts are all about the same thickness before I cook it in the skillet or fry pan. As you brown it on both sides on medium, the chicken will cook thoroughly. Thank you for your question and for visiting our site!

  30. Tiffany says:

    I made this for my family and they all loved it! Thanks for the great recipe!

  31. Baltisraul says:

    I made last night and topped fried chicken with sauce. It was great. Gravy (sauce) over fried chicken is an old Southern tradition and this is a nice alternative to chicken gravy. Next time I will try over boneless-skinless chicken thighs.

  32. Emma Jane says:

    I added a teaspoon of flour to thicken it up. I also added chopped mushrooms to the sauce and boiled it for a few minutes to cook them. I served it with French green beans and some ‘sauce-dippin’ bread.’ Both the chicken and sauce were outstanding! My new boyfriend loved it! The best way to a man’s heart…LOL.

    • Echo says:

      Absolutely! Thank you for the tips and serving suggestions. I’m so glad this recipe was a success.

  33. Katie says:

    How many servings does this make? It’s just me and my husband and we’re pretty bad at eating leftovers.

    • Emily says:

      It feeds about 4 to 6 people, if you weren’t wanting leftovers I would definitely half the recipe.

  34. Ashley says:

    I’m going to make this tonight! I was wanting to make rice with the dish…would the sauce compliment it? It looks absolutely devine, but I’m sick of mashed potatoes right now haha!

    • Erica says:

      Yes, rice would definitely be a great substitute! Let us know how you like it 😀

  35. Jeannie Johnson says:

    This recipe is amazing! The chicken was so delicious. In fact, I made this for my family and they all loved it too. I will definitely make this again. Thank you so much for a great recipe.

    • Echo says:

      I’m so glad you like it! Thank you for sharing your success!

  36. Pam B says:

    Love this. I have made it a few times for friends and everyone has enjoyed it. Being a basil lover, I added some finely crushed dried basil to the bread crumbs. I also tried it over angel hair pasta that I added fresh chiffonade basil leaves to in the last minute of cooking…yum!

    • Erica says:

      This is one of my very favorite recipes too– great idea adding basil to the breadcrumbs!

  37. Sarah says:

    I just LOVE all of your recipes! I haven’t ever tried this one over the 7 years I’ve been stocking your site!! 😛 The sauce in the picture looks a little thin, is that true? If so, have you ever made it thicker? Would adding flour in the beginning be best? How much do you think I would need to make it a thick gravy? Thanks Erica!! Love you girls!

    • Erica says:

      Hi Sarah– Wow– 7 years! You have been following us almost since the beginning! Thank you for being a true, loyal follower! THANK YOU!!! 😀 You rock! We will keep doing our best to bring you yummy recipes for at least another 7 years 😉 Anyway, to answer your question– Yes, you can add a little flour to thicken or if it is too thin for your liking you can mix a little milk with some cornstarch and keep adding to the gravy until it thickens up more. Sometimes it comes out thinner for me, sometimes thicker– you just kind of have to mess with it to get it where you want it. Hope this helps! -Erica

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