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Mozzarella Chicken in Basil Cream Sauce

Tender chicken breasts in a rich, creamy basil sauce with melted mozzarella cheese - ready in 40 minutes using one skillet
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 cup chicken broth low-sodium preferred
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese shredded from block for best melting
  • 1/2 cup grated Parmesan cheese
  • 1.5 teaspoons dried basil or 1/4 cup chopped fresh basil
  • 2 cloves garlic minced

Equipment

  • Large skillet
  • Meat thermometer
  • Paper towels

Method
 

  1. Pat chicken breasts completely dry with paper towels and season generously on both sides with garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium heat until it shimmers.
  2. Add seasoned chicken to the hot skillet and sear for 5-6 minutes per side until golden brown. The chicken will still be slightly pink inside. Transfer chicken to a plate.
  3. Reduce heat to medium-low and add butter to the same skillet. Once melted, add minced garlic and stir constantly for 1 minute until fragrant but not browned.
  4. Pour chicken broth into the skillet, bringing it to a gentle simmer while scraping up caramelized bits from the bottom. Stir in heavy cream and let warm for 2-3 minutes.
  5. Reduce heat to low and gradually add Parmesan and mozzarella cheeses, stirring constantly until completely melted and smooth. Sprinkle in basil and stir until incorporated.
  6. Nestle the seared chicken back into the sauce, spooning some over the tops. Simmer gently for 12-15 minutes, or until chicken reaches 165°F internal temperature and sauce coats the back of a spoon.

Notes

For best results, shred mozzarella fresh from a block. Can substitute chicken thighs for extra tenderness. Store leftovers up to 3 days and reheat gently with added broth or cream to restore consistency.