How can I tell when the chicken is fully cooked?

The safest and most accurate way to check is by using a meat thermometer. Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) . Alternatively, you can cut into the thickest part of the chicken — it should be white throughout with clear juices, and no pink.

Can I make Parmesan Basil Chicken ahead of time?

Yes! You can prepare the full dish up to 2 days in advance and store it in an airtight container in the refrigerator. When reheating, warm it gently on the stove over low heat to maintain the creamy texture of the sauce. If the sauce thickens too much in the fridge, add a splash of cream or broth to loosen it.

What type of Parmesan cheese works best?

Freshly grated Parmesan is highly recommended for this recipe. It melts smoothly into the sauce, giving it that velvety, rich texture. Pre-shredded Parmesan often contains anti-caking agents that can make the sauce gritty or lumpy.

Can I freeze Parmesan Basil Chicken?

Freezing is possible but not ideal due to the cream-based sauce, which may separate or become grainy when thawed. If you choose to freeze it, let the dish cool completely, then store in an airtight, freezer-safe container for up to one month. Reheat slowly while stirring frequently, and consider adding a bit of cream to help the sauce re-emulsify.

Parmesan Basil Chicken – Best Creamy Recipe

Name: Parmesan Basil Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 boneless skinless chicken breasts: lean protein base; 1 tablespoon olive oil: for searing the chicken; 1 tablespoon butter: adds richness to the sauce; 3 cloves garlic, minced: provides aromatic depth; 1 cup heavy cream: forms the creamy base; 3/4 cup freshly grated Parmesan cheese: adds umami and thickness; 1/4 cup fresh basil, chopped: infuses fresh herbal notes; 1/2 teaspoon salt: enhances flavor; 1/4 teaspoon black pepper: adds mild heat; 1/4 teaspoon crushed red pepper flakes (optional): for extra spice

Description

This Creamy Parmesan Basil Chicken is a quick, restaurant-style dish made with tender chicken breasts simmered in a rich garlic-Parmesan sauce and finished with fresh basil. Perfect for weeknights or special dinners, it delivers bold flavor with minimal effort.

Ingredients

Scale

2 boneless skinless chicken breasts: lean protein base
1 tablespoon olive oil: for searing the chicken
1 tablespoon butter: adds richness to the sauce
3 cloves garlic, minced: provides aromatic depth
1 cup heavy cream: forms the creamy base
3/4 cup freshly grated Parmesan cheese: adds umami and thickness
1/4 cup fresh basil, chopped: infuses fresh herbal notes
1/2 teaspoon salt: enhances flavor
1/4 teaspoon black pepper: adds mild heat
1/4 teaspoon crushed red pepper flakes (optional): for extra spice

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Instructions

Pat the chicken breasts dry and season both sides with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden and cooked through. Remove and set aside.
Reduce heat to medium and add butter to the same pan. Stir in minced garlic and cook for 30 seconds until fragrant.
Pour in heavy cream, scraping up any brown bits. Simmer for 2–3 minutes.
Whisk in Parmesan cheese until the sauce thickens and is smooth.
Stir in chopped basil, then return the chicken to the skillet. Simmer together for 2–3 minutes, spooning sauce over the chicken.
Serve hot, garnished with additional basil if desired.

Notes

Use freshly grated Parmesan for a smooth, non-gritty sauce.
Add a splash of broth if the sauce gets too thick during simmering.
Substitute chicken thighs for a juicier alternative.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 520
Sugar: 1g
Sodium: 580mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 40g
Cholesterol: 165mg