Easy Creamy Basil Chicken Breasts

Easy Creamy Basil Chicken Breasts

This Easy Creamy Basil Chicken is a quick and easy idea for weeknight meals. It uses everyday ingredients and is perfect served with rice or over pasta. There is no heavy cream in this dish making it a healthy comfort food option when you want dinner on the table in under 30 minutes. The chicken is cooked in a skillet and then the garlic and basil sauce is made in the same pan. Great for the whole family and a new fabulous way with boneless chicken breasts.

Yіeld :   4 servings
Prep Tіme : 10 mіns
Cook Tіme : 15 mіns
Totаl Tіme : 25 mіns


For the Chicken
2 chicken breasts
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
2 tbsp olive oil

For the Sauce
1 tbsp butter
1 tbsp olive oil
3 garlic cloves
1 tsp dried basil
1 cup chicken stock
1 cup milk
2 tbsp cornstarch
2 tbsp cold water
½ cup loosely packed chopped fresh basil leaves
salt and pepper


To Fillet the Chicken
Lay your first chicken breast flat on a chopping board. Use a large sharp knife to cut sideways through the breast. Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board, until you have two chicken fillets. Repeat with the remaining chicken breasts.

To Cook the Chicken
Sprinkle the chicken fillets with the dried basil, salt and pepper.
Place a large heavy bottom skillet over medium-high heat and allow to get hot.
Drizzle 2 tbsp of olive oil into the skillet then add the chicken breasts fillets in a single layer and leave them to cook over medium-high heat for 3 minutes. Turn the chicken and cook on the other side for a further 3-4 minutes until cooked through.
Transfer the chicken breasts to a plate, cover tightly with foil and let the rest and allow the juices to relax back into the chicken.

For the Sauce
Peel and thinly slice the garlic cloves.
Place the same pan (don’t wash it out) back over a medium low heat and add the the butter and remaining olive oil.
Once the butter has melted add the sliced garlic and sauté for a minute.
Add in the chicken broth scraping the bottom of the pan.
Add the milk and then bring the mixture to a simmer.
Mix the cornflour with the cold water to make a slurry.
Slowly whisk the slurry into the hot sauce, it will instantly start to thicken.
Simmer the sauce for 2-3 minutes then add in the chopped basil.
Return the chicken breasts to the pan and spoon the sauce over.
Serve the chicken immediately with your choice of sides.

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