Creamy Parmesan Basil Chicken
A rich and creamy chicken dish with fresh basil and roasted red peppers, perfect for a cozy family meal or a weeknight dinner.
Ingredients
Main Ingredients
- 1 pound chicken breast lean protein
- 3 tablespoons butter adds richness
- 4 large cloves garlic, minced aromatic flavor
- 1/2 yellow onion finely minced sweetness and moisture
- 3-4 ounces roasted red peppers, thinly sliced smoky sweetness
- 1/4 teaspoon paprika mild spice
- 1 1/2 cups heavy cream creamy base
- 1 cup packed fresh basil leaves herbaceous flavor
- 1 cup fresh grated parmesan salty, cheesy depth
- 1/4 teaspoon crushed red pepper flakes subtle heat
- 1/2 cup white wine or chicken stock flavorful liquid
- salt to taste enhances flavor
- black pepper to taste adds warmth
Instructions
Preparation
- Begin by preparing the chicken breasts. Cut each breast in half lengthwise to create thinner pieces and pound them to an even thickness.
Cooking Chicken
- Heat 2 tablespoons of butter in a large non-stick pan over medium-high heat. Season the chicken on both sides with salt and pepper. Add the chicken to the pan and sear for 4-5 minutes on each side until golden-brown.
- Remove the chicken from the pan and set aside.
Making Sauce
- In the same skillet, add 1 tablespoon of butter. Incorporate the minced onion, garlic, sliced roasted red peppers, paprika, crushed red pepper flakes, salt, and pepper. Sauté for about five minutes until softened.
- Add white wine or chicken stock to deglaze the pan, scraping up any brown bits. Bring the mixture to a gentle simmer and reduce by half.
- Once reduced, lower the heat to medium-low and stir in the heavy cream until a creamy sauce begins to form.
- Taste and adjust the seasoning with salt and pepper as needed. Add the fresh grated Parmesan cheese and stir until it melts completely.
- Fold the fresh basil leaves into the sauce and allow to wilt gently for 1-2 minutes.
Final Assembly
- Add the seared chicken back into the skillet, allowing it to warm through in the sauce.
Notes
Serve over rice, mashed potatoes, or with crusty bread. Store leftovers in an airtight container in the refrigerator for up to three days.