Print

Creamy Parmesan Basil Chicken (One-Pan, Restaurant-Quality Dinner at Home)

Creamy Parmesan Basil Chicken (One-Pan, Restaurant-Quality Dinner at Home)
Print Recipe

This Creamy Parmesan Basil Chicken tastes like something you’d order at a restaurant, but it’s simple enough for a weeknight dinner. Tender pan-seared chicken is simmered in a rich garlic cream sauce with parmesan, fresh basil, and roasted red peppers. It’s made in one pan, ready in just 35 minutes, and packed with comforting flavor.

Ingredients

Scale

  • 1 pound chicken breast (2 large breasts)

  • 3 tablespoons butter

  • 4 garlic cloves, minced

  • ½ yellow onion, finely minced

  • 3–4 oz roasted red peppers, thinly sliced

  • ¼ teaspoon paprika

  • 1½ cups heavy cream

  • 1 cup fresh basil leaves, packed (plus extra for garnish)

  • 1 cup freshly grated parmesan cheese

  • ¼ teaspoon crushed red pepper flakes

  • ½ cup white wine or chicken stock

  • Salt, to taste

  • Black pepper, to taste

Instructions

1. Prepare the chicken

Slice each chicken breast in half lengthwise to create thinner cutlets. Pound to an even thickness for faster, even cooking. Season with salt and pepper.

2. Sear the chicken

In a large nonstick skillet over medium to medium-high heat, melt 2 tablespoons butter.
Cook chicken for 4–5 minutes per side until golden and just cooked through.
Remove from the pan and set aside.

3. Sauté aromatics

In the same skillet, add the remaining tablespoon of butter.
Add onion, garlic, roasted red peppers, paprika, red pepper flakes, salt, and pepper.
Cook about 5 minutes until softened and fragrant.

4. Deglaze

Pour in the wine (or chicken stock). Simmer until reduced by half, scraping up any browned bits from the pan.

5. Make the cream sauce

Reduce heat to medium-low. Stir in the heavy cream and let simmer until slightly thickened.
Add parmesan cheese and stir until melted and smooth.
Mix in basil and cook 1–2 minutes until wilted.

6. Finish

Return chicken to the skillet and spoon sauce over the top. Warm for a few minutes, then serve.

Notes

• Pounding chicken ensures juicy, evenly cooked pieces
• Freshly grated parmesan melts better than pre-shredded
• Let the sauce simmer gently — boiling can cause separation
• Add spinach or mushrooms for extra veggies
• Leftovers store well for 3–4 days

Find it online: https://biteseason.com/creamy-parmesan-basil-chicken-one-pan-restaurant-quality-dinner-at-home/