Creamy Parmesan Basil Chicken Recipe (2024)

Servings 4 Servings

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• ▢ 1 pounds chicken breast 2 large breasts
• ▢ 3 tablespoons butter
• ▢ 4 large garlic cloves minced
• ▢ 1/2 yellow onion finely minced
• ▢ 3-4 ounces roasted red peppers thinly sliced
• ▢ 1/4 teaspoon paprika
• ▢ 1 1/2 cups heavy cream
• ▢ 1 cup packed fresh basil leaves plus more for garnish
• ▢ 1 cup fresh grated parmesan
• ▢ 1/4 teaspoon crushed red pepper flakes
• ▢ 1/2 cup white wine or chicken stock
• ▢ salt to taste
• ▢ black pepper to taste

• Cut breasts in half lengthwise, pound to even thickness

  See Also

  Spanish Chickpeas and Kale Recipe — Registered Dietitian Columbia SC - Rachael Hartley Nutrition

• In a large non stick pan on medium-medium high heat, melt 2 tablespoons butter. Season chicken with salt and pepper, then sear, 4-5 minutes on each side, until just cooked. Remove from the pan and set aside.

• In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper. Saute for about five minutes, until onions and peppers are softened.

• Add wine to deglaze the skillet and bring to a gentle simmer until reduced by half.

• Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes.

• Add chicken back to the skillet, allow to warm up if needed. Serve.

To pound chicken breasts, I slice them in half lengthwise (like a book), then place them in a sealed ziptop bag. I use a rolling pin to pound them to an even thickness.

This is great served with pasta, but if you want to keep it low carb, it tastes great with roasted cauliflower!

Course: Dinner

Cuisine: Italian