Mozzarella Chicken in Basil Cream Sauce is the kind of skillet dinner that makes everyone at the table go quiet in the best way. Tender chicken breasts are smothered in a rich, cheesy basil cream sauce that feels like something you would order at a restaurant but comes together right on your stovetop. I have made this more times than I can count, and it never gets old.
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Ingredients for Mozzarella Chicken in Basil Cream Sauce
I have made this mozzarella chicken in basil cream sauce enough times to know exactly what makes it sing. Quality cheese and fresh garlic are non-negotiable in my kitchen. I always recommend buying a block of mozzarella and shredding it yourself for the smoothest, creamiest sauce you can imagine.
- 4 boneless skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 cup chicken broth — I usually reach for low-sodium so I can control the saltiness as I go
- 1 cup heavy cream — my preference is full-fat for the richest sauce
- 1 cup shredded mozzarella cheese — freshly shredded from a block melts far smoother than the pre-bagged kind
- 1/2 cup grated Parmesan cheese — in my experience, freshly grated Parmesan makes the sauce noticeably silkier
- 1 1/2 tsp dried basil, or 1/4 cup chopped fresh basil — fresh is always worth it when you have it on hand
Step-by-Step Instructions
I recommend reading through all the steps before you start cooking. This recipe moves quickly once the pan gets hot, and having everything prepped ahead makes the whole process smooth and stress-free.
Step 1: Pat your chicken breasts dry with paper towels. This step is the key to getting a proper golden sear. Season both sides generously with garlic powder, onion powder, salt, and pepper.
Step 2: Heat olive oil in a large skillet over medium heat. Once the oil shimmers, add the chicken. Sear for 5 to 6 minutes per side until deep golden brown on the outside. The chicken does not need to be fully cooked through at this point — it will finish in the sauce. Set it aside on a plate.
Step 3: Reduce the heat to medium-low and add butter to the same skillet. Once melted, add the minced garlic and stir for about 1 minute until fragrant. Watch it carefully so it does not brown or turn bitter.
Step 4: Pour in the chicken broth and use a wooden spoon to scrape up the browned bits stuck to the bottom of the pan. Those bits add incredible depth of flavor. Let the broth come to a gentle simmer for about 2 minutes.
Step 5: Stir in the heavy cream and let it warm through for about 2 minutes. Add the Parmesan and mozzarella, stirring steadily until both are fully melted and the sauce is smooth and glossy. Stir in the basil.
Step 6: Nestle the seared chicken back into the skillet and turn to coat it in the sauce. Simmer uncovered on low heat for 10 to 12 minutes, until the chicken reaches an internal temperature of 165 degrees F and the sauce has thickened slightly. Serve hot with plenty of sauce spooned generously over the top.
What to Serve with Mozzarella Chicken in Basil Cream Sauce
The best sides for mozzarella chicken in basil cream sauce are ones that can hold their own against a bold, creamy sauce while adding balance to the plate.
Angel Hair Pasta or Linguine: Light, delicate pasta soaks up every drop of that basil cream sauce beautifully. If you love creamy chicken pasta nights, our Creamy Cajun Chicken Pasta is another rich, saucy dinner worth bookmarking for your weekly rotation.
Mashed Potatoes: Creamy potatoes and a cream-based sauce are one of the great comfort food combinations. The starch absorbs the sauce and creates the most satisfying bite.
Steamed Rice: White or jasmine rice is a neutral, simple base that lets the flavors of the chicken and sauce take center stage. It is also a lighter option when you want to keep things simple.
Crusty Bread or Garlic Bread: Nothing beats tearing into a warm piece of crusty bread to scoop up the leftover sauce. My family fights over this part every time. If you want a fun alternative, our Pesto Chicken Flatbread is a basil-forward bread-based dinner that pairs beautifully with this flavor profile.
Green Beans or Steamed Broccoli: A crisp, fresh vegetable side cuts through the richness of the cream sauce and rounds out the meal nutritionally. Our Easy Chicken Breast and Green Beans recipe is a great quick side to have in your back pocket.
A Fresh Caesar Salad: The tangy, cool contrast of a Caesar salad alongside a warm, cheesy skillet dinner is a pairing that works every single time.
If you enjoy this style of cheesy, skillet-cooked chicken dinner, you will also love our French Onion Chicken Orzo Casserole and our Hot Honey Feta Chicken, both of which bring big, bold flavor with minimal effort.
Storage and Reheating Tips
Store leftover mozzarella chicken in basil cream sauce in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills, but that is completely normal and easy to fix.
To reheat, warm gently in a skillet over low heat. I recommend adding a small splash of chicken broth or cream to loosen the sauce and restore its original silky texture. Avoid blasting it with high heat, as the cheese sauce can separate if it gets too hot too fast. The stovetop method works far better here than the microwave.
Pro tip: you can sear the chicken and build the sauce a few hours ahead of time, then refrigerate them separately. When you are ready to eat, bring both back together in the skillet over low heat. This makes the recipe very manageable for weeknight hosting or meal prepping ahead of a busy evening. And if you are a fan of creamy, cheesy chicken dinners in general, our Creamy Chicken Mac and Cheese is another comforting option to add to the lineup.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work great in this recipe. They are slightly fattier, which makes them even juicier. Adjust the simmer time to 12 to 15 minutes and confirm they reach 165 degrees F internally.
Can I make the sauce thinner or thicker?
If the sauce gets too thick, stir in a splash of chicken broth until you reach your preferred consistency. If you want it thicker, let it simmer uncovered for an extra 2 to 3 minutes before adding the chicken back in.
Can I use fresh basil instead of dried?
Absolutely, and I highly recommend it when fresh basil is available. Use 1/4 cup of chopped fresh basil in place of the 1 1/2 tsp dried. Add the fresh basil at the very end of cooking to preserve its bright, fragrant flavor.
Mozzarella Chicken in Basil Cream Sauce
Ingredients
Equipment
Method
- Pat chicken breasts dry with paper towels. Season both sides generously with garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Once shimmering, add chicken and sear 5 to 6 minutes per side until deep golden brown. Set aside on a plate. Chicken does not need to be fully cooked through at this stage.
- Reduce heat to medium-low. Add butter to the same skillet. Once melted, add minced garlic and stir for 1 minute until fragrant. Do not let it brown.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer for 2 minutes.
- Stir in heavy cream and warm for 2 minutes. Add Parmesan and mozzarella, stirring steadily until fully melted and smooth. Stir in basil.
- Return seared chicken to the skillet, turning to coat in the sauce. Simmer uncovered on low heat for 10 to 12 minutes until chicken reaches 165 degrees F internally and sauce has thickened slightly. Serve hot with generous sauce spooned over the top.
