Skillet Basil Cream Chicken has always been one of my favorite recipes. Creamy sauce made with buttermilk and cheese, breaded chicken, tomatoes, fresh herbs, and more make up this super easy, delicious, and fool-proof chicken dinner.
It’s the perfect comfort food for this cold weather! This is the kind of comfort food I can make again and again.
When I started The Cookie Rookie a couple days after my 30th birthday in 2012…I couldn’t cook, anything. I started it as a hobby but it has become SO much more. I have made some pretty big strides in cooking, but also love it for the creative outlet, connecting with readers, the blogger friends I’ve made, and of course the never ending delicious leftovers!
Skillet Basil Cream Chicken was one of the first recipes I made when I started.
Although the post was all written in lowercase…and the pictures were HORRENDOUS (like, ouch!), it remains one of my very favorite recipes on the site. Click here to see the original post! (I warned you about the pictures!) is is actually the SECOND time I’ve done new photos for this post (I attempted again in 2014 and although the pics were better than the first time around, they still didn’t do this creamy chicken justice.
I also recently recruited Mom to help me perfect the recipe so this is the new and improved version!! It’s SO good and fool-proof.
Speaking of leftovers, this recipe is the king of leftovers. Serve it with rice or pasta, its delicious so many ways. It’s a keeper, even if those original pictures were not not not.
This works best when the chicken breasts aren’t super thick. You could also slice bigger breasts (that doesn’t sound right?) in half length-wise if you can’t find thin cuts. They cook faster and more evenly in the skillet and are all the more tender! Man I love this recipe. Just looking at that basil cream sauce…addiction.
Thanks so much for coming along on this crazy Cookie Rookie ride with me. I couldn’t do it without you. I cannot believe that I’ve officially been writing on this little spot of the internet as my FULL TIME JOB for 3 years now. Say what?! I’m so grateful. It was recipes like this Skillet Basil Cream Chicken that got me excited to start this journey.
I hope you enjoy this recipe as much as I do!
Skillet Basil Cream Chicken
Skillet Basil Cream Chicken has always been one of my favorite recipes. Creamy sauce made with buttermilk and cheese, breaded chicken, tomatoes, fresh herbs, and more make up this super easy, delicious, and fool-proof chicken dinner.
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5 based on 1 review(s)
Ingredients
- ¼ cup buttermilk
- ¼ cup dry breadcrumbs
- 4 boneless, skinless chicken breasts
- 4 tablespoons unsalted butter
- 2 tablespoons canola oil
- ¼ cup chicken broth
- 2 tablespoons dry sherry, optional
- 1 cup heavy cream
- 1 (4 ounce) can pimentos, drained
- 1 can diced tomatoes, drained
- ¼ cup fresh basil leaves, chopped
- 1 cup grated Parmesan cheese
- 2 tablespoons garlic & herb cheese, like Boursin
- ½ teaspoon freshly ground black pepper
Instructions
- Place chicken breasts in a shallow dish and cover with buttermilk.
- Pour breadcrumbs in a different shallow dish.
- Heat skillet over medium heat and add 2 tablespoons butter and 1 tablespoon canola oil.
- Dip chicken in the breadcrumbs and place in the hot skillet.
- Cook 5 minutes or until bottom side is crispy and golden brown.
- Add remaining butter and oil and flip the breasts over. Cook another 5-7 minutes or until chicken is cooked through.
- Transfer the chicken to a plate. Set aside.
- Add chicken broth and sherry (if using) to the skillet to deglaze and bring to a boil over medium heat. Scrape the brown bits off the bottom of the skillet.
- Add the cream, pimentos and tomatoes. Bring to a boil and cook 1 minute, stirring constantly.
- Reduce heat to low and add Parmesan, garlic-herb cheese, basil and black pepper. Bring to a simmer and cook until sauce reduces by half.
- Add the chicken back to the sauce and heat through.
- Serve as is with sauce or with a side of rice or pasta.
- Enjoy!
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