Tender, golden-seared chicken breasts are simmered in a silky lemon-basil cream sauce that’s bright, fresh, and irresistibly flavorful. This comforting yet elegant dish combines the richness of cream and Parmesan with the zesty freshness of lemon and fragrant basil, making it perfect for both busy weeknights and special dinners.

Why You’ll Love This Recipe

This recipe delivers restaurant-quality flavor with simple ingredients and minimal prep. The chicken turns out juicy and perfectly seasoned, while the creamy lemon sauce strikes the ideal balance between richness and brightness.

You’ll love how versatile it is — serve it over pasta for a comforting meal, spoon it over rice for something hearty, or pair it with roasted vegetables for a lighter option. It’s also made in one skillet, which means easier cleanup and less time in the kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:

4 boneless, skinless chicken breasts (about 6–7 ounces each)
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons olive oil

For the sauce:

2 tablespoons unsalted butter
3 garlic cloves, minced
1 cup heavy cream (240 ml)
½ cup chicken broth (120 ml)
Juice of 1 medium lemon (about 3 tablespoons)
1 tablespoon lemon zest
¼ cup freshly grated Parmesan cheese (25 grams)
½ cup fresh basil, finely chopped
½ teaspoon salt (or to taste)
¼ teaspoon freshly ground black pepper (or to taste)

For serving:

3 cups cooked pasta or
3 cups cooked rice or
2–3 cups roasted vegetables

Directions

Prepare the chicken

Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, and garlic powder.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts in a single layer. Cook for 5–6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.

Make the creamy sauce

In the same skillet, reduce heat to medium and add the butter. Once melted, stir in the minced garlic and sauté for 30–60 seconds until fragrant, being careful not to brown it.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for about 1 minute.

Stir in the heavy cream, lemon juice, and lemon zest. Allow the sauce to simmer gently for 2–3 minutes until slightly thickened.

Add the grated Parmesan cheese and stir until fully melted and smooth. Season with salt and black pepper to taste.

Combine and finish

Return the cooked chicken breasts to the skillet. Spoon the sauce over each piece. Simmer for 2–3 minutes to allow the flavors to meld and the chicken to absorb the sauce.

Stir in the chopped fresh basil just before serving.

Serve

Plate the chicken over pasta, rice, or alongside roasted vegetables. Spoon extra sauce over the top and garnish with additional basil or lemon slices if desired.

Servings and timing

Servings: 4 servings

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

For a lighter version, substitute half-and-half for heavy cream, though the sauce will be slightly thinner.

Add vegetables such as spinach, cherry tomatoes, or mushrooms directly into the sauce for extra color and nutrition.

For a deeper flavor, add a pinch of red pepper flakes for gentle heat.

You can also slice the chicken before returning it to the pan for faster sauce absorption and easier serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. You can also reheat in the microwave in 30-second intervals, stirring in between to ensure even heating.

Freezing is not recommended, as cream-based sauces may separate when thawed.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and provide even more juiciness. Adjust cooking time as needed.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C). A meat thermometer is the most accurate way to check.

Can I make this dish ahead of time?

Yes, you can prepare it a day in advance and gently reheat before serving. Add a splash of cream or broth to refresh the sauce.

What type of pasta works best?

Fettuccine, linguine, or penne are excellent choices because they hold the creamy sauce well.

Can I make this dairy-free?

You may substitute the cream with a dairy-free cooking cream alternative and omit the Parmesan, though the flavor and texture will change.

Is this dish very lemony?

It has a bright lemon flavor, but it’s balanced by the cream and cheese. You can reduce the lemon juice slightly if you prefer a milder taste.

Can I add more cheese?

Yes, you can increase the Parmesan to ⅓ cup for a richer, cheesier sauce.

Why did my sauce turn out too thin?

It may need a few extra minutes of simmering. Make sure it gently bubbles to reduce and thicken properly.

Can I use dried basil instead of fresh?

Fresh basil is recommended for the best flavor, but you can use 1 teaspoon dried basil in a pinch.

What sides pair well with this dish?

Steamed broccoli, roasted asparagus, garlic green beans, or a fresh green salad complement the creamy lemon flavors beautifully.

Conclusion

Creamy Lemon Basil Chicken is a beautifully balanced dish that combines tender, golden chicken with a rich yet refreshing sauce. It’s simple enough for a quick family dinner yet elegant enough to serve to guests. With its bright citrus notes and fresh basil aroma, this recipe is sure to become a favorite in your kitchen.

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