Name: Mozzarella Chicken in Basil Cream Sauce
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; Salt and pepper, to taste; 1 teaspoon garlic powder; 1 cup heavy cream; 1/2 cup chicken broth; 1 teaspoon minced garlic; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh basil (or 1–2 tsp dried basil); 1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening); Tools You'll Need:; Large skillet; Tongs or spatula; Cheese grater; Measuring cups and spoons

Mozzarella Chicken in Basil Cream Sauce

There’s something magical about recipes that not only come together quickly but also feel like they were made in a cozy trattoria somewhere in Italy. This Mozzarella Chicken in Basil Cream Sauce is one of those rare finds—a dish that checks all the boxes: flavorful, satisfying, and deceptively easy to make. I remember the first time I made it on a chilly Thursday evening. We’d had one of “those” days (you know the kind: school pickups, laundry piles, and a missing shoe mystery), and I needed something comforting that didn’t take forever. I had chicken breasts in the fridge, a block of mozzarella, and some fresh basil that was begging to be used. The result? Pure weeknight magic.

The first bite had my husband doing a little happy dance in his chair (a rare occurrence!), and my picky eater cleaned his plate without a single bribe. Since then, this dish has become a go-to in our weekly rotation. I love how creamy and rich the sauce is—like something you’d get at a fancy restaurant—but without the hassle or the price tag. The way the mozzarella melts over that golden, pan-seared chicken is just chef’s kiss. And that basil cream sauce? I could honestly spoon it over everything.

This dish is comfort food with a little elegance, and once you try it, I think it’ll become one of your weeknight favorites too.

Questions I Often Get Asked About This Recipe

Can I use dried basil instead of fresh?
Yes, but fresh basil makes a noticeable difference. If using dried, reduce the amount to 1–2 teaspoons.

Can I substitute the heavy cream?
You can use half-and-half for a lighter version, though the sauce will be slightly less rich.

What kind of mozzarella works best?
Low-moisture, part-skim mozzarella melts beautifully and doesn’t make the dish watery.

Can I prep this ahead of time?
Absolutely! You can sear the chicken and prep the sauce earlier in the day. Just reheat gently and add the mozzarella before serving.

Is this recipe freezer-friendly?
It’s best enjoyed fresh, but you can freeze leftovers. Reheat slowly to prevent the sauce from separating.

What You Need to Make Mozzarella Chicken in Basil Cream Sauce

Ingredients:

4 boneless, skinless chicken breasts

1 tablespoon olive oil

Salt and pepper, to taste

1 teaspoon garlic powder

1 cup heavy cream

1/2 cup chicken broth

1 teaspoon minced garlic

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil (or 1–2 tsp dried basil)

1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)

Tools You’ll Need:

Large skillet

Tongs or spatula

Cheese grater

Measuring cups and spoons

How to Make Mozzarella Chicken in Basil Cream Sauce

Prep the Chicken: Season the chicken breasts on both sides with salt, pepper, and garlic powder.

Sear the Chicken: In a large skillet over medium-high heat, add olive oil. Sear chicken breasts for about 5–6 minutes per side, or until golden brown and cooked through. Remove from the pan and set aside.

Make the Sauce: In the same skillet, reduce heat to medium. Add garlic and sauté for 1 minute. Stir in chicken broth and heavy cream. Let simmer for 2–3 minutes.

Add the Cheeses: Stir in Parmesan and mozzarella cheese, mixing until melted and smooth. If you’d like a thicker sauce, add the cornstarch slurry here.

Add the Basil: Stir in fresh basil and let everything simmer for another minute.

Finish the Dish: Return the chicken to the skillet. Spoon the sauce over each piece and let it cook for 2–3 more minutes until everything is heated through and cheese is bubbly.

Serve: Serve hot, with extra sauce spooned over the top. Delicious with pasta, rice, or crusty bread.

Tips for Making the Best Mozzarella Chicken in Basil Cream Sauce

Pound the chicken slightly for even cooking and a juicier texture.

Don’t overcrowd the pan when searing. Cook in batches if necessary.

Let the cheese rest for a minute or two before serving so it sets up slightly and doesn’t slide off.

Fresh basil matters. It gives the sauce a bright, herby finish that dried can’t quite match.

Want more flavor? Add a splash of white wine when deglazing the pan before the cream goes in.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was SO good! My husband went back for seconds, and my toddler even ate it. Total win!” —Jenny L.

⭐️⭐️⭐️⭐️ “Loved the creamy sauce and how the mozzarella melted just right. I’ll add a bit of red pepper flakes next time for a little heat!” —Marissa D.

⭐️⭐️⭐️⭐️⭐️ “Perfect for busy nights. It looks fancy, but it’s so easy to throw together!” —Kelsey R.

⭐️⭐️⭐️ “I liked it, but the sauce was a bit rich for my taste. Next time I might try it with half-and-half.” —Tina W.

⭐️⭐️⭐️⭐️⭐️ “This is going in our permanent dinner rotation. Super comforting and flavorful!” —Amanda M.

Printable Recipe

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