Mozzarella Chicken in Basil Cream Sauce: Creamy, Cheesy Skillet Dinner Everyone Will Love

If you’re after a cozy, satisfying dinner that brings together simple ingredients and full-bodied flavor, Mozzarella Chicken in Basil Cream Sauce is a recipe you’ll return to again and again. Think golden seared chicken breasts simmered in a luscious garlic cream sauce infused with fresh basil, topped with stretchy, melted mozzarella. It’s hearty, flavorful, and made entirely in one pan.

This recipe shines when you want something rich and comforting but don’t feel like spending hours in the kitchen. The creamy basil sauce brings brightness and depth, the chicken is juicy and savory, and the cheese pulls it all together. It’s easy enough for weeknights but delicious enough to serve when guests drop by.

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Ingredient Breakdown

Each element in this dish has a job—whether it’s boosting flavor, creating texture, or holding the sauce together. Here’s how it all works.

Chicken Breasts
Boneless, skinless chicken breasts are ideal here because they cook fast and absorb the sauce well. Slice them in half horizontally or pound them to an even thickness for faster, more consistent cooking. Chicken thighs are a juicier option if you like darker meat.

Mozzarella Cheese
You want mozzarella that melts well without making the sauce watery. Low-moisture mozzarella slices are a solid choice. If using fresh mozzarella, drain it first to avoid diluting the sauce.

Fresh Basil
The unmistakable aroma and flavor of fresh basil elevate the entire dish. Chopped and stirred into the sauce just before serving, it adds a pop of color and herby freshness that dried basil simply can’t provide.

Heavy Cream
Cream gives the sauce body and silkiness. You can substitute with half-and-half, but the sauce will be thinner and less rich.

Garlic
Fresh minced garlic adds that savory punch that defines the sauce. It’s a small ingredient that makes a big impact.

Butter and Olive Oil
This combo is used to sear the chicken. Butter adds flavor while olive oil keeps it from burning, helping you get a crisp, golden crust.

Chicken Broth
A splash of broth lifts the browned bits from the pan and infuses the sauce with savory depth. Low-sodium broth is best so the dish doesn’t turn out overly salty.

Parmesan (Optional)
If you love deeper cheese flavor, stir in a bit of grated Parmesan. It enhances the sauce without competing with the mozzarella topping.

Salt and Pepper
Don’t underestimate the basics. Season the chicken well before cooking and taste your sauce before serving for perfect balance.

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Cooking Instructions

1. Prepare and Cook the Chicken
   Start by seasoning the chicken generously with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken once the pan is hot and cook until golden brown on both sides and fully cooked through—usually 4–5 minutes per side. Set the cooked chicken aside on a plate.

2. Build the Sauce
   Reduce the heat to medium. If needed, add a touch more butter. Add the garlic and sauté just until it starts to smell aromatic—about 30 seconds. Pour in the chicken broth and use a wooden spoon to scrape the browned bits from the bottom of the pan.

3. Add Cream and Basil
   Once the broth has reduced slightly, stir in the heavy cream and chopped basil. Let it simmer gently for 3–4 minutes, allowing it to thicken. If using Parmesan, add it now and stir until smooth.

4. Bring It All Together
   Place the chicken back into the skillet, nestling it into the sauce. Lay slices of mozzarella on top of each piece. Cover the pan with a lid and cook for a few more minutes until the cheese has fully melted. For a golden, bubbly finish, transfer the skillet under the broiler for 1–2 minutes.

5. Final Touches
   Once the cheese is melty and slightly browned, spoon extra sauce over the top and garnish with a few fresh basil leaves if desired. Serve hot.

Common Mistakes to Avoid

• Overcooking the chicken will make it dry—remove it as soon as it’s done.

• Don’t let the cream boil; it should only simmer to stay smooth.

• Avoid using dried basil—it just doesn’t bring the same freshness.

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Tips, Swaps, and Creative Twists

Helpful Tips

• Even out thick chicken breasts by slicing or pounding them for faster, more even cooking.

• Let the chicken rest after searing to retain its juices.

• A heavy skillet or cast iron pan distributes heat well and gives a better sear.

Variations and Add-Ons

• Add sliced sun-dried tomatoes to the sauce for a touch of sweetness.

• Stir in baby spinach just before adding the chicken back to the pan.

• A pinch of red pepper flakes can give the sauce a mild kick.

Ingredient Substitutions

• Swap the cream for full-fat coconut milk if you need a dairy-free option.

• Replace mozzarella with provolone or gouda for a smokier flavor.

• Use thighs instead of breasts for a richer, juicier result.

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When to Serve & What to Pair It With

Mozzarella Chicken in Basil Cream Sauce is versatile—it works for quick dinners and feels elevated enough for special occasions. It’s perfect over a bed of pasta, creamy polenta, or mashed potatoes. If you want to keep it lighter, serve it with steamed vegetables or cauliflower rice.

Pair it with something fresh to balance the richness, like a crisp green salad with lemon vinaigrette or roasted green beans. A glass of chilled white wine like Sauvignon Blanc or a dry rosé makes a refreshing complement.

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Nutrition Snapshot

While this dish leans toward indulgent, it’s still a well-balanced meal. You get a good amount of protein from the chicken and healthy fats from the olive oil and cream. Basil brings in a fresh element and natural flavor, making it more than just your typical creamy dinner.

To reduce calories and fat, opt for half-and-half instead of heavy cream or limit the amount of mozzarella used. Or keep the full version and just serve with lighter sides—it’s all about balance.

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Frequently Asked Questions

1. Can I prep this recipe ahead of time?
Yes, you can cook the chicken and make the sauce in advance. Wait to add the mozzarella until you’re ready to reheat and serve. Warm everything on the stovetop, then melt the cheese just before serving.

2. Will this freeze well?
It can be frozen, but the sauce may separate slightly when thawed. To minimize this, cool the dish completely before storing in an airtight container. Thaw overnight in the fridge and reheat gently.

3. What’s the best way to reheat leftovers?
Use a skillet over low heat and add a splash of broth or cream to loosen the sauce. Reheat slowly to avoid drying out the chicken or breaking the sauce. Microwave only if you’re short on time, and use low power.

4. Can I substitute chicken thighs?
Absolutely. Chicken thighs add even more flavor and are less likely to dry out. Just cook them a few minutes longer than breasts, and make sure they reach an internal temperature of 165°F.

5. Is this recipe gluten-free?
Yes, it’s naturally gluten-free as long as you check your chicken broth and cheese for any additives. Always read labels to be safe.

6. Can I make this without cream?
You can substitute with whole milk thickened with a bit of flour or cornstarch, though the result won’t be as rich. Greek yogurt stirred in at the end can also work—just don’t heat it too much or it may curdle.

7. What other herbs can I use with basil?
Try adding parsley or a touch of thyme if you’d like to experiment. But don’t overdo it—basil should stay the centerpiece of the sauce.

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