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Viral Mozzarella Chicken in Basil Cream Sauce
Tender, golden chicken breasts smothered in a rich, velvety parmesan and mozzarella cream infused with fresh basil.
Ingredients
- – 4 boneless skinless chicken breasts
- – 1 teaspoon garlic powder
- – 1 teaspoon onion powder
- – Salt and black pepper to taste
- – 2 tablespoons olive oil
- – 1 cup chicken broth
- – 1 cup heavy cream
- – 1 cup shredded mozzarella cheese
- – ½ cup grated Parmesan cheese
- – 1½ teaspoons dried basil (or ¼ cup chopped fresh basil)
- – 2 cloves garlic, minced
- – 1 tablespoon butter
Instructions
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1Begin by thoroughly drying the poultry pieces with paper toweling to ensure they sear beautifully in the pan. Next, dust both sides of the meat liberally with the garlic powder, onion powder, salt, and ground black pepper. Pour the olive oil into a large frying pan placed over a medium flame, and once the fat shimmers, place the meat inside to brown until it achieves a deep golden crust, lasting roughly 5–6 minutes on each side. Do not worry about cooking the meat entirely through at this point, as it will finish simmering in the liquid later; transfer the seared pieces onto a clean plate for now.
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2Lower the stovetop flame slightly under the same pan and drop in the butter. Once the fat has completely melted down, toss in the chopped garlic and stir it carefully for about sixty seconds until it releases its signature rich aroma and perfumes your kitchen.
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3Pour the chicken broth directly into the hot pan to deglaze, bringing it to a light boil while using a spoon to scrape up all the flavorful browned bits stuck to the bottom. Carefully blend in the heavy cream and allow it to warm completely through, then scatter the shredded mozzarella and grated Parmesan into the mixture, whisking continuously until the cheeses dissolve into a perfectly velvety consistency. Drop in your basil—utilizing fresh sprigs if available, though dried flakes provide an excellent alternative.
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4Return the golden poultry pieces and all their collected plate juices back into the skillet, spooning the rich mixture over the top to submerge them completely. Turn the burner down to a low setting and allow everything to cook uncovered for 10–12 minutes, ensuring the meat reaches its safe internal temperature and the cream reduces into a thicker coating.
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5Take the skillet off the burner and serve the meat while it is piping hot, ladling extra helpings of the rich herb cream over each portion. This entrée pairs beautifully alongside a bed of delicate angel hair noodles or fluffy mashed potatoes to trap every single drop of the premium sauce.
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