Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup fresh basil leaves, chopped
- 8 oz fresh mozzarella cheese, sliced
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Dredge chicken breasts in flour, shaking off any excess.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
- Step 3: Reduce heat to medium. Add chicken broth and heavy cream to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Step 4: Stir in chopped basil and Parmesan cheese. Simmer for 2-3 minutes, or until sauce has slightly thickened.
- Step 5: Return chicken breasts to the skillet. Top each chicken breast with mozzarella cheese slices.
- Step 6: Cover the skillet and cook for 2-3 minutes, or until mozzarella cheese is melted and bubbly. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of cream or broth if needed to prevent drying.
- Serve this creamy chicken over pasta or with a side of roasted vegetables for a complete and satisfying meal.
- For a more intense basil flavor, add half of the basil at the beginning of step 4 and the other half just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American