Creamy Basil Chicken Skillet (Print Version)
# Ingredients:
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01 -
4 boneless, skinless chicken breasts (approximately 680 grams)
02 -
1 cup (25 grams) fresh basil leaves, roughly chopped
03 -
1 cup (240 millilitres) heavy cream
04 -
3 cloves garlic, minced
05 -
50 grams Parmesan cheese, finely grated
06 -
2 tablespoons (30 millilitres) olive oil
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1 tablespoon (15 millilitres) fresh lemon juice
# Instructions:
01 -
Pat chicken breasts dry with paper towel, then season both sides with salt and black pepper. Set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Place chicken breasts in skillet and cook for 6 to 7 minutes on each side, or until golden brown and cooked through to an internal temperature of 74°C. Remove chicken from skillet and keep warm.
03 -
Reduce heat to medium-low. In the same skillet, add minced garlic and sauté for 1 to 2 minutes until fragrant, stirring frequently to prevent burning.
04 -
Pour in heavy cream and add chopped basil and grated Parmesan cheese. Stir to combine and simmer for 3 to 5 minutes until the sauce thickens. Add lemon juice and adjust seasoning with salt and black pepper as desired.
05 -
Return the chicken breasts to the skillet, spooning the sauce over each piece. Simmer for an additional 2 to 3 minutes to heat through and allow the flavours to meld.
06 -
Plate the chicken and spoon generous amounts of creamy basil sauce over each portion. Garnish with extra basil leaves and grated Parmesan, if desired. Serve immediately.
# Notes:
01 -
Ensure chicken breasts are cooked to 74°C for safe consumption.
02 -
For a lighter sauce, substitute half of the heavy cream with whole milk.