Creamy Lemon Basil Chicken
Chicken has got to be the most versatile meat on the planet. I am sure that ground beef is a close second. Pork is the most consumed meat in the world accounting for over 36%. It is followed by chicken and beef with about 35% and 22% respectively. However I don’t think that pork has the same versatility of chicken. This delectable Creamy Lemon Basil Chicken is made in one skillet and comes together quickly making it the perfect weeknight meal. The list of ingredients is short but the flavor is abundant.
Easy Pan Fried Chicken and Cream Gravy, One Skillet Asparagus Stuffed Parmesan Chicken and Sweet and Sour Chicken are just a few of our family and reader favorites to help keep you out of your chicken slump. Creamy Chipotle Pepper Chicken Thighs from Will Cook for Smiles is a fellow blogger favorite.
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This scrumptious Creamy Lemon Basil Chicken combines thin slices of chicken breasts with a creamy lemon basil sauce that is lightly seasoned. It is delicious served with a little angel hair pasta or for those watching their carbohydrate count a simple garden salad and fresh asparagus. There isn’t any wine in this recipe but a glass of a nice dry wine like Sauvignon Blanc complements this meal perfectly. Sometimes I like to add capers or place it under the broiler for a minute or two. This recipe does best with heavy whipping cream as it reduces and thickens real well.
So if you have been in a bit of a chicken rut and you would like to shake it up a bit than this Creamy Lemon Basil Chicken is perfect for you. You may already have the ingredients in your pantry and refrigerator.
More chicken recipes you will love!
- Crockpot Chicken Noodle Soup
- Baked Garlic Butter Chicken
- Chicken Chimichangas
- Garlic Herb Butter Roast Chicken
- Chicken Parmesan
Creamy Lemon Basil Chicken
Ingredients
- 2 large chicken breasts cut in half lengthwise
- 2–3 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried basil or one tablespoon fresh chopped
- 1/4 teaspoon onion powder
- 1 cup low sodium chicken broth
- 3/4 cup heavy cream
- 2 tablespoons fresh lemon juice
- Salt & pepper to taste
- 1–2 tablespoons fresh chopped parsley
- 1 lemon thinly sliced
Instructions
- In large skillet over medium heat add 1 tablespoon olive oil and brown chicken breasts on both sides. If necessary work in batches so the skillet is not crowded. Plate chicken, cover and keep warm.
- If needed add 1 tablespoon of olive oil to same skillet over LOW heat. Add garlic, basil and onion powder and cook for 30 seconds. Add chicken broth and stir to scrap brown bits off the bottom of the pan. Add cream and simmer until slightly thickened; approximately 10-15 minutes. Add lemon juice and salt & pepper to taste. Return chicken to skillet and cook for an additional 5 minutes. Top with parsley and fresh lemon slices serve.
Notes
Cooking time on the chicken in the final step will depend on how much it cooked while browning and how thick it is. You can always slice a small piece and check.
If the sauce gets too thick will cooking add 1-2 tablespoons chicken broth. If it is too thin add 1-2 tablespoons cream.
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Do you not proof read your recipes before you publish them? You should!
Will you please elaborate so I know what I did.
I can only assume that you are referring to the lemon slices. I have added where they go in the recipe. I do try to proof my recipes more than once but I am a Mom and a wife and there is a lot of activity going on in my house at all times.
Beth, don’t worry about spelling. It is obviously not ruining the recipe. I imagine it was very minor. Some people just like to complain for no reason. Great recipe!
Thanks so much. I appreciate your kind words!!
Hi Beth,
I just wanted to thank you for this delicious recipe. I normally don’t take the time to comment on things like these, so the simple fact that I’m writing you now is saying something! I have essentially zero solid cooking experience, but even I was able to pull off this recipe — a testament to how easy it was to follow. Let’s just say that when it was finished I couldn’t believe that I had actually made something that tasted so good! I made enough for two dinners to have leftovers, but I ended up eating both portions because I couldn’t resist. Your note about adding more cream to thicken really helped. I have bad timing when it comes to cooking everything so they finish at the proper times, so my sauce started to get very thin as I waited for the pasta to cook. Just a little extra cream and it was saved. Overall, this was a great dish and I plan to make it again for dinner tonight!
Thanks!
I am so glad that it worked out for you and that you truly liked it. I try to write recipes that anyone can cook and I try to have helpful hints for people because life happens while you are cooking. You are very kind to leave such a nice thorough comment and I hope you enjoy your creamy lemon basil chicken again.
It was just as good the second time around, and my friend was impressed with how it turned out. I added some fresh cherry tomatoes that I got from the farmer’s market and served it over a bed of angel hair pasta. Delish!
Great! So glad that you liked it again. I am going to have to try the cherry tomatoes. Sounds delicious!!
This is the second time I made this delicious dish. Added a few hot pepper flakes and served over angel hair pasta with sauteed asparagus. Thank you for sharing this recipe 😊
You are most welcome! I am so glad that you liked it! I love crushed pepper too! Sounds like a great meal.
Do you think I could substitute fish for the chicken? This looks so good.
Yes I think that would work as well. Sounds delicious to me!!
This recipe is soooooo delish!! I’m an avid cook and have tried many lemon & chicken dishes but yours is getting a permanent page in my cookbook! I usually do my own thing but I followed yours exact and couldn’t imagine it being any better. I also never post but I had to this time. Thank you for sharing this!
My pleasure! Thanks so much Jennifer! I am so glad that you liked it. I should make this for dinner tonight! I have some fresh basil in the refrigerator that I am going to lose it if I do not use it soon!
Beth, do you think I could use orange zest in place of the lemon? I have tried to find a recipe that a small town Italian restaurant serves and this is as close as I can get to it. Think it might be worth a try? Otherwise, I will be doing this one as well! TIA. Susan
★★★★★
Might be worth a try. A little different flavor but could turn out wonderful.