There’s something oddly comforting about a skillet full of creamy, cheesy chicken, especially when that cheese is mozzarella and the sauce is spiked with fresh basil. I can’t tell you how many times this dish has saved dinner when all I had was a couple of chicken breasts and an unrealistic craving for something indulgent. What really brings this together is that basil cream sauce. It’s the sort of thing that makes you want to wipe your plate clean with bread, manners be damned. Add mozzarella into the mix and suddenly you’re debating if licking the skillet is socially acceptable. Don’t worry, I won’t judge. Whether you’re trying to impress guests or just getting dinner on the table without losing your mind, this recipe walks the line between elegance and ease. It’s warm, it’s hearty, and honestly—it just hits that comfort food spot every single time.

1) Key Takeaways
2) Easy Mozzarella Chicken in Basil Cream Sauce Recipe
3) Ingredients for Mozzarella Chicken in Basil Cream Sauce
4) How to Make Mozzarella Chicken in Basil Cream Sauce
5) Tips for Making Mozzarella Chicken in Basil Cream Sauce
6) Making Mozzarella Chicken in Basil Cream Sauce Ahead of Time
7) Storing Leftover Mozzarella Chicken in Basil Cream Sauce
8) Try these Main Course Recipes next!
9) Mozzarella Chicken in Basil Cream Sauce
10) Nutrition

1) Key Takeaways

How to make a rich and creamy basil sauce that clings to every bite
Tips for cooking juicy chicken breasts in under 30 minutes
Ways to build comfort food recipes without overcomplicating dinner
What pairs well with mozzarella and basil in hearty chicken meals

2) Easy Mozzarella Chicken in Basil Cream Sauce Recipe

When I think of comfort food recipes that actually feel comforting, this one tops the list. We’re talking golden chicken breasts, gooey mozzarella, and a cream sauce that makes you wonder why basil isn’t its own food group.

I’ve made this on weeknights when I was hangry and low on energy. I’ve served it to friends who thought I ordered in. It’s a recipe that doesn’t ask much from you but gives so much back.

The first time I stirred fresh basil into that cream, I knew I’d found something worth keeping. It’s a cozy kind of meal—the one you eat slowly, maybe with bread to soak up whatever your fork misses. If your fridge holds some cheese and a pack of chicken, you’ve already won.

3) Ingredients for Mozzarella Chicken in Basil Cream Sauce

Chicken Breasts: Boneless and skinless, these cook evenly and soak up the sauce. I usually pound them flat so they cook fast and stay tender.

All-Purpose Flour: A quick dredge gives the chicken that light golden crust, which adds texture and helps hold the creamy sauce in place.

Butter and Olive Oil: The butter adds flavor, and the oil keeps it from burning. I like the balance of both in the skillet.

Chicken Broth: This loosens the sauce and pulls flavor from the browned bits left in the pan. It’s liquid gold with benefits.

Heavy Cream: It’s what makes the sauce velvety. Go full-fat here—it’s not salad.

Parmesan Cheese: Adds a nutty depth that sharpens the creamy base just enough to keep it interesting.

Mozzarella Cheese: Shredded mozzarella melts into gooey pools of joy. I always add a little extra, no regrets.

Fresh Basil: Chopped basil brings brightness that cuts through the richness and turns the cream into something lively.

Garlic Powder: Quick and easy. It rounds out the sauce without the bite of fresh garlic.

Salt and Pepper: Taste as you go. These are the simplest ingredients but they shape everything.

4) How to Make Mozzarella Chicken in Basil Cream Sauce

Step 1: Flatten the chicken a bit. Coat lightly in flour. Shake off the extra—it shouldn’t look like a snowstorm.

Step 2: Heat butter and oil in a skillet. Add the chicken and cook until golden on both sides. About 6 to 8 minutes per side should do it. Set it aside.

Step 3: Pour in the chicken broth. Let it bubble and scrape up all that tasty brown stuff on the bottom. That’s flavor, don’t waste it.

Step 4: Add cream, Parmesan, garlic powder, salt, and pepper. Stir well and let it thicken slightly. Breathe it in—it smells like comfort.

Step 5: Stir in mozzarella and basil. Watch the cheese melt. It gets stretchy, cheesy, and just about perfect.

Step 6: Return the chicken to the pan. Spoon sauce over the top. Let it sit in the warmth for a few minutes so it can soak up every drop.

5) Tips for Making Mozzarella Chicken in Basil Cream Sauce

Start with even chicken breasts. Uneven pieces don’t cook right and you’ll either have dry spots or raw centers. Not ideal.

Let the sauce simmer, not boil. Boiling can break it, and then it’s more soup than sauce. Low and slow wins here.

Use fresh basil if you can. It changes everything. Dried will do in a pinch, but you’ll miss that pop of green and brightness.

6) Making Mozzarella Chicken in Basil Cream Sauce Ahead of Time

This holds up surprisingly well if you prep in advance. The sauce keeps its shape, and the chicken stays tender when reheated gently.

If you’re making comfort food recipes for later, store the sauce and chicken separately. Combine them just before heating so the cheese stays nice and gooey.

I’ve packed this up for work lunches too. It reheats like a dream, especially over rice or noodles. Just add a splash of broth or cream to revive the sauce.

7) Storing Leftover Mozzarella Chicken in Basil Cream Sauce

Leftovers? Lucky you. Store them in a sealed container in the fridge. Three days is about the max for best flavor and texture.

When reheating, use low heat and stir a bit. Add a touch of cream or broth to thin the sauce if it’s gotten too thick overnight.

Comfort food recipes like this tend to taste even better the next day, which is why I never mind making extra. Your future self will thank you.

8) Try these Main Course Recipes next!

9) Mozzarella Chicken in Basil Cream Sauce