Description
Tender baked chicken cutlets smothered in a rich, velvety sauce of cream, Parmesan, and fresh basil. An elegant yet easy American main course.
Ingredients
Scale
2 large boneless, skinless chicken breasts
1/2 cup milk
3/4 cup dried Italian breadcrumbs
3 Tablespoons butter
2 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy whipping cream
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil
1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C). Slice chicken breasts horizontally into cutlets and tenderize to even thickness. Season lightly.
- Set up breading station with milk and breadcrumbs. Dip each cutlet in milk, then coat in breadcrumbs. Place on a parchment-lined baking sheet.
- Bake chicken for 18-22 minutes until cooked through and golden.
- While chicken bakes, melt butter in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth, simmer for 2-3 minutes, scraping up browned bits.
- Reduce heat to medium-low. Add heavy cream and simmer gently for 5 minutes to thicken slightly.
- Stir in grated Parmesan cheese until melted and sauce is smooth.
- Remove skillet from heat. Stir in chopped fresh basil and black pepper.
- Serve chicken cutlets with basil cream sauce poured over the top.
Notes
- For best results, use freshly grated Parmesan from a block.
- Add the fresh basil at the very end, off the heat, to preserve its color and flavor.
- If sauce is too thin, let it simmer for another minute or two to thicken.
- Great served over mashed potatoes, pasta, or rice.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 520
- Sugar: 3g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 165mg