A rich and creamy mozzarella chicken recipe simmered in a fragrant basil cream sauce. Perfect for weeknight dinners or elegant gatherings.

Scale

4 boneless skinless chicken breasts

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

2 tablespoons olive oil

1 cup chicken broth

1 cup heavy cream

1 cup shredded mozzarella

½ cup grated Parmesan

1½ teaspoons dried basil (or ¼ cup fresh basil)

2 cloves garlic, minced

1 tablespoon butter

Cook Mode Prevent your screen from going dark

1. Pat chicken dry and season with garlic powder, onion powder, salt, and pepper.

2. Sear chicken in olive oil over medium heat for 5–6 minutes per side until golden brown.

3. Remove chicken and add butter to skillet. Sauté minced garlic until fragrant.

4. Add chicken broth and scrape the bottom to release flavor.

5. Pour in heavy cream and stir in mozzarella and Parmesan until smooth.

6. Add basil and let sauce simmer briefly.

7. Return chicken to skillet and simmer for 10 minutes until cooked through.

8. Serve hot with pasta, rice, or mashed potatoes.

For a lighter version, use half-and-half instead of heavy cream.

Add baby spinach for color and extra nutrients.

A pinch of red pepper flakes adds gentle heat.

Store leftovers in the fridge for up to three days.