Creamy Basil Chicken Skillet {One Pan}

4.91 from 53 votes

This Creamy Basil Chicken Skillet is an easy one-pan meal that’s ready in just 30 minutes with the yummiest basil and parmesan sauce.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 457kcal

1 tbsp olive oil
1 lb chicken cutlets (4 cutlets, or 2 chicken breasts sliced in half lengthwise)
1 tbsp butter
4 cloves garlic, minced
1/4 cup sun-dried tomatoes
1/4 tsp salt & pepper
1/2 cup heavy cream
1 cup parmesan cheese
1 cup basil, roughly chopped
1 head broccoli, chopped into florets

Heat olive oil in a skillet over med-high heat. Season chicken cutlets with salt & pepper, then add to pan, searing on each side for 3-4 minutes until browned. Remove chicken from skillet and set aside.
Meanwhile, add broccoli florets to a large bowl filled with water and microwave for 7-8 minutes. Drain water from broccoli and set aside.
Add butter to the skillet, then add garlic and sundried tomatoes and saute for 30 seconds. Add cream, bringing to a boil, then stir in parmesan cheese and salt & pepper. Add basil leaves and cook for another 30 seconds until wilted, then add chicken back to skillet.
Serve basil chicken alongside broccoli, garnishing with extra chopped basil and parmesan cheese if desired. Enjoy!

Cut two boneless skinless chicken breasts in half lengthwise to make your own chicken cutlets.

For a lower-calorie version, swap out the heavy cream for half-and-half.

Make sure you use fresh basil – dried basil won’t provide the same flavour.

Store leftovers in the fridge for 4-5 days. Reheat on the stovetop or in the microwave.

Freeze this dish for up to 3 months. Thaw in the fridge overnight then reheat.