chicken and basil recipe
The Best chicken and basil recipe
Herb-Crusted Chicken with Fresh Basil Sauce
A simple yet flavorful dish featuring tender chicken coated in a mix of herbs and baked to perfection, paired with a bright tomato-basil sauce. Perfect for a quick weeknight meal.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 cup tomato sauce
- ½ cup heavy cream
- ¼ cup fresh basil, finely chopped
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F. Pat chicken breasts dry with paper towels and season lightly with salt and pepper. -
2
In a shallow bowl, mix breadcrumbs, olive oil, oregano, thyme, and garlic powder. Place each chicken breast in the bowl and press gently to coat evenly. -
3
Arrange chicken on a baking sheet lined with parchment paper. Bake for 18–20 minutes or until internal temperature reaches 165°F and the edges pull away slightly. -
4
While chicken bakes, blend tomato sauce, heavy cream, garlic, and lemon juice in a food processor until smooth. Stir in chopped basil and season with salt and pepper. -
5
Once chicken is done, pour the basil sauce over the top. Serve immediately with a side salad or steamed vegetables.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Knife and cutting board
- Food processor (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Herb-Crusted Chicken with Fresh Basil Sauce Works
❓ Frequently Asked Questions About Herb-Crusted Chicken with Fresh Basil Sauce
How do I adjust the sauce for extra tanginess?
Use a splash of lemon juice or vinegar in place of the reserved pan juices when combining the sauce ingredients. For a deeper flavor, add a pinch of red pepper flakes or a small amount of hot sauce during the simmering process.
Can I substitute fresh basil for dried basil in this recipe?
Yes, but use roughly double the amount. Fresh basil has a milder flavor, so if you’re concerned about overpowering the dish, start with one tablespoon of dried basil and increase as needed.
How long should I simmer the chicken before adding the sauce?
Simmer the chicken until it reaches an internal temperature of 165°F (74°C) and the edges pull away from the bone—typically about 12 to 15 minutes. Remove it from the pan, then add the sauce and return it to low heat for another 3 to 5 minutes to coat fully.
Why does the sauce sometimes turn cloudy?
This happens when the sauce cools and fat separates. Stirring gently before serving or reheating will help blend it back together. If you prefer a smoother texture, strain the sauce through a fine-mesh sieve before serving.
