Basil Cream Chicken

As a food enthusiast, nothing excites me more than whipping up a comforting dish like Basil Cream Chicken. One evening, while rummaging through my pantry, I stumbled upon some fresh basil and succulent chicken breasts. It was the perfect inspiration for a creamy, delightful dinner that I knew my family would love. With the aroma of herbs filling the air and the promise of a satisfying meal ahead, I couldn’t wait to get started. The blend of flavors in Basil Cream Chicken brings a touch of elegance to the dinner table, making it a family favorite.

Everything You Need for Basil Cream Chicken

The ingredients for Basil Cream Chicken are not just essential; they work harmoniously to create a dish that is both comforting and satisfying. Each ingredient plays a unique role, from the tender chicken to the aromatic basil. It’s a celebration of flavors that come together beautifully.

• 1 tablespoon butter – Adds a rich depth of flavor and helps sauté the onions.
• 1 tablespoon olive oil – Provides healthy fat and enhances the overall taste.
• 1/2 teaspoon paprika – Offers a subtle smokiness that complements the chicken well.
• 1/2 teaspoon salt – Essential for bringing out the flavors of all the ingredients.
• 1/4 teaspoon pepper – Adds a gentle kick to the dish.
• 1 1/2 pounds chicken breasts (chopped into large bite-size pieces) – The main protein that makes this dish hearty and filling.
• 3 cups broccoli (chopped into bite-size pieces) – Adds color, nutrition, and a satisfying crunch.
• 1 small onion (diced) – A foundational flavor that adds sweetness when sautéed.
• 1 1/2 cups orzo pasta (uncooked) – Provides a comforting base and absorbs the delicious sauce.
• 1/2 cup sun-dried tomatoes (rinsed, chopped, patted dry) – Brings a tangy sweetness that enhances the overall flavor.
• 4 garlic cloves (minced) – Infuses the dish with an irresistible aroma.
• 1/4 teaspoon red pepper flakes (optional) – For those who enjoy a bit of heat.
• 2 tablespoons cornstarch – Used to thicken the sauce to a creamy consistency.
• 3 cups chicken broth – The base of the sauce that adds depth and flavor.
• 1 (12 oz.) can evaporated milk – Contributes to the creamy consistency.
• 1 (15 oz.) can corn (drained and rinsed) – Adds a touch of sweetness and texture.
• 1 teaspoon chicken bouillon – Intensifies the chicken flavor.
• 1 teaspoon dried parsley – For an added layer of herbaceous flavor.
• 1/2 teaspoon dried oregano – Complements the other herbs beautifully.
• 1/2 cup shredded mozzarella – Melts beautifully and adds creaminess.
• 1/3 cup freshly grated Parmesan – An essential cheese that adds a rich flavor.
• 1 cup packed fresh basil leaves (roughly chopped) – The key ingredient that brings the dish to life.

The Process for Making Basil Cream Chicken

Cooking Basil Cream Chicken is an enjoyable experience that fills your kitchen with wonderful aromas. Let’s dive into the step-by-step process to make this creamy delight.

1. While the chicken is still on the cutting board, pat it dry using paper towels. This step is crucial as it allows the seasoning to adhere better. Season the chicken with 1/2 teaspoon of salt, 1/2 teaspoon of paprika, and 1/4 teaspoon of pepper. Set it aside for a moment.

2. In a Dutch oven over medium-high heat, melt butter together with olive oil. Wait until the mixture is hot and bubbling, which usually takes a couple of minutes. This is where the magic begins as the flavors start to meld.

3. Add the onions to the pot and cook them for about 3 minutes. You want them to become soft and translucent, which will add a sweet undertone to your dish.

4. Now, introduce the seasoned chicken and broccoli into the pot. Cook them until the majority of the chicken turns opaque. Don’t worry if the chicken isn’t fully cooked yet; it will finish cooking later.

5. Next, stir in the orzo, sun-dried tomatoes, garlic, and if you like a bit of heat, add red pepper flakes. Cook everything together for an additional 1 1/2 minutes to let the flavors combine nicely.

6. In a separate bowl, whisk 1 cup of chicken broth with cornstarch. This mixture will help thicken your cream sauce. Add it to the pot along with the remaining chicken broth and all other ingredients except the cheeses and fresh basil.

7. Cover the pot and bring it to a simmer. Adjust the heat to medium-low and let it cook for around 8 to 10 minutes. Stir occasionally to prevent the orzo from sticking to the bottom.

8. Once the orzo is tender and most of the liquid has evaporated, it’s time to add the magic ingredients: Parmesan cheese and mozzarella. Stir them in until melted, which creates a creamy, dreamy sauce.

9. Finally, mix in the fresh basil and give it a taste. You may want to add a bit more salt and pepper to suit your preference. If you crave a saucier dish, you can easily add more broth, milk, or cream at this point.

Helpful Notes about Basil Cream Chicken

Cooking this delightful dish is straightforward, but here are some handy tips to make it even better:

• Storage: Store leftovers in an airtight container in the refrigerator for up to five days.
• Freezing: Cool the dish to room temperature, then transfer it to a freezer-safe container. It can be frozen for up to three months. Make sure to label it!
• Reheating: When reheating, add a splash of milk or cream to revive the creaminess if it thickens too much.
• Pairing: This dish pairs wonderfully with a fresh salad or crusty bread to soak up the delicious sauce.
• Serving Size: The recipe can easily be doubled or halved depending on your needs.

Accompaniments for Basil Cream Chicken

When serving Basil Cream Chicken, consider these delightful accompaniments to elevate your meal:

• Crispy Garlic Bread: A slice of buttery garlic bread adds a perfect crunch and pairs beautifully with the creamy sauce.
• Steamed Vegetables: Opt for a medley of steamed vegetables like carrots and green beans for a healthy side.
• Mixed Green Salad: A refreshing salad with a light vinaigrette balances the richness of the dish.
• Rice or Quinoa: Serve over rice or quinoa if you want an alternative to orzo for a different texture.
• Wine Pairing: Enjoy with a sparkling water or a light white wine if desired.
• Casual Family Dinner: Perfect for a cozy family gathering or a relaxed dinner with friends.
• Seasonal Occasions: This dish works well for any season, making it a great choice for a comforting winter dinner or a charming summer meal outdoors.

FAQ

Conclusion

Basil Cream Chicken is a delightful dish that combines fresh ingredients with comforting flavors, making it a true standout in any meal rotation. This recipe is not only delicious but also versatile and easy to prepare, perfect for weeknight dinners or special occasions. I encourage you to give it a try; you won’t be disappointed!

Basil Cream Chicken

Indulge in the creamy comfort of Basil Cream Chicken. This easy weeknight dinner is packed with tender chicken, fresh basil, and rich flavors, making it a family favorite. Perfect for any occasion, you’ll want to make it tonight!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 7 servings

Course: Dinner

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon butter
• 1 tablespoon olive oil
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 1.5 pounds chicken breasts chopped into large bite-size pieces
• 3 cups broccoli chopped into bite-size pieces
• 1 small onion diced
• 1.5 cups orzo pasta uncooked
• 0.5 cups sun-dried tomatoes rinsed, chopped, patted dry
• 4 garlic cloves minced
• 0.25 teaspoon red pepper flakes optional
• 2 tablespoons cornstarch
• 3 cups chicken broth
• 1 12 oz. evaporated milk
• 1 15 oz. corn drained and rinsed
• 1 teaspoon chicken bouillon
• 1 teaspoon dried parsley
• 0.5 teaspoon dried oregano
• 0.5 cup shredded mozzarella
• 0.33 cup freshly grated Parmesan
• 1 cup fresh basil leaves roughly chopped

Equipment

• Wooden Spoon
• Saucepan
• Grater
• Cutting Board
• Whisk
• Oven
• Chef's Knife

Method

 

1. While the chicken is still on the cutting board, pat it dry and season with ½ teaspoon salt, ½ teaspoon paprika, and ¼ teaspoon pepper; set aside.
2. Melt butter in olive oil in a Dutch oven over medium high heat until hot. Add onions and cook for 3 minutes. Add chicken and broccoli and cook until most of the chicken is opaque (chicken will not be cooked through). Add orzo, sun-dried tomatoes, garlic, and red pepper flakes and cook an additional 1 ½ minutes.
3. Whisk 1 cup chicken broth with the cornstarch and add to the pot. Add remaining chicken broth and all remaining ingredients up to the "Add Later" cheeses.
4. Cover the pot and bring to a simmer. Reduce heat to medium low and simmer for 8-10 minutes, or until orzo is tender, stirring every couple minutes so the orzo doesn’t burn on the bottom, and replacing the lid. Add additional broth if the orzo isn’t done and most of the liquid is evaporated.
5. Stir in Parmesan cheese until melted followed by mozzarella until melted. Stir in fresh basil. Taste and season with additional salt and pepper (I add ¼ teaspoon more of each). If desired, you can make the dish “saucier” by stirring in additional broth, milk or cream.

Notes

• Basil: measure before chopping.
• Broccoli: I prefer using fresh broccoli in this recipe but frozen broccoli will also work. You’ll want to chop the broccoli into small bite-size pieces so it softens in the allotted cooking time. If you want more crisp-tender broccoli, you can leave the florets larger.
• Chicken bouillon: You may use granulated bouillon, bouillon cubes or better than bouillon. If using bouillon cubes, you’ll need just one cube, crush it up before stirring directly into the pot (don’t dissolve in water first).
• Parmesan: Please don’t use the powdered or pre-shredded cheese. Freshly grated Parmesan cheese tastes far superior and melts much better.
• Mozzarella: Please use freshly grated mozzarella as it melts far better than pre-shredded mozzarella, which is coated in anti-clumping chemicals.
• Chicken: Error on the side of chopping the chicken larger so it remains juicy and doesn’t overcook.
• Don’t overcook the orzo! There are several factors when it comes to the orzo doneness, such as the material of the pot, size of the pot, actual temperature, etc. Start checking the orzo early. It should be al dente, meaning it should still be a little firm in the center/ have a “bite” to it.
• Recipe variations: See post for all sorts of recipe ideas!
• Storage: Store in an airtight container in the refrigerator for up to 5 days.
• Freeze: Let basil chicken cool to room temperature. Transfer to a freezer-safe container, label and freeze for up to 3 months. Allow to thaw completely in the refrigerator overnight before reheating per instructions.
• Microwave: Microwave small portions for 1 minute, stir, then continue to heat at 30-second intervals until warmed through.
• Stove: For larger portions, reheat pasta gently on the stove, stirring occasionally. You may need to add a splash of milk to make it ultra creamy again.

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.