This Basil Chicken Breast delivers tender, juicy chicken in a vibrant, garlicky basil sauce in under 30 minutes. It’s a versatile weeknight hero that feels restaurant-worthy with minimal effort. The aroma of fresh basil and garlic will fill your kitchen with incredible fragrance.
Love Basil Chicken Breast? So do we! If you're into Chicken Breast Recipes or curious about Appetizer Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Basil Chicken Breast
- Fast & easy: Ready in about 20 minutes of active cooking.
- Flavor-packed sauce: Built in the same pan with fresh garlic and basil.
- Amazingly versatile: Great over pasta, rice, salads, or with veggies.
- Fancy without effort: Looks and tastes impressively restaurant-quality.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts (about 1 lb or 450 g)
- 3 tbsp olive oil, divided
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp Italian seasoning or dried oregano
- 4 large cloves garlic, minced
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1/2 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice (from about 1 large lemon)
- 2 cups fresh basil leaves, packed (plus a few extra for garnish)
- 2 tbsp unsalted butter, cold
Tools: A large skillet (stainless steel or cast iron works best), tongs, a sharp knife, and a cutting board.
Notes: Don’t skimp on fresh basil—it’s the star. Using cold butter at the end creates a glossy, emulsified sauce.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 20 g |
| Carbs: | 5 g |
| Fiber: | 1 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken breasts. If your chicken breasts are very thick, place them between two pieces of plastic wrap and gently pound them to an even ½-inch thickness. This ensures they cook quickly and evenly, preventing the outside from drying out before the inside is done.
- Use fresh basil, not dried. Dried basil simply won’t provide the same vibrant, aromatic flavor or that beautiful green color. You need the fresh leaves to make the sauce sing.
- Have all your ingredients prepped and ready. This recipe moves fast once you start cooking. Having your garlic minced, lemon juiced, and basil measured out means you won’t be scrambling and risk burning anything in the pan.
- Don’t crowd the pan. Use a large enough skillet so the chicken breasts have plenty of room. If you cram them in, they’ll steam instead of sear, and you’ll miss out on that gorgeous golden-brown crust.
How to Make Basil Chicken Breast
Step 1: Start by preparing your chicken. Pat the chicken breasts completely dry with paper towels—this is the secret to a good sear. Season both sides generously with the salt, black pepper, and Italian seasoning. Let them sit for a few minutes at room temperature while you prep the other ingredients.
Step 2: Heat 2 tablespoons of the olive oil in your large skillet over medium-high heat. Once the oil is shimmering hot, carefully add the chicken breasts. You should hear a nice sizzle. Cook for 5-7 minutes without moving them, until a beautiful golden-brown crust forms on the first side. The edges will start to look opaque.
Step 3: Flip the chicken using tongs. Cook for another 5-7 minutes on the second side, until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer. The outside should be nicely browned. Transfer the chicken to a clean plate and let it rest. Don’t slice it yet!
Step 4: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and red pepper flakes (if using). Sauté for just 30-60 seconds until fragrant—be careful not to burn it, or it will turn bitter. You’ll notice the most amazing aroma filling your kitchen.
Step 5: Pour in the chicken broth and lemon juice. Use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the pan. This is called deglazing, and those bits are pure flavor gold. Let the liquid simmer and reduce by about half, which will take 2-3 minutes.
Step 6: Turn the heat down to low. Stir in the fresh basil leaves. They will wilt almost immediately in the hot sauce, turning it a vibrant green. The smell at this point is absolutely incredible.
Step 7: Remove the skillet from the heat entirely. Add the cold butter and swirl the pan continuously until the butter has melted and emulsified into the sauce. This creates a slightly thicker, glossier, and richer sauce that will coat the back of a spoon beautifully.
Step 8: Taste the sauce and adjust seasoning with more salt or pepper if needed. Return the rested chicken breasts (and any accumulated juices on the plate) back to the skillet, spooning the sauce over the top to coat them thoroughly. Serve immediately, garnished with a few extra fresh basil leaves.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze chicken and sauce separately for up to 2 months.
- Reviving: Reheat gently in a skillet with a splash of broth to refresh sauce.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The creamy, fluffy potatoes are the perfect canvas for soaking up every last drop of that incredible basil sauce.
- Simple Arugula Salad — A peppery arugula salad with a light lemon vinaigrette provides a fresh, crisp contrast to the rich, savory chicken.
- Roasted Asparagus — The earthy, slightly charred flavor of roasted asparagus pairs wonderfully with the bright, herby notes of the dish.
Drinks
- A Crisp Sauvignon Blanc — The wine’s citrusy and herbal notes mirror the lemon and basil in the sauce, creating a harmonious pairing.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate beautifully between bites of the flavorful chicken.
Something Sweet
- Lemon Sorbet — A light and refreshing lemon sorbet continues the citrus theme and provides a clean, palate-cleansing finish to the meal.
- Panna Cotta with a Berry Compote — The smooth, creamy vanilla panna cotta and tart berries offer a lovely, simple dessert that doesn’t feel too heavy.
Top Mistakes to Avoid
- Mistake: Not drying the chicken before seasoning. Any surface moisture will create steam and prevent that beautiful, crispy sear we’re after. Always pat it dry with paper towels.
- Mistake: Moving the chicken too soon. I’ve messed this up before too… you’re tempted to peek, but you have to let it sit undisturbed to develop that golden crust. If it sticks, it’s not ready to flip.
- Mistake: Burning the garlic. Garlic cooks in a flash. If you add it to a screaming hot pan and walk away, it will burn and become bitter, ruining the entire sauce. Keep the heat at medium and watch it closely.
- Mistake: Slicing the chicken immediately after cooking. Letting the chicken rest for 5 minutes allows the juices to redistribute throughout the meat. If you cut into it right away, all those precious juices will run out onto the cutting board, leaving you with dry chicken.
Expert Tips
- Tip: Butterfly your chicken breasts for even faster cooking. If you don’t have a meat mallet to pound them, simply slice each breast horizontally almost all the way through and open it like a book. This creates a thinner, more even piece that cooks in just a few minutes per side.
- Tip: Add a splash of white wine. For an extra layer of flavor, deglaze the pan with ¼ cup of dry white wine (like Pinot Grigio) after sautéing the garlic and let it reduce by half before adding the chicken broth and lemon juice.
- Tip: Finish with a drizzle of high-quality olive oil. Just before serving, add a final drizzle of a good, fruity extra-virgin olive oil over the plated dish. It adds a wonderful richness and enhances the aroma.
- Tip: Chop a few basil stems for extra flavor. The tender stems of the basil plant are packed with flavor! Finely chop about a tablespoon of the most tender stems and add them when you sauté the garlic for a deeper basil essence.
FAQs
Can I use other herbs besides basil?
Absolutely! While basil is the star here, you can create a different but equally delicious dish. Try fresh parsley for a brighter, grassier flavor, or cilantro for a more vibrant, citrusy twist. Tarragon would also be lovely, offering a subtle anise-like note. The method remains exactly the same—just swap the two cups of packed basil for your herb of choice.
How do I store and reheat leftovers?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat with a tiny splash of water or broth to loosen the sauce. Avoid the microwave if you can, as it can make the chicken rubbery and cause the basil to lose its vibrant color.
Can I make this with chicken thighs?
You sure can! Boneless, skinless chicken thighs are a fantastic option. They’re more forgiving and stay incredibly juicy. Just increase the initial cooking time by a couple of minutes per side, as they are a bit thicker. The rich flavor of the thighs pairs beautifully with the bold basil sauce.
My sauce is too thin. How can I thicken it?
If you’d like a thicker sauce, you have a couple of options. The easiest is to let it simmer for a minute or two longer to reduce further. Alternatively, you can create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisking it into the simmering sauce until it thickens.
Is this recipe gluten-free?
Yes, as written, this Basil Chicken Breast recipe is naturally gluten-free. Just be sure to double-check the labels on your chicken broth to confirm it’s a certified gluten-free variety, as some brands may contain additives derived from gluten sources.
Basil Chicken Breast
Make juicy Basil Chicken Breast in under 30 minutes! This easy recipe features a vibrant garlic-basil pan sauce. Get the simple, restaurant-quality dinner recipe now.
Ingredients
For the Ingredients & Tools
-
2 large boneless, skinless chicken breasts (about 1 lb or 450 g)
-
3 tbsp olive oil (divided)
-
1 tsp kosher salt (plus more to taste)
-
0.5 tsp freshly ground black pepper
-
1 tsp Italian seasoning or dried oregano
-
4 large cloves garlic (minced)
-
0.25 tsp red pepper flakes (optional, for a little heat)
-
0.5 cup low-sodium chicken broth
-
0.25 cup fresh lemon juice (from about 1 large lemon)
-
2 cups fresh basil leaves (packed (plus a few extra for garnish))
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2 tbsp unsalted butter (cold)
Instructions
-
Start by preparing your chicken. Pat the chicken breasts completely dry with paper towels—this is the secret to a good sear. Season both sides generously with the salt, black pepper, and Italian seasoning. Let them sit for a few minutes at room temperature while you prep the other ingredients.01
-
Heat 2 tablespoons of the olive oil in your large skillet over medium-high heat. Once the oil is shimmering hot, carefully add the chicken breasts. You should hear a nice sizzle. Cook for 5-7 minutes without moving them, until a beautiful golden-brown crust forms on the first side. The edges will start to look opaque.02
-
Flip the chicken using tongs. Cook for another 5-7 minutes on the second side, until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer. The outside should be nicely browned. Transfer the chicken to a clean plate and let it rest. Don’t slice it yet!03
-
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and red pepper flakes (if using). Sauté for just 30-60 seconds until fragrant—be careful not to burn it, or it will turn bitter. You’ll notice the most amazing aroma filling your kitchen.04
-
Pour in the chicken broth and lemon juice. Use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the pan. This is called deglazing, and those bits are pure flavor gold. Let the liquid simmer and reduce by about half, which will take 2-3 minutes.05
-
Turn the heat down to low. Stir in the fresh basil leaves. They will wilt almost immediately in the hot sauce, turning it a vibrant green. The smell at this point is absolutely incredible.06
-
Remove the skillet from the heat entirely. Add the cold butter and swirl the pan continuously until the butter has melted and emulsified into the sauce. This creates a slightly thicker, glossier, and richer sauce that will coat the back of a spoon beautifully.07
-
Taste the sauce and adjust seasoning with more salt or pepper if needed. Return the rested chicken breasts (and any accumulated juices on the plate) back to the skillet, spooning the sauce over the top to coat them thoroughly. Serve immediately, garnished with a few extra fresh basil leaves.08
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