Skillet Basil Chicken is one of my classic, easy, “go-to” weeknight dinners. Sometimes I will eat this chicken in a sandwich with a smear of mayo. Other times I’ll make a quick pan sauce and serve over butter parmesan pasta. All great options, in my house, and I think it’ll be a hit in yours as well!
Skillet Basil Chicken
This chicken is cooked in your favorite skillet, covered in aromatic basil, and then served on top of a bed of buttered and parmesan noodles with a quick pan sauce. It is simple, easy, and delicious, and a nice little change-up from your typical alfredo.
There are no big tricks to this, and it really couldn’t be easier. Give your chicken a good pounding to flatten it out and bit and make sure that it cooks evenly. You don’t want to dry out the thinner sides by needing to cook a thick end longer. No thanks. Just say no to dry gross chicken.
Fresh basil works in this, but honestly? I prefer the dried version. It sticks to the chicken better. ¯\_(ツ)_/¯ Normally I’m a “fresh herbs only” snob, but not so much in this case.
I was really trying to NOT share this recipe yet because I’m not super happy with the photos, but it is one of those “brown” recipes that just doesn’t photograph very well but TASTES amazing. We’ll definitely go for round two on photos the next time I make this, but until then I didn’t see a good reason to not let you all try it in the meantime.
If you want to REALLY make these noodles pop, serve them with browned butter instead of just melted butter.
If you want more great chicken recipes using chicken breasts, definitely check out my Chicken Marsala, Sheet Pan Chicken Fajitas, Grilled Chicken Kabobs, and the Chicken Alfredo Lasagna with Spinach.
This skillet basil chicken is a simple weeknight dinner that goes great on top of a big bed of butter parmesan noodles.
- 3 tablespoons canola oil
- 3 large chicken breasts {pounded to 3/4 inch thickness}
- 1 tablespoon dried basil
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/2 cup chicken broth
- 1/2 cup white wine
- 1/8 cup cream
- 1 pound rotini noodles {cooked & hot}
- 1/2 stick browned butter
- 1/2 cup shredded parmesan
Heat oil in a large skillet over medium heat. Season chicken breasts with the garlic salt, onion powder, and basil. Place into the pre-heated pan, and let cook for 4-5 minutes per side, or until the middle is no longer pink.
Remove chicken from pan and set aside to rest. In the same pan, turn the heat up to high and add in the chicken broth, white wine, and heavy cream.
Reduce heat to medium and let simmer until it is reduced by half, about 10 minutes. Stir frequently. Taste, and add salt if necessary.
Slice the chicken diagonally, against the grain. Toss the hot noodles with the browned butter, and pour the sauce over the chicken and noodles. Sprinkle parmesan cheese on top, and serve hot.
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