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Basil Cream Chicken


"This is quick to make and tastes great. The sauce has a great Parmesan and basil flavor."
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servings 493 cals
Original recipe yields 4 servings


  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 35.7 g
  • 55%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
  2. Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.

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Read all reviews 199
  1. 238 Ratings

Most helpful positive review

You don’t know me, but you’ve gotta believe me -this is good. I mean REAL good. I modified it a tad, starting with using the standard breading method of flour, egg and (seasoned) bread crumbs...

Most helpful critical review

Since I'm not a fan of fried chicken, I have to pass on the breading... but the sauce is great!

Most helpful
Most positive
Least positive

You don’t know me, but you’ve gotta believe me -this is good. I mean REAL good. I modified it a tad, starting with using the standard breading method of flour, egg and (seasoned) bread crumbs...

Very good, but I made a few changes: I pounded out the chicken a bit for quick even cooking: I dipped the chicken in egg instead of milk; I added chopped garlic while the chicken was cooking and...

I baked the chicken in the oven and doubled the sauce as another reviewer suggested so I'd have enough to go over angel hair pasta. This sauce was so heavy I should have done linguine! It was ...

This is really good. Unfortunately I made some changes to the recipe to suit our tastes (hence the 4 star rating). I pounded out the chicken breasts for even cooking and added some fresh garli...

Here are my modifications: I cut my chicken breasts into bite-sized chunks, fried them in butter with 4 cloves of minced garlic. I also added broccoli and used whole pimentos from the mexican f...

I'm on Atkins, so this was perfect for me. I did add garlic to the butter as I cooked the chicken, which I coated w/parmesan-not flour. And instead of pimentos (which I didn't have), I used ch...

No, I didn't follow the recipe; but I learned a few things so you might want to read this anyway - even if you make faces at us who don't follow recipes to a "T" :) I didn't make the chicken - ...

This was superbe - gourmet restaurant quality!

Excellent! I didn't have pimentos, so I diced half of a red bell pepper that I had, added a package of fresh mushrooms that I had, but other than that followed it exactly. It didn't need anythin...