How to Prepare Appetizing Baked Chicken Breasts with Creamy Basil Sauce

Baked Chicken Breasts with Creamy Basil Sauce. A wonderful recipe for baked chicken breasts in a creamy, Asiago cheese sauce finished off with black pepper, balsamic vinegar, and additional I didn't have lite mayo or greek yogurt, so I used regular mayo and sour cream. I did take the advice of others and pounded the chicken breasts some. Your go-to creamy chicken recipe for Fall is here: Chicken Breasts with Creamy Rosemary Sauce.

Crispy breaded chicken breast with a smokey seasoning, sandwiched between a brioche burger bun with our epic creamy lemon and basil sauce. You don't need to fry chicken to get it nice and crispy and this Baked Chicken Burger with Creamy Lemon and Basil Sauce is a healthier alternative to. Add the chicken breasts back to the pan, and dinner is ready! You can cook Baked Chicken Breasts with Creamy Basil Sauce using 12 ingredients and 3 steps. Here is how you cook that.

Ingredients of Baked Chicken Breasts with Creamy Basil Sauce

It's of Chicken.
You need 6 of chicken breasts.
Prepare 2 tbsp of vegetable oil.
Prepare of sea salt.
You need of pepper.
You need of Creamy Basil Sauce.
It's 3/4 cup of mayonnaise.
Prepare 1/4 cup of sour cream.
Prepare 2 clove of garlic (minced).
You need 3 tbsp of basil.
It's 3/4 cup of grated parmesan cheese.
It's 2 of plum tomatoes (chopped ).

This creamy chicken is great served Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt The creamy basil recipe is so easy and delicious. My husband grilled and blackened the chicken. The basil cream sauce is mixed with tons of freshly grated Parmesan cheese and poured over the top.

Baked Chicken Breasts with Creamy Basil Sauce step by step

Preheat oven to 400° F. Coat chicken breasts in vegetable oil, sea salt and pepper on both sides..
Bake for 45 minutes. While baking combine ingredients for Creamy Basil Sauce. Set in fridge until chicken is done..
Cover chicken with sauce and serve. Sauce can be made a day in advance if desired..

Thinner chicken breasts work best for this recipe. I always pound my chicken to about a quarter to a half inch thick. This ensures even cooking throughout without burning the outside crust. Pan seared chicken breasts smothered in a rich & creamy spinach sauce. Chicken breasts in a pesto sauce based marinade, rolled in panko breadcrumbs, deep-fried and served with a creamy pesto sauce.