There are some ingredients I buy with good intentions and then somehow forget about.

Fresh basil is one of them.

I’ll pick up a beautiful bunch at the grocery store, use a few leaves for dinner, and three days later discover the rest looking considerably less enthusiastic in the refrigerator.

This creamy basil chicken is one of my favorite ways to make sure that doesn’t happen.

The sauce is fresh, garlicky, and creamy without relying on heavy cream. Greek yogurt gives it richness, Parmesan adds plenty of flavor, and fresh basil turns an ordinary chicken dinner into something that tastes surprisingly special.

Best of all, everything comes together in one skillet.

Why You’ll Love This Recipe

• Ready in about 30 minutes
• Made in one skillet
• High in protein
• Uses plenty of fresh basil
• Creamy without heavy cream
• Easy enough for a weeknight
• Family-friendly

Ingredients

Chicken

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• Salt and freshly ground black pepper

Creamy Basil Sauce

• 3 garlic cloves, minced
• 1 cup low-sodium chicken broth
• ¾ cup plain Greek yogurt
• ½ cup grated Parmesan cheese
• 1 packed cup fresh basil leaves
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon Italian seasoning
• Salt and freshly ground black pepper

Optional Garnish

• Fresh basil
• Parmesan
• Lemon wedges
• Cherry tomatoes

Instructions

1. Season the chicken

Pat the chicken breasts dry.

Season both sides with Italian seasoning, garlic powder, paprika, salt, and black pepper.

2. Sear the chicken

Heat the olive oil in a large skillet over medium-high heat.

Add the chicken and cook for approximately 5–6 minutes per side, depending on thickness.

Once golden and cooked through, transfer the chicken to a plate.

3. Start the sauce

Reduce the heat to medium.

Add the minced garlic to the same skillet and cook for about 30 seconds, just until fragrant.

Pour in the chicken broth and scrape up the flavorful browned pieces from the bottom of the skillet.

Simmer for 2–3 minutes.

4. Make it creamy

Reduce the heat to low.

In a separate bowl, whisk a few spoonfuls of the warm broth into the Greek yogurt. This gently warms the yogurt and helps prevent it from separating.

Stir the yogurt mixture back into the skillet.

Add Parmesan, Dijon mustard, lemon juice, and Italian seasoning.

Stir until smooth.

5. Add the basil

Roughly chop the fresh basil and stir most of it into the sauce.

Let the sauce warm gently for another minute.

Don’t boil it once the yogurt has been added.

6. Finish the chicken

Return the chicken breasts to the skillet.

Spoon the creamy basil sauce over the chicken and allow everything to warm together for another 2–3 minutes.

The chicken should reach an internal temperature of 165°F (74°C).

Finish with additional basil, Parmesan, and freshly ground black pepper.

Sarah’s Tip

Don’t add cold Greek yogurt directly to a very hot skillet.

Mixing a little warm broth into the yogurt first takes only a few seconds and gives you a much smoother sauce.

And once the yogurt goes into the skillet, keep the heat low.

What to Serve With Creamy Basil Chicken

This is one of those dinners where the sauce almost chooses the side dish for you.

Try it with:

• Brown rice
• Whole wheat pasta
• Roasted potatoes
• Steamed broccoli
• Green beans
• Roasted zucchini
• A simple garden salad

A piece of crusty bread is also very good for catching whatever basil sauce is left on the plate.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently over low heat or in short intervals in the microwave. Avoid overheating because Greek-yogurt sauces can separate at high temperatures.