Mozzarella Chicken in Basil Cream Sauce

Ingredients

• 2 large boneless, skinless chicken breasts (sliced in half horizontally to create 4 cutlets)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup fresh mozzarella pearls or shredded low-moisture mozzarella
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup fresh basil leaves, roughly chopped
• Pinch of red pepper flakes (optional)

Instructions

1. 1

   Slice the chicken breasts in half horizontally to create four even cutlets. Place a piece of plastic wrap over them and gently pound to an even ½-inch thickness with a rolling pin or meat mallet. Season both sides generously with salt and pepper.

2. 2

   Dredge each cutlet in the flour, shaking off any excess.

3. 3

   Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Once shimmering, carefully place the chicken cutlets in the pan (cook in batches if needed to avoid overcrowding). Sear for 3-4 minutes per side, until deeply golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a plate and set aside.

4. 4

   Reduce the heat to medium. Add the butter to the same skillet. Once melted and bubbling, add the minced garlic and sauté for 30-60 seconds until fragrant.

5. 5

   Pour in the chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Let simmer for about 1 minute.

6. 6

   Pour in the heavy cream, stir, and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly and coats the back of a spoon.

7. 7

   Reduce the heat to low. Stir in the grated Parmesan cheese until fully melted and incorporated.

8. 8

   Gently nestle the seared chicken cutlets back into the skillet, spooning some sauce over the top. Sprinkle the mozzarella evenly over the chicken and sauce.

9. 9

   Cover the skillet with a lid and cook for 2-3 minutes, until the mozzarella is melted and gooey.

10. 10

    Remove the pan from the heat. Scatter the fresh chopped basil over the top, along with a pinch of red pepper flakes if desired. Let rest for 1 minute before serving.