Recipes › Main Course › Creamy Italian Chicken Recipe

Creamy Italian Chicken Recipe

Recipe by Pedro M. A. Neves

This creamy Italian chicken features tender chicken breasts poached in a silky sauce of tomatoes, cream, and fresh basil—a dish that brings the comfort of Italian home cooking to your table. The sauce develops rich flavor from garlic, white wine, and Parmesan cheese, creating an elegant yet approachable main course that pairs beautifully with pasta or crusty bread.

Ingredients

• 4 boneless, skinless chicken breasts (about 600 g / 1.3 lb)
• 2 tablespoons (30 ml) olive oil
• 4 cloves garlic, minced
• 240 ml (1 cup) dry white wine
• 400 g (14 oz) canned crushed tomatoes
• 240 ml (1 cup) heavy cream
• 100 g (1 cup) freshly grated Parmigiano-Reggiano
• 2 tablespoons (30 g) butter
• 1 teaspoon (5 g) salt, plus more to taste
• ½ teaspoon (1 g) black pepper
• ¼ teaspoon (0.5 g) red pepper flakes
• 8-10 fresh basil leaves
• 2 tablespoons (15 g) all-purpose flour

Instructions

1. Pat chicken breasts dry with paper towels and season both sides with salt and pepper. Lightly dust each breast with flour, shaking off excess.

2. Heat olive oil and butter in a large skillet over medium-high heat until the butter foams. Add chicken breasts and cook for 4-5 minutes per side until golden brown. Transfer to a plate.

3. In the same skillet, add minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, stirring constantly.

4. Pour white wine into the skillet and use a wooden spoon to scrape up any browned bits from the bottom. Simmer for 2-3 minutes to reduce by half.

5. Add crushed tomatoes and stir well. Return chicken breasts to the skillet and nestle them into the sauce. Simmer uncovered for 12-15 minutes until chicken is cooked through (internal temperature 75°C / 165°F).

6. Remove skillet from heat and slowly stir in heavy cream and grated Parmigiano-Reggiano, mixing gently until the sauce is smooth and creamy. Taste and adjust salt and pepper as needed.

7. Return skillet to low heat and warm through for 2-3 minutes. Do not boil. Tear fresh basil leaves and scatter over the top just before serving.

Substitutions

• Use light cream (crème fraîche) instead of heavy cream for a lighter version with slightly less fat
• Replace Parmigiano-Reggiano with Pecorino Romano for a sharper, more peppery cheese flavor
• Substitute chicken breasts with boneless chicken thighs for a more tender, flavorful result
• Use dry vermouth instead of white wine for a more herbaceous note

Tips

• Pound chicken breasts to even thickness (about 2 cm / 0.75 inch) before cooking to ensure uniform cooking time
• Do not skip the flour coating—it helps create a light crust and contributes to sauce body without adding cornstarch
• Add cream off heat to prevent the sauce from breaking or curdling from high temperature
• Fresh basil should be added at the very end to preserve its delicate flavor and vibrant color

This recipe reflects the Italian tradition of balancing cream-based sauces with fresh tomatoes and herbs, a style particularly popular in Northern Italian cuisine. The combination of wine, cream, and Parmigiano-Reggiano creates the foundation for many classic Italian preparations such as chicken piccata or chicken Marsala.

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