Basil Cream Chicken

Name: Creamy Basil Chicken Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1/2 tsp EACH paprika, salt; 1/4 teaspoon pepper; 1 1/2 pounds chicken breasts (chopped into large bite size pieces); 3 cups broccoli (chopped into bite size pieces); 1 small onion (diced); 1 1/2 cups orzo pasta (uncooked); 1/2 cup sun-dried tomatoes (rinsed, chopped, patted dry); 4 garlic cloves (minced); 1/4 teaspoon red pepper flakes (optional); 2 tablespoons cornstarch; 3 cups chicken broth; 1 12 oz. can evaporated milk; 1 15 oz. can corn (drained and rinsed (may sub frozen)); 1 teaspoon chicken bouillon; 1 teaspoon dried parsley; 1/2 teaspoon dried oregano; 1/2 cup shredded mozzarella; 1/3 cup freshly grated Parmesan; 1 cup packed fresh basil leaves (roughly chopped*)

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This one-pot basil chicken recipe is an astonishingly easy, creamy, cheesy, comforting dream laced with aromatic Italian herbs and cheeses. Readers rave: “5 stars!” “Another huge hit!” “Top 5 of my recipes!” “Incredibly flavorful!” and “Everyone went bonkers for this and wants me to make it again and again.”

With step-by-step photos, pro tips, and tried-and-true methods, you’ll create a restaurant-quality meal right in your kitchen—quick, easy, and absolutely delicious!

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top view of basil chicken in a black Dutch oven

Why You’ll Love this basil Chicken RECIPE

This recipe has been carefully crafted to deliver perfectly tender chicken infused with aromatic basil, garlic, and a rich, savory sauce that clings to every bite. Here’s why you’ll love it:

CREAMY. I chose a creamy orzo bath to infuse the entire dish with basil because it’s like a no-fuss creamy risotto—it is swoon worthy fabulous.
FLAVORFUL. The sun-dried tomatoes add a hint of tanginess, the broccoli melds with the sauce for a subtle earthy flavor and the corn adds bright pops of sweetness. It’s a hypnotic dance you won’t be able to get enough of!
VERSATILE. Of course, you can swap the veggies for your favs or whatever you have on hand because this is YOUR basil chicken!
ONE POT WONDER. Best of all, this basil chicken recipe is on your table in less than 30 minutes with only one dish to clean.

basil chicken in a an bowl with a spoon scooping up chicken

Chicken and Basil Recipe ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

ADD-INS

Fresh basil: The star of the dish! Basil has a slight licorice flavor to it and its fresh flavor contrasts nicely with the creamy, cheesy orzo. Stir the fresh basil in last so it doesn’t lose its flavor!
Chicken breasts: I use boneless, skinless chicken breasts but you are welcome to use chicken thighs, leftover chicken or rotisserie chicken.
Orzo: Looks like rice, but it’s actually pasta! Orzo can be found in the pasta aisle of any grocery store and has a lovely, al dente bite to it.
Garlic: I used four cloves of garlic for maximum flavor; use more or less depending on your garlic love.
Onion: Just one small onion adds flavor and some sweetness to the sauce. You may also use shallots.
Sun-dried tomatoes: You want to buy the sun-dried tomatoes that are packed in oil. Rinse them, then pat them dry before chopping into bite-sized pieces.
Broccoli: I prefer using fresh broccoli in this recipe but frozen broccoli will also work. You’ll want to chop the broccoli into small bite size pieces so it softens in the allotted cooking time.
Corn: Canned or frozen corn works. If using canned corn, drain and rinse it thoroughly before adding to the pasta. If using frozen corn, no need to defrost first,

THE SAUCE

Chicken broth: I recommend using reduced-sodium chicken broth so you can control the amount of salt in this dish. If you don’t have reduced sodium broth, omit the salt and bouillon in the sauce, then add to taste at the end.
Chicken bouillon: This infuses the sauce with intense flavor, just as if it had been simmering and reducing all day. You may use granulated bouillon, bouillon cubes or base like Zoup! or Better Than Bouillon. Don’t dissolve the bouillon first, add it directly to the sauce.
Evaporated milk: This is the secret to making an ultra-creamy orzo pasta and allows you to cook the orzo directly in the sauce without it curdling.
Cornstarch: Helps to thicken the sauce. Make sure to whisk the cornstarch into the chicken broth before adding it to the pot, otherwise you’ll wind up with lumps of it in your basil chicken that will never dissolve.
Spices: I flavored this basil chicken with dried oregano, parsley, paprika, and red pepper flakes. The red pepper flakes add a small kick of heat, which cuts through the creamy pasta beautifully.
Cheese: Mozzarella and Parmesan are stirred into the basil chicken just before it’s served. Parmesan infuses the pasta with alluring salty, nutty flavor, while the mozzarella is super creamy and melts like a dream.

top view of basil chicken recipe in a bowl garnished with fresh basil and Parmesan

How to make Creamy Basil Chicken

This basil chicken recipe comes together in about 30 minutes. Perfect for weeknight dinners and family gatherings! Here’s an overview of how this recipe is made:

Step 1: Prep the chicken. Cut the chicken breasts into larger bite-sized pieces. While the chicken is on the cutting board, pat it dry using a paper towel and season it generously with salt and pepper.

showing how to make basil chicken recipe by tossing chopped raw chicken with salt, pepper and paprika on a white cutting board

Step 2: Sauté the onion. Dice the onion, then add it to a large Dutch oven over medium-high heat. The onion gets sautéed in the butter and olive oil until translucent.
Step 3: Cook the chicken. Add the seasoned diced chicken to the Dutch oven along with the broccoli. Cook until the chicken is opaque, but not yet cooked through. Add the orzo pasta, sun-dried tomatoes, red pepper flakes, and garlic. Cook for another minute or so, or until fragrant.

a collage showing how to make basil chicken by 1) cooking chicken with broccoli, 2) adding sun-dried tomatoes and orzo, 3) adding basil, parsley, oregano, 4) stirring in corn and chicken broth, 5) stirring in Parmesan, 6) adding fresh basil to chicken

Step 4: Let simmer. Whisk together the broth and cornstarch, then add to the Dutch oven. Add the evaporated milk, corn, bouillon and remaining spices. Pop the lid onto the Dutch oven, bring it to a simmer, then let cook for about 10 minutes until the pasta is tender.
Step 5: Add the cheese and basil. Once the pasta is cooked, stir in the cheeses and fresh basil. Don’t add the basil any earlier, otherwise it could lose its flavor.

showing how to make basil chicken recipe by stirring basil into chicken

Can I Prep This Recipe in Advance?

This basil chicken can be made completely in advance (it reheats really well!) or you can prepare the individual ingredients ahead of time:

• Chicken: Can be chopped up to three days ahead of time and stored in the fridge.

• Aromatics and Veggies: Can be chopped and stored up to three days ahead of time in separate containers in the fridge.

• Cheeses: Can be shredded and stored in the same container in the fridge.

Italian Basil Chicken Recipe tips

Parmesan: Please don’t use the powdered or pre-shredded cheese. Freshly grated Parmesan cheese tastes far superior and melts much better.
Mozzarella: Please use freshly grated mozzarella as if it melts far better than pre-shredded mozzarella, which is coated in anti-clumping chemicals.
Chicken: Error on the side of chopping the chicken larger so it remains juicy and doesn’t overcook.
Sear chicken, don’t cook: Remember we are just searing the chicken, it will finish cooking with the orzo. You don’t want it cooked all the way through initially or it won’t be as juicy.
Don’t overcook the orzo! Several factors determine its doneness, such as the material and size of the pot, the actual temperature, etc. Start checking the orzo early. It should be al dente but still a little firm in the center and have a “bite” to it.
Stir the orzo: Stir the orzo occasionally as it cooks so nothing sticks to the bottom of the pot and burns.

top view of basil chicken in Dutch oven surrounded by fresh basil

Basil Chicken Recipe variations

Swap protein: Swap the chicken for ground chicken, chicken sausage, lean ground beef or Italian sausage. You can even use sliced sausage, shredded rotisserie chicken, roasted or sautéed shrimp! This dish would also be great to stir in leftover chicken, pork, or steak.
Add veggies: Add mushrooms, zucchini, eggplant, bell peppers, green beans, peas, or spinach to the orzo. You will want to stir the peas and spinach into the basil chicken after simmering.
Add artichokes: Artichokes are tender, slightly sweet and nutty. Purchase artichoke hearts in water NOT marinated. The marinated ones often have an acrid taste. Chop and add to the simmering sauce.
Make a crunchy topping: Add panko toasted in butter and olive oil to the top of the pasta.
Swap cheese: Instantly change the flavor profile by changing one or both of the cheeses. You can try feta, gouda, cheddar, pepper Jack, etc.

up close of basil chicken showing how creamy it is

What to serve with this Chicken and Basil Recipe

Salad: The basil chicken is already packed with sautéed veggies, so we like it with a fresh and crunchy salad such as Wedge Salad, Cucumber Tomato Salad, Apple Salad, or Green Bean Salad.
Bread: Mop up that extra sauce with Garlic Bread, Dinner Rolls or Parmesan Breadsticks.
Fruit: Bright, fresh fruit is a must, either in fresh grapes, melon, etc. or in fruit salad form. We love Fruit Salad, Winter Fruit Salad, and Berry Salad.

How to store Basil Cream Chicken

• Storage: Store in an airtight container in the refrigerator for up to 5 days.
• Microwave: Microwave small portions for 1 minute, stir, then continue to heat at 30-second intervals until warmed.
• Stove: Reheat pasta gently on the stove, stirring occasionally for larger portions. You may need to add a splash of milk to make it ultra creamy again.

HOW TO freeze

Basil chicken is best fresh, but it can still be frozen; just make sure that the orzo is al dente. Note that the fresh basil and cheesy sauce may change texture once frozen.

1. Let basil chicken cool to room temperature.
2. Transfer to a freezer-safe container.
3. Label and freeze for up to 3 months.
4. Allow to thaw completely in the refrigerator overnight.
5. Reheat per instructions.

Looking for More Easy Chicken Dinners?

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All my chicken recipes!

a spoon scooping up basil chicken with fresh basil

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Tools Used in This Recipe

Cast Iron Perfect Pan, 4.5-quart

Kitchen Knife Set

Garlic Press

Vegetable Chopper

chicken bouillon

Wooden Spatula Set

See Favorite Tools

Creamy Basil Chicken Recipe

This basil chicken recipe is an astonishingly easy, creamy, cheesy comforting dream laced with aromatic Italian herbs and cheeses. It’s made by simmering the basil chicken in ONE POT with orzo, sun-dried tomatoes, and veggies spiked with nutty Parmesan and creamy mozzarella. This basil chicken is wonderful as is, or you can swap the veggies for your favorites. Serve this basil chicken recipe with garlic bread and tomato cucumber salad for an easy chicken dinner win!

Servings: -8 servings

Total Time: 30

Prep Time: 20

Cook Time: 10

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Ingredients

1 tablespoon butter
1 tablespoon olive oil
1/2 tsp EACH paprika, salt
1/4 teaspoon pepper
1 1/2 pounds chicken breasts chopped into large bite size pieces
3 cups broccoli chopped into bite size pieces
1 small onion diced
1 1/2 cups orzo pasta uncooked
1/2 cup sun-dried tomatoes rinsed, chopped, patted dry
4 garlic cloves minced
1/4 teaspoon red pepper flakes optional
2 tablespoons cornstarch
3 cups chicken broth
1 12 oz. can evaporated milk
1 15 oz. can corn drained and rinsed (may sub frozen)
1 teaspoon chicken bouillon
1 teaspoon dried parsley
1/2 teaspoon dried oregano

ADD LATER

1/2 cup shredded mozzarella
1/3 cup freshly grated Parmesan
1 cup packed fresh basil leaves roughly chopped*

Instructions

While chicken is still on the cutting board, pat it dry and season with ½ teaspoon salt, ½ teaspoon paprika and ¼ teaspoon pepper; set aside.
Melt butter in olive oil in a Dutch oven over medium high heat until hot. Add onions and cook for 3 minutes. Add chicken and broccoli and cook until most off the chicken is opaque (chicken will not be cooked through). Add orzo, sun-dried tomatoes, garlic and red pepper flakes and cook an additional 1 ½ minutes.
Whisk 1 cup chicken broth with the cornstarch and add to the pot. Add remaining chicken broth and all remaining ingredients up to the “Add Later”/ cheeses.
Cover the pot and bring to a simmer. Reduce heat to medium low and simmer for 8-10 minutes, or until orzo is tender, stirring every couple minutes so the orzo doesn’t burn on the bottom, and replacing the lid. Add additional broth if the orzo isn’t done and most of the liquid is evaporated.
Stir in Parmesan cheese until melted followed by mozzarella until melted. Stir in fresh basil. Taste and season with additional salt and pepper (I add ¼ teaspoon more of each). If desired, you can make the dish “saucier” by stirring in additional broth, milk or cream.

Notes

Tips for Making Basil chicken

*Basil: measure before chopping.
Broccoli: I prefer using fresh broccoli in this recipe but frozen broccoli will also work. You’ll want to chop the broccoli into small bite size pieces so it softens in the allotted cooking time. If you want more crisp-tender broccoli, you can leave the florets larger.
Chicken bouillon: You may use granulated bouillon, bouillon cubes or better than bouillon. If using bouillon cubes, you’ll need just one cube, crush it up before stirring directly into the pot (don’t dissolve in water first).
Parmesan: Please don’t use the powdered or pre-shredded cheese. Freshly grated Parmesan cheese tastes far superior and melts much better.
Mozzarella: Please use freshly grated mozzarella as if it melts far better than pre-shredded mozzarella, which is coated in anti-clumping chemicals.
Chicken: Error on the side of chopping the chicken larger so it remains juicy and doesn’t overcook.
Don’t overcook the orzo! There are several factors when it comes to the orzo doneness, such as the material of the pot, size of the pot, actual temperature, etc. Start checking the orzo early. It should be al dente, meaning it should still be a little firm in the center/ have a “bite” to it.
Recipe variations: See post for all sorts of recipe ideas!

How to Store and Reheat

Storage: Store in an airtight container in the refrigerator for up to 5 days.
Freeze: Let basil chicken cool to room temperature. Transfer to a freezer-safe container, label and freeze for up to 3 months. Allow to thaw completely in the refrigerator overnight before reheating per instructions.
Microwave: Microwave small portions for 1 minute, stir, then continue to heat at 30-second intervals until warmed through.
Stove: For larger portions, reheat pasta gently on the stove, stirring occasionally. You may need to add a splash of milk for to make it ultra creamy again.

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38 Comments

Bonnie says

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I made this tonight, as written, and it was so delicious. Thank you for another amazing recipe! I tried to give it 5 stars but the stars did not work for me.

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- Jen says
  
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  Thanks for being the first to review this recipe Bonnie, I’m so please it was a winner! (Working on fixing the rating system 😉 )
  
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  - Richa says
    
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    We made this tonight and it was pretty good, definitely thicker than I thought it was going to be even though we added more broth twice. It was very creamy, thick and hearty for a cold winter day. Actually it reminded us of a chicken pot pie filling so I think that’s what we’ll do with the leftovers; pop into a pie shell and top with another shell and bake.
    
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    - Jen says
      
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      Love that idea! I’m not sure why yours was so extra thick but you can reduce the cornstarch to 1 TBS next time.
      
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Marianne Mitchell says

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Made this today . It was so good. Could not find fresh basil so I used the basil that comes in a tube. Will definitely try again when I plant my own basil. Such an easy dish and I appreciated the comment about not over cooking the chicken. Thank you !

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- Jen says
  
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  You’re so welcome Marianne, I’m so pleased it was a winner!
  
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Kevin says

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This dish is delicious! The addition of the red pepper flakes is a big bonus. How would I go about swapping the orzo for either cauliflower rice or quinoa to reduce the carbs?

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- Jen says
  
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  Thanks so much Kevin! You can swap the orzo for quinoa and keep the liquid ratio the same. Quinoa should require just a little longer simmering, so you may need to add additional broth. I would just babysit it your first time so you can figure out the exact cook time. Good luck!
  
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chefsweety says

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Since I had to use what was on hand, I substituted peas for the corn and used boneless chicken thighs. Wonderful unique dish I will make again for company.
5 stars!

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- Jen says
  
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  I’m so happy you loved it, thank you so much for the 5 star review!
  
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Deanna Heck says

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Can we substitute rice for orzo? Trying to make it gluten free. What would you recommend?

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- Jen says
  
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  Yes, you can definitely swap the orzo for rice! I would use long grain rice (preferable basmati, less likely to get mushy), and just watch the simmer time – it will probably need just a couple longer than the orzo. Good luck!
  
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- Sonja says
  
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  Sounds delicious! Can you recommend a substitute for evaporated milk?
  
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  - Jen says
    
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    I haven’t tried, but you can experiment with a substitute! Someone also tried it without the milk, and it still turned out great!
    
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Paddy says

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Winner winner chicken dinner!
Hi Jen,
Another huge hit! This was awesome!!! Everyone went bonkers for this and wants me to make it again and again
It is incredibly flavorful!
Thanks again for all the great recipes!!!

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- Jen says
  
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  I’m thrilled this basil chicken was a huge hit and new favorite, thank so much Paddy! Thank for making my recipes and for your awesome comments!
  
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Cheryl says

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Finally got around to fixing this tonight. It is definitely a keeper. Thanks for the great recipes!

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- Jen says
  
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  You’re so welcome Cheryl, I love hearing that! Thank you!
  
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  - Jenny says
    
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    I didn’t prep ahead of time and started to get flustered early in the recipe, needing to add things in that weren’t ready yet. I told my husband I wasn’t adding this recipe to our rotation. But then it started simmering and smelled heavenly. And then we tasted it and OMG. Worth every flustered moment. It is SO DELICIOUS!! Best new recipe we’ve tried in a long time. Thank you!!
    
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    - Jen says
      
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      Oh I’m so glad it was worth it Jenny! Thank you for leaving your comment! I’m SO sorry for this much overdue response but I just wanted to say Happy New Year and I hope you are continuing to enjoy my recipes and trying out new flavors in the kitchen!
      
      Reply
Kate says

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What are the nutritional facts?

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- Jen says
  
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  You can calculate info at: https://www.myfitnesspal.com/recipe/calculator
  
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Sonny says

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Lactose free option? Can coconut milk be used in place of evaporated milk?

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- Jen says
  
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  Hi Sonny, I haven’t experimented with a lactose free option but you are welcome to try your favorite lactose free substitute. Good luck!
  
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Ashley says

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I have made this several times and it is SO DELICIOUS! I am wondering though, if I want to double this batch (it’s THAT delicious) do I just double the listed ingredients?

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- Jen says
  
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  Thanks Ashley, I’m so pleased it’s a fav! Yes, you can change the servings in the recipe card and the ingredients will automatically change. Whenever I double a recipe though, I tend to use less than double salt and heat and then add to taste at the end.
  
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Kim says

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Can I use fresh corn?

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- Jen says
  
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  Absolutely!
  
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Sammie says

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Only change was swapping out the sun dried tomatoes for cherry tomatoes. So good! Definitely going into the dinner rotation!

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- Jen says
  
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  I’m so glad you liked it, thanks Sammie!
  
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Vickie says

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Such an easy and flavorFULL dish. Going into the meal rotation.

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- Jen says
  
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  So glad this is going into the rotation! Thanks so much, Vickie!
  
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Sue Hutchinson says

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My husband said this was in the top 5 of my recipes, just delicious. I wish I had read through your steps before I made it, I missed the evaporated milk & the corn. Their not mentioned in the actual recipe instructions. It was still incredible! Where do you find freshly grated mozzarella? I ended up buying a ball & just cut it up into pieces. It didn’t melt quite as well, but was still good.

Thanks for all your amazing recipes & the time it takes to put it all together for us!

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- Jen says
  
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  Thank you! I’m so glad it was such a winner! For the mozzarella, I get a block of mozzarella cheese and use a cheese grater. When you buy the pre-shredded cheese, it is coated in anti-clumping chemicals which can prevent it from melting well. Hope this helps!
  
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Errol Gunn says

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Can I use a slow cooker for his recipe?

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- Jen says
  
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  I haven’t tried it, but you can experiment!
  
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April says

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Just finished making Basil Chicken recipe. It earns 5 stars from the whole family! Thank you for helping make Wednesday night a success!

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- Jen says
  
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  Yay April! That’s so great to hear that your whole family loved this dish! Thank you for the rave review!
  
  Reply

PIN THIS RECIPE TO SAVE FOR LATER

Why You’ll Love this basil Chicken RECIPE

Chicken and Basil Recipe ingredients

ADD-INS

THE SAUCE

How to make Creamy Basil Chicken

Can I Prep This Recipe in Advance?

Italian Basil Chicken Recipe tips

Basil Chicken Recipe variations

What to serve with this Chicken and Basil Recipe

How to store Basil Cream Chicken

HOW TO freeze

Looking for More Easy Chicken Dinners?

WANT TO TRY THIS RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Tools Used in This Recipe

Creamy Basil Chicken Recipe

Save This Recipe To Your Recipe Box

Ingredients

ADD LATER

Instructions

Notes

Tips for Making Basil chicken

How to Store and Reheat

Want To Make This Recipe?

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