Easy Chicken in Cream Sauce for Two, crispy breaded chicken served over orzo or rice with a two-minute basil and Parmesan cream sauce.
I’ve shared a few of my favorite date-night or special-occasion meals on the site already. These are dishes taste great, look a little fancier than your average dinner, but are secretly incredibly easy so you don’t have to stress about them. Those dishes include my Bacon and Feta Stuffed Chicken, Chicken Parmesan, and Broiled Steak in Mustard Sauce. I have another one for you today, Chicken in Cream Sauce for Two.
This is a perfect dinner for special occasions because it looks fabulous and fancy on a plate, but is very simple to make. The chicken is just cut into cutlets (you can also buy cutlets if you prefer) and coated in seasoned bread crumbs and then pan-fried on the stove.
Since you are working with very thin cuts of chicken, they cook quickly and are much easier to fry than larger pieces of meat. Once the chicken is cooked, you deglaze the pan with a little chicken broth and make a quick pan sauce of cream and Parmesan with toasted red peppers and basil.
You end up with a rich and creamy sauce that looks fabulous poured over your sliced chicken breast and takes literally 2 minutes to make. I always serve this dish over orzo because I love orzo, but if you are a rice person, it’s also fabulous over rice. You slice your chicken, lay it over a bed of the carb of your choice, and spoon the sauce over the top.
The chicken looks and tastes like a million bucks, but really takes very little effort, and isn’t that the perfect dinner?
Chicken in Cream Sauce Recipe Tips
- If you’ve never cut a chicken breast into cutlets before, it’s super easy and I give instructions for it in the recipe, but here’s a good video tutorial if you want to see it done.
- I don’t recommend cutting the butter too much in this recipe. It helps to keep the breading on the chicken from burning in the pan. If you want to cut the butter completely, instead bake the breaded chicken on a lightly greased baking sheet for 8 to 15 minutes at 400°F, until the internal temperature reaches 165°F.
- If you have a keto guest, this recipe is really easy to make keto-friendly! Just skip the milk and breading on the chicken and instead sprinkle with a little salt and Italian seasoning, and cook according to recipe instructions. Then replace the half and half with heavy cream, and serve over cauliflower rice.
Easy Chicken in Cream Sauce for Two
- 1 teaspoon olive oil
- 1/2 red bell pepper finely diced
- 1/4 cup milk
- 1/2 cup breadcrumbs
- 1/2 teaspoon Italian seasoning *
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large boneless skinless chicken breast or 3 small cutlets
Basil Cream Sauce
- 3 tablespoons (1.5oz) butter
- 1/4 cup chicken broth
- 1/2 cup half and half *
- 1/4 cup (1oz) shredded Parmesan cheese
- 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
- Salt and pepper to taste
- 4 ounces (2/3 cup) orzo or rice
- Heat a large skillet over medium-high heat and grease lightly with cooking spray or 1 teaspoon of olive oil. Cook diced bell peppers for 3 to 5 minutes, until the peppers just start to lose their crunch (this is all the cooking they will get, so if you prefer softer peppers, cook them longer). Transfer to a plate, set aside, and wipe out the pan.
- Place a medium pot of lightly salted water on to boil for the orzo.
- Cut your chicken breast into 3 even cutlets by placing one hand flat on top of the breast and running a sharp knife horizontally through the breast 1/3 of the way down and then again with halfway through the bottom piece of the meat so you have three thin, even pieces.
- Place two containers on the counter large enough to fit your chicken breast pieces for dipping. To the first add the milk. In the second, stir together bread crumbs, Italian seasoning, salt, and pepper. Dredge the first breast piece in the milk and then coat in the crumbs. Repeat with the remaining pieces.
- Start orzo and cook according to package instructions. Drain and keep covered when finished.
- While your orzo cooks, heat your skillet over medium heat and melt butter. Add chicken breasts to the hot pan and cook for 3 to 5 minutes per side until an instant-read thermometer inserted into the center of the breasts reads 165°F.
- Transfer chicken breasts to a cutting board and tent with foil to keep warm.
Basil Cream Sauce
- Over medium heat, add chicken broth to the pan and use a spatula or wooden spoon to scrape the cooked bits of breading and chicken off the bottom. Add half and half and bring to a simmer. Allow to simmer for 1 minute until slightly reduced.
- Remove from heat and stir in Parmesan, bell peppers, basil, and salt and pepper to taste.
- Cut chicken into strips and serve over the orzo. Spoon sauce over everything. Enjoy!
Recipe Adapted From AllRecipes
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