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Easy Chicken in Cream Sauce for Two, crispy breaded chicken served over orzo or rice with a two minute basil and Parmesan cream sauce. | #Chicken | #ChickenDinner | #DinnerForTwo |

Easy Chicken in Cream Sauce for Two

Easy Chicken in Cream Sauce for Two, crispy breaded chicken served over orzo or rice with a two minute basil and Parmesan cream sauce.

Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 660 kcal
Author Tracy

Ingredients

Peppers

  • 1 teaspoon olive oil
  • 1/2 red bell pepper finely diced

Breaded Chicken

  • 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

Serve Over

  • 4 ounces (2/3 cup) orzo or rice

Instructions

Peppers

  1. 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.

  2. Place a medium pot of lightly salted water on to boil for the orzo.

Breaded Chicken

  1. 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.

  2. 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.

  3. Start orzo and cook according to package instructions. Drain and keep covered when finished.
  4. 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.

  5. Transfer chicken breasts to a cutting board and tent with foil to keep warm.

Basil Cream Sauce

  1. 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.

  2. Remove from heat and stir in Parmesan, bell peppers, basil, and salt and pepper to taste.

  3. Cut chicken into strips and serve over the orzo. Spoon sauce over everything. Enjoy!

Recipe Notes

*If you don't have Italian seasoning, substitute 1/4 teaspoon basil and 1/4 teaspoon oregano.

*To make your own half and half, fill your 1/2 cup measuring cup with 2 parts milk and 1 part heavy cream.

Approximate nutritional information is for chicken and sauce only. It does not include the pasta/rice.