There is so much to love about this crispy chicken! This is a recipe I’ve been making since before I posted it originally in 2015, back when I was cooking just for fun 😉 The chicken breasts stay incredibly juicy, and because we’re baking them instead of frying, they are a much healthier option (and you also don’t have to smell frying oil for weeks to come!). This basil cream sauce was inspired by a recipe I found in a Better Homes and Gardens cookbook a long time ago — it’s a lighter take on creamy sauce, made with milk and a roux instead of cream. Serve this crispy chicken over a plate of egg noodles, or with a side of these Garlic Herb Instant Pot Potatoes or these Roasted Potatoes and Carrots!
Variations on this Crispy Chicken with Basil Cream Sauce:
If you don’t have panko bread crumbs, you can use regular bread crumbs or crushed crackers, but the panko crumbs make it extra crispy You can swap the milk in the sauce for half and half or even heavy cream, if you want it a little richer You can skip the chicken broth and opt for a combination of milk and cream, or just milk, or just cream, but I find the chicken broth adds lots of flavor! This recipe makes just enough sauce for serving with the chicken — if you want extra for mashed potatoes or pasta, be sure to double the sauce
More chicken breast recipes you’ll love!
Mango Salsa Chicken and Rice — made with just 6 ingredients! Chicken Fettuccine Alfredo — made in just one pot! The Best Oven Fried Chicken — with tons of rave reviews from readers!
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