Pan-Seared Lemon Chicken with Basil Cream Sauce Recipe

If you are looking for a recipe that will brighten up your dinner table with fresh, vibrant flavors and comforting creaminess, then you absolutely have to try this Pan-Seared Lemon Chicken with Basil Cream Sauce Recipe. It’s a perfect marriage of tangy lemon, fragrant basil, and tender, juicy chicken tenderloins that get seared to golden perfection. What I love most is how this dish manages to feel both indulgent and fresh, making it ideal for a weeknight meal or a special occasion. The lemon zest and basil cream sauce add that incredible layer of flavor and richness that will have everyone asking for seconds.

Ingredients You’ll Need

Simple, fresh, and thoughtfully chosen ingredients form the backbone of this Pan-Seared Lemon Chicken with Basil Cream Sauce Recipe. Each item contributes a unique touch—whether it’s the citrus brightness, the herbaceous freshness, or the comforting creaminess—that transforms humble chicken tenderloins into a restaurant-quality meal.

• 2 pounds chicken tenderloins: Use thawed pieces evenly sized for consistent cooking and tenderness.
• 1/4 cup flour: Creates that essential crispy coating when combined with spices.
• 1 teaspoon dried basil: Adds an aromatic herb note in the flour coating.
• 1 teaspoon salt: Enhances all the flavors beautifully.
• 3/4 teaspoon black pepper: Provides a subtle hint of heat and depth.
• 1/4 teaspoon cayenne pepper: Just enough kick to awaken your palate.
• 1 teaspoon garlic powder: Layered savory flavor without overpowering.
• 1/2 teaspoon onion powder: Adds sweet, mild pungency to the mix.
• 1 tablespoon butter: Richness and flavor for searing chicken to golden brown.
• 1 tablespoon oil: Helps prevent sticking and aids in even searing.
• 1 & 1/4 cups chicken broth: Forms the base for a flavorful pan sauce.
• 1/3 cup fresh lemon juice: Bright, acidic punch that brings the dish alive (plus zest the lemons first for extra zing!).
• 1/2 cup cream: For that silky, luscious sauce consistency.
• 1-2 tablespoons lemon zest: Adds concentrated lemon aroma and pops of flavor.
• 1/4 cup fresh basil (chiffonade): Freshness and color to finish the sauce perfectly.
• Additional fresh basil to garnish: The finishing touch that makes it feel special.

How to Make Pan-Seared Lemon Chicken with Basil Cream Sauce Recipe

Step 1: Prepare the Chicken

Start by drying the chicken tenderloins thoroughly with paper towels. This simple step ensures the coating sticks well and helps achieve that perfect sear without steaming your chicken.

Step 2: Mix the Flour Coating

In a shallow dish, combine the flour with dried basil, salt, black pepper, cayenne pepper, garlic powder, and onion powder. This blend will create a flavorful, crispy crust that seals in the juices of the chicken.

Step 3: Coat the Chicken

Carefully dredge each tenderloin in the spiced flour mixture, coating both sides evenly. Shake off any excess so the coating cooks up crispy, not clumpy.

Step 4: Heat the Pan

Place a large skillet over medium-high heat. When hot, add the butter and oil, swirling to coat the surface. This combination helps brown the chicken evenly without burning.

Step 5: Sear the First Batch

Arrange half of the chicken tenderloins in the pan, keeping about an inch of space between each piece. This prevents steaming and encourages a beautiful golden crust. Sear for about 4 minutes, adjusting the heat if you notice it cooking too quickly.

Step 6: Flip and Finish Cooking

Turn the chicken over and cook for another 2 minutes or until browned and cooked through. You want the outside to have that irresistible golden sear.

Step 7: Sear the Remaining Chicken

Transfer the cooked chicken to a plate and repeat the searing process with the remaining tenderloins. Add a bit more oil if the pan looks dry to maintain that perfect sear.

Step 8: Make the Sauce

With the chicken resting, pour the chicken broth and fresh lemon juice into the hot skillet. Keep the heat on medium-high and scrape the bottom of the pan with a wooden spoon to loosen all those flavorful browned bits.

Step 9: Simmer the Sauce

Bring the mixture to a boil, then reduce to a simmer and let it cook for about 3 minutes. This step concentrates the lemon-infused broth and lays the foundation for your sauce.

Step 10: Add Cream and Thicken

Stir in the cream and bring the sauce back to a simmer. Allow it to cook gently for 5 to 8 minutes until it thickens just enough to coat the back of a spoon, creating that rich, creamy texture.

Step 11: Final Flavor Boosts

Turn off the heat and stir in fresh basil chiffonade and lemon zest. These fresh ingredients lift the sauce, making every bite fragrant and zesty.

Step 12: Return Chicken to the Pan

Nestle the seared chicken tenderloins back into the pan with the sauce to soak up those gorgeous flavors just before serving.

How to Serve Pan-Seared Lemon Chicken with Basil Cream Sauce Recipe

Garnishes

Fresh basil leaves scattered over the top add a pop of emerald green and an herbaceous aroma that complements the citrusy cream sauce beautifully. A sprinkle of extra lemon zest right before serving amps up the freshness, making the dish irresistible on the eyes and palate.

Side Dishes

This dish is incredibly versatile when it comes to pairing sides. It’s wonderful with fluffy mashed potatoes or creamy cauliflower rice, as they soak up that luscious basil cream sauce perfectly. For a lighter option, serve alongside steamed asparagus or a crisp green salad tossed with a tangy vinaigrette to balance richness and add brightness.

Creative Ways to Present

For a special dinner, serve the chicken on a platter with the sauce drizzled generously over the top and garnish with lemon slices and fresh basil sprigs. Alternatively, spoon the sauce over the chicken plated on a bed of angel hair pasta for a cozy twist. Either way, the presentation is sure to impress and invite eager anticipation.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Pan-Seared Lemon Chicken with Basil Cream Sauce Recipe keep beautifully in an airtight container in the refrigerator for up to 3 days. Make sure the chicken is covered well in sauce to prevent it from drying out and to maintain that luscious texture.

Freezing

If you want to save portions for later, freeze the chicken and sauce together in a freezer-safe container or bag. It will last up to 2 months, though the texture of the cream sauce might change slightly once thawed, so gently reheat and stir before serving.

Reheating

Reheat leftovers gently on the stovetop over low to medium heat with a splash of chicken broth or cream to loosen the sauce. Avoid high heat to prevent curdling. Alternatively, microwave in short bursts, stirring in between to warm evenly and keep the sauce silky smooth.

FAQs

Can I use chicken breasts instead of tenderloins?

Absolutely! Chicken breasts can work well; just be sure to slice them into thinner cutlets so they cook quickly and evenly, similar to tenderloins.

What can I substitute for fresh basil if I don’t have any?

Dried basil can be used in a pinch, but add it earlier in the cooking process to let it release flavor. For the fresh, bright finish, fresh herbs like parsley or tarragon could provide a different but lovely herbal note.

How do I make the sauce thicker if it seems too runny?

Simply continue simmering the sauce a little longer to reduce it further, or whisk in a small slurry of cornstarch and water, cooking just until thickened.

Is this dish spicy because of the cayenne?

The cayenne is quite subtle here, just enough to add a gentle warmth. Feel free to omit it if you prefer a completely mild dish.

Can I prepare the sauce in advance?

Yes, you can prepare the sauce up to a day ahead and refrigerate it. Reheat gently before adding fresh basil and lemon zest, and then combine with freshly seared chicken for best results.

Final Thoughts

This Pan-Seared Lemon Chicken with Basil Cream Sauce Recipe is truly one of those feel-good meals that feels like a warm hug on a plate. Its bright lemon flavor paired with the creamy basil sauce makes it both comforting and refreshing at once. If you’re craving something easy to make but packed with layers of flavor, give this recipe a try — I promise it will become one of your favorites too.

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