Here’s an easy 30 minute dinner idea for you! Pan Seared Chicken in Lemon Basil Cream Sauce is super easy to throw together, and uses up some of that fresh garden basil. Chicken tenderloins are quick to cook on the stovetop, and the sauce has such bright lemony flavor! Originally published July 13, 2018.
Table of Contents
- Ingredients you’ll need for Lemon Basil Chicken
- How to make Lemon Chicken in Basil Cream Sauce
- Lemon Basil Cream Chicken tips & tricks
- How to serve this Basil Lemon Chicken Recipe
- Storing & Reheating Lemon Basil Cream Chicken
- More easy chicken recipes!
- Pan-Seared Lemon Chicken with Basil Cream Sauce Recipe
Yesterday I heard Charlotte say casually from the other room, “Valentine has a cup of water.” I finished applying my mascara before heading over to take the cup away from her (she would dump it eventually), and that was when Charlotte mentioned that it was full of toilet water. WHAAAAAT
I’ve been trying to teach my older kids about the level of emergency they should have in their voice for things that are actual emergencies. They always get it backwards.
Like, every time the baby does something like flood the bathroom (that happened last week, she had the faucet on full blast and flooded the floor with a half inch of water while she happily dumped Clorox wipes into the toilet), the older kids barely look up from reading their book to tell me about it. But when someone has not shared a toy or scraped their knee, it’s like a 3 alarm fire going off.
How’s your summer going? I’m typing this at 9:22am and my older kids are still asleep. Summer is the BEST! (Although in between typing this sentence and the last one I had to go pull Valentine away from dumping random items in the toilet AGAIN. Why, why??? And where are the older children to nonchalantly tell me that the baby is misbehaving? Lazy bums.)
Summer time around here means sleeping in and pool days and tons of basil in the garden. That’s what inspired this lemony basil pan seared chicken! I was not feeling like spending a ton of time on dinner (who is?) and pan seared chicken is always fast and easy.
Ingredients you’ll need for Lemon Basil Chicken
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- Chicken tenderloins (2 lbs)
- Flour
- Dried basil
- Cayenne pepper
- Garlic powder
- Onion powder
- Butter
- Oil (canola or vegetable)
- Lemons (2, for zest and juice)
- Heavy cream (heavy whipping cream, sold in pints or quarts–not coffee creamer, not whole milk, not whipped cream)
- Chicken broth
- Fresh basil
How to make Lemon Chicken in Basil Cream Sauce
Here’s a quick overview of how to make this delicious and easy dinner. For the complete instructions and ingredients, scroll down to the recipe card below.
- On a plate or shallow dish, mix together the flour and spices: basil, salt, pepper, cayenne, garlic, and onion.
- Dry the chicken tenderloins with a paper towel. Dredge the chicken in the flour mixture to coat both sides.
- Heat a large skillet to medium high heat. When it is hot, add 1 tablespoon butter and 1 tablespoon oil, and swirl to coat.
- Add about half the chicken tenderloins and sear for about 4 minutes. Flip the chicken and cook for another 2 minutes or so, until brown. Remove the chicken to a plate and sear the other batch, adding more oil if the pan gets dry.
- When the chicken is done and out of the pan, add the chicken broth and lemon juice. Keep the heat on medium high. Scrape up the browned bits with a wooden spoon. Bring to a boil and simmer for about 3 minutes.
- Add the cream. Bring to a simmer again and continue simmering for 5-8 minutes until the sauce has thickened some.
- Remove from heat and add fresh basil and lemon zest. Return the chicken to the pan.
Lemon Basil Cream Chicken tips & tricks
The sauce has TONS of flavor because we’re using 1/3 cup of lemon juice and a bunch of zest. You will probably need 2 lemons. I think it’s perfect, but if you are not seriously into bright lemon flavor, you might want to skip the zest or cut the juice down to 1/4 cup. But I’m in it for the win so bring on that lemon flavor.
I wanted the sauce to be lemon-basil flavor, so I added some chopped basil to the sauce while it was still cooking, which I already knew was a bad idea. You’re only supposed to add fresh herbs AFTER you turn off the heat. But I was like, how bad could it be?
Guys, don’t do it. The basil turns a nasty shade of brown. I don’t know why I always feel the need to try out this stuff that I’ve read in books 100 times. Like the one time I tested out whether or not you REALLY need to dissolve corn starch in cold water? Can’t you just do it in hot water? Everyone says you can’t but let’s just try it….NOPE lumpiest gravy ever. When will I learn??
So anyway, don’t be like me, add the basil after you take the pan off the stove. Even though you probably already knew that.
Here’s how to chiffonade fresh basil. Except I think you’re supposed to roll the basil leaves lengthwise instead of how I did it here. So I messed that up too. What is it with me and the basil failures today??
How to serve this Basil Lemon Chicken Recipe
I think this lemony pan seared chicken would go really well over pasta, rice, Creamy Mashed Potatoes, or 3 Ingredient Roasted Potatoes with Crunchy Onions. Or maybe just alongside a nice big salad. Like maybe this Apple Gorgonzola Salad? Ooh or maybe this super easy Green Salad with Feta and Beets!
Here are some more of my favorite sides to go with it!
10 Minute Sauteed Zucchini and Squash Side Dish << another great way to use garden veggies
Roasted Red Potatoes in Oven << the crispiest reds you ever did see, perfect for dunking in the basil cream sauce!
Oven Roasted Asparagus with Balsamic Browned Butter << totally addictive, thanks browned butter!
Copycat Cafe Zupas Poppyseed Dressing and Spinach Bleu Cheese Salad << make it fancy and do this delicious salad (with homemade dressing).
Soft and Fluffy Parker House Rolls << if you’re having company, these flaky, buttery rolls are sure to impress.
Storing & Reheating Lemon Basil Cream Chicken
Any leftovers from this recipe can go in the fridge and will stay good for 3-4 days. Since the chicken goes along with a creamy sauce, I don’t recommend freezing it–the sauce will separate and the texture will be all wrong.
When you’re ready to reheat it, you can warm individual servings it in the microwave (or on the stovetop if you prefer).
More easy chicken recipes!
Simple Amazing Grilled Chicken Marinade << only six ingredients!
Lemon Tarragon Grilled Chicken << have you ever used fresh tarragon? so good with the lemon.
Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce << this one is really popular!
Sheet Pan Garlic Lemon Chicken and Mushrooms from Nutmeg Nanny
Honey Lemon Chicken Skillet from All Mindful Mom
Skillet Lemon Chicken with White Wine from Cookie Rookie
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Pan-Seared Lemon Chicken with Basil Cream Sauce
Ingredients
- 2 pounds chicken tenderloins, thawed
- 1/4 cup flour
- 1 teaspoon dried basil
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon butter
- 1 tablespoon oil
- 1 & 1/4 cups chicken broth*
- 1/3 cup fresh lemon juice, 2 lemons-zest them first!
- 1/2 cup cream
- 1-2 tablespoons lemon zest, to taste**
- 1/4 cup fresh basil, chiffonade
- fresh basil, more to garnish
Instructions
- Dry the chicken tenderloins with a paper towel.
- On a plate or shallow dish, mix together the flour and spices: basil, salt, pepper, cayenne, garlic, and onion.
- Dredge the chicken in the flour mixture to coat both sides.
- Heat a large skillet to medium high heat. When it is hot, add 1 tablespoon butter and 1 tablespoon oil, and swirl to coat.
- Add about half the chicken tenderloins. Don’t add them all at once or they will steam, not sear, and that won’t get you those nice crispy brown edges. Leave about an inch in between each piece of chicken.
- Sear for about 4 minutes. Keep an eye on it and make sure it’s not cooking too quickly. Turn the heat down to medium if necessary.
- Flip the chicken and cook for another 2 minutes or so, until brown.
- Remove the chicken to a plate and sear the other batch, adding more oil if the pan gets dry.
- When the chicken is done and out of the pan, add the chicken broth and lemon juice. Keep the heat on medium high. Scrape up the browned bits with a wooden spoon.
- Bring to a boil and simmer for about 3 minutes.
- Add the cream. Bring to a simmer again and continue simmering for 5-8 minutes until the sauce has thickened some.
- Remove from heat and add fresh basil and lemon zest. Return the chicken to the pan.
- Serve with pasta, rice, mashed potatoes, cauliflower rice, etc.
Discovered this recipe a couple of weeks ago and have made it 3 times. Absolutely delicious every time. Followed the recipe but have a problem with the sauce thickening. Any suggestions? Should I make a roux, or add flour, cornstarch? Love your recipes❤️
Every time I use lemon juice with cream, the cream curdles. Is there a way to avoid this? I use lots of lemon in lots of recipes! Big, big lemon fan!
You really should have just called this Anne Marie’s FAV Pan-seared Lemon basil chicken because it’s ALL my favorite things, I just need an idiot-lesson about the lemon, don’t spare a detail (well, i know enough to wash/dry the lemon, lol). I have a fine grater. When you say zest it first, I’m guessing that means squeeze the juice out after zesting it); next, what part is used for zesting, the yellow lemon peel on outside of the lemon, or the white stuff underneath the yellow? Thanks, especially because my only other go-to for cooking questions is my older sister who would get way too much mileage mocking me for even having this question!
Ahaha!! Anne Marie I’m here to save you from your older sister 😂😂 Zesting a lemon means rubbing the peel on your fine grater until littl yellow flecks come off – that’s the zest. DON’T use any of the white part (it’s called the pith) because it’s very bitter. Once you have all the bright yellow edge grated off, slice in half and juice the lemon! I hope this helps!!!
Awww, you’re the BEST! Calling her would have put a damper on my dinner! I just made it (I’m a bit of a garlic-nut, so I added a bunch of minced garlic)! YUM! I’ve only had lemons with seafood meals but never lemon like that…maybe it was the zest! Lemon like that TOTALLY brightened up the whole meal!!
Thanks again!
Anne Marie
P.S. I served it over Jasmine rice! I felt like I was out-to-eat at a gourmet restaurant, like I needed to dim the lights and light the candles!!
Can I substitute bone-in chicken thighs and increase the searing/cooking time?
Hi Eleanor! Sure thing, you absolutely can. I recommend a thermometer to quickly check your temperature since, as you say, you’ll need to adjust the cooking time. Come back and let us know how it turns out :-)
Spot on! I was a bit concerned with the amount of lemon, but it proved to be perfect, will definitely be making this again!
Thank you for continuously making the daily question of what to make for dinner easier!
Oh I’m so happy you ended up loving it Tracy! I’m known to be a bit of a lemon freak it’s true haha. Thank you so much for taking the to comment and review, so helpful!
My husband I just love this recipe! It is relatively easy, and the instructions and tips are great. Always looking for a way to use up my basil!
dude. This was delicious. I did not have fresh basil to put in at the end but made everything else as the recipe stated and it was perfect. I made a side of angel hair pasta with garlic and olive oil. mmmmmmmmm. thank you so much!
Angel hair is one of my favorites and perfect to pair with this chicken. I’m so glad you loved it! And since you didn’t have the fresh basil this time it’s a perfect excuse to have to make it again :) Thanks for commenting.
I made this last night for dinner. Have to admit, I did not follow the recipe exactly: used half the chicken and twice the cream, so I had to let it simmer to thicken for quite a while. I added A LOT of lemon/zest. Absolutely loved it and will definitely make it again!
Thanks for the wonderful blog.
Half the chicken, twice the cream. Words to live by ;) You can make me dinner anytime, especially if you love lemon zest as much as I do! I’m so glad you liked the recipe Marliz, and thank you so much for stopping to leave a comment! It’s so good to hear your feedback.
This looks incredible. I love cream sauces and this will be a new one for me. I can’t wait to try it!!
Cream sauces really are the best, right?? Thanks for stopping by Stephanie!
Being keto, I used coconut flour instead! Worked great. Love a microzester!!!!
That’s genius Shelly! My husband just started doing the keto diet, he’s lost 9 pounds so far!
I love ur funny but true comments about ur kids..having raised 5 of my own, it brought back some hilarious memories..n the bird recipe is great!! Keep it up!!
5 kids, you are a pro mom Barb! I’m the youngest of 5, so I know what a zoo it is :) Good to hear from you! Let me know if you get a chance to try the recipe!
This Pan Seared Chicken in Lemon Basil Sauce recipe looks delicious and I’m planning on making it tonight. Did you maybe leave out a step? Do you dredge the tenders in the flour and spice mix first before adding them to the pan? Or do you sear them first, then add the flour and spice mix to chicken broth when making the sauce?
Love your recipes and sense of humor!
Oh my goodness, I’m such a dork Suzie! Yes I left out the dredging step, eep! Thanks for noticing that and being kind enough to leave a comment. Let me know if you make the recipe and how it goes! Thanks again!