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Basil-Lemon Chicken

Even though I'm not known for my green thumb, I've somehow managed to keep a kitchen herb garden going. I chose this skillet lemon basil chicken to debut my first batch of fresh herbs. —Juli Snaer, Enid, Oklahoma
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1-1/2 pounds chicken tenderloins
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup white wine or chicken broth
  • 3 tablespoons lemon juice
  • 1/2 cup heavy whipping cream
  • 2 fresh basil leaves, thinly sliced
  • 1/4 teaspoon minced fresh thyme
  • Hot cooked angel hair pasta


  • Sprinkle chicken with salt and pepper. In a large skillet, heat butter and oil over medium heat. Brown chicken on both sides. Remove from pan.
  • Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half.
  • Stir in cream, basil and thyme. Add chicken; return to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Serve with pasta.
Nutrition Facts
5 ounces cooked chicken with about 3 tablespoons sauce (calculated without pasta): 372 calories, 22g fat (11g saturated fat), 140mg cholesterol, 453mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 41g protein.

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Average Rating:
  • Stacy
    Apr 27, 2020

    Easy and delicious

  • Melissa
    Sep 24, 2019

    Very delicious,make sure to double ingredients for sauce!

  • LPHJKitchen
    Jan 4, 2019

    Very easy! I subbed in some dairy-free butter and used coconut cream and it came out wonderful. The sauce is thin but we enjoyed it over the pasta!

  • Kim
    Dec 4, 2018

    Doubled recipe - sauce was a little thin. I even added 1/4 cup of mozzarella cheese into sauce. Used dried herbs and only 3 tbsp. lemon juice for the doubled sauce recipe. Will make again!

  • jbennett
    Mar 15, 2016

    An easy recipe, and very tasty! Definitely will double the sauce ingredients the next time, too, for all the reasons everyone else has mentioned--and I won't have any leftover whipping cream sitting in my frig either. I used about 1/4 tsp each of dried basil and thyme, and it suited my family members.

  • ps1_4_9
    Oct 10, 2015

    Double the sauce portion of this recipe & go a little lighter on the lemon juice

  • Terena
    Oct 7, 2015

    Great flavor! Next time I might make it with spaghetti squash noodles instead of pasta to make it a bit healthier.

  • JMarsh47
    Sep 25, 2015

    I'm not a chicken lover unless it is roasted, but this was one of the best chicken recipes I ever made.

  • amsm
    Sep 12, 2015

    My kids and I love chicken and thought that this was good. I made with dried herbs instead of fresh, otherwise I stuck to the recipe. I thought it was a little too lemony for our taste. I will definitely make it again, next time with less lemon!

  • shawnba
    Aug 26, 2015

    Loved this!! I used bottled lemon juice since I'm allergic to lemon peel, and basil from my herb garden. I doubled the sauce, and added some fresh mushrooms, because we love them with chicken. So good, nice lemon flavor, but not overwhelming. I served it over French cut green beans since we like to stay low carb during the week, and the sauce was lovely on them. Will make this again