Basil-Lemon Chicken

Total Time

Prep/Total Time: 25 min.


4 servings

Updated: Oct. 12, 2022
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
Basil-Lemon Chicken Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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.
  3. 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.