This recipe uses a simple technique for making a delicious Basil Cream Pan Sauce! It makes your dinner look and taste a bit fancy!
Simple and quick. That’s how I like to keep it around here.
This is an inexpensive meal too. Using chicken thighs, a little butter, some mushrooms, grape tomatoes, chicken stock, heavy cream and fresh basil, makes this meal very easy in the wallet. We like that!
And of course all of the ingredients are organic. The chicken is pasture raised, the cream is raw and unpasteurized. This isn’t a low fat meal. None of my food is low fat. I believe in healthy fats! Fat isn’t your enemy! Check out my article on Why I Eat Fat!
Here’s your ingredient list!
- 6 skinless boneless chicken thighs
- 2 tbsp extra virgin olive oil
- Coarse sea salt and fresh cracked pepper
- 1 tbsp Grassfed butter(Kerrygold Irsih butter is available almost everywhere)
- 1 cup sliced mushrooms, (I used white because that’s what I had)
- 1/2 cup grape tomatoes cut in half
- 1 1/2 cup chicken stock
- 3/4 cup heavy cream
- 2 tbsp fresh basil, chopped
The how to’s
- Toss the chicken thighs with the extra virgin olive oil and season with sea salt and fresh cracked pepper
- Heat your skillet to a moderate high heat (I used a large cast iron skillet, my favorite!)
- Add the butter to the hot skillet. Let it foam up and when the bubbles die down add the chicken to the skillet.
- Let the chicken cook for 5 minutes before touching it. This will give you a beautiful golden sear on the chicken.
- Turn the chicken over and cook for another 4-5 minutes.
- Remove the chicken from the pan. And keep it warm on a plate.
- Add the tomatoes and mushrooms to the pan and let them brown, stirring occasionally for about 3-4 minutes.
- Add the chicken stock to the pan with the mushrooms and tomatoes. Let this come to a boil. Stirring with a wooden spoon or spatula to loosen any bits stuck in the pan. This is called deglazing the pan. You want that flavor from the chicken.
- Let this liquid reduce to about half.(that takes about 5 minutes)
- Next add your heavy cream. Let this boil until it is thick enough to just coat the back of a spoon. It should be slightly opaque if you dip a spoon in the sauce. *if you let it go too long and it gets too thick, just add a little chicken stock to thin it out.*
- Reduce the heat to medium low. Toss in the fresh chopped basil. Stir! Taste the sauce. Add salt if necessary.
- Add the chicken back to the pan and simmer for about 3 minutes. Turn the chicken over a couple of times to coat with the pan sauce.
- Serve by spooning a little sauce in the middle of the plate. Top with the chicken. Then spoon some mushrooms and tomatoes on top of the chicken. Tear a little fresh basil over the top to garnish. That’s it! It’s delicious!
This is a one pan meal that will look really impressive on a plate. A beautiful way to serve a simple chicken thigh! If you want to make it a restaurant quality presentation here is how you would present it:
- Spoon sauce in the middle of a plate.
- Top that with mashed potatoes or mashed cauliflower
- Perch the chicken on top of the mashed potatoes or cauliflower, then spoon the mushrooms and tomatoes on top of the chicken, tear fresh basil on top to garnish. This makes a beautiful presentation. Perfect for anytime!
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I really hope you try out this recipe and serve it to the people you care about. It’s beautiful but very easy!