Best 10 Chicken With Basil Recipes

LEMON BASIL CHICKEN

Steps:

• Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
• Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
• Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.

GRILLED CHICKEN WITH BASIL DRESSING

Steps:

• Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
• Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
• Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

CHICKEN AND BASIL STIR-FRY

Steps:

• Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
• In a large wok or nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
• To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
• Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.

AUTHENTIC THAI BASIL CHICKEN (VERY EASY AND FAST)

Steps:

• Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil before serving.

CHICKEN WITH BASIL AND LIME

Steps:

• Stir together 1 tablespoon lime juice, oil, soy sauce, sugar, shallot, and 3/4 teaspoon salt in an 8-inch square baking dish. Add chicken; toss to coat. Refrigerate for at least 30 minutes.
• Heat broiler. Arrange chicken on top of shallot in dish. Broil 8 inches from heat source until lightly browned, about 7 minutes. Flip chicken, arranging shallots around sides. Broil until chicken is cooked through, 6 to 7 minutes more. Let stand for 5 minutes. Slice chicken crosswise. Reserve pan juices.
• Transfer chicken and reserved pan juices to a bowl. Toss with basil and remaining tablespoon lime juice.

TOMATO, BASIL & MOZZARELLA CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano.
• Bake for 30 minutes, or until cooked through and juices run clear.
• While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally.
• NOTE: It should take about 20 minutes for the mixture to reduce.
• Once the glaze has reached your desired thickness, remove it from the heat and set aside.
• Remove the chicken from the oven and top with slices of mozzarella and tomato.
• Broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred.
• While the chicken is broiling, you can chiffonade (cut into thin strips) the basil.
• Drizzle the balsamic glaze over the chicken and top with basil.
• Enjoy!

BASIL ROASTED CHICKEN WITH GARLIC SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Remove the fat, neck, liver and gizzards from the body cavity, then rinse and pat the chicken dry.
• Gently separate the skin from the flesh, running your fingers from the front to the back of the chicken and along the leg and thigh, being careful not to rip the skin or detach it from the bird.
• Mix the butter, chopped basil, parsley, salt and pepper together in a small bowl.
• Rub half of the butter mixture under the loosened skin and then tuck 1/2 of the whole basil leaves under the skin; be sure to get it under the skin around the leg and thigh.
• Put 4 of the garlic cloves into the body cavity of the chicken and scatter the rest in the roasting pan.
• Add the lemon juice and stock.
• Place the chicken, breast-side up, on top of the garlic and stock.
• Roast in the oven, basting occasionally with the pan juices for 1 hour, or until the juices run clear when the thickest part of the thigh is pierced.
• Transfer the chicken to a heated platter and tent with foil to keep warm.
• Pour the juices with the garlic cloves into a blender and puree the mixture.
• (The garlic skins will remain whole.) Strain the puree through a sieve into a medium-sized saucepan, pressing on the garlic skins with the back of a spoon.
• Bring the liquid to a simmer over medium heat, stirring occasionally, about 3 minutes, and add salt and pepper to taste.
• Carve the chicken and serve drizzled with the sauce and garnished with fresh basil leaves.

ONE-PAN BASIL HALLOUMI CHICKEN RECIPE BY TASTY

Steps:

• Preheat your oven to 350˚F / 175˚ C
• Turn the block of halloumi on its side and cut it into three to four even slices. Set aside.
• Pour the olive oil, salt, and pepper into a large plastic bag. Put the tomatoes and chicken in and massage until everything is evenly coated in the seasoned oil.
• Dump everything onto a foil lined baking sheet. Top the chicken with the large basil leaves and then the slices of halloumi.
• Bake for 15 minutes at 350˚, then turn on the broil setting and cook for another 10 minutes or until the cheese is golden brown and the chicken is cooked. (note: oven times vary, especially broil so keep an eye on it!)
• Take the chicken out and let it rest on a plate and continue to cook the tomatoes for 10 more minutes back on 350˚ F. (They will become super sweet and have a great concentrated tomato flavor!)
• Meanwhile, add the olive oil, garlic, salt, pepper, and lemon juice to a blender and blitz for 30 seconds. Next add the basil and blitz until it's the consistency of pesto, about 30 seconds.
• Enjoy!

CHICKEN WITH BASIL AND PARMESAN

Steps:

• Flatten breasts, dip in flour, salt and pepper.
• Heat butter in 12in skillet.
• Add breasts, cook for 4 minutes each side until browned and juices run clear.
• Remove from pan.
• Mix basil with remaining ingredients.
• Add to pan, cook and stir for 3 minutes,thicken with a little flour if needed.
• Serve over chicken.

GRILLED BASIL CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. If desired, serve over grilled romaine. Freeze option: Freeze chicken with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain chicken, discarding marinade. Grill as directed.