Chicken With Fresh Basil


Chicken With Fresh Basil is a great recipe for chicken lovers. This recipe combines chicken, spinach, garlic and basil into one tasty dish that is easy to prepare. It’s a quick and easy meal for any night of the week.

I love chicken. I know that’s not a ground breaking statement, but it’s great because there are so many ways you can cook chicken. One of the things I really like to cook frequently is chicken with fresh basil because it’s really tasty and takes just minutes to prepare.

Lemon Basil Chicken

Fabulous lemon basil chicken dish that is always a crowd pleaser! Quick and easy, this recipe never fails. Serve plain or over rice.


Lemon Basil Chicken

Recipe Summary


15 mins


20 mins


35 mins




4 servings


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Original recipe yields 4 servingsIngredient Checklist

  • 4 chicken breast halves, boned and skinned
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 cup chicken stock
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon lemon zest



Instructions Checklist

  • Step 1Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
  • Step 2Melt 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.
  • Step 3Transfer 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.

 I Made It Print

Nutrition Facts

Per Serving:

193 calories; protein 23.8g; carbohydrates 4.6g; fat 8.4g; cholesterol 77.6mg; sodium 381.9mg.

Lemon Basil Chicken

Lemon Basil chicken in a white bowl with lemons and basil as a garnish
 The Spruce 

Prep:15 mins

Cook:12 mins

Total:27 mins

Servings:4 servings

Nutrition Facts (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE

Here’s a simple chicken recipe flavored with a quick marinade of garlic, lemon, and basil. These tasty grilled or broiled chicken breasts are great with rice, pasta or baked potatoes.

The garlic and lemon flavors stand out, and the basil not only adds flavor, but it adds color to the dish. If you don’t have fresh basil, use dried leaf basil. Fresh chopped chives or parsley could be substituted.


  • 4 medium boneless, skinless chicken breasts
  • 3 tablespoons coarsely chopped fresh basil
  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon olive oil, more for the grill
  • 4 clove garlic, coarsely chopped
  • 3  tablespoons coarsely chopped fresh basil or fresh parsley, for garnish

Steps to Make It


  1. Gather the ingredients.
  2. Put a chicken breast in a small plastic food storage bag and gently pound to an even thickness using the smooth side of a meat tenderizer or similar tool. Or, place a chicken breast on the counter and place a piece of plastic wrap on it. Pound it gently to an even thickness. Repeat with all of the chicken breasts. Alternatively—especially if the chicken breasts are large—carefully slice each of chicken breast horizontally to make two cutlets.Pounded chicken breast.
  3. Combine the basil, lemon juice, olive oil and chopped garlic in a plastic food storage bag or container; add the chicken breasts and refrigerate for 1 to 2 hours.Marinating chicken breasts.
  4. Heat a clean, oiled grill rack over medium-high heat (about 375 F to 425 F), or heat the oiled rack of a broiler pan. Oiled grill rack.
  5. Arrange chicken over direct heat on the hot grill or broiler rack and grill or broil for about 10 to 12 minutes, turning frequently. Chicken must be cooked to the minimum safe temperature of 165 F / 74 C. To be sure, check with an instant-read thermometer.Grilled lemon basil chicken.
  6. Serve with fresh basil leaves or parsley if desired.Lemon basil chicken.
  7. Enjoy!


  • Pounding the chicken breasts to a uniform thickness means they will cook evenly. If you don’t pound them, you could end up with dry chicken because while the thinner part will be done, it will take longer to cook the thicker parts.

Sticky Basil Chicken

Sticky Basil Chicken — Skip takeout and make this AMAZING chicken that tastes like it’s from an Thai restaurant at home in 15 minutes!! So EASY with the perfect balance of sweet, spicy, and plenty of fresh basil!!  

Easy Spicy Basil Chicken Recipe

This recipe is a spinoff of my Better-Than-Takeout Sticky Chicken. I love that chicken so much and decided to make a basil-infused version.

The chicken is ridiculously tender and loaded with authentic Asian flavors that keep you going back for one more juicy bite.

The sauce is just sweet enough, but is balanced with the tang of the vinegar, the saltiness from the soy sauce, and you can make it as spicy (or not) as you like with the chili garlic sauce. 

This homemade non-fried version of sticky chicken that’s made in one skillet and ready in 15 minutes will knock your socks off. It tastes like it’s from a restaurant and you don’t even need to leave your house.

It’s hassle-free and perfect for busy weeknights. You probably have almost everything on hand to make it and if you don’t, not to worry because all the ingredients are easily found at your local grocery store.

How Is This Recipe Different Than Thai Basil Chicken?

Primarily, I used regular basil and not Thai basil, but if you can find Thai basil and want to use it, go for it.

Basil trivia coming up from what I have learned on the internet:

There are two types of Thai basilregular Thai basil and Holy Basil.

Holy basil is more typically used in the restaurant version of this dish but is also harder to find that Thai Basil, which is already hard to find. So count me out, I have no patience driving around looking for ingredients.

Also in restaurant versions of Thai basil chicken, the sauce isn’t as thick or sticky, and the chicken doesn’t tend to have any breading on it (no flour or cornstarch) so that’s another difference.

But truth be told, I love chicken that has exactly this texture and prefer this to any restaurant version of traditional spicy Thai basil chicken. 

What’s in the Sticky Basil Chicken? 

To make the chicken and the sticky basil sauce, you’ll need: 

  • Honey
  • Ketchup
  • Soy sauce
  • White sugar
  • Brown sugar
  • Vinegar
  • Chili garlic sauce
  • Egg
  • All-purpose flour
  • Cornstarch
  • Chicken breasts
  • Olive oil
  • Fresh basil

What Kind Of Basil To Use?

I really wanted to make “Thai Basil Chicken,” which is a fairly popular Thai restaurant recipe.

However, it’s tricky to find Thai basil unless you live near a Thai or Asian market, and even if you do, it’s likely not convenient to go there solely to track down Thai basil.

I never want anyone to go on a goose chase that I wouldn’t go on myself. So because of that, we have Sticky Basil Chicken rather than Thai Basil Chicken.

I used fresh basil from Trader Joe’s but if you have basil from your garden, that would be lovely.

How to Make Sticky Basil Chicken

To a large skillet, add boneless skinless chicken breast pieces that have been dredged in egg, flour, and corn starch.

Cook until the chicken is done, about 8 minutes, and then add the sauce.

Finish with a big handful of torn fresh basil leaves and garnish with sesame seeds if you like and dig in!

Is Basil Chicken Spicy?

I added 3 heaping tablespoons chili garlic sauce to the sauce mixture and the chicken and sauce had a nice kick.

If you’re sensitive to spicy foods, dial that quantity back. Start with 1 tablespoon and work up from there. Or if you don’t want any spiciness, it’s easy to omit.

But in my opinion for most homemade versions of Asian-inspired recipes or to recreate an Asian restaurant dish, there needs to be at least some spiciness.

Tips for Making Sticky Basil Chicken

Be sure to cut the chicken breasts into same-sized pieces so they cook in the skillet at an even rate. 

You can dial up the heat in this dish by adding extra chili garlic sauce, or even a few squirts of sriracha. 

Leftovers will last up to five days in the fridge. I recommend gently reheating them in a skillet rather than the microwave so that the chicken doesn’t dry out. 

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