19 Delicious Chicken and Basil Recipes Amazing

You’re in for a treat with these 19 Delicious Chicken and Basil Recipes that promise to spice up your meal rotation! Whether you’re craving something quick for a weeknight dinner or looking to impress with a flavorful feast, this roundup has got you covered. Let’s dive into the aromatic world of chicken and basil, where each recipe is a testament to simplicity meeting deliciousness. Ready to get cooking?

Chicken and Basil Stir Fry

Goodness, do I have a quick and flavorful dish for you today that’s perfect for those busy weeknights when you’re craving something homemade but don’t have hours to spend in the kitchen. Inspired by a late-summer basil harvest from my tiny urban garden, this Chicken and Basil Stir Fry has become a staple in my home, marrying the freshness of basil with the savory depth of soy sauce and the slight heat of chili flakes.

Ingredients

• 1 lb boneless, skinless chicken thighs, sliced into 1/2-inch strips
• 2 tbsp avocado oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce
• 1 tbsp honey
• 1/2 tsp red chili flakes
• 1 cup fresh basil leaves, loosely packed
• 1 tbsp sesame oil

Instructions

1. Heat avocado oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken strips in a single layer, searing for 3 minutes per side until golden brown. Tip: Avoid overcrowding the pan to ensure each piece gets a good sear.
3. Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant.
4. Pour in soy sauce and honey, stirring to coat the chicken evenly. Let simmer for 2 minutes to thicken slightly.
5. Sprinkle red chili flakes over the chicken, adjusting the amount based on your heat preference.
6. Remove from heat and fold in fresh basil leaves until just wilted. Tip: Adding basil off the heat preserves its vibrant color and aroma.
7. Drizzle with sesame oil before serving. Tip: A little sesame oil goes a long way in adding depth to the dish.

Serve this stir fry over a bed of steamed jasmine rice or zucchini noodles for a lighter option. The chicken is succulent, with a perfect balance of sweet, savory, and spicy notes, while the basil adds a refreshing contrast. Somehow, this dish tastes even better the next day, making it a fantastic option for meal prep.

Basil Chicken Curry

Every time I whip up this Basil Chicken Curry, it takes me back to my first trip to Thailand, where the vibrant flavors and aromatic herbs left an indelible mark on my culinary soul. This dish, with its tender chicken and fragrant basil, is a weeknight favorite that never fails to impress.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk, full-fat
• 1 cup chicken stock, homemade preferred
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup fresh basil leaves, loosely packed
• 1 red bell pepper, thinly sliced
• 1 tbsp lime juice, freshly squeezed

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add chicken pieces in a single layer, searing until golden brown, about 3 minutes per side. Remove and set aside.
3. In the same skillet, add diced onion, sautéing until translucent, about 4 minutes.
4. Stir in minced garlic and grated ginger, cooking until fragrant, 30 seconds.
5. Mix in red curry paste, coating the onions and garlic evenly, cook for 1 minute.
6. Pour in coconut milk and chicken stock, stirring to combine. Bring to a gentle simmer.
7. Return chicken to the skillet, simmering uncovered for 15 minutes, stirring occasionally.
8. Add fish sauce and brown sugar, adjusting heat to maintain a simmer.
9. Fold in basil leaves and red bell pepper, cooking until peppers are just tender, about 3 minutes.
10. Finish with lime juice, stirring to incorporate. Remove from heat.

Basil Chicken Curry is a harmonious blend of creamy coconut milk, spicy curry, and sweet basil, offering a texture that’s both rich and refreshing. Serve it over steamed jasmine rice or with a side of crispy roti for an unforgettable meal.

Grilled Chicken with Basil Pesto

Few things signal summer quite like the aroma of grilled chicken wafting through the air. I remember the first time I tried adding basil pesto to mine—it was a game-changer, transforming the humble grilled chicken into something truly extraordinary. Here’s how I make it, with a few personal twists along the way.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 1/2 cup extra-virgin olive oil
• 1/4 cup pine nuts, lightly toasted
• 2 cups fresh basil leaves, tightly packed
• 1/2 cup Parmigiano-Reggiano, freshly grated
• 2 garlic cloves, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 375°F.
2. While the grill heats, combine basil, pine nuts, garlic, and Parmigiano-Reggiano in a food processor. Pulse until finely chopped.
3. With the processor running, slowly drizzle in olive oil until the pesto is smooth. Season with salt and pepper.
4. Brush chicken breasts lightly with olive oil and season both sides with salt and pepper.
5. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F.
6. During the last minute of grilling, spoon pesto over each chicken breast, allowing it to warm slightly.
7. Remove from grill and let rest for 5 minutes before serving.

Succulent and flavorful, this grilled chicken with basil pesto boasts a perfect char from the grill, complemented by the vibrant, herby pesto. Try serving it over a bed of arugula for a peppery contrast, or alongside grilled vegetables for a full summer feast.

Chicken Basil Pasta

Finally, a dish that combines the simplicity of pasta with the aromatic punch of fresh basil and tender chicken. I remember the first time I made this Chicken Basil Pasta; it was a lazy Sunday afternoon, and I wanted something comforting yet sophisticated. This recipe is my go-to when I need a quick, flavorful meal that feels like a hug in a bowl.

Ingredients

• 8 oz boneless, skinless chicken breast, thinly sliced
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chicken stock
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup fresh basil leaves, chiffonade
• 8 oz fettuccine pasta
• Salt and freshly ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken slices and season with salt and pepper. Cook until golden brown and cooked through, about 5-6 minutes per side. Remove chicken and set aside.
4. In the same skillet, reduce heat to medium and add minced garlic. Sauté until fragrant, about 30 seconds, being careful not to burn.
5. Pour in the heavy cream and chicken stock, stirring to combine. Let the mixture simmer for 2-3 minutes until slightly thickened.
6. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
7. Return the cooked chicken to the skillet and add the cooked pasta. Toss everything together until well coated in the sauce.
8. Remove from heat and stir in the fresh basil leaves. Adjust seasoning with salt and pepper if needed.

Velvety smooth sauce clings to each strand of pasta, with the chicken adding a hearty bite. The fresh basil brings a bright, herbaceous note that elevates the dish. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of sauce.

Thai Basil Chicken

After a long day of craving something both comforting and exotic, I found myself reaching for the ingredients to make Thai Basil Chicken. It’s a dish that perfectly balances the heat of chilies with the sweetness of basil, and it’s become my go-to when I need a quick yet flavorful meal.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 3 tbsp fish sauce
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 4 garlic cloves, minced
• 2 Thai chilies, thinly sliced
• 1 cup fresh Thai basil leaves
• 1 red bell pepper, thinly sliced

Instructions

1. In a bowl, combine the chicken with fish sauce, oyster sauce, soy sauce, and sugar. Let marinate for 15 minutes to infuse flavors.
2. Heat vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add minced garlic and sliced Thai chilies, stir-frying for 30 seconds until fragrant but not browned.
4. Add the marinated chicken, spreading it in a single layer. Cook undisturbed for 2 minutes to achieve a golden sear.
5. Stir-fry the chicken for another 3 minutes until fully cooked, then add the red bell pepper, cooking for 1 more minute.
6. Turn off the heat, then stir in the Thai basil leaves until just wilted, about 30 seconds.

For an extra kick, serve this vibrant dish over steamed jasmine rice, letting the sauce soak in. The chicken is succulent, with a punch of heat from the chilies and a fresh, aromatic finish from the basil. It’s a simple yet bold dish that never fails to impress.

Chicken Basil Soup

Nothing warms the soul quite like a bowl of homemade Chicken Basil Soup, especially on a chilly evening. I remember the first time I whipped this up, it was a desperate attempt to use up some leftover roast chicken, and now it’s a staple in my kitchen.

Ingredients

• 2 cups of homemade chicken stock, skimmed of fat
• 1 cup of shredded, cooked chicken breast
• 1/4 cup of fresh basil leaves, thinly sliced
• 1 tbsp of clarified butter
• 1/2 cup of finely diced carrots
• 1/2 cup of finely diced celery
• 1/4 cup of finely diced onion
• 1 tsp of sea salt
• 1/2 tsp of freshly ground black pepper
• 1/4 tsp of crushed red pepper flakes

Instructions

1. In a medium saucepan, melt the clarified butter over medium heat until it shimmers.
2. Add the diced carrots, celery, and onion to the saucepan, sautéing until the onions are translucent, about 5 minutes.
3. Pour in the chicken stock, bringing the mixture to a gentle boil, then reduce the heat to a simmer.
4. Stir in the shredded chicken, sea salt, black pepper, and red pepper flakes, simmering for 10 minutes to allow the flavors to meld.
5. Remove the saucepan from the heat and stir in the fresh basil leaves, letting them wilt slightly from the residual heat.
6. Tip: For a richer flavor, let the soup sit covered for 5 minutes off the heat before serving.
7. Tip: If you prefer a thicker soup, mash some of the cooked vegetables against the side of the pot before adding the chicken.
8. Tip: Always add basil at the end to preserve its vibrant color and fresh taste.

Zesty and aromatic, this Chicken Basil Soup boasts a perfect balance of savory and herbal notes. Serve it with a sprinkle of grated Parmesan on top for an extra layer of flavor, or alongside a crusty baguette for dipping.

Basil Chicken Skewers

Gathering around the grill has always been my favorite summer pastime, and these Basil Chicken Skewers are a testament to why. The aroma of fresh basil mingling with charred chicken is nothing short of magical, and I’ve found myself making these skewers at least once a week during the warmer months. They’re a hit at every barbecue, and I love how they bring people together.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh basil, finely chopped
• 2 cloves garlic, minced
• 1 tbsp lemon zest
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large mixing bowl, combine the olive oil, chopped basil, minced garlic, lemon zest, kosher salt, and black pepper to create the marinade.
2. Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece for even cooking.
5. Place the skewers on the preheated grill, cooking for 5-6 minutes on each side, or until the chicken reaches an internal temperature of 165°F.
6. Remove the skewers from the grill and let them rest for 3 minutes before serving to allow the juices to redistribute.

How these skewers turn out is nothing short of spectacular—the chicken is juicy and infused with the bright flavors of basil and lemon, while the edges get perfectly charred. Serve them over a bed of quinoa or with a side of grilled vegetables for a complete meal that’s as nutritious as it is delicious.

Chicken Basil Dumplings

Believe it or not, the first time I made Chicken Basil Dumplings was on a whim, using leftover roast chicken and a handful of fresh basil from my garden. The result was so unexpectedly delightful that it’s now a staple in my kitchen, especially when I’m craving something comforting yet fresh.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp kosher salt
• 1/2 cup clarified butter, chilled
• 1/2 cup ice water
• 1 cup cooked chicken, finely shredded
• 1/4 cup fresh basil leaves, chiffonade
• 1 pasture-raised egg, lightly beaten
• 1 tbsp olive oil
• 4 cups chicken stock, homemade preferred

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and kosher salt.
2. Add the chilled clarified butter to the flour mixture, using your fingertips to rub it in until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make the dumplings tough.
4. On a lightly floured surface, roll out the dough to a 1/8-inch thickness, then cut into 2-inch squares.
5. In a separate bowl, mix the shredded chicken, chiffonade basil, and lightly beaten egg until well combined.
6. Place a small spoonful of the chicken mixture in the center of each dough square, then fold the dough over the filling to form a triangle, pressing the edges to seal.
7. Heat olive oil in a large pot over medium heat, then add the dumplings in a single layer, working in batches if necessary, and cook until golden brown, about 2 minutes per side. Tip: Ensure the pot is not overcrowded to allow even browning.
8. Pour in the chicken stock, bring to a simmer, then cover and cook for 15 minutes, or until the dumplings are cooked through. Tip: The dumplings are done when they float to the surface and the dough is tender.

Just out of the pot, these dumplings are irresistibly tender, with the basil adding a bright, herby contrast to the rich chicken filling. Serve them in shallow bowls with a ladle of the cooking broth for a simple yet satisfying meal.

Roasted Chicken with Basil

Craving something hearty yet simple for dinner last night, I turned to my go-to roasted chicken recipe, but with a twist—fresh basil from my garden. There’s something about the aroma of basil mingling with the golden skin of the chicken that makes this dish feel like a hug in a plate.

Ingredients

• 1 whole pasture-raised chicken (about 4 lbs)
• 3 tbsp extra virgin olive oil
• 1/2 cup fresh basil leaves, finely chopped
• 4 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, quartered

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for roasting.
2. Pat the chicken dry with paper towels; this helps the skin crisp up beautifully.
3. In a small bowl, mix the olive oil, chopped basil, minced garlic, sea salt, and black pepper to create a fragrant herb rub.
4. Gently loosen the skin over the chicken breasts and thighs with your fingers, then rub half of the herb mixture underneath the skin for maximum flavor.
5. Rub the remaining herb mixture all over the outside of the chicken, including the legs and wings.
6. Place the quartered lemon inside the chicken cavity to infuse it with a subtle citrus note as it roasts.
7. Transfer the chicken to a roasting pan and roast in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part of the thigh.
8. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute, ensuring every bite is moist and flavorful.

Finished with a golden, crispy skin and tender, juicy meat, this roasted chicken with basil is a testament to how simple ingredients can create extraordinary flavors. Serve it alongside a crisp green salad or over a bed of creamy mashed potatoes for a meal that’s sure to impress.

Chicken Basil Meatballs

My kitchen smelled like an Italian bistro last night, all thanks to these Chicken Basil Meatballs I whipped up. There’s something about the combination of fresh basil and tender chicken that just screams summer to me, and I couldn’t resist sharing this recipe with you.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 1/2 cup fresh basil leaves, finely chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil

Instructions

1. In a large mixing bowl, combine the ground chicken, chopped basil, Parmesan cheese, panko breadcrumbs, beaten egg, minced garlic, sea salt, and black pepper. Mix gently with your hands until just combined; overmixing can lead to tough meatballs.
2. Form the mixture into 1-inch diameter meatballs, ensuring they’re compact enough to hold together but not too tight. This recipe should yield about 20 meatballs.
3. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes. Carefully add the meatballs in a single layer, working in batches if necessary to avoid overcrowding.
4. Cook the meatballs for 4-5 minutes on the first side, or until a golden crust forms. Gently turn them and cook for an additional 4-5 minutes, until evenly browned and cooked through. A meat thermometer should read 165°F when inserted into the center of a meatball.
5. Transfer the cooked meatballs to a paper towel-lined plate to drain any excess oil, then serve immediately.

Fresh out of the skillet, these meatballs are juicy with a slight crisp from the golden exterior. The basil adds a bright, herbaceous note that pairs beautifully with the richness of the chicken. Try serving them over a bed of zucchini noodles for a low-carb twist or alongside a creamy polenta for ultimate comfort.

Basil Chicken Salad

Perfect for those sweltering summer days when turning on the oven feels like a crime, this Basil Chicken Salad is my go-to for a refreshing yet satisfying meal. I stumbled upon this recipe during a picnic last summer, and it’s been a staple in my kitchen ever since, especially when my basil plant is thriving.

Ingredients

• 2 cups cooked, shredded free-range chicken breast
• 1/2 cup homemade mayonnaise
• 1/4 cup finely chopped fresh basil
• 1 tbsp fresh lemon juice
• 1/2 tsp finely grated lemon zest
• 1/4 cup toasted pine nuts
• 1/2 cup diced organic celery
• Sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. In a large mixing bowl, combine the shredded chicken and mayonnaise until the chicken is evenly coated.
2. Add the chopped basil, lemon juice, and lemon zest to the bowl, stirring gently to incorporate.
3. Fold in the toasted pine nuts and diced celery, ensuring the ingredients are evenly distributed throughout the salad.
4. Season the salad with sea salt and freshly ground black pepper, adjusting to your preference.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Zesty and herbaceous, this Basil Chicken Salad boasts a delightful crunch from the celery and pine nuts, making it a perfect filling for wraps or a standout dish on a bed of mixed greens. For an extra touch of elegance, serve it in halved avocados or alongside heirloom tomato slices.

Chicken and Basil Pizza

Kicking off our culinary adventure today, I remember the first time I tried making Chicken and Basil Pizza at home. It was a game-changer, transforming my usual pizza nights into something extraordinary. The combination of juicy chicken and fresh basil on a crispy crust is simply unbeatable.

Ingredients

• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 cups high-gluten bread flour
• 1 tsp active dry yeast
• 3/4 cup lukewarm water
• 1 tbsp extra virgin olive oil
• 1 tsp fine sea salt
• 1/2 cup San Marzano tomato sauce
• 1 cup fresh mozzarella cheese, torn into pieces
• 1/4 cup fresh basil leaves, chiffonade
• 1 tbsp garlic-infused olive oil

Instructions

1. In a large mixing bowl, combine bread flour, active dry yeast, lukewarm water, extra virgin olive oil, and fine sea salt. Mix until a shaggy dough forms.
2. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test.
3. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
4. Preheat your oven to 475°F with a pizza stone or steel inside for at least 30 minutes to ensure even heat distribution.
5. Roll out the dough on a floured surface to a 12-inch circle. Tip: For a crispier crust, roll it thinner.
6. Spread San Marzano tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
7. Arrange thinly sliced chicken breast over the sauce, then scatter torn mozzarella cheese on top.
8. Bake on the preheated pizza stone for 12-15 minutes until the crust is golden and the cheese is bubbly.
9. Remove from the oven and immediately drizzle with garlic-infused olive oil and sprinkle fresh basil chiffonade. Tip: Adding basil after baking preserves its vibrant color and flavor.

Simply irresistible, this Chicken and Basil Pizza boasts a perfect harmony of flavors and textures. The crispy crust, tender chicken, and aromatic basil make it a standout dish. Try serving it with a drizzle of balsamic glaze for an extra layer of sweetness and acidity.

Chicken Basil Wraps

Kicking off the week with a recipe that’s become a staple in my kitchen, these Chicken Basil Wraps are a testament to how simple ingredients can transform into something extraordinary. I remember the first time I made them, it was a lazy Sunday afternoon, and the aroma of fresh basil and sizzling chicken filled my apartment, promising a meal that was both comforting and exciting.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 cup fresh basil leaves, chiffonade
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 4 large whole wheat tortillas
• 1 cup arugula
• 1/2 cup shaved Parmesan cheese

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the thinly sliced chicken breasts to the skillet, seasoning with garlic powder and smoked paprika. Cook for 5-7 minutes, flipping once, until the chicken is golden brown and reaches an internal temperature of 165°F.
3. While the chicken cooks, combine the mayonnaise and Dijon mustard in a small bowl, whisking until smooth. This will be your spread.
4. Once the chicken is cooked, remove it from the heat and let it rest for 3 minutes. This ensures the juices redistribute, keeping the meat moist.
5. Lay out the whole wheat tortillas on a clean surface. Spread a generous layer of the mayonnaise mixture on each tortilla.
6. Divide the cooked chicken evenly among the tortillas, placing it in the center of each.
7. Top the chicken with arugula, shaved Parmesan, and fresh basil chiffonade.
8. Fold the sides of the tortillas inward, then roll tightly from the bottom up to enclose the filling.
9. Cut each wrap in half diagonally for serving. The crispness of the arugula against the tender chicken and the sharpness of the Parmesan create a harmony of textures and flavors. Serve with a side of sweet potato fries for a complete meal that’s as nutritious as it is delicious.

The freshness of the basil and the peppery arugula cut through the richness of the chicken and mayonnaise, making every bite perfectly balanced. For an extra kick, a drizzle of balsamic glaze before serving adds a sweet and tangy dimension that elevates the wraps to restaurant-quality.

Basil Chicken Tacos

How many times have I found myself staring into the fridge, wondering what to make for dinner that’s both quick and bursting with flavor? Too many to count. That’s how these Basil Chicken Tacos came to be—a happy accident on a busy weeknight that’s now a staple in my home.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh basil leaves, chiffonade
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 small corn tortillas, warmed
• 1/2 cup crumbled queso fresco
• 1 ripe avocado, sliced
• 1/4 cup red onion, finely diced
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the thinly sliced chicken thighs to the skillet, arranging them in a single layer to ensure even cooking.
3. Sprinkle the chicken with smoked paprika, sea salt, and black pepper. Cook for 5 minutes without stirring to achieve a golden crust.
4. Flip the chicken pieces and add minced garlic to the skillet. Cook for an additional 4 minutes, stirring occasionally to prevent garlic from burning.
5. Remove the skillet from heat and stir in the chiffonade basil leaves, allowing the residual heat to wilt the basil slightly.
6. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or until pliable and slightly charred.
7. Assemble the tacos by dividing the chicken mixture among the tortillas, topping with crumbled queso fresco, avocado slices, and diced red onion.
8. Serve immediately with lime wedges on the side for squeezing over the tacos.

Vibrant and aromatic, these Basil Chicken Tacos are a testament to the magic of simple ingredients coming together. The smokiness of the paprika paired with the freshness of the basil creates a symphony of flavors, while the creamy avocado and tangy lime add layers of texture and brightness. Try serving them with a side of charred corn salad for a complete meal that’s as colorful as it is delicious.

Chicken Basil Risotto

Believe it or not, the first time I made Chicken Basil Risotto, it was a happy accident. I was aiming for a simple chicken dish, but the basil called out to me, and before I knew it, I was stirring Arborio rice into the mix. The result? A creamy, dreamy risotto that’s become a staple in my kitchen.

Ingredients

• 1.5 cups Arborio rice
• 4 cups chicken stock, kept at a simmer
• 2 tbsp clarified butter
• 1 lb boneless, skinless chicken thighs, diced into 1-inch pieces
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup fresh basil leaves, chiffonade
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• Salt to taste

Instructions

1. In a large, heavy-bottomed pot, heat the clarified butter over medium heat until shimmering.
2. Add the diced chicken thighs, seasoning lightly with salt, and sauté until golden brown, about 5 minutes. Remove and set aside.
3. In the same pot, add the finely diced onion and minced garlic, sautéing until translucent, about 3 minutes.
4. Stir in the Arborio rice, toasting lightly for 2 minutes until the edges become translucent.
5. Deglaze the pot with the dry white wine, stirring constantly until the liquid is fully absorbed.
6. Begin adding the simmering chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
7. Once the rice is al dente and the mixture is creamy, fold in the cooked chicken, Parmesan cheese, and chiffonade basil.
8. Adjust the seasoning with salt if necessary, and remove from heat.

Out of the pot, this Chicken Basil Risotto boasts a velvety texture with pops of tender chicken and the fresh, aromatic punch of basil. Serve it in shallow bowls, garnished with extra basil leaves and a drizzle of high-quality olive oil for an extra layer of flavor.

Basil Chicken Burgers

Every summer, I find myself craving meals that are both light and packed with flavor, and these Basil Chicken Burgers are my go-to. They remind me of the herb garden my grandmother tended, where the basil was always lush and fragrant by mid-July.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 1/4 cup fresh basil leaves, finely chopped
• 2 tbsp extra-virgin olive oil
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 4 brioche burger buns, lightly toasted

Instructions

1. In a large mixing bowl, combine the ground chicken, chopped basil, olive oil, beaten egg, panko breadcrumbs, minced garlic, sea salt, and black pepper. Mix gently until just combined to avoid compacting the meat.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. For even cooking, make a slight indentation in the center of each patty with your thumb.
3. Preheat a grill or skillet over medium-high heat (375°F). Cook the patties for 5-6 minutes on each side, or until the internal temperature reaches 165°F and the exterior is golden brown.
4. During the last minute of cooking, place the brioche buns on the grill or skillet to lightly toast, ensuring they don’t burn.
5. Remove the patties and buns from the heat. Let the patties rest for 2 minutes to allow the juices to redistribute.
6. Assemble the burgers by placing each patty on a toasted bun. Serve immediately for the best texture and flavor.

Basil Chicken Burgers offer a delightful contrast between the juicy, herb-infused patty and the crisp, buttery brioche bun. Try serving them with a side of heirloom tomato salad for a refreshing summer meal.

Chicken Basil Quesadillas

Zesty flavors and a quick prep time make these Chicken Basil Quesadillas a weeknight favorite in my household. I stumbled upon this recipe during a summer garden surplus, and the fresh basil truly elevates the dish to something special.

Ingredients

• 2 cups shredded, cooked chicken breast
• 1/2 cup fresh basil leaves, chiffonade
• 1 cup shredded Monterey Jack cheese
• 1/4 cup diced red onion
• 1 tbsp clarified butter
• 4 large flour tortillas
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1 tbsp olive oil

Instructions

1. Heat a large skillet over medium heat (350°F) and add the olive oil.
2. Sauté the diced red onion until translucent, about 3 minutes, to build a flavor base.
3. Add the shredded chicken, smoked paprika, and garlic powder to the skillet, stirring to combine and heat through, approximately 2 minutes. Tip: For extra moisture, a splash of chicken stock can be added here.
4. Remove the chicken mixture from the skillet and set aside. Wipe the skillet clean with a paper towel.
5. Spread 1/2 tbsp of clarified butter on one side of each tortilla.
6. Place one tortilla, buttered side down, back into the skillet over medium heat.
7. Sprinkle 1/4 cup of Monterey Jack cheese evenly over the tortilla, followed by half of the chicken mixture and 1/4 cup of basil leaves.
8. Top with another 1/4 cup of cheese and a second tortilla, buttered side up. Tip: Pressing down gently with a spatula helps the quesadilla adhere.
9. Cook for 3-4 minutes on each side, or until golden brown and the cheese is fully melted. Tip: Letting the quesadilla rest for a minute before slicing ensures the fillings stay intact.
10. Repeat the process for the second quesadilla.

Melted cheese and fresh basil create a fragrant, gooey interior, while the tortilla crisps to perfection. Serve with a side of avocado crema for a creamy contrast that complements the smoky chicken beautifully.

Basil Chicken Sandwiches

Growing up, my summers were always marked by the aromatic presence of fresh basil in our garden, which my mom would generously use in her cooking. This basil chicken sandwich recipe is my homage to those warm, flavorful memories, combining the herb’s bright notes with succulent chicken for a meal that’s both comforting and refreshing.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised, pounded to 1/2-inch thickness
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh basil leaves, finely chopped
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 slices sourdough bread
• 1/2 cup arugula
• 1/4 cup mayonnaise
• 1 tbsp clarified butter

Instructions

1. In a medium bowl, whisk together olive oil, chopped basil, minced garlic, Dijon mustard, honey, sea salt, and black pepper to create the marinade.
2. Add the pounded chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Heat a grill pan over medium-high heat (375°F) and brush with clarified butter to prevent sticking.
4. Remove chicken from marinade, letting excess drip off, and grill for 5-6 minutes per side, or until internal temperature reaches 165°F.
5. While the chicken rests, toast the sourdough bread slices on the grill pan until golden, about 1-2 minutes per side.
6. Spread mayonnaise on one side of each toasted bread slice. Layer arugula and the grilled chicken breast on one slice, then top with the second slice.
7. Cut the sandwich in half and serve immediately for the best texture and flavor.

Absolutely divine, the basil chicken sandwich offers a perfect balance of juicy, herb-infused chicken with the crisp freshness of arugula, all hugged by the tangy crunch of sourdough. For an extra touch, serve with a side of sweet potato fries or a light, citrusy salad to complement the sandwich’s rich flavors.

Chicken Basil Casserole

Every time I whip up this Chicken Basil Casserole, it takes me back to the cozy Sunday dinners at my grandma’s. There’s something about the aromatic basil mingling with tender chicken that feels like a warm hug. I’ve tweaked her recipe over the years, but the soul-soothing essence remains untouched.

Ingredients

• 2 cups shredded, cooked chicken breast
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, finely chopped
• 2 tbsp clarified butter
• 1 tbsp minced garlic
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes
• 1 cup breadcrumbs, toasted

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large mixing bowl, combine the shredded chicken, heavy cream, Parmesan cheese, chopped basil, minced garlic, sea salt, black pepper, and red pepper flakes. Mix until all ingredients are evenly distributed.
3. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
4. Sprinkle the toasted breadcrumbs evenly over the top of the chicken mixture.
5. Bake in the preheated oven for 25 minutes, or until the top is golden brown and the edges are bubbly.
6. Let the casserole rest for 5 minutes before serving to allow the flavors to meld together beautifully.

One bite of this casserole reveals layers of creamy, herby goodness with a satisfying crunch from the breadcrumb topping. Serve it alongside a crisp green salad or over a bed of al dente pasta for a meal that’s sure to impress.

Conclusion

Zesty flavors await in these 19 Delicious Chicken and Basil Recipes! Perfect for home cooks looking to spice up their meal rotation, each dish promises a delightful blend of herbs and protein. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!