Basil – Recipe Professional https://recipeprofessional.com The Finest Recipe Resource Wed, 20 May 2026 21:58:15 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://recipeprofessional.com/wp-content/uploads/2025/11/RC_favicon.webp Basil – Recipe Professional https://recipeprofessional.com 32 32 Chicken Salad with Basil https://recipeprofessional.com/chicken-salad-with-basil/ https://recipeprofessional.com/chicken-salad-with-basil/#respond Wed, 20 May 2026 21:58:15 +0000 https://recipeprofessional.com/chicken-salad-with-basil/

This Chicken Salad with Basil also has grated Parmesan, and this is the salad I think of when basil plants show up in the stores! And personally I think chicken and basil is a perfect flavor combination.

PIN the Chicken Salad with Basil to try it later!

Low-Carb Chicken Salad with Basil and Parmesan found on KalynsKitchen.com

Today I’m reminding you about this amazing Chicken Salad with Basil! This is a recipe you should make as soon as you see basil plants showing up in the grocery store. OR if you have basil growing in your garden, you can make it it all summer long! 

I’m a huge fan of fresh basil, and I’ve been growing basil and freezing the basil for many years, so I’m excited when basil season gets started every year. And this basil-loaded chicken salad recipe is one of my favorite summer salads. Through the years I’ve decided you just can’t ever put too much chopped basil in this salad.

And yes, I used the word SUMMER, but please don’t hesitate to make this salad any time you have chicken and fresh basil on hand! If you have to buy basil in the grocery store you can get away with using less in this recipe. But please try it if you’re a fan of these flavors. I could eat this over and over again and never get tired of it!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  • diced cooked chicken, or see notes below to cook the chicken
  • mayo
  • buttermilk (or milk although I like the tangy flavor from the buttermilk
  • green onion
  • fresh basil leaves
  • coarsely grated Parmesan Cheese
  • salt and fresh ground black pepper to taste

If you have to buy fresh basil, here’s how to make it last longer:

If you don’t have a basil plant growing in the window or basil in the garden, you might want to check out how to preserve fresh basil for weeks on the countertop. If you haven’t tried this, I promise you’ll be amazed amazing how long it lasts!

Can you use basil in a tube for the Chicken Salad with Basil?

You might be able to guess I’m not much of a fan of those chopped herbs that come in a tube. But if that’s the best option you have I’m guessing this salad will still be quite tasty using that.

How low in carbs is the Chicken Salad with Basil?

This favorite salad with fresh basil only has 2 net carbs per serving with 23 grams of protein!

More Tips for Cooking with Fresh Basil:

I’m such a fan of basil that I wrote a post about Cooking with Fresh basil. That has all my favorite recipes using basil and ideas for making pesto, making basil vinaigrette, and freezing fresh basil!

Chicken Salad with Basil process shots collage

How to make Chicken Salad with Basil:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. You can make the salad with leftover rotisserie chicken if you have some.
  2. If you’re starting from scratch, trim chicken breasts and cut into thirds lengthwise. I used a mixture of canned chicken broth and water to cook the chicken, combined with 2 teaspoons of Italian Herb Blend(affiliate link). You could use poultry seasoning if you don’t have the Italian blend.
  3. When the liquid comes to a boil, add the chicken and cook at the barest simmer until it’s cooked through, about 15 minutes.
  4. Drain the chicken into a colander and let it drain very well.
  5. Then cut the chicken into cubes about 3/4 inch square.
  6. I used Herb Scissors (affiliate link) to cut the basil into thin strips. If you’re using basil from the garden, give it a wash in a Mini Salad and Herb Spinner (affiliate link).
  7. After you slice the fresh basil, chop the green onions, and prepare freshly-grated Parmesan.
  8. Whisk together the mayo and buttermilk (or milk) so it’s smooth; then stir in the basil strips, chopped green onion, and a Parmesan.
  9. Gently stir the dressing into the cubes of chicken, season to taste with salt and fresh-ground black pepper, and serve.
  10. This Chicken Salad with Basil can also be chilled for a few hours before serving; enjoy!

Make it a Low-Carb Meal:

You could serve it with any of these side dishes to make this salad into a low-carb meal:

Chicken Salad with Basil in two serving bowls with forks and napkin

See all my Chicken Salad Recipes:

Salads made with leftover chicken are something I make often, and there 24 different chicken salad recipes in my huge round-up of Low-Carb and Keto Chicken Salads!

Ingredients

  • 4 cups diced cooked chicken, cut in 3/4 inch pieces (If you’re cooking the chicken for this recipe, see notes below.)
  • 3/4 cup mayo
  • 1/4 cup buttermilk (or milk, but I like the tang of the buttermilk)
  • 1/2 cup sliced green onion
  • 1/2 cup sliced fresh basil leaves (or more)
  • 3 T coarsely grated Parmesan Cheese
  • salt and fresh ground black pepper to taste

Instructions

  1. If you’re cooking chicken for this, trim visible fat from 4 chicken breasts, then cut the chicken lengthwise into thirds.  Put the can of chicken stock, 2 cans of water, and the Italian Herb Blend (affiliate link) or poultry seasoning into a small sauce pan and bring to a boil.  When it boils add chicken breasts, turn heat to low, and  let simmer 15 minutes, or until the chicken is cooked through.  Drain the chicken into a colander placed in the sink and let it cool.
  2. While the chicken cools, slice the basil leaves or cut with Herb Scissors (affiliate link) and wash if needed, chop green onions, and measure the freshly-grated Parmesan.
  3. When chicken is cool, dice it into pieces about 3/4 inch square and place into medium-sized bowl.
  4. Combine mayo and buttermilk (or milk), whisking until it’s smooth. 
  5. Then stir in green onion, Parmesan, and basil.
  6. Add dressing to the chicken in the bowl and gently mix until chicken is well coated with dressing.
  7. Season with salt and fresh ground black pepper.
  8. This salad with chicken, basil, and Parmesan can be served immediately or chilled slightly before serving. 
  9. This will keep in the fridge for about a day, but it’s best freshly made.

Notes

This recipe adapted by Kalyn from one that appeared on the Best Foods site.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 404Total Fat 33gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 24gCholesterol 99mgSodium 401mgCarbohydrates 2gFiber 0gSugar 1gProtein 23g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Square image of Chicken Salad with Basil shown in two serving bowls on striped napkin.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken Salad with Basil is great for any low-carb diet plan, including Keto, and also for any phase of the original South Beach Diet. South Beach would recommend you use light mayo and use portion control due to the amount of fat; other low-carb diets will prefer full-fat mayo.

Find More Recipes Like This One:
Use Salad Recipes to find more low-carb salads like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This salad with my favorite summer herb was first posted in 2005! I’ve made it so many times since then, and it was last updated with more information in 2026.

Pinterest image for Chicken Salad with Basil showing two basils with salad.

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]]> https://recipeprofessional.com/chicken-salad-with-basil/feed/ 0 Baked Garlic Basil Chicken Recipe https://recipeprofessional.com/baked-garlic-basil-chicken-recipe/ https://recipeprofessional.com/baked-garlic-basil-chicken-recipe/#respond Sat, 21 Mar 2026 21:13:33 +0000 https://recipeprofessional.com/baked-garlic-basil-chicken-recipe/

This garlic basil chicken breast recipe is incredibly juicy and flavorful, thanks to a simple marinade and baking the chicken on a bed of juicy tomatoes.

Baked Garlic Chicken Breasts

Our family loves this juicy, tender baked chicken breast recipe with the most delicious garlic basil marinade. I love baking the chicken breasts surrounded with tomatoes, which turn into a lovely fresh sauce.

If you ever struggle with dry chicken breasts, this recipe is for you! For more chicken breast recipes like this one, see our recipe for baked lemon chicken breast or these lemon dill chicken breasts made in a skillet.

Key Ingredients

  • Chicken Breasts: While this recipe features chicken breasts, you can easily adapt it to use chicken thighs. Thighs may require a slightly longer cooking time.
  • Garlic and Basil: I am generous with the fresh garlic and basil and use them to make the marinade. I also use the basil stalks underneath the chicken breasts to infuse even more flavor. You can substitute the basil for dill, parsley, cilantro, or mint.
  • Olive Oil and Vinegar: Olive oil and vinegar create the base of the marinade, ensuring it coats the chicken beautifully. I love red wine vinegar adds a lovely tang, but champagne vinegar or even lemon juice work well too.
  • Tomatoes: I love tossing lots of tomatoes around the chicken to bake at the same time. As they bake in the oven, they burst and release their juices, making the most delicious sauce at the bottom of the baking dish.
  • Mozzarella Cheese: I add cheese towards the end of the baking time and allow it to melt down over the chicken.

Find the full recipe with measurements below.

How to Make Baked Garlic Chicken

Tip 1: Use our marinade. It’s a simple combination of red wine vinegar, olive oil, garlic, and basil. We only marinate chicken breasts 1 to 2 hours — you really don’t need to go longer than that. After the chicken has marinated, move on to the tomatoes.

Marinating the chicken in basil vinaigrette

Tip 2: Use lots of tomatoes. Use a variety of cut tomatoes and whole small tomatoes. The cut tomatoes give up their juices quickly and the cherry tomatoes stay intact. Add them to a baking dish with basil stalks (we used the leaves to make the marinade). You won’t end up eating the stalks, but they are really fragrant. We also add basil stalks to these slow cooker chicken meatballs.

Tip 3: Cook your chicken covered. Time for the chicken. Just nestle it in to the dish. Then we bake loosely covered with some parchment paper. By loosely covering the chicken, the chicken bakes and braises simultaneously, meaning the chicken bakes in its juices. This method of baking chicken breasts keeps the chicken juicy and so tender.

Cover with parchment paper before baking.

Tip 4: Top with cheese and save the liquid. After 35 to 40 minutes the chicken should be done and it’s time to add a little mozzarella on top. Oh, and that liquid at the bottom of the baking dish? It’s pure gold! A big piece of focaccia bread to sop it all up is a great idea!

Baked Garlic Basil Chicken

Baked Garlic Basil Chicken

  • PREP
  • COOK
  • TOTAL

For juicy, tender baked chicken breasts remember these three things: marinate, bake loosely covered, and use a meat thermometer. In our photos, we show baking 2 chicken breasts, but the marinade shared below is enough for 4 chicken breasts. The chicken does not need to be completely immersed in the marinade, just coated by it. If you plan to double the recipe, simply double the amount of chicken, tomatoes, and the mozzarella.

4 Servings

You Will Need

4 boneless, skinless chicken breasts (6 to 8 ounces each)

1 bunch fresh basil

Extra-virgin olive oil

2 tablespoons red wine vinegar

1/4 teaspoon to 1/2 teaspoon red pepper flakes, depending on how spicy you like things

3 cloves garlic, crushed with the side of a large knife or minced

2 cups tomatoes, cut to rough 1-inch chunks and leaving cherry tomatoes whole

1/4 cup torn fresh mozzarella cheese

Salt and freshly ground black pepper

Directions

  • Marinate Chicken

    • 1Remove basil leaves from the stalks and set them aside. Roughly chop the basil leaves so that you have about 1/4 cup. Whisk 2 tablespoons of olive oil, red wine vinegar, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together until the salt has dissolved. Stir in the garlic and basil. Refrigerate and use within 1 to 2 hours.

    2Add chicken breasts to the marinade and marinate for at least 1 hour and up to 2 hours in the refrigerator.

  • Bake the Chicken

    • 1Position the oven rack in the middle of the oven and preheat it to 400°F (204°C). Lightly oil one side of a sheet of parchment paper large enough to cover the baking dish. (Aluminum foil can also be used.)

    2Add the basil stalks set aside from earlier to a baking dish large enough to fit the chicken breasts arranged in one layer. Add the tomatoes, then toss with 1/2 a tablespoon of olive oil and a pinch of salt and pepper.

    3Nestle the chicken breasts into the tomatoes, allowing the tomatoes to gather up the sides of each breast. Throw the garlic cloves from the marinade into the baking dish, then cover the dish with parchment paper. Loosely tuck the parchment paper around the chicken.

    4Bake until the chicken is opaque all the way through, and an internal thermometer reads 165°F when inserted into the thickest part of the breast. Check for doneness in around 25 minutes, and then go from there. Most chicken breasts will take 35 to 40 minutes.

    5Scatter mozzarella on top of each breast, then broil on high for about a minute or until the cheese melts. Serve the chicken with the baked tomatoes, juices from the bottom of the baking dish, and more torn basil leaves.

Adam and Joanne’s Tips

  • The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
240
/
Protein
28 g
/
Carbohydrate
4 g
/
Dietary Fiber
1 g
/
Total Sugars
2 g
/
Total Fat
12 g
/
Saturated Fat
3 g
/
Cholesterol
89 mg


AUTHOR:

Adam Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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]]> https://recipeprofessional.com/baked-garlic-basil-chicken-recipe/feed/ 0 Creamy Pea Soup Recipe with Basil https://recipeprofessional.com/creamy-pea-soup-recipe-with-basil/ https://recipeprofessional.com/creamy-pea-soup-recipe-with-basil/#respond Sun, 11 Jan 2026 13:46:20 +0000 https://recipeprofessional.com/creamy-pea-soup-recipe-with-basil/

How to make creamy pea soup with fresh basil. Jump to the Creamy Pea Soup Recipe or read on to see our tips for making it.

Creamy Pea Soup Recipe with Basil

This soup is perfect for spring and summer. We use frozen peas, but if you have access to them, fresh peas would be lovely.

Just after blending, we stir in some cream. The soup is quite delicious without it, the cream just rounds out the flavors and makes it luxurious and creamy.

Chilled Pea Soup Recipe with ShrimpYOU MAY ALSO LIKE: If you love chilled soups, try this soup with peas, creme fraiche and shrimp. Jump to the Chilled Pea Soup Recipe with Shrimp.

Recipe updated, originally posted August 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne

Creamy Pea Soup Recipe with Basil

  • PREP
  • COOK
  • TOTAL

This simple pea soup is adapted from Giada De Laurentiis. We call for frozen peas, but if you are lucky enough to have fresh peas, use them. This is especially good when topped with a few crumbled of feta cheese or fresh goat cheese.

Makes approximately 4 servings

You Will Need

2 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon sea salt

1/2 teaspoon fresh ground black pepper

4 cups frozen peas (from two 10-ounce packages)

3 cups chicken stock, see our homemade chicken stock recipe

3/4 cup chopped fresh basil leaves

1/2 cup cream

Crumbled feta cheese or fresh goat cheese, for serving

Directions

    1Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onions and cook until softened, about 8 minutes. Stir in the garlic, salt and pepper then cook for 1 minute.

    2Add the peas and chicken stock then bring to a boil. Reduce the heat to medium-low and cook at a low simmer, uncovered, for about 5 minutes.

    3Remove the pot from the heat, add the basil and use an immersion blender to blend until smooth (or use regular blender). Stir in the cream, taste the soup and adjust with more salt and/or pepper. Divide between bowls and top with a little ricotta cheese or goat cheese crumbles.

Adam and Joanne’s Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste


AUTHOR:

Joanne Gallagher

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