Grilled Chicken with Cream
Grilled Chicken with Cream
Ingredients
For the Grilled Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
For the Cream Sauce
- 2 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken breasts dry with paper towels. In a small bowl, combine olive oil, salt, black pepper, garlic powder, and paprika. Rub the mixture evenly over both sides of each chicken breast.
⏱️ 5 min
- 2
Preheat an outdoor grill or a grill pan over medium-high heat. Once hot, place the seasoned chicken breasts on the grill. Cook for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C) and chicken is cooked through with nice grill marks. Remove chicken from grill and set aside on a plate, tented with foil, to rest.
⏱️ 15 min
- 3
While the chicken rests, prepare the cream sauce. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 3 min
- 4
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and continue to simmer gently for 3-5 minutes, or until the sauce slightly thickens. Reduce heat to low.
⏱️ 5 min
- 5
Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and smooth. Taste and adjust seasoning if needed. Slice the grilled chicken breasts against the grain, if desired, or serve whole.
⏱️ 2 min
- 6
To serve, place the grilled chicken on plates and spoon a generous amount of the warm cream sauce over each piece. Garnish with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Chicken with Cream
Ingredients
For the Grilled Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
For the Cream Sauce
- 2 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken breasts dry with paper towels. In a small bowl, combine olive oil, salt, black pepper, garlic powder, and paprika. Rub the mixture evenly over both sides of each chicken breast.
⏱️ 5 min - 2
Preheat an outdoor grill or a grill pan over medium-high heat. Once hot, place the seasoned chicken breasts on the grill. Cook for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C) and chicken is cooked through with nice grill marks. Remove chicken from grill and set aside on a plate, tented with foil, to rest.
⏱️ 15 min - 3
While the chicken rests, prepare the cream sauce. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 3 min - 4
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and continue to simmer gently for 3-5 minutes, or until the sauce slightly thickens. Reduce heat to low.
⏱️ 5 min - 5
Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and smooth. Taste and adjust seasoning if needed. Slice the grilled chicken breasts against the grain, if desired, or serve whole.
⏱️ 2 min - 6
To serve, place the grilled chicken on plates and spoon a generous amount of the warm cream sauce over each piece. Garnish with fresh chopped parsley.
⏱️ 2 min