Grilled Chicken with Garlic Parmesan Cream Sauce

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Grilled Chicken with Garlic Parmesan Cream Sauce

  • Servings: 4

  • Prep time: 10 minutes

  • Cook time: 15 minutes

Ingredients

For the Chicken:

  • 4 Boneless, skinless chicken breasts (pounded to even thickness)

  • 2 tbsp Olive oil

  • 1 tsp Smoked paprika

  • 1 tsp Garlic powder

  • Salt & Pepper to taste

For the Sauce:

  • 2 tbsp Unsalted butter

  • 4 cloves Garlic, minced

  • 1 cup Heavy cream

  • ½ cup Freshly grated Parmesan cheese

  • ¼ tsp Red pepper flakes (optional)

  • 1 tbsp Fresh parsley, chopped

Instructions

  1. Season the Chicken: Rub the chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.

  2. Grill: Preheat your grill or grill pan to medium-high. Grill the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes.

  3. Sauté Garlic: In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant (don’t let it brown!).

  4. Simmer Cream: Pour in the heavy cream and bring to a gentle simmer. Let it bubble for 3–4 minutes until it begins to slightly thicken.

  5. Add Cheese: Whisk in the Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes.

  6. Serve: Slice the grilled chicken, pour the sauce generously over the top, and garnish with fresh parsley.

Nutrition Information (Per Serving)

Estimated values

Nutrient Amount
Calories 480 kcal
Protein 38g
Total Fat 34g
Carbohydrates 4g
Sodium 520mg

Health Benefits

  • High Protein: Excellent for muscle repair and satiety.

  • Low Carb/Keto Friendly: Naturally low in sugars and starches.

  • Garlic: Known for its anti-inflammatory properties and heart health benefits.

Chef’s Tips & Notes

  • The Cheese Quality: Use freshly grated Parmesan. The pre-shredded stuff in green cans or bags contains anti-clumping agents that prevent the sauce from becoming perfectly smooth.

  • Resting is Key: Never skip resting the chicken. If you cut it immediately, the juices escape, leaving you with dry meat and a watery sauce.

  • Consistency Check: If the sauce is too thick, whisk in a tablespoon of milk or chicken broth. If too thin, let it simmer a minute longer.

Q&A

Q: Can I use chicken thighs instead?

A: Absolutely. Thighs are more forgiving and remain juicier, though they may take slightly longer to grill.

Q: What should I serve this with?

A: It’s versatile! Try it over zoodles or steamed broccoli for a low-carb meal, or pair it with fettuccine or roasted potatoes for something heartier.

Q: Can I make the sauce ahead of time?

A: It’s best fresh, as cream sauces can separate when reheated. If you must, reheat it very slowly over low heat, whisking constantly.

Q: How do I prevent the chicken from sticking to the grill?

A: Make sure your grill is fully preheated and the grates are clean. A light coating of oil on the meat (as called for in the recipe) usually does the trick!

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