Grilled Chicken with Garlic Parmesan Cream Sauce

🧄🧀 Grilled Chicken with Garlic Parmesan Cream Sauce

Juicy, smoky grilled chicken topped with a rich, velvety garlic Parmesan cream sauce — this dish feels restaurant-quality but is simple enough for a weeknight dinner. It pairs beautifully with roasted vegetables, mashed cauliflower, or a crisp green salad.

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🥩 Ingredients (Serves 4)

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)

• 2 tablespoons olive oil

• 1 teaspoon paprika

• 1 teaspoon Italian seasoning

• ½ teaspoon garlic powder

• Salt & black pepper to taste

For the Garlic Parmesan Cream Sauce:

• 2 tablespoons butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• ¾ cup freshly grated Parmesan cheese

• ½ teaspoon dried Italian seasoning

• ¼ teaspoon red pepper flakes (optional)

• Salt & black pepper to taste

• 1 tablespoon chopped fresh parsley (for garnish)

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🔥 Instructions

1️⃣ Prepare the Chicken

1. Preheat grill to medium-high heat.

2. Rub chicken with olive oil.

3. Season with paprika, Italian seasoning, garlic powder, salt, and pepper.

4. Grill for 5–7 minutes per side (depending on thickness) until internal temperature reaches 75°C (165°F).

5. Remove and let rest 5 minutes.

2️⃣ Make the Sauce

1. In a skillet over medium heat, melt butter.

2. Add minced garlic and sauté 30–60 seconds until fragrant (don’t brown).

3. Pour in heavy cream and bring to a gentle simmer.

4. Stir in Parmesan and Italian seasoning.

5. Simmer 3–5 minutes until thickened.

6. Season with salt, pepper, and red pepper flakes if desired.

3️⃣ Serve

Spoon warm garlic Parmesan sauce over grilled chicken and garnish with parsley.

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🍽 Serving Suggestions

• Roasted asparagus or broccoli

• Garlic mashed potatoes

• Zucchini noodles (low carb option)

• Side Caesar salad

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💡 Tips for Perfect Cream Sauce

✔ Use freshly grated Parmesan (pre-shredded won’t melt as smoothly).
✔ If sauce gets too thick, add 1–2 tablespoons chicken broth.
✔ For extra richness, add 1 tablespoon cream cheese.

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❓ Q & A

Q: Can I bake instead of grill?
Yes! Bake at 200°C (400°F) for 20–25 minutes.

Q: Can I use milk instead of heavy cream?
You can, but the sauce will be thinner. Add a little cornstarch slurry to thicken.

Q: How do I store leftovers?
Refrigerate up to 3 days. Reheat gently to prevent sauce from separating.