Description
Grilled Chicken with Creamy Herb Sauce
Ingredients:
1 lb chicken breasts
2 tbsp olive oil
Salt and pepper to taste
1 cup heavy cream
1 tsp dried thyme
Fresh parsley, chopped (for garnish)
Instructions:
Start by preheating your grill or skillet to medium-high heat. Season the chicken breasts on both sides with salt and pepper. In a large skillet over medium-high heat, sear the chicken for about 3-4 minutes per side until it is browned and cooked through. For medium-rare, aim for an internal temperature of 135°F (57°C). Remove from the skillet and let it rest for about 5-10 minutes.
While the chicken is resting, prepare the creamy herb sauce. In a small saucepan, combine the heavy cream and olive oil. Bring it to a simmer and let it thicken slightly, stirring occasionally. Season with salt, pepper, and dried thyme to taste.
Slice the rested chicken into thin pieces. Arrange the slices on a serving plate alongside the creamy herb sauce. Garnish with chopped fresh parsley for added color and flavor.
Serve the Grilled Chicken with Creamy Herb Sauce hot. This dish is perfect for a satisfying meal that combines the rich, smoky flavors of grilled chicken with the freshness of herbs. Enjoy your delicious Grilled Chicken with Creamy Herb Sauce!
Step-by-Step Guide
Follow these detailed steps for perfect results. First, ensure your chicken breasts are of even thickness by gently pounding them with a meat mallet or rolling pin. This guarantees even cooking. Preheat your grill or a heavy skillet (like cast iron) over medium-high heat for at least 10 minutes; it should be very hot. Pat the chicken completely dry with paper towels before seasoning generously with salt and pepper. Sear the chicken for 3-4 minutes on the first side without moving it to achieve a deep golden crust. Flip and cook for another 3-5 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. Transfer to a clean plate, tent loosely with foil, and rest.
For the sauce, use the same skillet to build flavor. Add the 2 tbsp olive oil and 1 cup heavy cream directly to the pan drippings. Bring to a gentle simmer over medium heat, whisking constantly. Let it reduce and thicken for 3-4 minutes. Off the heat, stir in the dried thyme. Taste and adjust seasoning with salt and pepper.
Serving Suggestions
This versatile dish pairs beautifully with a variety of sides. For a light meal, serve it over a bed of mixed greens or alongside steamed asparagus and cherry tomatoes. For something heartier, consider garlic mashed potatoes, buttered egg noodles, or a wild rice pilaf. The creamy sauce is excellent for drizzling over your chosen starch.
How-to Summary
Pound chicken to even thickness, pat dry, and season. Sear in a hot pan until cooked through (165°F). Rest chicken. In the same pan, simmer heavy cream and olive oil until slightly thickened. Season with thyme, salt, and pepper. Slice chicken, plate, and top with sauce and fresh parsley.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs are more forgiving and flavorful. Adjust cooking time slightly, as they may take a minute or two longer.
How can I make a lighter version of the sauce?
Substitute half-and-half or whole milk for the heavy cream, but be careful not to let it boil vigorously, as it may separate. It will be slightly less rich but still delicious.
What other herbs can I use?
Fresh herbs like tarragon, chives, or dill are fantastic. Add 1-2 tablespoons of chopped fresh herbs at the very end of making the sauce to preserve their brightness.
How do I store and reheat leftovers?
Store chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of cream or broth to the sauce to loosen it.
My sauce is too thin. How can I thicken it?
Let it simmer a few minutes longer to reduce. Alternatively, create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisk it into the simmering sauce until thickened.
Common Mistakes to Avoid
- Not drying the chicken: Moisture prevents a good sear, leading to steamed, pale chicken.
- Moving the chicken too soon: Allow it to sear undisturbed to form a proper crust.
- Skipping the rest: Resting lets juices redistribute, ensuring moist, tender meat.
- Boiling the cream sauce: A gentle simmer is key; boiling can cause the cream to break or become greasy.
- Overcrowding the pan: Cook in batches if necessary to avoid steaming the chicken.
Conclusion
This Grilled Chicken with Creamy Herb Sauce is a testament to how simple techniques yield impressive, restaurant-quality results. By mastering the sear, crafting a quick pan sauce, and pairing it with complementary sides, you have a reliable, elegant dish perfect for both weeknights and special occasions. The balance of savory chicken and rich, herbal cream is universally appealing, making it a recipe you’ll return to again and again.