Description
Creamy Herb-Grilled Chicken Breast
A simple, juicy grilled chicken breast served in a creamy, flavorful sauce made with garlic, cream, and fresh herbs.
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
½ tsp black pepper
1 tbsp fresh parsley, chopped
For the Creamy Sauce:
1 cup heavy cream
2 tbsp unsalted butter
2 cloves garlic, minced
½ cup chicken broth
1 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
Salt and pepper, to taste
Instructions:
1. Prepare the Chicken:
Preheat your grill or skillet to medium-high heat.
Drizzle the chicken breasts with olive oil and season with garlic powder, onion powder, paprika, salt, and black pepper.
2. Grill the Chicken:
Grill the chicken breasts for about 6-7 minutes per side, or until they reach an internal temperature of 165°F (74°C). Ensure the chicken is cooked through and juices run clear. Remove from heat and set aside.
3. Make the Creamy Sauce:
In a medium pan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chicken broth and bring to a simmer for 3-4 minutes. Stir in the heavy cream and thyme, and cook for an additional 5 minutes until the sauce thickens.
Season with salt and pepper to taste. Stir in fresh parsley.
4. Serve:
Slice the grilled chicken breasts and pour the creamy sauce over the top. Garnish with more fresh parsley for a pop of color and freshness.
Enjoy!
Serve this creamy herb-grilled chicken with mashed potatoes, rice, or steamed vegetables for a complete meal!
Step-by-Step Guide
For perfect results, follow this detailed guide. Begin by patting the chicken breasts completely dry with paper towels; this ensures a good sear. Pound thicker breasts to an even 1-inch thickness for uniform cooking. Preheat your grill or a heavy skillet for at least 10 minutes to achieve a proper sear. While the chicken rests after grilling, start the sauce. When simmering the sauce, do not let it boil vigorously after adding the cream, as it may curdle. A gentle simmer is key for a smooth, velvety texture.
Serving Suggestions
This rich and creamy chicken is incredibly versatile. For classic comfort, serve it over a bed of creamy mashed potatoes, buttered egg noodles, or steamed white rice to soak up the delicious sauce. For a lighter option, pair it with roasted asparagus, green beans, or a crisp garden salad. You can also slice the chicken and serve it atop a bowl of pasta, turning the sauce into a luxurious pasta topping.
How-to Summary
This dish comes together in four key stages: 1) Dry and season the chicken breasts with a paprika-herb blend. 2) Grill over medium-high heat for 6-7 minutes per side until it reaches 165°F. 3) Create the sauce by sautéing garlic in butter, simmering with broth, then thickening with cream and fresh herbs. 4) Slice the rested chicken and smother it with the creamy herb sauce.
Frequently Asked Questions
Can I use dried herbs instead of fresh? Yes, but use one-third the amount, as dried herbs are more potent. Add them when you add the broth to allow their flavor to bloom.
How can I prevent the cream sauce from splitting? Keep the heat at a gentle simmer after adding the cream and avoid boiling. Using full-fat heavy cream is more stable than lighter alternatives.
What’s the best way to store and reheat leftovers? Store chicken and sauce separately in airtight containers for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce.
Can I make this with chicken thighs? Absolutely. Bone-in or boneless thighs will work well; adjust grilling time as needed, ensuring the internal temperature reaches 165°F.
Is there a substitute for heavy cream? For a slightly lighter version, half-and-half can work, but the sauce will be thinner. A cornstarch slurry (1 tsp cornstarch + 1 tbsp water) can help thicken it.
Common Mistakes to Avoid
- Not Drying the Chicken: Wet chicken steams instead of sears, leading to less flavor and a pale exterior.
- Overcooking the Chicken: Use a meat thermometer. Cooking past 165°F will result in dry, tough meat.
- Adding Cold Cream to a Very Hot Pan: Let the sauce cool slightly or temper the cream by adding a little hot sauce to it first to prevent curdling.
- Skipping the Resting Time: Let the chicken rest for 5-10 minutes before slicing to allow juices to redistribute.
Conclusion
This Creamy Herb-Grilled Chicken Breast recipe proves that a restaurant-quality meal is easily achievable at home. The combination of perfectly seasoned, juicy grilled chicken with a luxurious, herb-infused cream sauce creates a dish that is both impressive and comforting. By following the detailed steps and avoiding common pitfalls, you can master this versatile recipe. It’s a guaranteed crowd-pleaser that is perfect for both weeknight dinners and special occasions, offering endless possibilities for side dishes to complete your meal.