Grilled Chicken with Garlic Parmesan Cream Sauce – A Flavor-Packed Dish Worth Every Bite!
Juicy grilled chicken breasts are smothered in a rich, velvety garlic Parmesan cream sauce that’s so irresistible, you’ll be scraping the plate clean. This is one of those meals that tastes like something out of a fancy restaurant but is super easy to make at home.
I still remember the first time my mom made a similar sauce for pasta—and I thought, “Why not try this over grilled chicken instead?” It was an instant win. Now, whenever we fire up the grill, this dish is always on the menu.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 2 tbsp butter
- 4 cloves garlic, minced
- 1¼ cups heavy cream
- ¾ cup grated Parmesan cheese
- ½ tsp Italian seasoning
- 1 tbsp chopped fresh parsley (optional)
Instructions:
- Preheat grill to medium-high.
- Rub chicken breasts with olive oil, salt, pepper, and paprika. Grill each side for 6–7 minutes or until cooked through.
- In a skillet, melt butter and sauté garlic until fragrant (about 1 minute).
- Pour in heavy cream, stir in Italian seasoning, and simmer for 2–3 minutes.
- Add Parmesan cheese and stir until smooth and thickened.
- Place grilled chicken on a serving plate and spoon the hot cream sauce over the top.
- Garnish with fresh parsley and serve warm with veggies or pasta.
Nutrition Facts (Per Serving)
| Calories | 470 kcal |
| Protein | 39 g |
| Fat | 32 g |
| Carbohydrates | 4 g |
| Sodium | 510 mg |
Printable Recipe Summary
| Garlic Parmesan Grilled Chicken | |
|---|---|
| Ingredients | Chicken, garlic, cream, Parmesan, spices |
| Instructions | Grill chicken, prepare garlic cream sauce, serve together |
FAQs
Q: Can I use chicken thighs instead of breasts?
Yes! Just adjust the grill time slightly depending on thickness.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.
Q: Can I add mushrooms or spinach to the sauce?
Absolutely—both pair well with the creamy garlic flavor.
Q: Is there a low-fat version of this sauce?
You can use half-and-half instead of cream, but it may be slightly thinner.
