Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Garlic Parmesan Cream Sauce
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
1. Season the Chicken
- Pat the chicken dry with paper towels.
- Rub with olive oil.
- Mix garlic powder, Italian seasoning, paprika, salt, and pepper, then coat both sides of the chicken evenly.
2. Grill the Chicken
- Preheat the grill to medium-high heat (about 400°F / 200°C).
- Grill chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Transfer to a plate and let rest for 5 minutes.
3. Make the Garlic Parmesan Cream Sauce
- Melt butter in a skillet over medium heat.
- Add minced garlic and cook for 30–60 seconds until fragrant.
- Stir in the flour and cook for another minute.
- Slowly whisk in the chicken broth, followed by the heavy cream.
- Simmer for 3–4 minutes, stirring occasionally.
- Add Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir until the cheese melts and the sauce becomes smooth.
- Season with salt and pepper to taste.
4. Serve
- Place the grilled chicken on serving plates.
- Spoon the warm garlic Parmesan cream sauce over the chicken.
- Garnish with fresh parsley and extra Parmesan if desired.
Serving Suggestions
Serve with:
- Garlic mashed potatoes
- Buttered pasta or fettuccine
- Steamed broccoli or asparagus
- Roasted vegetables
- Rice or cauliflower rice
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently over low heat or in the microwave in 30-second intervals, adding a splash of cream or milk if the sauce thickens.
Prep Time
- Prep: 10 minutes
- Cook: 20 minutes
- Total: 30 minutes
