⭐ Grilled Chicken Breast with Creamy Herb Sauce
🍗 Ingredients
For the Chicken
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp paprika
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
For the Creamy Herb Sauce
1 tbsp butter
2 garlic cloves, minced
1 cup heavy cream (or half-and-half for lighter version)
½ cup chicken broth
1 tsp Dijon mustard
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil (or 1 tsp dried)
1 tbsp chopped fresh chives (optional)
Salt and pepper to taste
Squeeze of lemon (optional, but brightens the sauce)
🔥 Instructions
1. Prepare the Marinade
In a bowl, whisk together olive oil, lemon juice, minced garlic, paprika, oregano, salt, and black pepper.
Add the chicken breasts and coat evenly.
Cover and refrigerate at least 30 minutes (up to 4 hours for best flavor).
2. Grill the Chicken
Preheat grill to medium-high heat (about 400°F / 200°C).
Grill chicken for 6–7 minutes per side, depending on thickness.
Internal temperature should reach 165°F (74°C).
Transfer to a plate, cover lightly with foil, and let rest for 5 minutes.
3. Make the Creamy Herb Sauce
In a skillet over medium heat, melt butter.
Add minced garlic and sauté for 30 seconds until fragrant.
Pour in chicken broth and simmer 2 minutes.
Add heavy cream and Dijon mustard; stir until smooth.
Lower heat and simmer 3–4 minutes until slightly thickened.
Stir in parsley, basil, and chives.
Season with salt, pepper, and a squeeze of lemon if desired.
4. Combine & Serve
Slice grilled chicken and spoon the creamy herb sauce on top.
Serve with mashed potatoes, rice, roasted vegetables, or pasta.
🍽 Serving Suggestions
Add sautéed mushrooms to the sauce for extra richness.
Replace cream with Greek yogurt for a lighter sauce (stir off heat to prevent curdling).
For a smoky twist, add ¼ tsp smoked paprika to the sauce.
⏱ Total Time
Prep: 15 minutes
Marinating: 30 min – 4 hours
Cooking: 20 minutes
Total: 1–4 hours (with marinating)
