Recipe

Homestyle Grilled Chicken (Creamy and Comforting)

Juicy grilled chicken with crisp edges and a cozy, garlicky cream sauce that tastes like you worked harder than you did.

By Matt Campbell

•

4.8

A real photograph of grilled chicken breasts with golden grill marks on a plate, spooned with creamy garlic herb sauce and sprinkled with chopped parsley

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If you have ever wanted grilled chicken that actually feels like dinner, this is the move. We are talking real grill flavor, juicy meat, and a creamy pan sauce that turns plain chicken into the kind of meal that makes everyone suddenly start hovering near the stove.

This recipe keeps the ingredients easy and the steps low-drama. The big idea is simple: season the chicken like you mean it, grill it hot for crisp edges, then build a quick garlicky cream sauce in a skillet with Dijon and a splash of lemon to keep things bright. (If you are cooking indoors on a grill pan or skillet, you can make the sauce in that same pan for extra flavor.)

A real photograph of ingredients on a kitchen counter including chicken breasts, garlic, lemon, butter, cream, and herbs

Why It Works

Juicy chicken, not sad chicken: A salt-forward seasoning (or a quick dry brine if you have time) plus smart grilling temps keeps it tender.
Creamy sauce that does not taste heavy: Garlic, Dijon, and lemon add lift so it is cozy but not sleepy.
Weeknight friendly: The sauce comes together while the chicken rests, so the timing is painless.
Built-in flexibility: Works with chicken breasts or thighs, and you can make it on an outdoor grill, a grill pan, or a skillet.

Pairs Well With

Storage Tips

Fridge: Store chicken and sauce in an airtight container for up to 3 to 4 days. If possible, keep extra sauce separate so the chicken stays a little more grilled and less “braised.”

Reheat (best method): Warm the sauce gently in a small skillet over low heat with a splash of milk or chicken broth to loosen it. Add sliced chicken just to heat through. Avoid boiling, since cream sauces can split if you go too hard.

Microwave method: Use 50 to 70% power in short bursts, stirring the sauce between rounds.

Freezing: The grilled chicken freezes well for up to 2 months. Cream sauce can get grainy after freezing, so I recommend freezing the chicken and making fresh sauce when you reheat.

Common Questions

Can I use chicken thighs instead of breasts?

Yes, and they are very forgiving. Use boneless, skinless thighs and cook to 175°F to 185°F for the best texture. They stay juicy and love the sauce.

What if I do not have a grill?

A grill pan works great. No grill pan either? Sear the chicken in a hot skillet (cast iron is ideal), then finish in a 400°F oven until it hits temp. If you sear in a skillet, you can make the sauce in that same pan to pick up the flavorful bits.

How do I keep grilled chicken from drying out?

Three things: do not skip the oil, do not overcook, and let it rest. Start checking early and pull breasts when the thickest part reaches 165°F. If you have thick breasts, you can pull at 160°F and let carryover heat take them the rest of the way during the 5 minute rest.

Can I make the sauce lighter?

You can swap half-and-half for heavy cream. It will be a little thinner and slightly less rich, but still tasty. Keep the heat gentle so it does not separate.

My sauce broke. Can I fix it?

Usually, yes. Remove from heat and whisk in 1 to 2 tablespoons warm water or broth. If it still looks split, whisk in a small spoonful of cold cream or a tiny knob of butter to bring it back together.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Outdoor grill or grill pan
Instant-read thermometer
Tongs
Small skillet or saucepan (for the cream sauce)
Cutting board and sharp knife
Whisk

I started making this when I realized “grilled chicken night” can feel like a punishment if the chicken is dry and the side dish is doing all the emotional labor. The fix was not complicated. I just needed a sauce that tastes like comfort food but still lets the grill flavor show off. Now it is my go-to when I want a dinner that feels a little special without turning my kitchen into a full-time job.

Homestyle Grilled Chicken (Creamy and Comforting)

(4.8 Reviews)

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 4

Ingredients

For the chicken

4 boneless, skinless chicken breasts (about 6 to 8 oz each)
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning (or oregano)

Optional but worth it (dry brine boost): Season the chicken with the salt (and the rest of the spices, if you want) 30 to 60 minutes ahead and refrigerate uncovered. It helps the chicken stay juicy and flavorful. If you do not have time, the quick seasoning still works.

For the creamy sauce

2 tablespoons unsalted butter
3 cloves garlic, finely chopped
1 tablespoon Dijon mustard
1/2 cup chicken broth
3/4 cup heavy cream
1/4 cup finely grated Parmesan (optional, for extra cozy)
1 to 2 teaspoons fresh lemon juice (to taste)
2 tablespoons chopped parsley (or chives)
Salt and pepper, to taste

Optional add-ins: 1/2 teaspoon red pepper flakes, 1 teaspoon Worcestershire sauce, or a handful of baby spinach stirred into the sauce at the end.

Sauce note: This makes enough to generously sauce 4 pieces. If you want extra for mashed potatoes, rice, or noodles, double the sauce.

Instructions

Prep the grill and the chicken. Heat your grill to medium-high (about 425°F to 450°F). Set it up for mostly direct heat, and leave one cooler spot if you can (handy if something is cooking faster than the rest). Pat the chicken dry. If any pieces are very thick, lightly pound to an even thickness so everything cooks at the same pace.
Season. In a bowl, mix olive oil, salt, garlic powder, smoked paprika, onion powder, pepper, and Italian seasoning. Rub it all over the chicken. Let it sit while the grill heats, even 5 to 10 minutes helps. (If you have time, see the dry brine option in the ingredients.)
Grill. Oil the grates. Grill chicken with the lid closed when possible, about 5 to 7 minutes on the first side, then flip and grill 4 to 6 minutes more. Start checking early since cook time depends on thickness. Insert the thermometer into the thickest part and cook until it reaches 165°F. Transfer to a plate and rest 5 minutes.
Start the sauce. While the chicken rests, melt butter in a small skillet over medium heat. Add garlic and cook 30 to 45 seconds, just until fragrant. Do not let it brown.
Build flavor fast. Whisk in Dijon, then pour in chicken broth. Simmer 2 minutes, stirring often, so it reduces slightly and comes together.
Make it creamy. Lower heat to medium-low. Add heavy cream and simmer 2 to 4 minutes, stirring often, until it thickens enough to coat the back of a spoon. Stir in Parmesan if using (fine grates melt the smoothest).
Finish bright. Turn off the heat and stir in lemon juice and herbs. Taste and adjust with salt and pepper. If the sauce gets too thick, loosen with a splash of broth.
Serve. Slice the chicken and spoon the sauce over top, or serve whole with sauce on the side. Doneness cue: the chicken should feel firm but still springy in the center, not stiff. If you want extra comfort, spoon sauce over rice, mashed potatoes, or buttered noodles first.

A real photograph of sliced grilled chicken on a cutting board with creamy sauce in a small skillet nearby

Nutrition information is estimated.

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Homestyle Grilled Chicken (Creamy and Comforting)

Why It Works

Pairs Well With

Recommended

Creamy Garlic Mashed Potatoes

Sautéed Broccolini with Garlic

Homemade Crusty Bread (No-Knead Dutch Oven Loaf)

Italian-Style Pasta Salad (Tangy and Sweet)

Storage Tips

Common Questions

Can I use chicken thighs instead of breasts?

What if I do not have a grill?

How do I keep grilled chicken from drying out?

Can I make the sauce lighter?

My sauce broke. Can I fix it?

Homestyle Grilled Chicken (Creamy and Comforting)

Ingredients

For the chicken

For the creamy sauce

Instructions