Rating: 4.5 stars
76 Ratings
  • 5 star values: 61
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

An easy and very tasty way to perk up your mid-week menu. Very creamy and a sure win for garlic lovers. Goes great over grilled or baked chicken breasts.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

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  • Season chicken breasts with oregano, basil, salt, and black pepper.

  • Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.

  • Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.

Nutrition Facts

494 calories; protein 30.3g; carbohydrates 5.3g; fat 39g; cholesterol 178.8mg; sodium 705.5mg. Full Nutrition
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