1-First Steps: Prepping and Grilling the Chicken Start with the chicken: Cut the 2 large boneless skinless chicken breasts in half lengthwise to make 4 smaller cutlets and season with salt and pepper to taste, then coat with flour for dredging. Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat, then sauté the chicken for 4-5 minutes per side until golden brown and set aside.

2-Buliding the Creamy Sauce: Next, reduce heat to medium or medium-low, add the remaining 1 tablespoon butter, and melt it in the skillet. Toss in the peeled cloves from 1 whole head of garlic and cook for 3-4 minutes, stirring often, until lightly browned. Then, add 1/2 cup chicken broth, 1/2 teaspoon lemon juice, and 1/4 teaspoon garlic powder, letting it simmer for about 4 minutes to reduce.

Stir in 1 cup heavy or whipping cream, return the chicken to the pan, and cook for another 5 minutes until the sauce thickens and the chicken hits 165°F inside. While the original recipe uses a skillet, grilling adds that smoky touch many love, so adapt as you go.

3-Final Touches: Garnish with chopped parsley if you like, and serve right away. This step-by-step ensures your Grilled Chicken Creamy Garlic turns out flavorful and adaptable, perfect for various dietary preferences as mentioned earlier.