Grilled chicken breasts with creamy basil sauce

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15 min


8 to 10 servings

* PLUS Grilling Time: 12 minutes


  • 8 skinless, boneless chicken breasts
  • 1 1/2 tsp olive oil
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 3/4 cup light mayonnaise
  • 1/4 cup light sour cream
  • 2 garlic cloves , minced
  • 1 bunch fresh basil , or cilantro
  • 3/4 cup freshly grated parmesan
  • 2 plum tomatoes
  • 1 to 2 tbsp milk


  • Lightly oil grill and preheat barbecue to medium-high. Brush both sides of chicken breasts with oil, then sprinkle with a total of 1/2 teaspoon (2 mL) each salt and pepper. Place on barbecue and grill with lid closed until chicken feels springy when pressed, from 5 to 6 minutes per side. Remove from grill.
  • Meanwhile, place mayonnaise, sour cream and garlic in a small bowl. Coarsely chop basil. You should have about 2 cups (500 mL). Stir 1-1/2 cups (375 mL) basil into mayonnaise along with Parmesan and 1/2 teaspoon (2 mL) pepper. Cut tomatoes in half lengthwise and squeeze out seeds. Dice into 1/4-inch (0.5-cm) cubes. Stir into mayonnaise. If mixture is too thick, thin by stirring in 1 to 2 tablespoons (15 to 30 mL) milk.
  • To serve, arrange whole breasts on a platter and mound sauce in centre. Or slice chicken into thin strips, then arrange on a platter. Drizzle with sauce. Sprinkle chicken with remaining 1/2 cup (125 mL) basil.

Nutrition (per serving)

  • Calories
  • 233,
  • Protein
  • 29.7 g,
  • Carbohydrates
  • 3.8 g,
  • Fat
  • 10.4 g,
  • Sodium
  • 438 mg.

The beauty of this recipe is that the chicken doesn’t have to be served hot. You can prepare it a day ahead, refrigerate, then serve as part of a cold buffet, drizzled with creamy Parmesan sauce. Or enjoy the chicken hot off the grill.

Make ahead

Grill chicken up to a day before serving. Refrigerate, covered. Prepare sauce up to a day ahead but don’t add basil. Refrigerate. Stir in basil just before serving.