For the Grilled Chicken

• ▢ 4 medium boneless, skinless chicken breasts approximately 6 ounces each, for tender, juicy results
• ▢ 1 tablespoon olive oil for seasoning and grilling
• ▢ salt to taste, for generous seasoning of chicken
• ▢ freshly cracked black pepper to taste, for a hint of spice
• ▢ ½ teaspoon garlic powder for enhanced aromatic flavor

For the Lemon-Butter Sauce

• ▢ 4 tablespoons unsalted butter for a rich, creamy sauce base
• ▢ 1 teaspoon sun-dried tomato oil from the jar of sun-dried tomatoes, for extra depth of flavor
• ▢ 1 small yellow onion chopped, approximately ½ cup, finely diced for quick cooking
• ▢ 2 cloves garlic minced, fresh for best pungent flavor
• ▢ ½ cup dry white wine such as pinot grigio or sauvignon blanc, for depth and acidity
• ▢ ¼ cup fresh lemon juice brightens the sauce beautifully
• ▢ ⅓ cup sun-dried tomatoes drained from oil and finely chopped

To Serve and Garnish

• ▢ 4 ounces crumbled goat cheese for creamy, tangy topping
• ▢ 5-6 large leaves fresh basil chiffonaded, for vibrant aroma and color

• To begin, preheat your grill or a sturdy grill pan to a medium-high heat. Aim for a temperature range of approximately 375°F to 450°F (190°C-232°C). Allowing the grill to get properly hot is key to achieving a great sear on the chicken.
• Carefully place the chicken breasts on a clean cutting board. Using a basting brush, lightly coat the tops of each chicken breast with olive oil. Then, generously season the chicken with salt, freshly cracked black pepper, and garlic powder to build a flavorful base. Flip the chicken breasts over and repeat the seasoning process on the other side, ensuring even coverage for maximum taste.
  
• Once your grill is properly heated, carefully place the seasoned chicken breasts directly onto the hot grill grates (or grill pan). Grill the chicken, leaving it uncovered, for an initial period of 8 to 10 minutes. This allows for excellent caramelization and flavor development on the first side.
• After the initial grilling, reduce the heat to medium (approximately 350°F / 175°C) and carefully flip the chicken breasts over using tongs. Close the lid of your grill and continue to cook the chicken for an additional 8 minutes. After this time, it’s important to check the chicken for doneness using a meat thermometer. Insert the thermometer into the thickest part of the breast. If needed, continue grilling, checking the internal temperature every minute, until it reaches a safe 160°F (71°C).
• As soon as the chicken reaches the desired internal temperature, transfer the perfectly grilled chicken breasts to a large clean plate and set them aside. Allow the chicken to rest, undisturbed, for at least 5 minutes. This crucial step helps the juices redistribute throughout the meat, ensuring your chicken is incredibly moist and tender.
  
• While the chicken is cooking and resting, begin preparing your flavorful sauce. Heat a large skillet over medium-high heat. Once the skillet is warm, add the unsalted butter and allow it to melt completely. Swirl the pan occasionally to ensure the melted butter is evenly distributed across the entire surface of the skillet, creating a rich foundation.
• Once the butter has fully melted, add the finely chopped yellow onion and the sun-dried tomato oil to the skillet. Sauté the onions, stirring occasionally, until they have become beautifully softened and translucent, which should take approximately 5 minutes. This step is important for building the deep flavor of your sauce.
  
• Next, add the minced fresh garlic to the skillet with the sautéed onions. Stir everything together to incorporate the garlic evenly. Sauté the garlic for just 1 minute, or until it becomes wonderfully fragrant, being careful not to burn it, which can turn it bitter.
• Pour in the dry white wine and fresh lemon juice into the skillet. Stir thoroughly to combine all the ingredients, making sure to scrape up any delightful browned bits of onion or garlic that may be stuck to the bottom of the pan – these bits add immense depth of flavor to your sauce. Bring the liquid to a gentle boil, then reduce the heat under the skillet to medium and allow it to simmer. Continue simmering until the liquid has beautifully reduced by about 50%, which typically takes approximately 8 to 10 minutes, concentrating all those wonderful flavors.
• Once the liquid has reached its desired reduction, add the chopped sun-dried tomatoes to the skillet. Stir them in to fully incorporate with the rich sauce. Reduce the heat under the skillet to medium-low and let it simmer gently for another 2 to 3 minutes, allowing all the flavors to meld beautifully and the tomatoes to soften further.
  
• Carefully place the rested grilled chicken breasts back into the skillet, nestling them into the simmering sauce. Gently flip the chicken over 3 to 4 times to ensure they are thoroughly and lovingly coated in the rich lemon-butter sauce. If the chicken has cooled down during resting, allow it to simmer briefly in the sauce until just heated through again.
• Finally, transfer the saucy chicken breasts to individual serving plates. Generously top each piece of chicken with crumbled goat cheese, allowing it to slightly melt into the warm sauce and add a creamy tang. Then, spoon extra sauce over the tops of the chicken breasts. Garnish with a sprinkle of delicate chiffonaded basil for a burst of fresh aroma and vibrant color, and serve immediately with your desired side dishes for a truly satisfying and memorable meal.

• Cook Time Variability: The exact cooking time for your chicken will naturally vary based on the thickness and size of your boneless, skinless chicken breasts. For the most accurate assessment of doneness and to prevent overcooking, always rely on a reliable meat thermometer. Adjust grilling time as necessary until the internal temperature reaches a safe 160-165°F (71-74°C). This ensures juicy and safe chicken every time.
• How to Chiffonade Basil: To achieve those beautiful, delicate ribbons of basil for garnish, stack several fresh basil leaves neatly on top of each other. Roll them tightly lengthwise into a cigar shape. Then, using a small, very sharp knife, cut perpendicular to the roll to slice the basil into thin, elegant ribbons. This technique not only enhances the appearance but also releases the basil’s aromatic oils.
• Making it Alcohol-Free: If you prefer to make this recipe without alcohol, a fantastic and easy substitute for the dry white wine is an equal amount of good quality chicken broth. This will still provide a savory liquid base for the sauce without significantly altering the overall flavor profile.
• Choosing Sun-Dried Tomatoes: As mentioned in our tips section, oil-packed sun-dried tomatoes are highly preferred for their superior flavor and tender texture compared to dry-packed versions. If you only have dry-packed, remember to rehydrate them in hot water for 15-20 minutes before chopping to ensure they soften and release their flavors into the sauce.
• Goat Cheese Alternatives: While goat cheese provides a unique creamy tang, if it’s not to your liking or isn’t readily available, you could experiment with other creamy, tangy cheeses. Feta cheese offers a similar salty and crumbly texture, or for a milder creaminess, fresh mozzarella could also be used, though the flavor profile will differ slightly.
• Spice it Up: For those who enjoy a little heat, a pinch of red pepper flakes added to the sauce along with the garlic can introduce a delightful subtle warmth.