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Grilled Stuffed Chicken with Cream Sauce

Grilled stuffed chicken breasts with a cheesy spinach filling and a rich cream sauce. Butterflied and grilled until juicy, then topped with a thick Parmesan cream drizzle for an impressive dinner.
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Prep Time 25 minutes
Cook Time 20 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken and filling
  • 4 chicken breasts large, butterflied
  • 2 cup fresh spinach
  • 1 cup mozzarella cheese shredded
  • 0.25 cup sun-dried tomatoes chopped
  • 1 salt and pepper to taste
Cream sauce
  • 2 tbsp butter
  • 2 garlic cloves, minced
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tsp Italian seasoning

Equipment

  • 1 cast iron skillet

Method
 

Prep the chicken and filling
  1. Butterfly 4 large chicken breasts and pound them to an even thickness so they grill uniformly. Keep them flat and consistent for easy stuffing.
  2. Mix 2 cups fresh spinach, 1 cup shredded mozzarella, and 1/4 cup chopped sun-dried tomatoes in one bowl to form the filling. Stir until evenly combined and clump together slightly.
  3. Place filling on one side of each chicken breast, fold over, and secure with toothpicks. Make sure the filling is contained in the center of the meat.
  4. Season the outside of each stuffed chicken breast with salt and pepper. Coat lightly but thoroughly so the grilled surface tastes seasoned.
Grill
  1. Preheat your grill for medium heat and place the chicken on the grates. Grill 8-10 minutes per side until the internal temperature reaches 165°F.
Make the cream sauce
  1. Melt 2 tablespoons butter in a pan over medium heat until it foams slightly. This sets up the base for the garlic flavor.
  2. Sauté 2 minced garlic cloves in the melted butter for about 30-60 seconds until fragrant. Do not brown it.
  3. Add 1 cup heavy cream, then stir in 1/2 cup grated Parmesan and 1 teaspoon Italian seasoning. Mix until the cheese melts and the sauce looks smooth.
  4. Simmer the sauce until thickened, stirring occasionally, for 3-5 minutes over medium-low heat. The sauce should coat the back of a spoon.
Serve
  1. Remove toothpicks from the grilled chicken and let the chicken rest for 5 minutes. This helps the juices settle before slicing and saucing.
  2. Slice the chicken and serve with the warm cream sauce drizzled over the top. Garnish as desired with herbs for a fresh finish.

Notes

For the juiciest results, keep the grilled chicken at a steady medium heat and avoid pressing down on it while it cooks. Store leftovers covered in the refrigerator up to 3 days; reheat gently so the cream sauce doesn’t split. Freezing isn’t recommended for best texture, but you can freeze the grilled chicken without sauce and thaw in the fridge, then rewarm and make fresh sauce. If you prefer a lighter option, substitute half-and-half for heavy cream to reduce richness.