Grilled Stuffed Chicken with Cream Sauce

Why You’ll Love This Recipe

• The stuffing adds an extra layer of flavor and texture to the chicken.
• Grilling gives the chicken a smoky, charred taste.
• The cream sauce brings a rich and velvety finish.
• It’s versatile—pair it with roasted veggies, pasta, or rice.
• Perfect for both casual meals and fancy gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Olive oil
• Salt and pepper
• Garlic powder
• Paprika
• Cheese (such as mozzarella or cream cheese)
• Spinach or sun-dried tomatoes (for stuffing)
• Breadcrumbs or crushed nuts (for texture)
• Heavy cream
• Butter
• Garlic (minced)
• Parmesan cheese
• Fresh herbs (such as parsley or basil)

Directions

1. Preheat your grill to medium-high heat.
2. Butterfly the chicken breasts by slicing them horizontally, being careful not to cut all the way through.
3. Season the inside and outside of the chicken with salt, pepper, garlic powder, and paprika.
4. In a bowl, mix cheese, spinach or sun-dried tomatoes, and breadcrumbs or nuts for added texture.
5. Stuff each chicken breast with the mixture and secure with toothpicks.
6. Brush the chicken with olive oil and place it on the grill. Cook for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F.
7. While the chicken is grilling, prepare the cream sauce. Melt butter in a pan over medium heat, add minced garlic, and sauté until fragrant.
8. Pour in heavy cream and stir in Parmesan cheese. Let the sauce simmer until thickened.
9. Once the chicken is done, remove it from the grill and let it rest for a few minutes.
10. Serve with the warm cream sauce drizzled over the top and garnish with fresh herbs.

Servings and Timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes

Variations

• Spicy Kick: Add red pepper flakes or jalapeños to the stuffing for extra heat.
• Low-Carb Option: Use crushed almonds instead of breadcrumbs for a keto-friendly version.
• Herby Flavor: Mix in fresh basil, thyme, or rosemary into the stuffing.
• Bacon-Wrapped: Wrap the stuffed chicken in bacon before grilling for extra flavor.
• Mushroom Lovers: Add sautéed mushrooms to the stuffing for an earthy taste.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Wrap the stuffed chicken tightly and freeze for up to 2 months. Thaw in the fridge before reheating.
• Reheating: Warm in a preheated oven at 350°F for 10-15 minutes or microwave in 30-second intervals until heated through.

FAQs

How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature. It should read 165°F.

Can I make this recipe in the oven instead of grilling?

Yes, bake at 375°F for 25-30 minutes or until fully cooked.

What can I serve with grilled stuffed chicken?

It pairs well with roasted vegetables, mashed potatoes, rice, or a fresh salad.

Can I use different types of cheese for the stuffing?

Absolutely! Try cheddar, gouda, or feta for different flavors.

How do I keep the stuffing from leaking out?

Secure the chicken with toothpicks and avoid overstuffing.

Is this dish gluten-free?

It can be! Use gluten-free breadcrumbs or skip them entirely.

Can I marinate the chicken before stuffing?

Yes! A simple lemon-garlic marinade can enhance the flavor.

How do I make the sauce thicker?

Let it simmer longer, or add a bit of cornstarch mixed with water.

Can I use store-bought cream sauce?

Yes, but homemade sauce has better flavor and freshness.

Can I cook this on a stovetop instead of a grill?

Yes, use a grill pan or regular pan over medium heat and cook as directed.

Conclusion

Grilled stuffed chicken with cream sauce is a delightful dish that combines juicy grilled chicken, a flavorful stuffing, and a rich, creamy sauce. It’s easy to make, customizable, and perfect for any occasion. Try this recipe and enjoy a restaurant-quality meal at home!

Grilled Stuffed Chicken with Cream Sauce

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This Grilled Stuffed Chicken with Cream Sauce is a flavorful, juicy dish perfect for a gourmet meal at home. Tender chicken breasts are stuffed with a savory filling, grilled to perfection, and topped with a rich, creamy sauce. It’s a delightful combination of smoky, cheesy, and herby flavors that will impress your family and guests!

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 2 servings
• Category: Dinner, Main Course
• Method: Grilling
• Cuisine: American, Mediterranean
• Diet: Gluten Free

Ingredients

For the Stuffed Chicken:

• 2 large boneless, skinless chicken breasts
• ½ cup spinach, chopped
• ½ cup cream cheese, softened
• ¼ cup shredded mozzarella cheese
• ¼ cup sun-dried tomatoes, chopped
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• Salt and pepper, to taste
• 1 tablespoon olive oil

For the Cream Sauce:

• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ¼ cup grated Parmesan cheese
• ½ teaspoon Italian seasoning
• Salt and pepper, to taste

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Instructions

1. Prepare the Chicken:
   • Butterfly the chicken breasts by slicing them horizontally, but not all the way through, to create a pocket.
   • Season the inside and outside of the chicken with salt, pepper, garlic powder, and onion powder.
2. Make the Filling:
   • In a bowl, mix the chopped spinach, cream cheese, mozzarella, sun-dried tomatoes, and oregano until well combined.
   • Stuff the mixture inside the chicken pockets and secure with toothpicks.
3. Grill the Chicken:
   • Preheat the grill to medium-high heat (about 375°F / 190°C).
   • Brush the stuffed chicken breasts with olive oil.
   • Grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
   • Remove from the grill and let it rest while preparing the sauce.
4. Make the Cream Sauce:
   • In a saucepan, melt butter over medium heat.
   • Sauté minced garlic until fragrant (about 30 seconds).
   • Pour in heavy cream and bring to a gentle simmer.
   • Stir in Parmesan cheese, Italian seasoning, salt, and pepper. Simmer until the sauce thickens (about 3-5 minutes).
5. Serve:
   • Remove toothpicks from the grilled chicken.
   • Drizzle the creamy sauce over the top and serve hot.

Notes

• You can substitute mozzarella with feta or gouda for a different flavor.
• If you don’t have a grill, you can bake the stuffed chicken at 375°F (190°C) for 25-30 minutes.
• Add a pinch of red pepper flakes for a little heat in the sauce.