This grilled stuffed chicken is a real treat! It’s packed with creamy cheese and yummy herbs, all wrapped in juicy chicken. Then it gets a drizzle of smooth cream sauce on top!
Who wouldn’t love a meal that tastes fancy but is super easy to make? I often serve it with rice or veggies, and the leftovers (if there are any!) taste just as good the next day!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe. If you want a juicier option, consider thighs instead. They stay moist and hold flavor well.
Spinach: Fresh spinach offers a vibrant color and nutrients. You can swap it with kale or even frozen spinach, just make sure to drain any excess moisture.
Sun-Dried Tomatoes: They add a lovely tangy flavor. If unavailable, fresh tomatoes can be used, though they will give a different taste. Peppers can also be a nice alternative for a different twist.
Cream Cheese: This brings a creamy texture. If you’re looking for a lighter option, use Greek yogurt or ricotta cheese. Both provide a similar creaminess.
Cheese: I love using mozzarella for stretching cheese pull. For a sharper flavor, swap it with provolone or cheddar. Feel free to mix different cheeses!
Seasonings: Tony Chachere’s adds a great kick. If you don’t have it, Italian seasoning or any all-purpose seasoning works well, too. Just taste as you go!
How Do You Stuff Chicken Breasts Properly?
Stuffing chicken breasts can be tricky, but it’s easier when you follow some careful steps. The goal is to create a pocket that holds all that delicious filling without spilling out.
- Using a sharp knife, make a horizontal slit in the thickest part of the chicken. Don’t cut all the way through!
- Gently open the pocket with your fingers and fill it with the spinach and cheese mixture. Avoid overstuffing to prevent the filling from leaking.
- Secure the pocket with toothpicks if needed. This helps keep everything inside while cooking.
- Remember to season the outside too for added flavor! A drizzle of olive oil keeps it moist and helps with grilling.
Grilled Stuffed Chicken With Cream Sauce Recipe
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 tsp Tony Chachere’s Original Creole Seasoning (or any preferred seasoning)
- Chopped parsley for garnish (optional)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and about 16-20 minutes to grill. You’ll have a nutritious meal ready in around 35-40 minutes. Perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat. This will give your chicken a nice sear and help it cook evenly.
2. Make the Stuffing:
In a medium bowl, mix together the softened cream cheese, chopped spinach, sun-dried tomatoes, and mozzarella cheese until everything is well combined. Add garlic powder, onion powder, salt, pepper, and Tony Chachere’s seasoning to taste. This creamy mixture will be the star of your dish!
3. Prepare the Chicken Breasts:
Take each chicken breast and carefully make a horizontal slit in the side to create a pocket. Be cautious not to cut all the way through. You want a nice pocket to fill with the cheesy goodness!
4. Stuff the Chicken:
Stuff each chicken breast with the cheese and spinach mixture. Make sure to fill them well, but don’t overstuff to prevent any spills while grilling.
5. Season the Outside:
Drizzle olive oil over the stuffed chicken breasts. Then, sprinkle the outside with salt, pepper, and any additional seasoning you like for extra flavor.
6. Grill the Chicken:
Place your stuffed chicken breasts on the preheated grill. Grill each side for about 6-8 minutes. Check that the chicken is cooked through by ensuring the internal temperature reaches 165°F (75°C).
7. Rest Before Serving:
Once cooked, remove the chicken from the grill and let it rest for a few minutes. This helps keep the juices in, making each bite more delicious.
8. Optional Cream Sauce:
If you’d like to make a simple cream sauce, combine some heavy cream, a splash of chicken broth, and a bit of the reserved cheese mixture in a small saucepan. Heat over low until warmed through and nicely combined.
9. Serve and Enjoy:
Place the grilled stuffed chicken on a platter. Drizzle with the prepared cream sauce and garnish with chopped parsley if desired. Dig in and enjoy your tasty creation!
Can I Use Different Cheeses in This Recipe?
Absolutely! You can substitute the mozzarella cheese with other cheeses like cheddar or gouda for a different flavor. Just keep in mind that the texture might vary slightly, and you might want to adjust the amount based on how melty or creamy you like the filling!
What If I Don’t Have Sun-Dried Tomatoes?
No problem! If you don’t have sun-dried tomatoes, you can use diced tomatoes (fresh or canned) instead. Just make sure to drain them well to avoid excess moisture in the filling. Alternatively, chopped bell peppers or olives can also add a nice flavor!
How Can I Make This Recipe Ahead of Time?
You can prepare the stuffed chicken breasts and keep them in the refrigerator for up to 24 hours before grilling. Just ensure they are covered tightly to prevent drying out. When you’re ready to cook, remove them from the fridge and allow them to come to room temperature for about 15 minutes before grilling.
How Should I Store Leftovers?
Store any leftover stuffed chicken in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove over low heat until warmed through. If you have extra cream sauce, store it separately and drizzle over the chicken before serving!
