Grilled Stuffed Chicken with Cream Sauce Recipe

Grilled Stuffed Chicken with Cream Sauce is a deliciously rich and satisfying meal. Tender chicken breasts are stuffed with a flavorful filling, grilled to perfection, and topped with a creamy, savory sauce that takes the dish to the next level. This recipe combines the smoky flavor of grilled chicken with a creamy sauce that’s simple yet luxurious, making it perfect for a special dinner or a weeknight meal.

Why You’ll Love This Recipe
This dish has it all—tender, juicy chicken with a delicious stuffing, smoky grill marks, and a rich cream sauce to top it off. The stuffing can be customized to your liking (think spinach, cheese, herbs, or even bacon!), and the cream sauce adds a luscious finish. It’s an elegant yet easy-to-make recipe that’s sure to impress!

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 1/2 teaspoon dried oregano

For the Stuffing:

• 1/2 cup cream cheese, softened

• 1/2 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 1/2 cup fresh spinach, chopped

• 1/4 cup cooked and crumbled bacon (optional, for extra flavor)

• 1 tablespoon fresh parsley, chopped (optional)

• Salt and pepper, to taste

For the Cream Sauce:

• 1 tablespoon butter

• 1/2 cup heavy cream

• 1/4 cup chicken broth

• 1 teaspoon Dijon mustard (optional, for added tang)

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

Directions

Prepare the Chicken:

1. Preheat your grill to medium-high heat (about 400°F or 200°C).

2. Slice each chicken breast horizontally to create a pocket for stuffing, being careful not to cut all the way through. Season both sides of the chicken with olive oil, salt, pepper, garlic powder, onion powder, paprika, and oregano. Set aside.

Make the Stuffing:
3. In a medium bowl, combine the cream cheese, mozzarella, Parmesan, chopped spinach, crumbled bacon (if using), and fresh parsley. Season with salt and pepper to taste.
4. Stuff each chicken breast with the cream cheese mixture, packing it in gently. Use toothpicks to secure the opening of the chicken breasts, making sure the stuffing stays inside while grilling.

Grill the Chicken:
5. Place the stuffed chicken breasts on the preheated grill. Grill for 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and is no longer pink inside. The outside should have nice grill marks and the chicken should be cooked through. Remove the toothpicks before serving.

Make the Cream Sauce:
6. While the chicken is grilling, prepare the cream sauce. In a small saucepan, melt the butter over medium heat.
7. Add the heavy cream and chicken broth to the pan, stirring to combine. Bring the sauce to a gentle simmer and cook for 4-5 minutes, or until it thickens slightly.
8. Stir in the Dijon mustard (if using), and season with salt and pepper to taste. Continue to simmer for another 2-3 minutes until the sauce is creamy and smooth.

Serve and Enjoy:
9. Once the chicken is grilled and cooked through, drizzle the cream sauce over the stuffed chicken breasts. Garnish with fresh parsley for a pop of color.
10. Serve with your favorite sides, like roasted vegetables, rice, or a light salad.

Servings and Timing
This recipe makes 4 servings. Prep time is about 15 minutes, grill time is 12-16 minutes, and making the cream sauce takes about 10 minutes. Total time: approximately 35-40 minutes.

Variations
I like to:

• Add sun-dried tomatoes or olives to the stuffing for extra Mediterranean flair.

• Swap the spinach for other leafy greens like kale or arugula.

• Make the cream sauce with a splash of white wine for an extra depth of flavor.

• Use a combination of chicken thighs and chicken breasts for a different texture and flavor.

Storage/Reheating
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in the microwave for 1-2 minutes, or heat it in the oven at 350°F (175°C) for 10 minutes until warmed through.

FAQs

Can I use a grill pan instead of an outdoor grill?
Yes! If you don’t have an outdoor grill, a stovetop grill pan will work just as well. Preheat the pan and cook the chicken as directed, ensuring both sides are seared evenly.

Can I make this dish ahead of time?
You can prepare the stuffed chicken breasts and refrigerate them for up to 24 hours before grilling. When ready to cook, just grill as usual, and make the cream sauce fresh.

Can I use a different type of cheese for the stuffing?
Absolutely! You can use ricotta, goat cheese, or even a sharp cheddar for a different flavor profile. Just make sure to adjust the consistency if using a cheese that’s less creamy than cream cheese.

Conclusion
Grilled Stuffed Chicken with Cream Sauce is an indulgent yet simple dish that’s perfect for any occasion. The juicy grilled chicken, stuffed with a creamy spinach mixture and topped with a rich cream sauce, makes for a meal that’s both comforting and elegant. Whether you’re cooking for a family dinner or hosting friends, this recipe is sure to impress!