Description

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.

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)

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Instructions

Prepare the Chicken: Preheat your grill to medium-high heat (about 400°F or 200°C). 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: 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.
Stuff the Chicken: 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: 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: While the chicken is grilling, prepare the cream sauce. In a small saucepan, melt the butter over medium heat. 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.
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: 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. Serve with your favorite sides, like roasted vegetables, rice, or a light salad.

Notes

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.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Grill, Stovetop
Cuisine: American

Nutrition

Serving Size: 1 stuffed chicken breast
Calories: Varies depending on ingredients used
Sugar: Varies
Sodium: Varies
Fat: Varies depending on cheese and butter used
Saturated Fat: Varies
Unsaturated Fat: Varies
Trans Fat: 0g
Carbohydrates: Varies
Fiber: Varies
Protein: Varies
Cholesterol: Varies depending on cheese and chicken used