If you are looking for a show-stopping dinner that perfectly balances juicy, tender chicken with a luscious, flavorful sauce, this Grilled Stuffed Chicken with Cream Sauce Recipe is going to be your new go-to. Packed with fresh spinach and melted cheeses tucked into plump chicken breasts, then grilled to perfection and crowned with a rich cream sauce, it’s comfort food elevated to an elegant level. Whether for a cozy weeknight or a special occasion, this recipe delivers layers of taste and a texture combo that will have everyone reaching for seconds.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building the delicious layers of flavor and texture that make the dish truly memorable. From the fresh spinach adding vibrancy and nutrition to the creamy cheeses that bring gooey richness, every element is simple yet essential.
- 4 boneless, skinless chicken breasts: The perfect canvas for stuffing and grilling, providing juicy meat to soak up flavors.
- 1 tablespoon olive oil: Helps keep the chicken moist and aids in seasoning adherence.
- 1 teaspoon garlic powder: Adds a warm, savory note that enhances both the chicken and sauce.
- 1 teaspoon onion powder: Offers subtle sweetness and depth to the seasoning blend.
- Salt and pepper to taste: Essential for balancing and enhancing all flavors.
- 2 cups fresh spinach, chopped: Brings color, freshness, and a lovely mild earthiness to the stuffing.
- 1 cup mozzarella cheese, shredded: Melts beautifully for that creamy, stretchy texture inside the chicken.
- ¼ cup Parmesan cheese, grated: Adds a salty, nutty bite to the stuffing and sauce.
- 2 cloves garlic, minced: Provides pungent, aromatic depth to the filling.
- 1 tablespoon fresh basil, chopped (optional): Freshens the stuffing with herbaceous brightness.
- 1 tablespoon butter: The base for a rich and silky cream sauce.
- 1 tablespoon flour: Thickens the cream sauce to a velvety consistency.
- 1 cup heavy cream: Creates the luscious body of the sauce.
- ½ cup chicken broth: Balances richness and adds savory umami in the sauce.
- ¼ cup grated Parmesan cheese: Enriches the cream sauce with sharp flavor.
- 1 teaspoon garlic powder: Continues the savory theme in the cream sauce.
- Salt and pepper to taste: Adjusts seasoning for the perfect finish.
- Fresh parsley for garnish (optional): Adds color and a fresh herbal note when serving.
How to Make Grilled Stuffed Chicken with Cream Sauce Recipe
Step 1: Prepare the Chicken
Start by preheating your grill to medium heat, ensuring it’s hot enough to sear the chicken and create those beautiful grill marks. Carefully slice a pocket along the side of each chicken breast without cutting through completely—this pocket will hold your delicious stuffing.
Step 2: Make the Stuffing
In a small bowl, combine chopped spinach, shredded mozzarella, grated Parmesan, minced garlic, and fresh basil if you love that herbaceous touch. This mixture is where the fresh and cheesy magic happens, creating a soft, flavorful filling that melts wonderfully inside the chicken.
Step 3: Stuff and Secure the Chicken
Fill each chicken breast pocket generously with the spinach and cheese mixture. Use toothpicks to seal the opening securely—this step keeps all that delicious filling inside while grilling. It’s so satisfying to assemble and see those pockets bursting with goodness.
Step 4: Season and Grill the Chicken
Brush each stuffed chicken breast with olive oil and sprinkle evenly with garlic powder, onion powder, salt, and pepper. Then place them on the grill and cook for about 6 to 8 minutes per side, or until the internal temperature hits 165°F (75°C). Let them rest briefly after grilling to let all those juices settle and the flavors mingle.
Step 5: Prepare the Cream Sauce
While the chicken is resting, start your sauce by melting butter in a saucepan over medium heat. Stir in flour to create a roux, cooking it for one minute until lightly golden, which will give your sauce a beautiful silky texture. Gradually whisk in heavy cream and chicken broth, smoothing out any lumps as you stir.
Step 6: Finish the Cream Sauce
Bring the sauce to a simmer and let it thicken for 2 to 3 minutes, then stir in Parmesan cheese, garlic powder, salt, and pepper for that irresistible savory kick. Continue cooking until the sauce is creamy and smooth—this luscious sauce is the perfect partner to your grilled stuffed chicken.
Step 7: Serve and Enjoy
Place your grilled stuffed chicken on a serving plate and generously drizzle the warm cream sauce over the top. Garnish with chopped fresh parsley if you have it—it adds a lovely pop of green and freshness. This is a moment you’ll absolutely want to savor.
How to Serve Grilled Stuffed Chicken with Cream Sauce Recipe
Garnishes
Adding fresh parsley or basil on top of the plated chicken not only enhances the presentation with vibrant green color but also infuses a subtle herbaceous aroma that complements the cream sauce beautifully.
Side Dishes
Pair this rich entrée with simple steamed vegetables, buttery mashed potatoes, or a crisp garden salad to balance the creamy and savory layers with freshness and texture. Roasted asparagus or garlic green beans are also fantastic choices that marry well with the flavors.
Creative Ways to Present
For an impressive presentation, slice the stuffed chicken breasts crosswise to reveal the cheesy spinach filling, then fan the slices on a platter while drizzling cream sauce over each piece. You can also serve the sauce on the side for dipping, allowing guests to customize their sauciness.
Make Ahead and Storage
Storing Leftovers
Leftover grilled stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days. Keeping the cream sauce separate helps maintain the best texture when reheating.
Freezing
If you want to save some for later, wrap the grilled stuffed chicken tightly and freeze for up to 2 months. Freeze the cream sauce in a separate container to thaw and warm up independently, preserving the smooth consistency.
Reheating
Reheat the chicken gently in the oven at 350°F (175°C) until warmed through, avoiding overcooking. Warm the cream sauce separately on the stove over low heat, stirring often to prevent splitting, then pour it over the chicken just before serving.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and squeeze out any excess moisture before mixing it with the cheeses so the stuffing isn’t soggy.
Is it necessary to use toothpicks?
Toothpicks help keep the stuffing securely inside as the chicken cooks, but if you prefer, kitchen twine or even a gentle fold and careful grilling can work.
Can this recipe be made without a grill?
Yes, you can cook the stuffed chicken breasts in a skillet or bake them in the oven at 375°F (190°C) for about 25-30 minutes until fully cooked.
What can I substitute for heavy cream in the sauce?
Half-and-half or whole milk can be used, but the sauce will be less thick and rich. You might want to add a bit more flour or reduce the liquid to compensate.
Can I make the cream sauce vegan?
To veganize the sauce, use plant-based butter, a non-dairy milk like cashew cream, and nutritional yeast in place of Parmesan for a cheesy flavor.
Final Thoughts
This Grilled Stuffed Chicken with Cream Sauce Recipe is one of those dishes that feels luxurious but comes together with surprisingly simple ingredients and straightforward steps. It’s a wonderful way to impress family or guests without spending all day in the kitchen. Trust me, once you make it, this recipe will become a cherished favorite in your collection, ready to elevate any meal with cheesy, creamy, and grilled goodness.
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Grilled Stuffed Chicken with Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Grilled Stuffed Chicken with Cream Sauce features tender chicken breasts filled with a flavorful mixture of spinach, mozzarella, and Parmesan cheeses, grilled to perfection and topped with a rich, creamy garlic Parmesan sauce. Perfect for a satisfying yet elegant dinner, this recipe combines simple ingredients and classic techniques to create a deliciously impressive meal.
Ingredients
For the Grilled Stuffed Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped (optional)
For the Cream Sauce:
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Chicken: Preheat the grill to medium heat to ensure a perfect cooking temperature for the chicken breasts.
- Create Pockets: Carefully slice a pocket into the side of each chicken breast, making sure not to cut through completely so the stuffing will stay inside.
- Make the Stuffing: In a small bowl, combine chopped spinach, shredded mozzarella cheese, grated Parmesan cheese, minced garlic, and fresh basil if using. Mix thoroughly.
- Stuff the Chicken: Fill each chicken breast pocket with the prepared spinach and cheese mixture. Secure the opening using toothpicks to prevent the stuffing from spilling out while grilling.
- Season the Chicken: Rub each stuffed chicken breast with olive oil, then season evenly with garlic powder, onion powder, salt, and pepper.
- Grill the Chicken: Place the stuffed chicken breasts on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from the grill and allow the chicken to rest for a few minutes before removing the toothpicks to retain juices.
- Prepare the Cream Sauce: While the chicken rests, melt the butter in a medium saucepan over medium heat.
- Make a Roux: Stir in the flour and cook for about 1 minute, stirring continuously, until the mixture forms a smooth roux.
- Add Liquids: Gradually whisk in the heavy cream and chicken broth, ensuring the mixture is smooth and well combined.
- Simmer and Thicken: Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring often, allowing it to thicken.
- Finish the Sauce: Stir in the grated Parmesan cheese, garlic powder, salt, and pepper. Cook for an additional 1-2 minutes until the sauce is creamy and smooth.
- Serve: Plate the grilled stuffed chicken, drizzle generously with the cream sauce, garnish with fresh parsley if desired, and serve hot alongside your favorite side dishes.
Notes
- Make sure the chicken pockets do not go all the way through to avoid losing the stuffing while grilling.
- Use a meat thermometer to ensure the chicken is cooked through to 165°F for safety and juiciness.
- Fresh spinach can be lightly sautéed before stuffing if you prefer a softer texture.
- For a lower-fat option, substitute heavy cream with half-and-half, though the sauce will be less rich.
- The cream sauce can be made ahead and gently reheated before serving if needed.
