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
Scale
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.
