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Grilled Stuffed Chicken with Cream Sauce

Grilled stuffed chicken with cream sauce featuring butterflied chicken breasts filled with spinach, mozzarella, and sun-dried tomatoes. Juicy grilled chicken is topped with a rich, thickened garlic-Parmesan cream sauce for a restaurant-style dinner-party finish.
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Prep Time 25 minutes
Cook Time 25 minutes
Rest 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken stuffing
  • 4 large chicken breasts Butterflied and pounded to even thickness.
  • 2 cup fresh spinach Chopped if needed for easier stuffing.
  • 1 cup mozzarella cheese Shredded.
  • 0.25 cup sun-dried tomatoes Chopped.
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
Cream sauce
  • 2 tbsp butter
  • 2 garlic Minced (2 cloves).
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese Grated.
  • 1 tsp Italian seasoning

Equipment

  • 1 grill
  • 1 skillet

Method
 

Prepare the chicken and filling
  1. Butterfly the chicken breasts and pound them to an even thickness so they cook evenly on the grill.
  2. Mix the spinach, mozzarella, and sun-dried tomatoes until the filling holds together in a scoopable mixture.
Stuff and season
  1. Place the filling on one side of each chicken breast, fold over, and secure with toothpicks.
  2. Season the outside of each stuffed chicken breast with salt and pepper.
Grill the chicken
  1. Grill the chicken over medium heat for 8-10 minutes per side, until the internal temperature reaches 165°F.
Make the cream sauce
  1. Melt the butter in a skillet over medium heat.
  2. Sauté the garlic for 30-60 seconds until fragrant, then add the heavy cream.
  3. Stir in the Parmesan and Italian seasoning, then simmer for 3-6 minutes until the sauce thickens enough to coat the back of a spoon.
Serve
  1. Remove the toothpicks from the chicken and let the chicken rest for 5 minutes before serving.
  2. Slice the chicken and drizzle with the cream sauce so the filling shows through.

Notes

Resting helps the juices redistribute for cleaner slices. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop with a splash of cream or water. Freezing is not recommended for the best texture of the chicken and cream sauce. If you want a lighter option, swap half of the heavy cream for evaporated skim milk or use a reduced-fat cream substitute (thickness may be slightly less, so simmer a bit longer).