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Grilled Stuffed Chicken with Cream Sauce

Grilled stuffed chicken with cream sauce featuring butterflied breasts packed with spinach, mozzarella, and sun-dried tomatoes. Juicy grilled chicken is finished with a rich, Parmesan-thickened cream sauce for a plated dinner-party feel.
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Prep Time 25 minutes
Cook Time 20 minutes
rest 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Butterflied chicken breasts
  • 4 large chicken breasts, butterflied
  • 2 cup fresh spinach
  • 1 cup mozzarella cheese, shredded
  • 0.25 cup sun-dried tomatoes, chopped
  • 1 salt and pepper to taste
Cream sauce
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp Italian seasoning

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep the chicken and filling
  1. Butterfly the chicken breasts and pound them to an even thickness so they cook uniformly on the grill, aiming for consistent thickness from edge to center.
  2. Mix the spinach, mozzarella, and sun-dried tomatoes together for the filling until evenly combined with no dry pockets.
Stuff and season
  1. Place filling on one side of each chicken breast, fold over, and secure with toothpicks to hold the stuffed shape during grilling.
  2. Season the outside of the chicken with salt and pepper so the surface is evenly seasoned before it hits the grill.
Grill the stuffed chicken
  1. Grill the chicken over medium heat for 8-10 minutes per side, cooking until the internal temperature reaches 165°F, and look for clear juices and browned grill marks.
  2. Remove the toothpicks after grilling and rest the chicken for 5 minutes so the juices settle before slicing.
Make the cream sauce
  1. For the sauce, melt the butter, then sauté the minced garlic for about 30 seconds until fragrant, keeping it from browning.
  2. Add the heavy cream, Parmesan, and Italian seasoning and simmer until thickened, watching for a smooth, spoon-coating consistency.
Serve
  1. Slice the stuffed chicken and serve drizzled with the thickened cream sauce, finishing with an extra spoonful over the colorful filling.

Notes

To keep stuffing from leaking, seal the fold firmly with toothpicks and avoid moving the chicken for the first few minutes of grilling. Refrigerate leftovers in an airtight container for up to 3 days; freeze stuffed chicken without sauce for up to 2 months and reheat gently, then rewarm sauce separately. For a lighter option, swap heavy cream for half-and-half and simmer a little longer to achieve a thick sauce.