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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 topped with a rich, thickened Parmesan-Italian cream sauce.
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Prep Time 25 minutes
Cook Time 20 minutes
rest 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 grill
  • 1 saucepan

Method
 

Prep the stuffed chicken
  1. Butterfly the chicken breasts and pound them to an even thickness so they cook at the same rate.
  2. Mix the spinach, mozzarella, and sun-dried tomatoes for the filling until the mixture holds together.
  3. Place the filling on one side of each chicken breast, fold over, and secure with toothpicks to keep the filling inside.
  4. Season the outside of the chicken with salt and pepper so each bite is evenly flavored.
Grill
  1. Grill the chicken over medium heat for 8-10 minutes per side, until the internal temperature reaches 165°F, with a visible golden exterior as it cooks.
  2. Remove the chicken from the grill and rest it for 5 minutes, letting juices redistribute; the center should look set when sliced.
  3. Remove the toothpicks from the chicken before serving.
Make the cream sauce
  1. Melt the butter in a saucepan over medium heat until it turns glossy, then sauté the garlic for about 30 seconds until fragrant.
  2. Add the heavy cream, Parmesan, and Italian seasoning, then stir until the cheese melts and the sauce looks smooth.
  3. Simmer the sauce until thickened, stirring occasionally so it coats the back of a spoon.
Serve
  1. Slice and drizzle the grilled stuffed chicken with the warm cream sauce for a visible layer over the colorful filling.

Notes

Pro tip: keep the grill at true medium so the cheese stays inside while the chicken reaches 165°F. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet with a splash of cream or water. Freezing is not recommended because the cream sauce can separate. For a lighter option, use half-and-half instead of heavy cream and reduce the simmer time until slightly thickened.