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Grilled Stuffed Chicken with Cream Sauce

Grilled stuffed chicken with cream sauce—butterflied chicken breasts filled with spinach, mozzarella, and sun-dried tomatoes, then grilled until juicy. Finished with a thick, garlicky Parmesan cream sauce for an impressive dinner-party style plate.
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Prep Time 25 minutes
Cook Time 20 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 large chicken breasts Butterflied and pounded to even thickness.
  • 2 cup fresh spinach Finely mixed into the filling.
  • 1 cup mozzarella cheese, shredded Mixed with spinach for a melty center.
  • 0.25 cup sun-dried tomatoes, chopped Stir in with the spinach mixture.
  • 0.5 tsp salt To taste, for seasoning the outside.
  • 0.5 tsp pepper To taste, for seasoning the outside.
For cream sauce
  • 2 tbsp butter For melting and sautéing garlic.
  • 2 clove garlic, minced Sautéed until fragrant.
  • 1 cup heavy cream Added to make the creamy base.
  • 0.5 cup Parmesan cheese, grated Stir in to thicken the sauce.
  • 1 tsp Italian seasoning Season the sauce.

Equipment

  • 1 cast iron skillet

Method
 

Prep the chicken and filling
  1. Butterfly the chicken breasts and pound to even thickness so they cook uniformly on the grill.
  2. Mix spinach, shredded mozzarella, and chopped sun-dried tomatoes for the filling until evenly combined.
  3. Place filling on one side of each chicken breast, fold over, and secure with toothpicks to keep the filling inside.
  4. Season the outside with salt and pepper so the chicken tastes seasoned through.
Grill the chicken
  1. Grill the stuffed chicken over medium heat for 8-10 minutes per side until internal temperature reaches 165°F.
  2. Remove from the grill and let the chicken rest for 5 minutes before serving so the juices settle.
Make the cream sauce
  1. Melt the butter in a pan over medium heat, then sauté the minced garlic for 30-60 seconds until fragrant.
  2. Add heavy cream, Parmesan, and Italian seasoning, then simmer for 5-8 minutes until the sauce thickens.
  3. Remove the toothpicks from the chicken and serve drizzled with the thickened cream sauce.

Notes

Pro tip: check doneness by temperature—165°F is the target for a moist stuffed center, especially when the chicken is butterflied. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently so the sauce doesn’t split. Freezing: not recommended for best texture. Dietary swap: use part-skim mozzarella and light cream to reduce richness while keeping the stuffed flavor.