Grilled Stuffed Chicken with Cream Sauce
A beginner-friendly grilled stuffed chicken recipe filled with spinach, sun-dried tomatoes, and cheese, finished with a creamy herb sauce.
Equipment
- grill
- Mixing bowl
- Saucepan
Ingredients
- 4 large boneless chicken breasts
- ½ cup herb chicken marinade
- 8 oz cream cheese
- 12 oz chopped spinach (fresh or frozen, moisture removed)
- 6 oz sun-dried tomatoes (chopped)
- 1 cup mozzarella or queso cheese (shredded)
- 2 teaspoon herb seasoning blend
- 1 tablespoon butter
- 1 cup heavy cream
- 2 teaspoon oil from sun-dried tomatoes
- ½ cup grated Parmesan cheese
- 1 teaspoon herb seasoning blend (for sauce)
Instructions
- Slice each chicken breast horizontally to create a pocket, without cutting all the way through.
- Marinate the chicken in the herb chicken marinade for at least 30 minutes.
- In a mixing bowl, combine cream cheese, spinach, sun-dried tomatoes, mozzarella or queso, and herb seasoning. Mix until well combined.
- Stuff each chicken breast with the filling and secure the opening with toothpicks.
- Preheat grill or grill pan over medium heat. Grill the chicken for 5–6 minutes on each side, or until internal temperature reaches 165°F.
- While chicken cooks, melt butter in a saucepan over medium-high heat. Add cream, oil from sun-dried tomatoes, Parmesan, and herb seasoning. Stir and simmer for 5 minutes.
- Remove toothpicks from chicken and plate. Spoon cream sauce generously over each breast before serving.
Notes
Do not overstuff the chicken to prevent leaking during grilling. Use toothpicks or skewers to hold the chicken together. To bake instead of grill, cook in oven at 375°F for 25–30 minutes. Use ricotta or goat cheese as substitutes for cream cheese. Store leftovers in an airtight container for up to 3 days.
Nutrition
Serving: 1stuffed chicken breast with sauceCalories: 490kcalCarbohydrates: 9gProtein: 42gFat: 31gSaturated Fat: 15gMonounsaturated Fat: 13gCholesterol: 135mgSodium: 710mgFiber: 2gSugar: 4g
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