Grilled Stuffed Chicken with Cream Sauce Recipe | Juicy & Savory

When I first fired up the grill to make this dish, I wasn’t expecting the incredible explosion of flavors that happened when the creamy filling met the smoky char of the chicken. It has quickly become my go-to recipe for impressing guests because it looks incredibly fancy but is actually quite simple to pull together on a warm evening. I love how the rich, velvety sauce complements the zesty cajun spices, making every bite a perfect balance of heat and comfort.

Trust me, once you try this combination of sun-dried tomatoes and spinach encased in juicy chicken, you will want to make it every single week. You can also enjoy a similar flavor profile with the oven baked greek chicken breast recipe for a Mediterranean twist.

Grilled Stuffed Chicken with Cream Sauce Recipe

Ingredients

Here is everything you need to recreate this savory masterpiece in your own kitchen, along with a few tips on selecting the best quality items for the job.

4 large boneless chicken breasts – Look for breasts that are uniform in size so they cook evenly on the grill, and ensure they are plump enough to slice and stuff without tearing.
1/2 cup Tony Chachere’s 30-Minute Chicken Marinade – This specific marinade infuses the meat with deep flavor quickly, which is essential for keeping the chicken moist and zesty during the high heat of grilling.
8 ounces cream cheese – You should leave this out on the counter for about 30 minutes before starting so it softens, making it much easier to mix with the other filling ingredients without lumps.
12 ounces chopped spinach – If you are using frozen spinach, you must thaw it completely and squeeze out every drop of excess water to prevent your filling from becoming runny and watery inside the chicken.
6 ounces sun-dried tomatoes – These add a concentrated burst of sweet and tart flavor that cuts through the richness of the cheese; buying them packed in oil is best because they are softer and more flavorful.
1 cup Mozzarella or Queso cheese – I highly recommend grating your own block of cheese rather than buying pre-shredded bags, as freshly grated cheese melts much smoother and lacks the powdery anti-caking agents found in packaged varieties.
2 teaspoons Tony Chachere’s Spice N’ Herbs Seasoning – This blend is crucial for the filling, adding a savory herbal note that seasons the cheese mixture from the inside out so the flavor isn’t just on the surface.
1 tablespoon butter – Use unsalted butter here so you can control the salt levels in your sauce, as the parmesan and seasonings already add a significant amount of salinity to the final dish.
1 cup heavy cream – This is the base of your sauce and provides that luxurious mouthfeel; do not substitute with milk or half-and-half, as the high fat content is necessary for the sauce to thicken properly without breaking.
2 teaspoons oil from sun-dried tomatoes – Don’t throw away the oil from the jar, as this liquid gold is packed with tomato essence and gives the cream sauce a beautiful color and an extra layer of savory depth.
1/2 cup grated Parmesan – For the best texture in your sauce, use real Parmigiano-Reggiano grated finely, which dissolves quickly into the cream creating a nutty, salty backbone for the sauce.
1 teaspoon Tony Chachere’s Spice N’ Herbs Seasoning – A final touch of this seasoning in the sauce ties the whole dish together, mirroring the flavors found inside the stuffing for a cohesive taste experience.

Note: This recipe yields approximately 2 to 4 servings depending on the size of your chicken breasts.

Variations

If you want to tweak this recipe to suit different dietary needs or flavor profiles, there are plenty of delicious ways to customize it.

Bacon Lover’s Twist: For an extra layer of savory goodness, you can wrap the stuffed chicken breasts in strips of thin bacon before grilling. The bacon fat renders out and bastes the chicken, keeping it incredibly moist while adding a smoky crunch.
Dairy-Free Option: You can substitute the cream cheese and mozzarella with high-quality vegan alternatives that melt well, such as cashew-based cream cheese. For the sauce, use full-fat coconut milk or a plant-based heavy cream alternative to achieve a similar texture.
The Spicy Kick: If you enjoy more heat, mix chopped jalapeños or a dash of cayenne pepper into the cream cheese filling. This adds a fiery contrast to the rich cream sauce that works wonderfully with the cajun seasoning profile.
Mediterranean Style: Swap the cheddar or queso for crumbled feta cheese and add chopped kalamata olives to the stuffing mix. This gives the dish a brinier, Greek-inspired flavor profile that pairs beautifully with the sun-dried tomatoes. You can also try pairing it with the roasted garlic butter beef tenderloin recipe for a special dinner combination.

Cooking Time

Prep Time: 35 minutes
Cooking Time: 15 minutes
Total Time: 50 minutes

Equipment You Need

Sharp Chef’s Knife: Essential for carefully butterflying the chicken breasts without cutting all the way through.
Outdoor Grill or Grill Pan: Needed to get that authentic char and smoky flavor on the meat.
Mixing Bowls: You will need one for the stuffing mixture and one for marinating the chicken.
Toothpicks: Crucial for securing the stuffed chicken breasts so the delicious filling doesn’t leak out.
Saucepan: Used for simmering the heavy cream and butter mixture into a thick sauce.
Whisk: Important for incorporating the cheese into the sauce smoothly to avoid clumps.
Meat Thermometer: The only accurate way to ensure your chicken reaches the safe internal temperature of 165°F.
Tongs: Long-handled tongs are best for safely flipping the chicken on the hot grill.

How to Make Grilled Stuffed Chicken with Cream Sauce Recipe

This recipe combines simple preparation techniques with smart timing to create a dish that looks like it came from a restaurant kitchen.

Prepare the Chicken

Start by placing your chicken breasts on a cutting board and carefully slicing them horizontally through the center. Stop just before you cut all the way through so you can open the meat like a book. This creates the pocket necessary for holding all that delicious stuffing.

Marinate the Meat

Place your butterflied chicken breasts into a bowl or ziplock bag and pour the marinade over them, ensuring they are well coated. Let them sit for 30 minutes to allow the flavors to penetrate the meat deeply. This step also helps tenderize the chicken for a better texture.

Mix the Stuffing

While the chicken is marinating, take a medium mixing bowl and combine the softened cream cheese, chopped spinach, sun-dried tomatoes, shredded cheese, and seasoning. Stir everything together until you have a uniform, thick paste where the ingredients are evenly distributed.

Stuff and Seal

Open up each marinated chicken breast and divide the cheese and spinach mixture evenly among them, placing it in the center. Fold the top flap of the chicken back over the filling and secure the open edges with toothpicks to keep everything inside.

Grill the Chicken

Preheat your grill to medium-high heat and place the chicken breasts directly onto the grates. Cook them for about 10 minutes total, flipping them carefully halfway through the cooking time. The chicken is ready when the internal temperature reaches 165°F.

Make the Cream Sauce

While the chicken finishes grilling, melt the butter in a saucepan over medium-high heat and whisk in the heavy cream, sun-dried tomato oil, parmesan, and seasoning. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 5 minutes until thickened.

Combine and Serve

Remove the toothpicks from the grilled chicken breasts and arrange them on a serving platter. Pour the hot, savory cream sauce generously over the chicken and serve immediately while warm.

Additional Tips for Making this Recipe Better

I have made this dish several times, and I have learned a few tricks that take it from good to absolutely unforgettable.

Room Temperature Meat: I always let my chicken sit out for about 15 minutes before grilling to take the chill off. Cold meat on a hot grill seizes up and cooks unevenly, so this helps ensure your chicken stays tender.
Check Your Toothpicks: I count exactly how many toothpicks I use for each chicken breast before I start cooking. This way, I know exactly how many I need to remove before serving so no one gets a nasty surprise while eating.
Rest the Meat: I cannot stress enough how important it is to let the chicken rest for 5 minutes after taking it off the grill. This allows the juices to redistribute throughout the meat, keeping it moist when you cut into it.
Grate Your Own Cheese: I noticed a huge difference in texture when I stopped using pre-bagged shredded cheese. The anti-caking agents prevent smooth melting, so grating your own block of mozzarella or queso results in a much creamier filling.
Don’t Overstuff: I know it is tempting to pack as much filling as possible, but overstuffing leads to leaks. I stick to a reasonable amount so the chicken can seal properly, ensuring the cheese stays inside where it belongs.

How to Serve Grilled Stuffed Chicken with Cream Sauce

Presentation is key with this dish, as the golden grilled chicken contrasts beautifully with the creamy white sauce and red sun-dried tomatoes.

Pairing Suggestions: I love serving this alongside roasted asparagus or garlic mashed potatoes to soak up the extra cream sauce. A light, acidic side salad with a vinaigrette dressing also works wonders to cut through the richness of the cheese and cream.

Garnishing: For a pop of color, sprinkle some fresh chopped parsley or basil over the top just before serving. You can also reserve a few strips of sun-dried tomato to place on top of the sauce for a visual hint of the flavors inside.

Saucing Strategy: If you are serving this family-style, consider pouring half the sauce over the platter and putting the rest in a gravy boat. This allows guests to add as much extra sauce as they like, which is usually a lot!

Nutritional Information

Here is a quick overview of the nutritional profile for this indulgent meal to help you track your daily intake.

Calories: This is a calorie-dense meal due to the cheeses and heavy cream, providing substantial energy.
Protein: Packed with high-quality protein from the chicken breasts and cheese blend.
Carbohydrates: relatively low in carbs, with the main sources being the spinach and tomato components.
Fat: High in healthy fats from the olive oil, dairy, and cheese ingredients.

Make Ahead and Storage

If you have leftovers or want to prep this meal in advance, here is how to keep it tasting fresh and delicious.

Storing in the Fridge

You can store any leftover chicken in an airtight container in the refrigerator for up to 3 days. I recommend keeping the sauce in a separate container if possible, as it allows for easier reheating, but it keeps fine if already poured over the meat.

Freezing Instructions

While the cooked chicken freezes well for up to 3 months, cream-based sauces can separate when thawed. I suggest freezing the stuffed, uncooked chicken breasts separately and making the fresh cream sauce on the day you plan to serve them for the best quality.

Reheating Tips

To reheat, place the chicken in a baking dish with a splash of water or extra broth and cover it with foil. Bake at 350°F for about 15-20 minutes until heated through; this gentle heat prevents the chicken from drying out and helps the sauce regain its creamy texture.

Why You’ll Love This Recipe

Here is why this grilled stuffed chicken will quickly become a regular request at your dinner table.

Incredible Flavor Complexity:
You get a perfect marriage of smoky, savory, creamy, and tangy flavors in every single bite. The combination of the cajun marinade with the rich cheese filling creates a depth of flavor that usually takes hours to achieve but is ready quickly.
Surprisingly Easy to Make:
Despite looking like a gourmet meal that requires advanced culinary skills, the process is straightforward. Simple techniques like butterflying and stuffing are easy to master, making you look like a pro chef with minimal effort.
Highly Versatile:
This recipe is a chameleon that fits perfectly for a casual weeknight family dinner or a sophisticated dinner party. It pairs well with almost any side dish, from simple steamed vegetables to elaborate pasta dishes.
Keto and Low-Carb Friendly:
For those watching their carbohydrate intake, this is a dream meal that feels indulgent without the guilt. It is naturally high in protein and fat while keeping carbs low, especially if you skip the breaded sides.
Restaurant Quality at Home:
This dish saves you money by delivering a steakhouse-quality chicken dinner right in your own backyard. The rich cream sauce and perfectly grilled meat rival anything you would pay top dollar for at a fancy restaurant.

Ash Tyrrell