Grilled Stuffed Chicken with Cream Sauce Recipe

Ash Tyrrell

Grilled Stuffed Chicken with Cream Sauce Recipe

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.

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Prep Time 35

Cook Time 15

Servings: 4

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.
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.
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.
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.

Notes

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.