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Grilled Stuffed Chicken with Cream Sauce

Grilled stuffed chicken with cream sauce featuring butterflied breasts filled with spinach, mozzarella, and sun-dried tomatoes, then grilled until juicy and cooked through. Finished with a silky Parmesan cream sauce that thickens on the stovetop for an easy, elegant dinner-party look.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Stuffed chicken
  • 4 chicken breasts, butterflied
  • 2 cup fresh spinach
  • 1 cup mozzarella cheese, shredded
  • 0.25 cup sun-dried tomatoes, chopped
  • 0.5 tsp 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 pan
  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prepare and fill the chicken
  1. Butterfly the chicken breasts and pound them to an even thickness so they grill uniformly.
  2. Mix the fresh spinach, shredded mozzarella, and chopped sun-dried tomatoes together into a single filling.
  3. Place filling on one side of each chicken breast, fold over, and secure with toothpicks to keep the filling in place.
  4. Season the outside of each stuffed breast with salt and pepper for balanced flavor.
Grill the stuffed chicken
  1. Preheat a grill (medium heat) and grill the chicken for 8-10 minutes per side until the internal temperature reaches 165°F, with clear visual browning on the outside.
Make the cream sauce
  1. For the sauce, melt the butter over heat and sauté the minced garlic until fragrant and lightly golden, about 30-60 seconds.
  2. Add the heavy cream, Parmesan cheese, and Italian seasoning, then simmer until thickened, stirring frequently so the sauce coats the back of a spoon.
Finish and serve
  1. Remove the toothpicks from the chicken, then let the chicken rest for 5 minutes before slicing.
  2. Serve the chicken drizzled with the thickened Parmesan cream sauce over the top.

Notes

Resting helps the juices redistribute so the stuffed filling stays moist. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently to avoid drying out. Freezing is not recommended because the cream sauce can separate. For a lower-fat option, use half-and-half instead of heavy cream and reduce the Parmesan slightly while still simmering to thicken.