Description
This Grilled Stuffed Chicken with Cream Sauce recipe features tender boneless chicken breasts filled with a savory mixture of spinach and cheeses, grilled to perfection and topped with a rich, creamy garlic Parmesan sauce. Perfect for a gourmet yet simple dinner that impresses with vibrant flavors and satisfying texture.
Ingredients
Scale
For the Grilled Stuffed Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped (optional)
For the Cream Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Chicken: Preheat your grill to medium heat to get it ready for grilling the stuffed chicken breasts evenly.
- Create the Chicken Pockets: Carefully slice a pocket into the side of each chicken breast, making sure not to cut all the way through to maintain the stuffing inside.
- Make the Stuffing: In a small bowl, combine the chopped spinach, shredded mozzarella cheese, grated Parmesan cheese, minced garlic, and chopped fresh basil if using. Mix well for an even filling.
- Stuff the Chicken: Fill each chicken breast pocket with the spinach and cheese mixture. Use toothpicks to secure the openings so the stuffing stays inside while grilling.
- Season the Chicken: Rub olive oil over each stuffed chicken breast and season all sides with garlic powder, onion powder, salt, and pepper to enhance flavor.
- Grill the Chicken: Place the stuffed chicken breasts on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Once done, remove from the grill and let rest for a few minutes before removing toothpicks.
- Prepare the Cream Sauce: While the chicken rests, melt butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute to form a roux, which will thicken the sauce.
- Add Liquids: Gradually whisk in the heavy cream and chicken broth, combining smoothly to avoid lumps.
- Simmer the Sauce: Bring the sauce to a gentle simmer and cook for 2-3 minutes until it thickens and coats the back of a spoon.
- Finish the Sauce: Stir in the grated Parmesan cheese, garlic powder, salt, and pepper. Continue cooking for an additional 1-2 minutes until the sauce is creamy and smooth.
- Serve: Plate the grilled stuffed chicken breasts, drizzle generously with the warm cream sauce, and garnish with fresh parsley if desired. Serve immediately with your favorite sides for a complete meal.
Notes
- Ensure not to overstuff the chicken breasts to prevent the filling from spilling out while grilling.
- Using a meat thermometer helps to guarantee the chicken is perfectly cooked without drying.
- Fresh basil adds brightness but can be omitted or substituted with dried Italian herbs if unavailable.
- Resting the chicken after grilling helps retain juices and improve texture.
- The cream sauce can be made ahead and gently reheated if needed.
