This grilled stuffed chicken is juicy and packed with flavor, filled with creamy cheese and herbs. Top it off with a smooth cream sauce for a real treat!
You might want to keep an eye on this dish; it disappears fast! I love serving it with steamed veggies or over rice. It’s a meal that makes everyone happy! 😊
Key Ingredients & Substitutions
Chicken Breasts: Choose large, boneless, skinless chicken breasts for even cooking. If you prefer, you can use chicken thighs for a juicier and more flavorful option.
Fresh Spinach: This adds nutrients and color. If you don’t have spinach, try kale or Swiss chard, but be sure to chop them finely as they can be tougher. Frozen spinach works too; just make sure to thaw and drain it well.
Sun-Dried Tomatoes: These bring a tangy flavor. You could swap them for roasted red peppers or even fresh tomatoes, but you may need to adjust cooking times as fresh tomatoes carry more moisture.
Cream Cheese: This gives creaminess to the stuffing. Neufchâtel cheese or ricotta can be good substitutes if you’re looking for a lighter option.
Heavy Cream: Essential for a rich sauce, but you can use half-and-half or a non-dairy cream (like coconut cream) if you want a lighter or dairy-free version.
How Do You Grill Chicken Perfectly Without Drying It Out?
Grilling chicken can be tricky, but following proper techniques will help keep it juicy. Here’s what to do:
- Preheat your grill fully; this helps sear the chicken and lock in moisture.
- Use a meat thermometer to check that the internal temperature reaches 165°F (75°C). This ensures it’s cooked properly without being dry.
- Let the chicken rest for a few minutes after grilling; this allows the juices to redistribute within the meat, making it tender.
Don’t forget to season well. Olive oil and Tony Chachere’s Creole seasoning add fantastic flavor and moisture. Lastly, grilling with the lid closed can help cook the chicken evenly.
How to Make Grilled Stuffed Chicken With Cream Sauce?
Ingredients You’ll Need:
For the Stuffing:
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Chicken:
- 4 large chicken breasts
- 2 tbsp olive oil
- Tony Chachere’s Creole Seasoning (to taste)
For the Cream Sauce:
- 1 cup heavy cream
- 1 tbsp all-purpose flour
- 2 tbsp butter (needed for the sauce)
- Salt and pepper to taste
- Tony Chachere’s seasoning (optional, for extra flavor)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and around 15-20 minutes to cook. So, in about 30-35 minutes, you will have a delightful dish of Grilled Stuffed Chicken with Cream Sauce ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Grill:
Start by preheating your grill to medium-high heat. This will ensure your chicken cooks evenly and gets a nice, golden brown outside.
2. Make the Stuffing:
In a mixing bowl, combine the chopped spinach, sun-dried tomatoes, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix everything together until it’s well combined. This will be the delicious stuffing for your chicken!
3. Prepare the Chicken:
Next, take your chicken breasts and slice them horizontally to create pockets for the stuffing. Be careful not to cut all the way through; you want to create a nice pocket to hold the filling.
4. Stuff the Chicken Breasts:
Take the stuffing mixture and fill each chicken breast. If needed, secure the openings with toothpicks to keep the stuffing inside while cooking!
5. Season the Chicken:
Brush the outside of the stuffed chicken breasts with olive oil. Then, sprinkle the Tony Chachere’s Creole seasoning generously over the top for that extra flavor kick!
6. Grill the Chicken:
Place the stuffed chicken onto your preheated grill. Grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is beautifully browned.
7. Prepare the Cream Sauce:
While the chicken is grilling, let’s make the cream sauce! In a saucepan over medium heat, melt the 2 tablespoons of butter. Once melted, whisk in the all-purpose flour to create a roux and cook it for about 1 minute.
8. Make it Creamy:
Gradually pour in the heavy cream, whisking as you go. Season with salt, pepper, and a little more Tony Chachere’s seasoning to taste. Keep stirring the sauce until it thickens, around 5-7 minutes. Then, remove from the heat!
9. Serve it Up:
Once your chicken is done grilling, transfer it to a serving platter. Drizzle the creamy sauce generously over the stuffed chicken, and sprinkle with fresh chopped parsley for a nice touch.
10. Enjoy Your Meal:
Serve hot, and relish the delightful flavors of your grilled stuffed chicken with cream sauce. Enjoy!
### FAQ
Can I Substitute the Cream Cheese with Another Cheese?
Yes! If you’re looking for a lighter option, you can use ricotta cheese instead of cream cheese. This will give a similar texture while adding a slightly different flavor. If you prefer a more tangy taste, goat cheese could also work well!
What if I Don’t Have Sun-Dried Tomatoes?
No problem! You can replace sun-dried tomatoes with roasted red peppers or even fresh cherry tomatoes if you prefer. Just be sure to drain any excess moisture to avoid sogginess in the stuffing.
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will add more flavor and moisture to the dish. Just make sure to grill them until they reach an internal temperature of 165°F (75°C). Adjust cooking time as thighs may take a few minutes longer than breasts.
How Should I Store Leftover Stuffed Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) until heated through, or microwave for a couple of minutes, considering the internal temperature reaches 165°F (75°C) again.
