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Grilled Stuffed Chicken with Cream Sauce

Grilled stuffed chicken with cream sauce featuring butterflied chicken breasts filled with spinach, mozzarella, and sun-dried tomatoes. You’ll grill until juicy at 165°F, then simmer a rich Parmesan cream sauce to thick, drizzle-ready consistency.
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Prep Time 25 minutes
Cook Time 20 minutes
Rest time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and filling
  • 4 chicken breasts Butterflied and pounded to even thickness.
  • 2 cup fresh spinach Chopped or left as bite-size pieces.
  • 1 cup mozzarella cheese Shredded.
  • 0.25 cup sun-dried tomatoes Chopped.
  • salt To taste.
  • pepper To taste.
Cream sauce
  • 2 tbsp butter
  • 2 cloves garlic Minced.
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese Grated.
  • 1 tsp Italian seasoning

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep the stuffed chicken
  1. Butterfly the chicken breasts and pound them to an even thickness so they cook uniformly on the grill.
  2. Mix the fresh spinach, shredded mozzarella, and chopped sun-dried tomatoes into a single filling.
  3. Place the filling on one side of each chicken breast, fold over, and secure with toothpicks so the filling stays inside.
  4. Season the outside of the chicken with salt and pepper for flavor on the grill.
Grill and rest
  1. Grill the chicken over medium heat for 8-10 minutes per side, until the internal temperature reaches 165°F.
  2. Remove the chicken from the grill and let it rest for 5 minutes so the juices settle before serving.
Make the cream sauce
  1. Melt the butter and sauté the minced garlic until fragrant, 30-60 seconds.
  2. Add the heavy cream, Parmesan cheese, and Italian seasoning, then simmer until thickened, about 3-5 minutes, stirring as it thickens.
  3. Remove the toothpicks from the chicken and serve drizzled with the thickened cream sauce.

Notes

Pro tip: If the filling feels too moist to hold together, drain spinach well before mixing so the chicken seals cleanly. Refrigerate leftovers in a covered container for up to 3 days; reheat gently in a skillet or microwave until warmed through. Freezing isn’t recommended for the sauce texture, but you can freeze cooked chicken (sauce separately) up to 2 months. Dietary swap: use lactose-free heavy cream and lactose-free mozzarella/Parmesan to make it lactose-friendly.