Description

This Grilled Stuffed Chicken with Cream Sauce recipe features tender chicken breasts stuffed with a flavorful blend of spinach, mozzarella, Parmesan, and garlic, then grilled to perfection. The dish is complemented by a rich and creamy Parmesan garlic sauce, making it a comforting and elegant main course perfect for family dinners or special occasions.

Ingredients

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)

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Instructions

Prepare the Chicken: Preheat your grill to medium heat. Carefully slice a pocket into the side of each chicken breast, making sure not to cut through completely.
Make the Stuffing: In a small bowl, combine the chopped spinach, shredded mozzarella, grated Parmesan, minced garlic, and fresh basil if using, mixing well.
Stuff the Chicken: Fill each chicken breast pocket with the spinach and cheese mixture. Use toothpicks to secure the opening and keep the stuffing inside during grilling.
Season the Chicken: Rub the outside of each stuffed chicken breast with olive oil. Season evenly with garlic powder, onion powder, salt, and pepper.
Grill the Chicken: Place the stuffed chicken breasts on the preheated grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from the grill and let rest for a few minutes before taking out the toothpicks.
Prepare the Cream Sauce: While the chicken rests, melt butter in a medium saucepan over medium heat. Stir in flour and cook for about 1 minute to form a roux.
Add Liquids: Slowly whisk in the heavy cream and chicken broth, ensuring a smooth mixture without lumps.
Simmer the Sauce: Bring the sauce to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens.
Finish the Sauce: Stir in Parmesan cheese, garlic powder, salt, and pepper. Cook for another 1-2 minutes until the sauce is creamy and smooth.
Serve: Plate the grilled stuffed chicken breasts and generously drizzle with the warm cream sauce. Garnish with fresh parsley if desired and serve hot with your preferred side dishes.

Notes

Ensure not to cut completely through the chicken breasts when making the pockets to prevent stuffing from spilling out during grilling.
To keep the stuffing secure while grilling, toothpicks are essential; remember to remove them before serving.
You can substitute fresh basil with dried basil if fresh is unavailable.
Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (75°C).
This dish pairs beautifully with steamed vegetables, rice, or a fresh salad.