Grilled Stuffed Chicken with Cream Sauce

I still remember the first time I attempted to make stuffed chicken—it was a chaotic mess of toothpicks, burnt edges, and undercooked centers. But through trial and error, I discovered that with the right steps and a bit of planning, this dish can be one of the most rewarding meals for any home cook. That’s why I created this easy sheet pan dinner-style take on grilled stuffed chicken with cream sauce—a streamlined version of a classic that doesn’t skimp on flavor.

Perfect for beginner cooks, this recipe balances indulgent flavors with a surprisingly simple process. You’ll stuff tender chicken breasts with a savory filling, grill them to perfection, and finish them off with a silky lemon herb cream sauce. Whether you’re cooking for family or treating yourself to a special dinner, this is one of those quick and healthy meals that feels like a restaurant treat at home.

Why This Recipe is Special

There’s something about the combination of sun-dried tomatoes, spinach, and cheese that feels indulgent yet fresh. This dish delivers creamy richness without overwhelming heaviness, making it perfect for weeknight dinners or impressing weekend guests. The grilling process adds a layer of smoky depth while the cream sauce, enriched with parmesan and infused with herbs, ties it all together with warmth.

For beginners, this recipe is a goldmine: no complicated techniques, no obscure ingredients, and built-in flexibility for dietary tweaks.

Ingredients and Preparation

Chicken Breasts
These serve as the base and are perfect for stuffing thanks to their size and structure. They bring lean protein and soak up flavor beautifully. You can swap in boneless thighs for a juicier texture.

Chicken Marinade (preferably herb-based)
Used to tenderize the chicken and infuse flavor before cooking. Lemon-based or Italian dressings also work well in place of pre-made marinades.

Cream Cheese
Adds smoothness and helps bind the stuffing together. Neufchâtel or ricotta can be used for a lighter version.

Chopped Spinach
Brings a fresh, earthy element and is loaded with vitamins. Use fresh or frozen—just be sure to squeeze out excess moisture.

Sun-Dried Tomatoes
Offer tangy, intense flavor and chewy texture. Roasted red peppers or cherry tomatoes are suitable alternatives.

Mozzarella or Queso Cheese
Mild and melty, this gives the stuffing its ooey-gooey appeal. Feel free to sub in provolone or Monterey Jack.

Herb Seasoning Mix
A good blend of herbs elevates everything. If unavailable, use a combo of dried oregano, thyme, and garlic powder.

Butter, Heavy Cream, Parmesan
These make up the luscious cream sauce. For lighter options, you could use half-and-half and a bit of Greek yogurt.

Oil from Sun-Dried Tomatoes
A secret weapon for adding concentrated flavor to the sauce. Olive oil works in a pinch.

Step-by-Step Instructions

Step 1
Start by slicing your chicken breasts horizontally to create a pocket. You want to be able to fold them over the stuffing without cutting all the way through.

Step 2
Place the chicken in a shallow dish and coat it with your herb marinade. Let it sit for at least 30 minutes while you prepare the filling. This step enhances flavor and keeps the chicken juicy.

Step 3
In a large bowl, mix together cream cheese, chopped spinach, sun-dried tomatoes, shredded mozzarella or queso cheese, and your herb seasoning. Stir until everything is well combined and slightly creamy.

Step 4
Stuff the chicken pockets with equal portions of the filling. Use toothpicks to secure the opening so nothing oozes out during grilling.

Step 5
Preheat your grill (or stovetop grill pan) over medium heat. Cook the stuffed chicken for about 5–6 minutes on each side, or until the internal temperature reaches 165°F. Watch closely to avoid burning; lower the heat if needed.

Step 6
While the chicken cooks, make the cream sauce. In a small saucepan over medium-high heat, melt butter, then add heavy cream, oil from the sun-dried tomatoes, grated Parmesan, and more herb seasoning. Stir constantly until it comes to a gentle boil, then reduce heat and simmer for 5 minutes.

Step 7
Once the chicken is cooked through and lightly charred, transfer to a plate and generously spoon the warm cream sauce over each piece before serving.

Beginner Tips and Notes

• Chicken too thick? Pound the breasts slightly to even thickness before slicing—it helps with even cooking.
• Stuffing leaks? Secure well with toothpicks and don’t overfill.
• Grill too hot? Move the chicken to indirect heat if it browns too quickly on the outside before the inside cooks through.
• Cream sauce too thick? Add a splash of milk or broth to thin it out.

Tool tip: No grill? No problem. You can bake the stuffed chicken at 375°F for 25–30 minutes and then broil for a minute or two to get that golden finish.

Serving Suggestions

Pair this lemon herb chicken recipe with light and crisp sides like a simple arugula salad, roasted asparagus, or garlic mashed potatoes. For a cozy meal, serve with warm crusty bread to soak up the sauce.

Leftovers? Store cooked chicken in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of water or cream to revive the sauce.

Conclusion

This easy sheet pan dinner variation of grilled stuffed chicken proves that restaurant-quality meals can absolutely be made at home—even by beginners. It’s quick, healthy, flexible, and full of flavor. Try it out, tweak it to your taste, and don’t forget to come back and share how it turned out. I love hearing your stories and seeing your creations!

FAQ About Grilled Stuffed Chicken with Cream Sauce

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