1. Can I bake the stuffed chicken instead of grilling it?

Yes, you can bake it at 375°F for 25–30 minutes, then broil for 1–2 minutes to get a golden finish. Always ensure the internal temperature reaches 165°F.

2. What can I use instead of cream cheese in the stuffing?

You can substitute ricotta or Neufchâtel for a lighter option. Goat cheese also works well if you prefer a tangier flavor.

3. Is this recipe good for meal prep?

Absolutely. You can prepare the stuffed chicken ahead of time and refrigerate it for up to 24 hours before cooking. The cooked chicken also stores well for up to 3 days.

4. How do I keep the stuffing from leaking out while cooking?

Use toothpicks to securely close the chicken breasts. Don’t overfill them, and cook gently over medium heat to avoid breakage.

Grilled Stuffed Chicken with Cream Sauce

Name: Grilled Stuffed Chicken with Cream Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 large boneless chicken breasts; 1/2 cup herb chicken marinade; 8 oz cream cheese; 12 oz chopped spinach (fresh or frozen, moisture removed); 6 oz sun-dried tomatoes (chopped); 1 cup mozzarella or queso cheese (shredded); 2 tsp herb seasoning blend; 1 tbsp butter; 1 cup heavy cream; 2 tsp oil from sun-dried tomatoes; 1/2 cup grated Parmesan cheese; 1 tsp herb seasoning blend (for sauce)

Description

A beginner-friendly grilled stuffed chicken recipe filled with spinach, sun-dried tomatoes, and cheese, finished with a creamy herb sauce.

Ingredients

Scale

4 large boneless chicken breasts
1/2 cup herb chicken marinade
8 oz cream cheese
12 oz chopped spinach (fresh or frozen, moisture removed)
6 oz sun-dried tomatoes (chopped)
1 cup mozzarella or queso cheese (shredded)
2 tsp herb seasoning blend
1 tbsp butter
1 cup heavy cream
2 tsp oil from sun-dried tomatoes
1/2 cup grated Parmesan cheese
1 tsp herb seasoning blend (for sauce)

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Instructions

Slice each chicken breast horizontally to create a pocket, without cutting all the way through.
Marinate the chicken in the herb chicken marinade for at least 30 minutes.
In a mixing bowl, combine cream cheese, spinach, sun-dried tomatoes, mozzarella or queso, and herb seasoning. Mix until well combined.
Stuff each chicken breast with the filling and secure the opening with toothpicks.
Preheat grill or grill pan over medium heat. Grill the chicken for 5–6 minutes on each side, or until internal temperature reaches 165°F.
While chicken cooks, melt butter in a saucepan over medium-high heat. Add cream, oil from sun-dried tomatoes, Parmesan, and herb seasoning. Stir and simmer for 5 minutes.
Remove toothpicks from chicken and plate. Spoon cream sauce generously over each breast before serving.

Notes

Do not overstuff the chicken to prevent leaking during grilling.
Use toothpicks or skewers to hold the chicken together.
To bake instead of grill, cook in oven at 375°F for 25–30 minutes.
Use ricotta or goat cheese as substitutes for cream cheese.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 stuffed chicken breast with sauce
Calories: 490
Sugar: 4g
Sodium: 710mg
Fat: 31g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 42g
Cholesterol: 135mg