Description
Grilled Stuffed Chicken with Cream Sauce is a delicious and elegant meal featuring juicy chicken breasts stuffed with a savory mixture of spinach, mozzarella, Parmesan, garlic, and fresh basil. Grilled to perfection and served with a rich, creamy Parmesan sauce, this dish is perfect for a hearty family dinner or special occasion.
Ingredients
Scale
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)
Instructions
- Prepare the Chicken: Preheat the grill to medium heat to get it ready for cooking the chicken breasts.
- Slice Chicken Pockets: Carefully slice a pocket into the side of each boneless skinless chicken breast, ensuring you do not cut through completely.
- Make Stuffing Mixture: In a small bowl, combine chopped spinach, shredded mozzarella, grated Parmesan, minced garlic, and chopped fresh basil if using.
- 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 each stuffed chicken breast with olive oil, then 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). Remove from grill and let rest for a few minutes before removing toothpicks.
- Prepare the Cream Sauce: While the chicken rests, melt butter in a medium saucepan over medium heat.
- Make Roux: Stir in flour and cook for 1 minute, stirring constantly to form a roux.
- Add Liquids: Gradually whisk in heavy cream and chicken broth, blending smoothly without lumps.
- Simmer the Sauce: Bring the mixture to a simmer and cook for 2–3 minutes until the sauce thickens.
- Finish Sauce: Stir in grated 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 spoon the warm cream sauce over the top. Garnish with fresh parsley if desired.
Notes
- Make sure not to cut all the way through the chicken breasts when creating pockets.
- Use fresh spinach for best flavor and texture.
- Allow the chicken to rest after grilling to keep the meat juicy.
- The cream sauce can be made ahead and gently reheated before serving.
- To avoid burning, monitor the grill heat and adjust if necessary while cooking the chicken.
