This Grilled Stuffed Chicken with Cream Sauce is a rich and flavorful dish perfect for a hearty dinner! Juicy grilled chicken breasts stuffed with a creamy blend of spinach, sun-dried tomatoes, and gooey cheese, topped with a velvety Parmesan cream sauce. Whether you’re looking for quick high-protein meals, recipes for dinner, or simple high-protein meals, this recipe is a must-try. Save it to your healthy recipes, recipes appetizers and snacks, and recipes to try boards!
4 large boneless chicken breasts
1/2 cup Tony Chachere’s 30-Minute Chicken Marinade
8 oz cream cheese, softened
12 oz chopped spinach
6 oz sun-dried tomatoes, chopped
1 cup Mozzarella or Queso cheese
2 tsp Tony Chachere’s Spice N’ Herbs Seasoning
1 tbsp butter
1 cup heavy cream
2 tsp oil from sun-dried tomatoes
1/2 cup grated Parmesan
1 tsp Tony Chachere’s Spice N’ Herbs Seasoning
Slice each chicken breast in half lengthwise to create a pocket.
Marinate the chicken in the marinade for at least 30 minutes.
In a bowl, mix together the cream cheese, spinach, sun-dried tomatoes, Mozzarella, and seasoning until well combined.
Stuff each chicken breast evenly with the mixture and secure with toothpicks.
Preheat a grill to medium-high heat. Grill the chicken for about 10 minutes, flipping halfway through, until the internal temperature reaches 165°F (75°C).
In a saucepan over medium-high heat, melt butter and add the heavy cream, sun-dried tomato oil, Parmesan, and seasoning. Bring to a boil, then reduce to a simmer for 5 minutes.
Remove the toothpicks, serve the grilled stuffed chicken with the cream sauce drizzled on top, and enjoy!
Be sure to check the internal temperature of the chicken to ensure it’s cooked through (165°F/75°C).
If you prefer a different cheese, you can substitute the mozzarella or queso with a cheese of your choice.
For added flavor, garnish with fresh herbs or extra sun-dried tomatoes.