Hey y’all! If you’re on the hunt for a dish that’s both impressive and incredibly delicious, you’ve landed in the right spot. Our Grilled Stuffed Chicken with Cream Sauce is perfect for a family dinner, a cozy date night, or any occasion that calls for something special. With juicy chicken, a flavorful stuffing, and a creamy sauce, this recipe is sure to be a hit. Let’s get cooking!
Why You’ll Love This
- The chicken is juicy and tender, thanks to the perfect grilling technique.
- The stuffing adds a burst of flavor and texture that complements the chicken beautifully.
- The cream sauce is rich and indulgent, elevating the dish to gourmet status.
- It’s versatile enough for both casual and formal dining.
- Easy to customize with your favorite herbs and spices.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon butter
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
Directions
Prepare the Stuffing
In a bowl, mix together the spinach, sun-dried tomatoes, feta cheese, garlic, olive oil, salt, and pepper. Set aside.
Stuff the Chicken
Slice each chicken breast horizontally to create a pocket. Stuff each pocket with the prepared filling and secure with toothpicks.
Grill the Chicken
Preheat your grill to medium-high heat. Grill the stuffed chicken for 6-8 minutes on each side, or until cooked through and the internal temperature reaches 165°F (74°C).
Make the Cream Sauce
In a saucepan, melt the butter over medium heat. Stir in the cream, chicken broth, Dijon mustard, and lemon juice. Cook until the mixture thickens, about 5 minutes. Season with salt and pepper.
Serve
Pour the cream sauce over the grilled chicken and serve immediately.
Notes
- Let the chicken rest for a few minutes before slicing to retain its juices. Learn more about resting meat.
- Consider using a meat thermometer to ensure chicken is fully cooked. Find a guide on using meat thermometers.
Variations
- Herb & Cheese Stuffing: Replace sun-dried tomatoes with fresh basil and mozzarella cheese.
- Mushroom & Onion Stuffing: Sauté mushrooms and onions and use them as stuffing instead.
- Spicy Pepper Stuffing: Add jalapeños and pepper jack cheese for a spicy kick.
Required Equipment
- Grill
- Sharp Knife
- Toothpicks
- Saucepan
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
Suggested Pairings
This dish pairs wonderfully with a fresh green salad, roasted vegetables, or a side of creamy mashed potatoes.
Pro Tips
- Always preheat your grill to ensure even cooking and those perfect grill marks. Check out more grilling tips.
- Don’t overstuff the chicken breasts to prevent them from bursting during grilling.
- Use fresh ingredients for the best flavor and texture.
FAQ
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used, but they may require longer cooking times.
How can I tell if the chicken is cooked through?
A meat thermometer should read 165°F (74°C) when inserted into the thickest part of the chicken.
Can I prepare the stuffing ahead of time?
Absolutely! The stuffing can be prepared a day in advance and stored in the refrigerator.