Grilled Stuffed Chicken with Cream Sauce: An Elegant and Flavorful Dish

A Restaurant-Quality Meal Made Easy at Home

This Grilled Stuffed Chicken with Cream Sauce is a dish that’s sure to impress. It’s an elegant and flavorful meal that’s perfect for a special occasion, a romantic dinner, or any time you want to elevate your chicken game. The chicken breasts are butterflied and filled with a rich and savory mixture of cream cheese, spinach, sun-dried tomatoes, and seasonings, then grilled to juicy perfection. A simple yet luxurious cream sauce, infused with the flavors of sun-dried tomatoes, is drizzled over the top, adding an extra layer of richness and flavor. Despite its sophisticated appearance, this recipe is surprisingly easy to make, and the results are truly restaurant-quality.

A Recipe That Turns a Simple Meal into a Special Occasion

I first made this Grilled Stuffed Chicken with Cream Sauce for an anniversary dinner at home. I wanted to create something special and delicious, but I didn’t want to spend hours in the kitchen. This recipe was the perfect solution. The stuffed chicken breasts looked so elegant on the plate, and the flavors were incredible. The creamy filling, the smoky grilled chicken, and the rich sauce were a match made in heaven. My partner was truly impressed, and it made the evening feel even more special. Since then, this recipe has become one of my favorites for special occasions. It’s a dish that always makes me feel like a gourmet chef, and it’s always a hit with my guests. I love that it’s so versatile – I can easily adapt it to different tastes and preferences by changing up the filling or the sauce.

Ingredient Insights: Choosing the Right Ingredients for Flavor and Texture

The success of this dish lies in the careful selection of ingredients. Here’s what you’ll need:

For the Chicken:

• Boneless, Skinless Chicken Breasts: The foundation of the dish.
  • Tip: Choose large chicken breasts that can be easily butterflied (sliced horizontally to create a pocket).
  • Note: The recipe specifies butterflying the chicken breasts for easier stuffing.
• Tony Chachere’s 30-Minute Chicken Marinade: A pre-made marinade that adds flavor and helps tenderize the chicken.
  • Recommendation: The recipe specifically calls for this brand, known for its Creole-inspired flavors.
  • Alternative: You can use another brand of marinade or make your own marinade with olive oil, lemon juice, herbs, and spices.

For the Stuffing:

• Cream Cheese: Provides a creamy, tangy base for the stuffing.
  • Tip: Make sure the cream cheese is softened to room temperature for easy mixing.
• Chopped Spinach: Adds a pop of color, nutrients, and a slightly earthy flavor.
  • Tip: You can use fresh or frozen spinach. If using frozen, make sure to thaw and squeeze out excess water.
• Sun-Dried Tomatoes: Contribute a concentrated, sweet-tart flavor that complements the cream cheese and spinach.
  • Tip: Oil-packed sun-dried tomatoes are recommended. Drain them well before chopping.
• Mozzarella or Queso Cheese: Adds a melty, cheesy texture to the stuffing.
  • Recommendation: The recipe suggests mozzarella or queso cheese. Queso cheese could refer to a variety of Mexican cheeses, such as queso fresco or queso blanco, which are good melting cheeses.
  • Alternative: You can use other cheeses, such as provolone, fontina, or a blend of Italian cheeses.
• Tony Chachere’s Spice N’ Herbs Seasoning: Adds a blend of spices and herbs for a savory and aromatic flavor.
  • Note: This is another specific brand recommendation from the recipe. You can use a similar Creole or Cajun seasoning blend if you don’t have this brand.

For the Cream Sauce:

• Butter: Adds richness and flavor to the sauce.
• Heavy Cream: The base of the creamy sauce.
• Oil from Sun-Dried Tomatoes: Adds a concentrated burst of flavor to the sauce.
• Grated Parmesan Cheese: Provides a salty, nutty flavor and helps thicken the sauce.
• Tony Chachere’s Spice N’ Herbs Seasoning: Adds more flavor to the sauce.

Essential Equipment: Tools for Grilling and Sauce Making

• Grill: A gas grill, charcoal grill, or even an indoor grill pan will work for this recipe.
• Mixing Bowls (Medium and Small): For preparing the stuffing and the cream sauce.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Knife: For chopping the spinach, sun-dried tomatoes, and butterflying the chicken breasts.
• Cutting Board: For preparing the ingredients.
• Saucepan: For making the cream sauce.
• Whisk: For combining the sauce ingredients.
• Toothpicks: For securing the stuffed chicken breasts.
• Meat Thermometer: To ensure chicken is cooked properly.

The Recipe: A Step-by-Step Guide to Grilled Stuffed Chicken with Cream Sauce

Ingredients with Measurements

For the Chicken:

• 4 large boneless, skinless chicken breasts
• ½ cup Tony Chachere’s 30-Minute Chicken Marinade

For the Stuffing:

• 8 oz cream cheese, softened
• 12 oz chopped spinach
• 6 oz sun-dried tomatoes, chopped
• 1 cup shredded mozzarella or queso cheese
• 2 teaspoons Tony Chachere’s Spice N’ Herbs Seasoning

For the Cream Sauce:

• 1 tablespoon butter
• 1 cup heavy cream
• 2 teaspoons oil from sun-dried tomatoes
• ½ cup grated Parmesan cheese
• 1 teaspoon Tony Chachere’s Spice N’ Herbs Seasoning

Detailed Instructions

1. Prepare the Chicken: Butterflying and Marinating

1. Butterfly Chicken Breasts: Place a chicken breast on a cutting board. Using a sharp knife, carefully slice the chicken breast horizontally, almost all the way through, creating a pocket. Repeat with the remaining chicken breasts.
   • Tip: Be careful not to cut all the way through. You want to create a pocket for the stuffing, not two separate pieces.
2. Marinate Chicken: Place the butterflied chicken breasts in a shallow dish or a large zip-top bag. Pour the ½ cup of Tony Chachere’s 30-Minute Chicken Marinade over the chicken, ensuring all pieces are evenly coated.
3. Marinate: Cover the dish or seal the bag and marinate the chicken in the refrigerator for at least 30 minutes. This allows the flavors to penetrate the chicken and helps to tenderize it.

2. Prepare the Stuffing: A Creamy and Flavorful Filling

1. Combine Ingredients: In a medium bowl, combine the softened cream cheese, chopped spinach, chopped sun-dried tomatoes, shredded mozzarella (or queso) cheese, and 2 teaspoons of Tony Chachere’s Spice N’ Herbs Seasoning.
2. Mix Well: Stir the ingredients together until they are well combined and evenly distributed.

3. Stuff the Chicken: Creating Flavor-Packed Pockets

1. Distribute Filling: Divide the cream cheese stuffing evenly among the four butterflied chicken breasts. Spoon the filling into the pocket of each chicken breast.
2. Seal with Toothpicks: Secure the opening of each stuffed chicken breast with toothpicks to prevent the filling from leaking out during grilling.

4. Grill the Chicken: Achieving a Smoky, Grilled Flavor

1. Preheat Grill: Preheat your grill to medium-high heat.
2. Grill Chicken: Place the stuffed chicken breasts on the preheated grill.
3. Cook: Grill for about 10 minutes, flipping halfway through, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F (74°C).
   • Tip: Grilling time may vary depending on the thickness of the chicken breasts and the heat of your grill.

5. Make the Cream Sauce: A Rich and Flavorful Topping

1. Melt Butter: While the chicken is grilling, prepare the cream sauce. In a medium saucepan over medium-high heat, melt 1 tablespoon of butter.
2. Add Cream: Pour in 1 cup of heavy cream.
3. Add Flavor: Stir in 2 teaspoons of the oil from the sun-dried tomatoes and 1 teaspoon of Tony Chachere’s Spice N’ Herbs Seasoning.
4. Add Parmesan: Add ½ cup grated Parmesan cheese.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low and simmer for about 5 minutes, or until the sauce has thickened slightly. Stir occasionally.

6. Serve and Enjoy: Bringing it All Together

1. Plate Chicken: Transfer the grilled stuffed chicken breasts to a serving platter or individual plates.
2. Pour Sauce: Generously pour the warm cream sauce over the chicken.
3. Serve Immediately: Serve immediately and enjoy!

Troubleshooting Common Problems: Tips for Success

• Stuffing Leaking:
  • Problem: The stuffing is leaking out of the chicken breasts during grilling.
  • Solutions: Make sure to use toothpicks to secure the opening of each chicken breast. Don’t overstuff the chicken breasts.
• Chicken Dry:
  • Problem: The chicken is dry and overcooked.
  • Solutions: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) but no higher. Marinating the chicken helps to keep it moist.
• Sauce Too Thin:
  • Problem: The cream sauce is too thin.
  • Solutions: Simmer the sauce for a longer period to allow it to reduce and thicken.

Tips and Variations: Customize Your Stuffed Chicken

• Cheese Variations: Experiment with different cheese combinations in the stuffing, such as provolone, fontina, or a blend of Italian cheeses.
• Add Vegetables: Incorporate finely diced sautéed onions, mushrooms, or bell peppers into the stuffing for added flavor and texture.
• Spice it Up: Add a pinch of red pepper flakes to the stuffing or the sauce for a little heat.
• Bacon: Add cooked and crumbled bacon to the stuffing for a smoky flavor.
• Herb Variations: Use fresh herbs, such as parsley, chives, or thyme, in the stuffing or the sauce.
• Different Marinade: If you don’t have the specific marinade, make your own with olive oil, lemon juice, garlic, and your favorite herbs and spices.

Serving Suggestions: A Versatile Dish for Any Occasion

• Special Dinner: This Grilled Stuffed Chicken with Cream Sauce is elegant enough for a special occasion or a romantic dinner.
• Family Meal: A satisfying and flavorful meal that the whole family will enjoy.
• Dinner Party: Impress your guests with this restaurant-quality dish.
• Meal Prep: The cooked chicken can be stored in the refrigerator and used for meal prepping throughout the week.

Pairing Recommendations: Drinks and Sides

• Drinks:
  • White Wine: A crisp, dry white wine, such as Sauvignon Blanc or Pinot Grigio, pairs well with the chicken and cream sauce.
  • Light Red Wine: A light-bodied red wine, like Pinot Noir, can also be a good option.
  • Sparkling Water: A refreshing non-alcoholic choice.
• Sides:
  • Roasted Vegetables: Roasted asparagus, broccoli, Brussels sprouts, or carrots make a great side dish.
  • Mashed Potatoes: Creamy mashed potatoes complement the richness of the sauce.
  • Rice Pilaf: A flavorful rice pilaf adds texture and absorbs the delicious sauce.
  • Salad: A simple green salad with a light vinaigrette provides a refreshing contrast.
  • Pasta: This dish would also pair well with a simple pasta.

Nutritional Information: A Rich and Flavorful Meal

Per serving (approximate, will vary based on size and specific ingredients): Calories: 500-600, Fat: 30-35g, Carbohydrates: 10-15g, Protein: 40-45g. (Note: This is an approximation and may vary based on the specific ingredients used).

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Your Grilled Stuffed Chicken Questions Answered

• Q: Can I make this ahead of time?
  • A: You can prepare the stuffing and marinate the chicken a few hours in advance. You can also stuff the chicken breasts ahead of time. Grill and prepare the sauce just before serving for the best results.
• Q: How do I store leftovers?
  • A: Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.
• Q: Can I freeze this dish?
  • A: You can freeze the cooked and cooled stuffed chicken breasts without the sauce for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer bag. Thaw overnight in the refrigerator before reheating.
• Q: Can I use a different type of cheese?
  • A: Absolutely! Provolone, fontina, Gruyere, or a blend of Italian cheeses would all be delicious.
• Q: Can I use boneless, skinless chicken thighs instead of breasts?
  • A: Yes, you can use boneless, skinless chicken thighs. You may need to adjust the cooking time slightly.
• Q: What if I don’t have a grill?
  • A: You can pan-fry the stuffed chicken breasts in a skillet with a little olive oil over medium heat until cooked through. You can also bake them in the oven.
• Q: Can I use fresh spinach instead of frozen?
  • A: Yes, you can use about 5 ounces of fresh spinach, roughly chopped. You may want to wilt it slightly in a pan before adding it to the stuffing.
• Q: Can I make the cream sauce without the sun-dried tomato oil?
  • A: Yes, you can substitute with regular olive oil or melted butter, but the sun-dried tomato oil adds a unique flavor.
• Q: Can I make this recipe dairy-free?
• A: You would need to use dairy-free cream cheese, cheese shreds, and a plant-based milk alternative for the sauce.
• Q: How can I make this recipe spicier?
• A: Add a pinch of red pepper flakes or a dash of hot sauce to the stuffing or the sauce. You could also use a spicier cheese, like pepper jack.
• Q: Can I use a different type of marinade?
• A: Yes, feel free to experiment with different marinades. A simple Italian dressing or a mixture of olive oil, lemon juice, and herbs would also work well.