Grilled Stuffed Chicken Breast with Cream Sauce Recipe Guide

There’s something undeniably comforting about a well-stuffed, beautifully grilled chicken breast, especially when it’s draped in a velvety cream sauce. This Grilled Stuffed Chicken Breast with Cream Sauce brings together juicy, smoky chicken, a flavorful spinach-and-cheese filling that melts in the center, and a silky pan sauce that ties it all together. It’s the kind of dish that feels restaurant-worthy yet is simple enough to make on a weeknight with a bit of prep.

In this friendly guide, I’ll walk you through everything from butterfly-cutting the chicken to grilling it just right and whisking up a foolproof sauce. Expect clear steps, practical tips, and easy ingredient swaps to make the recipe your own. Whether you’re cooking for a cozy date night or feeding the family, this is a dish that delights every time.

What Makes This Grilled, Stuffed Chicken So Irresistible

This recipe shines because it balances flavor, texture, and ease. The stuffing blends creamy cheeses, bright herbs, and quick-wilted spinach for a satisfying center that keeps the chicken moist. Grilling adds a whisper of smokiness, while the cream sauce wraps everything in a luxurious finish without being heavy. It’s comforting yet elegant—ideal for any gathering where you want smiles around the table.

Ingredients for Grilled Stuffed Chicken Breast with Cream Sauce

• Boneless, skinless chicken breasts (4 medium) — The canvas of the dish; choose evenly sized pieces for consistent cooking.
• Olive oil (2 tablespoons) — Helps the seasoning adhere and promotes a nice sear on the grill.
• Smoked paprika (1 teaspoon) — Adds warmth and a subtle smoky note to complement the grill flavor.
• Garlic powder (1 teaspoon) — Infuses the chicken with savory depth without the risk of burning fresh garlic on the grill.
• Kosher salt (1½ teaspoons) — Essential for seasoning the meat and the filling; adjust to taste.
• Black pepper (¾ teaspoon) — Adds gentle heat and aroma.

For the stuffing:

• Baby spinach (2 packed cups) — Brings freshness and color; wilts quickly and nestles beautifully inside.
• Cream cheese, softened (4 ounces) — The glue of the filling; keeps everything creamy and cohesive.
• Shredded mozzarella or provolone (1 cup) — Melts into lovely strands for that irresistible, stretchy bite.
• Sun-dried tomatoes, chopped (¼ cup) — Adds tangy-sweet intensity and a pop of color.
• Fresh basil or parsley, chopped (2 tablespoons) — Brightens the filling with herbal lift.
• Lemon zest (½ teaspoon) — A subtle citrus note that cuts through richness.

For the cream sauce:

• Butter (2 tablespoons) — Forms the base for sautéing aromatics and adds silkiness.
• Shallot, finely minced (1 small) — Gentle sweetness that builds the sauce’s flavor.
• Garlic, minced (2 cloves) — Aromatic backbone; a little goes a long way.
• Dry white wine (¼ cup, optional) — Deglazes the pan and adds acidity; substitute with extra broth if preferred.
• Chicken broth (¾ cup) — Savory body for the sauce without overpowering creaminess.
• Heavy cream (¾ cup) — Gives the sauce its signature velvet finish.
• Dijon mustard (1 teaspoon) — Subtle tang and nuance that makes the sauce pop.
• Freshly grated Parmesan (¼ cup) — Adds umami and helps slightly thicken the sauce.
• Lemon juice (1–2 teaspoons) — Brightens the sauce right at the end.
• Fresh parsley, chopped (1 tablespoon) — A fresh finish for color and aroma.

Optional, for serving:

• Grilled lemon halves — A quick squeeze over the chicken adds brightness.
• Crusty bread or buttered noodles — Perfect for catching every drop of sauce.

Step-by-Step Guide to Making Grilled Stuffed Chicken Breast with Cream Sauce

1. Prepare the chicken for stuffing. Place a chicken breast on a cutting board and lay your palm on top. Using a sharp knife, carefully slice horizontally to create a pocket, stopping about ½ inch from the other side. Do not cut all the way through. Repeat with remaining breasts. Pat dry with paper towels.
2. Season the chicken exterior. In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and black pepper. Rub this mixture over the outside of each breast and lightly inside the pocket as well. Set aside while you make the filling.
3. Wilt the spinach. Add a splash of water to a skillet over medium heat, toss in the spinach, and cook for 1–2 minutes until just wilted. Transfer to a cutting board, roughly chop, and squeeze out any excess moisture with paper towels. Removing moisture helps prevent soggy filling.
4. Make the stuffing. In a bowl, combine the chopped spinach, cream cheese, mozzarella or provolone, sun-dried tomatoes, herbs, and lemon zest. Stir until fully combined and creamy. Taste and adjust salt if needed.
5. Stuff and secure. Spoon the filling evenly into each chicken pocket, about ¼ of the mixture per breast. Press the top flap over the filling. If needed, use toothpicks to secure the opening so the filling stays put during grilling.
6. Preheat the grill. Heat a gas grill to medium-high (about 400°F/205°C) or prepare a two-zone fire for charcoal. Clean and oil the grates to minimize sticking.
7. Grill over direct then indirect heat. Place the stuffed chicken over direct heat and sear for 3–4 minutes per side to develop light grill marks. Move to indirect heat, close the lid, and cook for another 6–10 minutes, turning once, until the thickest part registers 165°F/74°C on an instant-read thermometer. Times will vary with thickness.
8. Rest the chicken. Transfer to a plate, tent loosely with foil, and let rest for 5 minutes. This allows juices to redistribute and the filling to settle.
9. Start the cream sauce. While the chicken rests, place a skillet over medium heat. Melt the butter, then add shallot and cook for 1–2 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
10. Deglaze and build flavor. Pour in the white wine (if using), scraping up any browned bits from the pan, and reduce by half, about 1–2 minutes. Add chicken broth and simmer 2 minutes to meld flavors.
11. Finish the sauce. Lower the heat and stir in heavy cream and Dijon. Simmer gently for 2–4 minutes until slightly thickened enough to coat a spoon. Stir in Parmesan to melt. Finish with lemon juice and parsley. Taste and adjust salt and pepper.
12. Plate and serve. Slice the grilled stuffed chicken on a slight bias or leave whole, then spoon the warm cream sauce over the top. Garnish with extra herbs and a squeeze of grilled lemon if you like. Serve immediately with your favorite sides.

Timing & Preparation Details

From start to finish, you’re looking at a relaxed, manageable cook. Expect about 20 minutes for prep, including stuffing the chicken, and 12–16 minutes for grilling depending on the thickness of the breasts and your grill’s heat. The sauce takes another 8–10 minutes while the chicken rests. Total time is typically 45–55 minutes.

The dish is ready to enjoy when the chicken reaches an internal temperature of 165°F/74°C and the cream sauce lightly coats a spoon. If you’re planning ahead, you can assemble and stuff the chicken up to 8 hours in advance and refrigerate it; bring to room temperature for 15–20 minutes before grilling to promote even cooking.

Tips for Getting It Just Right

• Cut a real pocket, not a flap. Keep the hinge intact so your filling stays nestled inside. If the breast is very thick, gently pound it even with a mallet before slicing.
• Keep the filling dry-ish. Squeeze moisture from the spinach and chop sun-dried tomatoes well. Excess liquid leads to leaky, soggy centers.
• Secure if unsure. Toothpicks are your friend. Insert them at an angle along the opening; just remember to remove them before serving.
• Use two-zone grilling. Sear over direct heat for color, then finish over indirect to avoid burning and ensure the filling heats through.
• Thermometer = confidence. An instant-read thermometer prevents guesswork and overcooking. Aim for 165°F/74°C at the thickest point.
• Don’t rush the sauce. Gentle heat keeps the dairy from breaking. If it looks too thick, loosen with a splash of broth. If too thin, simmer a touch longer.
• Add brightness at the end. A bit of lemon juice in the sauce and a squeeze over the finished chicken lifts richness and keeps flavors lively.
• Choose the right cheese. Mozzarella melts beautifully, while provolone or fontina adds a more pronounced flavor. Mix and match to suit your taste.
• Consider the sides. Rice, buttered noodles, or roasted potatoes soak up sauce; crisp greens or a simple salad keep things balanced.

Nutritional Snapshot

These values are estimates for one serving (one stuffed chicken breast with a portion of cream sauce) and will vary with brands and portion sizes:

• Calories: ~580
• Protein: ~50 g
• Carbohydrates: ~10 g
• Total Fat: ~35 g
• Saturated Fat: ~17 g
• Fiber: ~2 g
• Sodium: ~900 mg

To lighten it up, you can replace some of the heavy cream with half-and-half and reduce the cheese slightly. For a richer version, add a little extra Parmesan or a pat of butter to finish the sauce.

Questions People Often Ask

Can I bake the stuffed chicken instead of grilling?

Yes. Sear the stuffed breasts in a hot skillet with a little oil for 2–3 minutes per side, then transfer to a 375°F/190°C oven for 12–18 minutes, or until they reach 165°F/74°C. Make the cream sauce on the stovetop while the chicken bakes.

What can I use instead of sun-dried tomatoes?

Roasted red peppers, chopped artichoke hearts, or sautéed mushrooms work nicely. Aim for ingredients that bring a touch of acidity or savoriness without adding too much liquid to the filling.

How do I keep the cheese from leaking out?

Don’t overstuff, keep the hinge intact, and secure the opening with toothpicks. Also avoid constant flipping—sear each side once, then move to indirect heat and let the grill do its work.

Final Thoughts to Cook By

Cooking Grilled Stuffed Chicken Breast with Cream Sauce is one of those rewarding moments in the kitchen where a few simple techniques make you feel like a pro. You’ll build flavor in layers—from a well-seasoned exterior to a creamy, herby filling, and finally a sauce that brings it all together. The result is a plate that looks impressive, tastes comforting, and invites everyone back for seconds.

Share it with people you love, swap in your favorite cheeses or herbs, and make it your own. Great cooking is about confidence and small, thoughtful choices—and with this recipe, you’re well on your way. Enjoy every bite and every smile it brings to the table.