Name: Grilled Stuffed Chicken with Cream Sauce
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1/2 cup chicken marinade (halal-friendly); 8 oz cream cheese, softened; 12 oz chopped spinach (thawed and drained); 6 oz sun-dried tomatoes, chopped; 1 cup shredded mozzarella or queso; 2 tsp herb seasoning; 1 tbsp butter; 1 cup heavy cream; 2 tsp oil from sun-dried tomatoes; 1/2 cup grated Parmesan cheese; 1 tsp herb seasoning for sauce

There’s just something about Grilled Stuffed Chicken that feels a little bit fancy without being fussy. And when that chicken is grilled to juicy perfection, oozing with creamy spinach and sun-dried tomato filling, and topped with a velvety parmesan cream sauce—well, you’ve officially leveled up dinner. This recipe is a go-to in my kitchen whenever I want to impress guests or treat my family to something special without spending hours over the stove.

Grilled stuffed chicken is the ultimate balance of healthy and indulgent. The grilled exterior gives a smoky char, while the creamy filling adds richness without going overboard. The cream sauce? It’s the cherry on top—silky, garlicky, and just the right touch of decadence to tie it all together. And let me tell you, this is the kind of dish where people pause mid-bite to say, “Wait… did you really make this yourself?”

The first time I made this was for a small backyard dinner with friends. I remember everyone hovering near the grill, drawn in by the aroma alone. And when I brought out the platter and drizzled on the sauce, you would’ve thought I was serving filet mignon. Now it’s become one of my most requested recipes, and for good reason—it’s that good.

Whether you’re planning a quiet dinner at home or looking for something impressive to serve at your next gathering, this grilled stuffed chicken with cream sauce is always a win. It’s flavorful, surprisingly simple, and guaranteed to earn you compliments.

Why You’ll Love This Recipe

This Grilled Stuffed Chicken recipe checks all the boxes: easy to make, full of flavor, and endlessly customizable. Here’s why you’ll fall in love with it after the first bite:

It’s incredibly flavorful: Between the zesty seasoning, the creamy spinach filling, and that rich, buttery cream sauce, every element is working hard to bring maximum flavor. The sun-dried tomatoes add tangy depth while the mozzarella melts beautifully into every bite.

Surprisingly simple prep: Even though it looks like a restaurant-quality dish, the steps are straightforward. Most of the work involves mixing the filling and stuffing the chicken, which takes just minutes.

Grilled to perfection: Grilling locks in moisture while adding that irresistible smoky flavor. It also gives the chicken those perfect grill marks, which make the dish look as good as it tastes.

Family-friendly and crowd-pleasing: This recipe is a hit with both adults and kids. It’s cheesy, creamy, and hearty—everything you want in a comfort meal.

Versatile: You can serve it with pasta, rice, roasted veggies, or even a simple salad. The flavor pairs well with just about anything.

Leftovers reheat beautifully: If you’re lucky enough to have leftovers, they taste just as good the next day.

Health Benefits

This Grilled Stuffed Chicken may feel indulgent, but it comes with a few solid nutritional perks, too. First of all, you’re getting a great source of lean protein from the chicken breast. Chicken helps build and maintain muscle, and it’s naturally low in fat—especially when grilled instead of fried.

The spinach inside the filling is packed with iron, calcium, and vitamins A and C, offering a sneaky way to get in more greens. Sun-dried tomatoes bring a punch of antioxidants like lycopene, which is great for heart health. And let’s not forget about the calcium from the mozzarella and Parmesan cheeses, which support strong bones and teeth.

While the cream sauce does contain heavy cream, it’s used in moderation and delivers a big punch of flavor, meaning a little goes a long way. If you’re looking for lighter alternatives, we’ll talk about some healthier swaps later on in the variations and tips section.

So yes, this is comfort food—but it doesn’t have to be a guilty pleasure.

Preparation Time, Servings, and Nutritional Information

Total Time: 50 minutes
Prep Time: 35 minutes
Cook Time: 15 minutes
Servings: 4
Calories per serving: 510
Protein: 45g
Carbohydrates: 8g
Fat: 32g

Ingredients List

The Chicken:

4 large boneless, skinless chicken breasts
1/2 cup chicken marinade (Tony Chachere’s or your favorite halal-friendly version)

The Stuffing:

8 oz cream cheese, softened
12 oz frozen chopped spinach, thawed and drained
6 oz sun-dried tomatoes, finely chopped
1 cup shredded mozzarella or queso cheese
2 teaspoons herb seasoning blend (Tony Chachere’s Spice N’ Herbs or similar)

The Cream Sauce:

1 tablespoon butter
1 cup heavy cream
2 teaspoons oil from sun-dried tomato jar
1/2 cup grated Parmesan cheese
1 teaspoon herb seasoning

Ingredient Notes:

Cream cheese adds richness and binds the filling together.
Spinach brings color, nutrients, and texture.
Sun-dried tomatoes offer a pop of flavor that cuts through the creaminess.
Mozzarella melts beautifully and stretches in every bite.
Parmesan in the sauce gives it that salty umami depth.
Marinade helps keep the chicken moist and flavorful from the inside out.

Step-By-Step Cooking Instructions

1. Prep the Chicken:
Place your chicken breasts on a cutting board and carefully slice each one horizontally, creating a pocket or “butterfly” cut. Be careful not to cut all the way through. This allows room for all that creamy filling.

2. Marinate the Chicken:
Add the chicken to a shallow dish or zip-top bag and pour in your marinade. Let it sit for at least 30 minutes while you prepare the filling. This is a great time to fire up the grill.

3. Make the Filling:
In a medium bowl, combine cream cheese, chopped spinach, sun-dried tomatoes, shredded cheese, and seasoning. Mix until fully combined. It should be thick and spreadable.

4. Stuff the Chicken:
Using a spoon, divide the filling evenly among the chicken breasts. Carefully fold the top layer of each chicken breast over the filling. Secure the edges with toothpicks to help hold everything together while it cooks.

5. Preheat the Grill:
Set your grill to medium-high heat and lightly oil the grates. If using a charcoal grill, allow coals to heat until they’re glowing and covered in gray ash.

6. Grill the Chicken:
Place the stuffed chicken on the grill and cook for about 6–7 minutes per side. Use tongs to carefully flip each breast, and try to avoid pressing them down to keep the filling from escaping. Chicken is done when it reaches an internal temperature of 165°F (74°C).

7. Make the Cream Sauce:
While the chicken is grilling, heat butter in a small saucepan over medium heat. Add the oil from the sun-dried tomatoes and stir. Pour in the heavy cream, then stir in the Parmesan cheese and seasoning. Bring to a gentle simmer for 4–5 minutes, until the sauce thickens slightly. Remove from heat.

8. Plate and Serve:
Once the chicken is cooked through and has beautiful grill marks, transfer it to a serving platter. Remove the toothpicks, then drizzle the cream sauce generously over the top.

How to Serve

This dish is versatile enough to go from casual to classy. Here are a few ways to enjoy it:

Serve over mashed potatoes or creamy polenta to soak up the sauce.
Pair with a side of garlic butter rice or herb-roasted baby potatoes.
For a lighter meal, plate it with a fresh arugula or spinach salad.
Add a handful of grilled vegetables like zucchini, bell peppers, or asparagus on the side.

Pairing Suggestions

Side Dishes:

Lemon-herb couscous
Roasted cauliflower or broccoli
Garlic bread or warm pita

Beverage Pairings:

Sparkling water with lemon or mint
Freshly brewed iced tea with citrus
A glass of pomegranate juice for a bold, fruity contrast

Storage, Freezing & Reheating Instructions

Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Make sure the chicken is completely cooled before sealing it.

Freezing:
To freeze, place cooked and cooled stuffed chicken on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag. Freeze for up to 3 months.

Reheating:
Reheat in the oven at 350°F for about 15 minutes, or until warmed through. If reheating from frozen, allow to thaw in the fridge overnight before reheating.

Common Mistakes to Avoid

Overstuffing the chicken: This can make it hard to close the chicken or cause the filling to spill out on the grill.

Skipping the marinade: Marinating adds so much flavor and helps the chicken stay juicy.

Not securing with toothpicks: Don’t skip this step—it helps keep everything neatly tucked in during grilling.

Grilling over too-high heat: This can burn the outside before the inside is cooked. Stick to medium-high and flip carefully.

Neglecting the sauce: The cream sauce elevates the whole dish. Don’t skip it or rush it—it’s worth the few extra minutes.

Pro Tips

Use a meat thermometer to ensure the chicken is perfectly cooked. No guesswork needed.
Drain your spinach well before adding it to the filling. Excess moisture can make it watery.
Try flavored cream cheese (like garlic and herb) for an easy flavor boost.
Grill with the lid closed to maintain even heat and cook the chicken faster.
Let the chicken rest for 5 minutes before slicing—this helps retain juices and keeps everything tender.

Frequently Asked Questions (FAQs)

Can I use fresh spinach instead of frozen?
Yes! Just sauté fresh spinach in a little olive oil until wilted, then cool and chop before adding to the filling.

Can I bake this instead of grilling?
Absolutely. Bake at 400°F for about 25 minutes, or until the internal temperature hits 165°F.

What’s the best way to keep the filling from leaking out?
Use toothpicks to secure the edges, and avoid overstuffing the chicken.

Can I make this ahead of time?
Yes, you can stuff the chicken and refrigerate it for up to 24 hours before grilling.

Is there a dairy-free version of the sauce?
Try using coconut cream and a dairy-free Parmesan alternative for a similar creamy texture.

Can I swap mozzarella with another cheese?
Yes, try provolone, fontina, or gouda for a different flavor.

What’s a good marinade substitute?
Olive oil, lemon juice, garlic, and a bit of your favorite seasoning blend work great.

How do I know the chicken is done?
Use a thermometer—165°F is your magic number for perfectly cooked chicken.

Can I grill this on a stovetop grill pan?
Definitely. Use medium heat and cover the pan with a lid to mimic outdoor grilling.

Can I make this halal?
Yes! Just use a halal-certified marinade and ensure your ingredients are pork-free.

Conclusion & Call to Action

Grilled stuffed chicken with cream sauce isn’t just a meal—it’s a moment. It’s the kind of recipe that makes you feel proud when you serve it, whether it’s a weeknight dinner or a celebration. From the juicy chicken to the creamy filling to that luscious sauce, every bite delivers.

Now it’s your turn to bring this dish to life. Try it this week and let me know how it turns out. Did your family love it? Did you put your own spin on the filling? I’d love to hear about it.

If you make this recipe, don’t forget to tag me on social media or leave a comment below. Your creations seriously make my day, and I can’t wait to see your version of this dreamy dish.