Grilled Stuffed Chicken Cream

This grilled stuffed chicken with luscious cream sauce is the kind of dish that never fails to impress at my family dinners. The tender chicken is filled with a creamy, cheesy spinach stuffing and then grilled to juicy perfection. Topping it off with a savory cream sauce brings everything together. Whenever I make this for friends, the platter is always picked clean.

The first time I tested this I was amazed by how much the sun dried tomato oil transformed the sauce. Now every summer BBQ features this as my surprise main course.

Ingredients

• Chicken breasts: The main protein. Make sure they are boneless for easy stuffing. Look for ones that are about the same size so they cook evenly
• Tony Chachere's 30 Minute Chicken Marinade: Adds tons of flavor quickly. I like to use this brand for the bright Southern spices
• Cream cheese: Makes the stuffing creamy. Always buy full fat for best flavor
• Chopped spinach: Adds color and a nutritional boost. Fresh or frozen both work. Just squeeze out extra liquid from frozen
• Sun dried tomatoes: Offer a sweet tangy punch. I always use the kind packed in oil which tastes richer
• Mozzarella or Queso cheese: Melts beautifully inside the chicken. Either one is good but mozzarella keeps the stuffing gooey
• Tony Chachere's Spice N' Herbs Seasoning: Boosts the herb flavor in both stuffing and sauce. If you can't find it a mix of dried thyme garlic powder and paprika works
• Butter: Forms the base for a silky sauce. Real butter makes a huge difference here
• Heavy cream: The heart of the sauce's richness. Whipping cream works too for extra indulgence
• Oil from sun dried tomatoes: Infuses the sauce with savory depth. I always save a little from the tomato jar just for this step
• Grated Parmesan: Gives the sauce a salty nutty finish. Shred your own for the freshest taste

Step-by-Step Instructions

Slice and Prep Chicken:

Cut each chicken breast in half without slicing all the way through so you can open them like a book. This pocket makes room for stuffing

Marinate the Chicken:

Pour the marinade over the chicken and make sure every part is coated. Let the chicken sit for at least thirty minutes so the flavor goes deep

Mix the Stuffing:

In a large bowl use a sturdy spoon to mix cream cheese mozzarella sun dried tomatoes spinach and seasoning. Mix until everything looks evenly distributed and creamy

Stuff and Secure the Chicken:

Fill each chicken breast with a generous spoonful or two of stuffing. Fold over the top and secure the open edge with toothpicks to keep the filling inside

Grill the Chicken:

Preheat your grill to medium high. Place the stuffed chicken on the grill and let each side cook for about five minutes. Pay attention to hot spots and flip halfway with tongs. The chicken is ready when the juices run clear and an instant read thermometer hits one hundred sixty five degrees Fahrenheit

Make the Cream Sauce:

While the chicken grills melt butter over medium high heat in a small saucepan. Add in the heavy cream oil from the sun dried tomatoes grated Parmesan and seasoning. Stir well let the mixture come to a low boil then reduce heat. Simmer for five minutes until the sauce thickens slightly

Serve with Sauce:

Transfer the cooked chicken to a platter and remove toothpicks. Pour the warm cream sauce over each piece. Serve immediately for the best flavor

The sun dried tomatoes are always my favorite part They make the filling taste like summer I remember my dad sneaking a few bites before they ever made it into the chicken when I first made this for the whole family

Storage Tips

To store leftover stuffed chicken let it cool completely before placing it in an airtight container. It will keep in the fridge for up to three days. For the sauce use a separate small container and reheat gently on the stove next time so it stays smooth. If you want to freeze the stuffed chicken wrap it in foil then a freezer bag and use within a month. Thaw in the fridge overnight before reheating

Ingredient Substitutions

If you cannot find Tony Chachere's products use your favorite poultry marinade and a blend of dried Italian herbs in place of the seasonings. For a lighter stuffing try part skim cream cheese and low moisture mozzarella. You can swap spinach for chopped kale or chard if you like more bitterness. Goat cheese is another fun swap for a tangier filling

Serving Suggestions

Serve this chicken over rice or creamy mashed potatoes to soak up all the sauce. I also love to pair it with grilled asparagus or roasted carrots for a bright contrast. For parties cut the cooked chicken into thick slices and arrange on a platter with extra sauce for dipping

Cultural Context

Dishes like this are inspired by classic Southern flavors and the tradition of stuffing chicken with cheese and vegetables. The Tony Chachere's spices are a nod to Louisiana home cooking and bring a taste of Cajun flair to the table. This recipe is the perfect blend of family friendly comfort and big bold flavors

The best bites always have plenty of creamy sauce and a bit of sun dried tomato in every forkful. Enjoy this stuffed chicken for any special gathering or cozy weeknight meal

Recipe Q&A

→ Can I substitute the cheese in the filling?

Yes, Mozzarella and Queso can be swapped with other melting cheeses like Monterey Jack or Fontina for a different flavor.

→ How do I prevent the filling from leaking out during grilling?

Secure the edges of the stuffed chicken with toothpicks and avoid overfilling to keep the stuffing in place while cooking.

→ What's the best way to ensure the chicken doesn't dry out?

Marinating helps keep the chicken moist, and monitoring the internal temperature for doneness prevents overcooking.

→ Can I make the cream sauce ahead of time?

Absolutely, prepare the sauce in advance and gently reheat before serving, stirring to maintain a smooth texture.

→ Is grilling the only option for cooking the chicken?

No, the stuffed chicken can also be baked in the oven at 400°F until it reaches the correct internal temperature.