Grilled Stuffed Chicken Breast with Cream Sauce Recipe Easy!

Close your eyes and breathe in a ribbon of warm, herb-laced smoke mingled with the sweet tang of sun-dried tomatoes and the rich, buttery perfume of cream. The golden skin of the chicken glistens with a light char, the seams of the stuffing peeking out like a promise — molten cheese, wilted spinach, and lemon-bright herbs creating a velvety center that yields under the knife. Each forkful is a contrast: crisp exterior, tender meat, and a satin cream sauce that carries echoes of garlic and white wine. It feels like an evening warmed by good company and slow conversation.

Why You’ll Love This Grilled Stuffed Chicken Breast with Cream Sauce:

This dish brings together the sophistication of a restaurant entrée and the comforting intimacy of a home-cooked meal. The contrasts — charred exterior against silky filling, bright herbs against creamy sauce — create a layered experience that keeps each bite interesting. It is elegant enough for special occasions yet straightforward enough for a weeknight with a little advance prep.

Visually, it photographs beautifully: golden-brown grill marks, a ribbon of melted filling escaping the seam, a glossy cream sauce pooled around the chicken. Aromatically, the grill adds a hint of smoke that amplifies the herbs and garlic, while the sauce rounds everything with a luxurious mouthfeel. Texturally, the crisp-seared crust protects the juiciness of the breast, and the softened greens and cheese inside provide a delightful center.

The recipe is versatile — adapt fillings, cheeses, and herbs to match seasonal produce or personal preference. It is also crowd-pleasing and pairs excellently with simple sides like roasted vegetables, a lemony couscous, or a crisp green salad. Most importantly, it is approachable: with clear steps and a few helpful tips, even cooks new to stuffing chicken will succeed and feel proud presenting this dish.

Ingredients for This Grilled Stuffed Chicken Breast with Cream Sauce:

Step-by-Step Instructions for Grilled Stuffed Chicken Breast with Cream Sauce:

1. Prepare the chicken: Pat the breasts dry and, using a sharp knife, cut a horizontal pocket into the thickest side of each breast without cutting through. Gently pound each breast to an even thickness of about 3/4 inch for uniform cooking. Season both sides lightly with salt, pepper, and a pinch of smoked paprika.
2. Make the filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shallot and sauté until translucent and fragrant, about 2 minutes. Stir in the garlic and cook 30 seconds until aromatic.
3. Add the spinach and sun-dried tomatoes; cook, stirring, until the spinach wilts and releases moisture, 2–3 minutes. Remove the pan from heat and let the mixture cool slightly, then fold in the mozzarella (or goat cheese), lemon zest, chopped basil, and a grind of black pepper. Taste and adjust seasoning.
4. Stuff the breasts: Spoon an even amount of the filling into each pocket and press closed. Secure with toothpicks or tie with kitchen twine. Brush the outside lightly with olive oil so they will sear evenly on the grill.
5. Preheat the grill: Heat a gas grill to medium-high (about 400–450°F) or place a grill pan over medium-high heat on the stove. Oil the grates or pan lightly to prevent sticking. When hot, place the chicken on the grill.
6. Sear the chicken: Grill the breasts for 6–8 minutes per side, rotating gently to create attractive char marks. Avoid pressing down on the meat; you want the crust to form. Use a meat thermometer to check for an internal temperature of 160–162°F before resting (final temp will reach 165°F while resting).
7. Transfer to rest: Remove the chicken from the grill and let it rest on a cutting board, tented loosely with foil, for 5–8 minutes. Resting allows juices to redistribute and the filling to settle.
8. Make the cream sauce: While the chicken rests, return the skillet used for the filling to medium heat. Add butter and the remaining tablespoon of olive oil. Sauté any leftover shallot or garlic remnants for 30 seconds, then deglaze with the chicken stock or white wine, scraping up browned bits.
9. Simmer and thicken: Reduce the liquid by half, then stir in the heavy cream and grated Parmesan. If you prefer a thicker sauce, whisk a slurry of 1 tablespoon flour (or 1 tsp cornstarch mixed with 1 tbsp water) into the sauce and simmer until slightly thickened, about 3–4 minutes. Season with salt, pepper, and a pinch of crushed red pepper if using.
10. Finish and serve: Slice each breast on a diagonal to reveal the melted filling. Spoon the warm cream sauce over the chicken, scatter with additional fresh herbs and a little extra lemon zest for brightness, and serve immediately with your chosen sides.

How Long to Cook:

Grilling time depends on the thickness of the breasts and the heat of your grill. Plan on roughly 12–16 minutes total cooking time on a medium-high grill (about 400–450°F), typically 6–8 minutes per side. A grill pan may require similar timing but watch for hot spots and rotate as needed.

For safety and best texture, check the internal temperature with a reliable instant-read thermometer inserted into the thickest part of the meat (avoiding the filling). The USDA recommends an internal temperature of 165°F (74°C). Because the chicken will continue to rise a few degrees while resting, you can remove it from the grill at 160–162°F and let it rest to reach the final safe temperature.

Tips for Perfect Results:

• Even thickness matters: Gently pounding the breasts ensures even cooking so the filling heats through without overcooking the exterior.
• Dry the chicken: Patting the meat dry before oiling improves searing and develops better grill marks.
• Dont overstuff: A modest amount of filling prevents bursting; too much can cause uneven cooking and loss of filling during grilling.
• Use a hot, clean grill: Proper heat and clean grates prevent sticking and create those desirable char lines.
• Rest the meat: Resting for 5–8 minutes is essential to keep the juices inside and to finish the interior heat gently.
• Adjust sauce consistency: Warm sauce will be looser; if it thickens during standing, rewarm gently. Add a splash of stock or cream to loosen it if necessary.
• Secure with care: Use enough toothpicks or twine to keep the filling contained, and remove them before serving to avoid surprises.

Options for Substitutions:

• If you prefer a different cheese: Try fontina for a mild melt, Gruyère for nutty depth, or ricotta blended with Parmesan for a lighter filling.
• For a dairy-free cream sauce: Use full-fat coconut milk or an unsweetened cashew cream; thicken with a cornstarch slurry and add a squeeze of lemon to balance the richness.
• Herb swaps: Replace basil with tarragon or oregano for a different aromatic profile. Parsley always adds freshness if you want a milder herb.
• Sun-dried tomato alternatives: Roasted red peppers or caramelized onions offer sweet, concentrated flavor and moisture.
• Gluten-free thickener: Use cornstarch or arrowroot instead of flour for the sauce slurry.
• Chicken alternatives: Use boneless, skinless chicken thighs for juicier, more forgiving grilling; adjust time accordingly and use a slightly lower heat to prevent flare-ups.

Watch Out for These Mistakes:

• Overstuffing the pockets — this can cause the filling to escape and the chicken to cook unevenly.
• Cooking at too low a temperature — results in pale, steamed exterior rather than a flavorful sear and char.
• Skipping the rest period — slicing too soon causes the juices to run out, leaving dry meat.
• Over-thickening the sauce — a gluey cream sauce masks delicate flavors; thicken gently and taste as you go.
• Forgetting to remove toothpicks — always take them out before serving so guests are not surprised.

Estimated Nutrition (per serving, serves 4):

Note: These values are approximate and will vary with exact ingredient brands and portion sizes.

• Calories: ~680 kcal
• Protein: ~52 g
• Carbohydrates: ~8 g
• Fat: ~44 g
• Fiber: ~1.5 g
• Sodium: ~520 mg (varies with added salt and ingredients)

Frequently Asked Questions:

Can I prepare the chicken ahead of time?

Yes. You can stuff the breasts and secure them, then refrigerate uncovered for up to 2 hours before grilling. For longer storage, wrap tightly and refrigerate for up to 24 hours, then bring to room temperature 20–30 minutes before cooking.

How do I reheat leftovers without drying them out?

Reheat gently in a 300°F oven covered with foil for 12–15 minutes with a splash of chicken stock or cream to keep moisture. Alternatively, rewarm slices in a skillet over low heat with a small amount of sauce.

Can I bake this instead of grilling?

Yes. Preheat the oven to 400°F and bake the stuffed breasts on a sheet pan for 20–25 minutes until the internal temperature reaches 165°F. For a browned top, finish under the broiler for 1–2 minutes, watching closely.

Is it safe to cook stuffed chicken when using raw ingredients in the filling?

Yes, provided the chicken reaches a safe internal temperature of 165°F and the filling is heated through. Using pre-cooked or quickly sautéed fillings (like the spinach mixture here) reduces risk and ensures the center is warm and cohesive.

Conclusion:

This Grilled Stuffed Chicken Breast with Cream Sauce is more than a recipe; it is an invitation to slow down and savor contrasts — the snap of a seared crust, the tender surprise of a herb-scented filling, and the soothing silk of a warm cream sauce. The process of preparing it is as gratifying as the meal itself: a few deliberate steps, the comforting rhythm of sautéing and grilling, and the quiet pride of presenting something beautiful to your table. Whether you are celebrating an occasion or simply desiring a meal that feels special, this dish has the power to gather people, spark conversation, and create a memory. Enjoy every step and every bite.