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Grilled Stuffed Chicken with Cream Sauce

Grilled stuffed chicken with cream sauce featuring a spinach-feta and sun-dried tomato filling. Golden chicken breasts are grilled until juicy, then sliced and served in a velvety parmesan cream sauce.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken filling and grilling
  • 4 large boneless skinless chicken breasts
  • 4 oz cream cheese softened
  • 0.5 cup frozen spinach thawed and squeezed dry
  • 0.33 cup feta cheese crumbled
  • 0.25 cup sun-dried tomatoes chopped
  • 2 clove garlic minced
  • 1 tsp Italian seasoning
  • salt to taste
  • pepper to taste
  • 2 tbsp olive oil
For cream sauce
  • 1 cup heavy cream
  • 2 tbsp butter
  • 2 clove garlic minced
  • 0.25 cup parmesan
  • salt to taste
  • pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Make the spinach-feta stuffing
  1. Beat the cream cheese until smooth, then mix in the thawed spinach, feta, sun-dried tomatoes, garlic, Italian seasoning, and salt and pepper until evenly combined.
Stuff and prepare the chicken
  1. Butterfly each chicken breast by slicing horizontally without cutting all the way through, then stuff generously with the cream cheese mixture and secure with toothpicks.
  2. Brush the stuffed chicken with olive oil and season the outside with salt and pepper.
Grill the chicken
  1. Grill the chicken over medium heat for 10-12 minutes per side until cooked through to 165F, keeping the lid closed for more even cooking.
Make the cream sauce and serve
  1. Remove the toothpicks, slice the chicken, and serve over the cream sauce.
  2. Make the cream sauce by melting the butter in a skillet, sautéing the garlic, adding the heavy cream, and simmering until thickened.
  3. Stir in the parmesan and season the cream sauce with salt and pepper to taste.

Notes

For the cleanest slices, let grilled chicken rest 3 minutes off the grill before cutting; it helps the filling stay intact. Store leftovers in an airtight container in the fridge up to 3 days; freeze chicken up to 2 months (freeze sauce separately for best texture). For a lighter option, use half-and-half instead of heavy cream, though the sauce will be slightly thinner.