Introduction
Grilled Stuffed Chicken with Cream Sauce is a deliciously rich and flavorful dish that combines the juiciness of perfectly grilled chicken breasts with a creamy, savory sauce that takes it to the next level. This recipe is perfect for a family dinner or special occasion, offering a gourmet touch that’s easy to prepare. Stuffing the chicken with mozzarella cheese and seasoning it with aromatic herbs elevates this simple chicken dish into something extraordinary. Paired with a luscious cream sauce made from butter, garlic, shallots, and Parmesan, this dish is guaranteed to impress.
The History of Grilled Stuffed Chicken with Cream Sauce
The concept of stuffed chicken breasts has been around for centuries, as early as the 18th century, with various cultures filling meats with flavorful ingredients such as cheese, herbs, and spices. In modern cuisine, stuffed chicken dishes have become a popular option for fine dining and home cooking alike, offering versatility and richness. The cream sauce, which often accompanies stuffed chicken, traces its roots to classic French cuisine, where cream-based sauces like béchamel and velouté were foundational to the culinary repertoire. Over time, cream sauces have been adapted in countless ways, adding richness and depth to a variety of dishes.
Ingredients Breakdown

For the Chicken: 4 boneless, skinless chicken breasts, 4 oz low-moisture mozzarella cheese, 1 tsp each of dried thyme, oregano, basil, garlic powder, salt, ¼ tsp black pepper, pinch of chili flakes (optional), 2 tbsp olive oil.
For the Sauce: 2 tbsp unsalted butter, 1 tbsp finely minced shallot, 4 cloves garlic, minced, 1 ½ cups heavy cream, ¾ cup chicken broth, 2 tsp cornstarch mixed with 1 tbsp water, ¼ tsp lemon zest, 1/3 cup finely grated Parmesan cheese, 2 tsp fresh parsley, salt, and pepper to taste.
Step-by-Step Recipe

Preheat the oven to 350°F. Cut deep pockets into each chicken breast and stuff them with about 1 oz of mozzarella cheese. You can cut the pocket on the thicker side of the breast or slit the longer side of the chicken. Secure with toothpicks if needed.
Combine dried thyme, oregano, basil, garlic powder, salt, black pepper, and chili flakes in a small bowl. Rub the seasoning mixture all over the chicken breasts.
Heat 1 tbsp olive oil in a sauté pan over medium-high heat. Add the seasoned chicken breasts and cook for about 3-4 minutes on each side until browned.
Once the chicken is seared, transfer it to an oven-safe dish and add the remaining olive oil. Place the dish in the oven and bake for 15-20 minutes or until the internal temperature reaches 165°F.
While the chicken bakes, make the cream sauce. In the same pan you used to cook the chicken, deglaze with a small splash of chicken broth to lift any browned bits. Add butter and let it melt.
Add the finely minced shallot and sauté for 1-2 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the heavy cream and chicken broth. Bring the mixture to a boil and reduce the heat to medium-low, allowing the sauce to simmer for about 5 minutes.
In a separate bowl, combine the cornstarch and water to create a slurry. Whisk it into the simmering sauce to thicken.
Stir in the lemon zest, Parmesan cheese, and parsley. Season with salt and pepper to taste and simmer for a few more minutes.
Once the chicken is cooked, remove it from the oven and pour the creamy sauce over the stuffed chicken. Serve hot with your favorite sides.
Tips for the Perfect Grilled Stuffed Chicken with Cream Sauce

Make sure to use low-moisture mozzarella cheese to prevent it from leaking out during cooking.
If you’re using toothpicks to secure the chicken, be sure to remove them before serving.
For an added layer of flavor, you can sauté the chicken breasts with fresh herbs like rosemary or thyme in the oil before searing.
When making the sauce, don’t forget to scrape the fond (brown bits) from the bottom of the pan for extra flavor.
If the sauce becomes too thick, simply add a bit more chicken broth or cream to achieve your desired consistency.
Variations and Customizations
If you prefer a different cheese, consider using provolone or gouda, which will melt beautifully inside the chicken.
For a bit of spice, add crushed red pepper flakes to the sauce.
If you like mushrooms, sauté some finely chopped mushrooms in the pan after cooking the chicken, then add them to the sauce for added texture and flavor.
For a lighter version, substitute the heavy cream with half-and-half or a dairy-free option like coconut cream.
Health Considerations and Nutritional Value
This dish is a rich source of protein due to the chicken breasts, but the heavy cream and cheese add significant amounts of fat and calories. If you’re looking for a lower-calorie option, consider reducing the amount of cheese or substituting the cream for a lighter alternative. You can also opt for organic, grass-fed chicken for a healthier option. Pairing this dish with a side of vegetables like steamed broccoli or a fresh salad can balance the meal and provide additional nutrients.
FAQ
Can I make this recipe ahead of time?
Yes, you can prepare the chicken breasts and stuff them with cheese the day before. Store them in the fridge until you’re ready to sear and bake them.
Can I use a different type of cheese?
Definitely! Feel free to experiment with different cheeses like cheddar, gouda, or even feta for a unique twist on this dish.
Can I freeze this dish?
You can freeze the stuffed chicken before baking. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. When you’re ready to cook it, bake from frozen, adding a few extra minutes to the cooking time.

Grilled Stuffed Chicken with Cream Sauce

Grilled Stuffed Chicken with Cream Sauce combines tender, flavorful chicken breasts stuffed with mozzarella cheese and topped with a creamy Parmesan sauce. It’s an elegant, easy-to-make meal that’s perfect for any occasion.

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Prep Time 35

Cook Time 15

Servings 4

Ingredients

Chicken Ingredients:

4 large boneless chicken breasts
1/2 cup Tony Chachere’s 30-Minute Chicken Marinade

Stuffing Ingredients:

8 oz cream cheese
12 oz chopped spinach
6 oz sun-dried tomatoes
1 cup Mozzarella or Queso cheese
2 tsp Tony Chachere’s Spice N’ Herbs Seasoning

Cream Sauce Ingredients:

1 tbsp butter
1 cup heavy cream
2 tsp oil from sun-dried tomatoes
1/2 cup grated Parmesan
1 tsp Tony Chachere’s Spice N’ Herbs Seasoning

Instructions

Slice the chicken breasts horizontally to create a pocket for folding.
Marinate the chicken in the Tony Chachere’s 30-Minute Chicken Marinade for 30 minutes.
In a mixing bowl, combine all the stuffing ingredients and mix until well incorporated.
Carefully stuff each chicken breast with the filling, then secure them with toothpicks.
Place the chicken on a preheated grill and cook for about 10 minutes, flipping halfway through. The chicken is ready when it reaches an internal temperature of 165°F.
In a saucepan over medium-high heat, melt the butter and stir in all the sauce ingredients. Bring it to a boil, then reduce the heat to a simmer and cook for 5 minutes.
Pour the sauce over the grilled chicken and enjoy!

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