Introduction: Grilled stuffed chicken with cream sauce is a luxurious yet easy-to-make dish that combines the rich flavors of tender chicken, savory stuffing, and a creamy, velvety sauce. This dish is perfect for special occasions or a comforting family meal, offering a balance of protein and flavor with a satisfying creaminess that elevates the chicken to a whole new level.
The History of: The concept of stuffed chicken has been around for centuries, with various cultures creating their own versions of the dish, each filled with regional ingredients. Stuffing a chicken can be traced back to ancient Roman times, where a variety of meats, fruits, and spices were used to stuff poultry. Over the years, stuffed chicken has evolved, with the addition of creamy sauces, making it a more contemporary and decadent choice for home cooks and chefs alike. The use of grilling techniques adds a smoky, charred flavor to the chicken, creating an ideal balance with the rich, cream-based sauce.
Ingredients Breakdown: For the stuffed chicken:
- Chicken breasts (boneless, skinless)
- Fresh herbs such as basil, thyme, and parsley
- Mozzarella or cream cheese for stuffing
- Garlic for seasoning
- Fresh spinach or mushrooms (optional) for added texture
- Olive oil for grilling
For the cream sauce:
- Heavy cream for richness and smoothness
- Butter to sauté garlic and create a base for the sauce
- Parmesan cheese for an extra layer of depth and flavor
- White wine (optional) to deglaze the pan and add acidity
- Salt and pepper for seasoning
Step-by-Step Recipe:
- Prepare the chicken: Butterfly the chicken breasts by slicing them horizontally to create a pocket. Season both the inside and outside with salt, pepper, and your choice of herbs.
- Stuff the chicken: In a bowl, mix mozzarella or cream cheese with garlic, spinach, or mushrooms if desired. Stuff the mixture into the pocket of each chicken breast, ensuring it’s evenly filled.
- Grill the chicken: Heat a grill or grill pan to medium-high. Brush the chicken with olive oil and place it on the grill. Cook for 6-7 minutes on each side or until the chicken reaches an internal temperature of 165°F (74°C). The chicken should have grill marks and be cooked through.
- Make the cream sauce: In a pan, melt butter over medium heat. Add garlic and sauté until fragrant, about 1-2 minutes. Pour in heavy cream and bring it to a simmer. Let it cook for 4-5 minutes until it thickens. Stir in Parmesan cheese, and add white wine if using. Season with salt and pepper to taste.
- Serve: Once the chicken is grilled and cooked through, plate it and drizzle the creamy sauce over the top. Garnish with fresh herbs or additional Parmesan if desired.
Tips for the Perfect Grilled Stuffed Chicken with Cream Sauce:
- Ensure the chicken is properly stuffed, but don’t overfill to avoid it spilling out while grilling.
- Make sure the grill is preheated well to achieve those beautiful grill marks and even cooking.
- If you don’t have a grill, you can also cook the stuffed chicken in a skillet or in the oven at 375°F (190°C) for about 20 minutes.
- Adjust the thickness of the cream sauce by simmering longer for a thicker consistency or adding a bit more cream for a lighter sauce.
- For extra flavor, consider marinating the chicken in a mixture of olive oil, lemon juice, and garlic for an hour before grilling.
Variations and Customizations:
- Vegetarian option: Swap the chicken for portobello mushrooms or tofu for a plant-based alternative.
- Cheese variations: Try using goat cheese, ricotta, or feta cheese for a different flavor profile.
- Additional fillings: You can add sun-dried tomatoes, olives, or roasted red peppers to the stuffing for a Mediterranean twist.
- Different herbs: Experiment with fresh rosemary, oregano, or sage to enhance the dish’s flavor.
- Spicy version: Add a pinch of chili flakes or cayenne pepper to the cream sauce for a spicy kick.
Health Considerations and Nutritional Value: Grilled stuffed chicken with cream sauce can be a relatively healthy dish, depending on the ingredients used. Chicken breasts are a lean source of protein, and by using light cream or reducing the amount of cheese, you can make the dish lower in fat. For a healthier alternative, you can also replace the heavy cream with a lighter version such as coconut milk or a dairy-free cream substitute. Incorporating more vegetables into the stuffing can increase the nutritional value by adding fiber, vitamins, and minerals. However, the cream sauce, while delicious, can be calorie-dense, so enjoy in moderation if you’re watching your calorie intake.
FAQ:
- Can I make this dish ahead of time? Yes, you can prepare the stuffed chicken in advance and refrigerate it until you’re ready to grill. You can also make the cream sauce ahead of time and reheat it when serving.
- What sides go well with grilled stuffed chicken? Grilled vegetables, roasted potatoes, a fresh salad, or rice would be excellent sides to complement this dish.
- Can I use chicken thighs instead of chicken breasts? Yes, chicken thighs will work well in this recipe. Just be sure to adjust the cooking time, as thighs may take a bit longer to cook through.
Grilled Stuffed Chicken with Cream Sauce
Ingredients
For the chicken:
- 4 boneless skinless chicken breasts
- 4 oz. low-moisture mozzarella cheese sliced or cut into cubes
- 1 tsp. each of dried thyme dried oregano, dried basil, garlic powder, and salt
- 1/4 tsp. black pepper
- Pinch of chili flakes optional
- 2 tbsp. olive oil divided
For the sauce:
- 2 tbsp. unsalted butter
- 1 tbsp. shallot finely minced
- 4 cloves garlic minced
- 1 1/2 cups heavy cream
- 3/4 cup chicken broth
- 2 tsp. cornstarch + 1 tbsp. water
- 1/4 tsp. lemon zest
- 1/3 cup freshly grated parmesan cheese
- 2 tsp. fresh parsley
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F.
- Cut deep pockets into the chicken breasts and stuff them with mozzarella cheese. I typically add about 1 oz. of cheese per breast, but feel free to add more if you prefer. I usually cut the pocket on the thicker, smaller side of the chicken breast. You can also make a slit along the longer side, but if you do, be sure to secure the chicken with toothpicks horizontally to prevent the cheese from oozing out during searing.
- In a small bowl, combine the seasonings: 1 tsp. each of dried thyme, oregano, basil, garlic powder, and salt, plus 1/4 tsp. black pepper and a pinch of chili flakes (if desired). Sprinkle this seasoning mixture generously over the chicken breasts.
- Heat 1 tbsp. of olive oil in a sauté pan over medium-high heat. Sear the chicken on both sides for about 3-4 minutes. If needed, add toothpicks horizontally to lock the cheese in place.
- Add the remaining 1 tbsp. of olive oil to an oven-safe skillet or casserole dish. Transfer the chicken to the dish and bake in the oven for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- While the chicken is cooking, prepare the sauce. In the same pan you used to cook the chicken, deglaze with a small splash of chicken broth to loosen any browned bits. Add 2 tbsp. of butter and let it melt.
- Once the butter is melted, add the minced shallot and cook for about 1-2 minutes. Then, add the garlic and cook for another minute.
- Pour in the heavy cream and chicken broth, turn the heat up to bring the mixture to a boil, then reduce the heat to medium-low and let the sauce simmer for about 5 minutes.
- In a small bowl, mix the cornstarch with water and whisk it into the sauce to help thicken it.
- Add in the lemon zest, freshly grated Parmesan cheese, parsley, and season with salt and pepper. Let the sauce simmer for a few more minutes until it’s creamy. Taste and adjust the seasoning as needed.
- Once the chicken is ready, spoon the sauce over the cooked chicken. Slice the chicken and serve with your favorite sides such as pasta, risotto, veggies, or salad. Enjoy!
Notes
- Storage: store in an air-tight container in the fridge for up to 3-4 days.
