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This grilled stuffed chicken with cream sauce is pure summer comfort food that manages to be fancy enough for sharing and easy enough for a weeknight. Infused with the bold flavors of Tony’s marinade and seasoning, bursting with spinach, sun-dried tomatoes, and gooey cheese, this dish is always a hit at my house. I love that you can prep ahead and wow your family or guests with juicy, flavor-packed chicken hot off the grill.
The first time I made this for a backyard get-together, everyone was passing their plates for seconds. Now friends text me for the recipe whenever grilling season hits.
Ingredients
- Large boneless chicken breasts: Provide a hearty base for stuffing. Look for plump evenly sized pieces for easy filling
- Tony Chachere’s 30-Minute Chicken Marinade: Ensures flavorful juicy chicken without a long wait
- Cream cheese: Helps the filling hold together and makes it rich and silky
- Chopped spinach: Brings color and nutrients to the stuffing. Frozen works well just squeeze out excess moisture
- Sun-dried tomatoes: Add deep sweet tangy notes. Oil-packed gives the best flavor
- Mozzarella or queso cheese: Gives a melty pull. Use fresh mozzarella if you want extra creaminess
- Tony Chachere’s Spice N Herbs Seasoning: In both the filling and sauce delivers that signature herby kick
- Butter: Makes the cream sauce extra lush
- Heavy cream: Is the base of the sauce. Choose high-fat for best results
- Oil from sun-dried tomatoes: Adds a savory punch to the sauce
- Grated Parmesan: Finishes the sauce with saltiness and depth. Fresh-grated tastes best
Step-by-Step Instructions
- Prep the Chicken:
- Lay chicken breasts flat and slice horizontally through the middle so they open like a book. Avoid cutting all the way through. This helps hold in the filling
- Marinate the Chicken:
- Submerge chicken in Tony’s marinade for at least thirty minutes in the fridge. The chicken will soak up tons of flavor even in a short time
- Make the Filling:
- Stir cream cheese chopped spinach sun-dried tomatoes cheese and Tony’s seasoning in a bowl. Mix thoroughly until everything is evenly blended
- Stuff and Seal:
- Spoon the filling into each chicken breast then fold closed. Secure with toothpicks by weaving them along the open edge so the filling stays inside during grilling
- Grill the Chicken:
- Heat your grill to medium-high and oil the grates. Grill stuffed chicken for about ten minutes turning halfway through. Cook until juices run clear and an instant-read thermometer reads one hundred sixty five degrees Fahrenheit
- Prepare the Cream Sauce:
- While chicken grills melt butter in a saucepan over medium-high heat. Add cream oil from the sun-dried tomatoes Parmesan and Tony’s seasoning. Stir and let gently boil then lower heat and let simmer until slightly thickened about five minutes
- Serve:
- Remove picks from finished chicken plate each piece and spoon warm sauce over the top. Serve right away and enjoy
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No matter how many times I make this dish my family always digs in before I can even set the table. The sun-dried tomatoes are my favorite because they bring a surprise burst of flavor that totally elevates the chicken
Storage Tips
Store any leftovers in an airtight container in the fridge. The stuffed chicken and cream sauce will keep well for up to three days. I like to slice extra chicken for sandwiches or salads the next day. Reheat gently and add a splash of cream if the sauce has thickened
Ingredient Substitutions
Try kale or chopped arugula if you cannot find spinach. Swap mozzarella for Monterey Jack or provolone for a different cheese pull. If you are out of Tony’s marinade Italian dressing makes a decent stand-in with extra herbs added
Serving Suggestions
Pair this dish with roasted potatoes or a crisp green salad for a balanced meal. In summer I often serve it with grilled asparagus or zucchini. For a special dinner I like rosemary focaccia to soak up any extra sauce
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Cultural Context
Stuffed chicken breast is a classic American dish with roots in Europe where cooks have long filled meats with cheese greens and aromatics. Grilling takes it to a new level with that irresistible smoky flavor
Recipe FAQs
- → How do you ensure the chicken stays juicy when grilling?
Marinating the chicken beforehand and sealing in the filling with toothpicks help lock in moisture. Grilling over medium-high heat and using a thermometer to check for doneness at 165°F prevents overcooking.
- → What other cheeses work well for the stuffing?
Alongside mozzarella or queso, try provolone, fontina, or Monterey Jack for a different flavor or melting quality inside the chicken.
- → Can I prepare the stuffed chicken ahead of time?
Yes—assemble and stuff the chicken up to a day in advance, refrigerate, and grill right before serving for convenience and best results.
- → What pairs well as a side dish?
Roasted vegetables, garlic mashed potatoes, or a crisp green salad make perfect complements to the rich, creamy chicken.
- → How do I prevent the stuffing from escaping during grilling?
Secure the chicken tightly with toothpicks along the open edge, and avoid overfilling, ensuring the seal holds while grilling and turning.
- → Is there a substitute for sun-dried tomatoes?
Canned roasted red peppers or sautéed mushrooms can add a similar depth and texture if sun-dried tomatoes aren’t available.