Description
This Grilled Stuffed Chicken with Cream Sauce is packed with bold flavor from Tony Chachere’s seasoning and marinade. Filled with creamy cheese, spinach, and sun-dried tomatoes, then topped with a rich Parmesan cream sauce, this summer favorite is grilled to perfection and sure to impress your guests.
Ingredients
Units
Scale
- 4 large boneless chicken breasts
- 1/2 cup Tony Chachere’s 30-Minute Chicken Marinade
- Stuffing:
- 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:
- 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 in half horizontally to create a pocket for stuffing.
- Marinate the chicken in Tony’s 30-Minute Chicken Marinade for 30 minutes.
- In a bowl, mix the cream cheese, spinach, sun-dried tomatoes, mozzarella or queso cheese, and seasoning until well combined.
- Stuff each marinated chicken breast with the filling and secure with toothpicks.
- Grill the stuffed chicken over medium-high heat for about 10 minutes, flipping halfway through, until the internal temperature reaches 165°F.
- In a saucepan over medium-high heat, melt butter and add the cream sauce ingredients. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
- Pour the cream sauce over the grilled chicken and serve hot.
Notes
- Toothpicks help keep the filling inside while grilling—remove them before serving.
- You can substitute mozzarella with queso blanco for a richer texture.
- For added spice, sprinkle a bit of red pepper flakes into the stuffing.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 520
- Sugar: 4g
- Sodium: 860mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 150mg