Imagine tender, golden-grilled chicken with a smoky char on the outside, a pocket bursting with fresh spinach, tangy sun-dried tomatoes, and gooey mozzarella (or creamy cheese), all drizzled in a silky, garlicky Parmesan cream sauce that clings to every bite. It’s an elevated comfort food classic: healthy-ish veggies inside, indulgent sauce outside, and grill marks for that wow factor. This recipe is straightforward yet impressive—great for summer grilling or indoor grill pan use year-round.

Why You’ll Love This:

• Flavor explosion: Bright, tangy filling contrasts beautifully with rich, creamy sauce.
• Grill + sauce combo = restaurant vibes at home.
• Nutrient boost from spinach and tomatoes, protein from chicken.
• Easy to customize: cheese swaps, spice levels, or side pairings.
• Impressive presentation with minimal effort.

Servings: 4
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: About 45 minutes

Ingredients

For the Stuffed Chicken:

• 4 boneless, skinless chicken breasts (about 6–8 oz each; choose thicker ones for easier stuffing)
• 2 cups fresh baby spinach, roughly chopped (or thawed frozen, squeezed very dry)
• ½ cup sun-dried tomatoes (oil-packed, drained and chopped; or dry-packed rehydrated in hot water)
• 1 cup shredded mozzarella cheese (or softened cream cheese for ultra-creamy filling; or a mix with feta/goat cheese)
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon paprika (smoked for extra depth)
• 1 teaspoon Italian seasoning (or dried oregano/basil blend)
• 2 tablespoons olive oil (for brushing/grilling)

For the Creamy Parmesan Sauce:

• 1 cup heavy cream (or half-and-half for lighter)
• ½ cup freshly grated Parmesan cheese (plus extra for serving)
• 1 tablespoon unsalted butter
• 1 clove garlic, minced
• Salt and black pepper, to taste
• Optional: Pinch of red pepper flakes, squeeze of lemon juice, or fresh basil/parsley for brightness

Step-by-Step Instructions

1. Prep the filling:
   In a medium bowl, combine chopped spinach, sun-dried tomatoes, mozzarella (or cream cheese), and minced garlic. Season lightly with a pinch of salt and pepper. Mix until evenly distributed—squeeze gently if using cream cheese for better cohesion.
2. Stuff the chicken:
   Using a sharp knife, carefully cut a deep pocket into the thickest side of each chicken breast (be careful not to cut all the way through). Generously fill each pocket with the spinach-tomato-cheese mixture (pack it in but don’t overstuff—about ¼–⅓ cup per breast). Secure the opening with 2–3 toothpicks to keep everything inside during grilling.
3. Season the chicken:
   Pat the outside of the stuffed breasts dry. Rub all sides with olive oil, then season generously with salt, black pepper, paprika, and Italian seasoning. Let sit at room temperature for 10–15 minutes while you preheat the grill.
4. Grill to perfection:
   Preheat your grill (or grill pan) to medium heat (about 375–400°F/190–200°C). Lightly oil the grates to prevent sticking. Grill the stuffed chicken 6–7 minutes per side, turning once, until golden with nice char marks and the internal temperature reaches 165°F (74°C) in the thickest part (use a meat thermometer—avoid the filling). If the outside browns too fast but the inside isn’t done, move to indirect heat or lower the flame. Remove toothpicks carefully after resting.
5. Make the creamy sauce:
   While the chicken grills (or right after), melt butter in a medium saucepan or skillet over medium heat. Add minced garlic and sauté 30–60 seconds until fragrant (don’t brown it). Pour in heavy cream and bring to a gentle simmer. Let reduce slightly for 3–4 minutes until thickened. Stir in grated Parmesan gradually until smooth and melted. Season with salt, pepper (and optional red pepper flakes/lemon). If too thick, thin with a splash of broth or milk. Keep warm on low.
6. Rest, sauce, and serve:
   Let grilled chicken rest 5 minutes (tent loosely with foil). Slice if desired (for pretty presentation), then drizzle generously with warm creamy Parmesan sauce. Garnish with extra Parmesan, fresh chopped parsley, or basil.

Serving Suggestions:

• Pair with grilled veggies (asparagus, zucchini), roasted potatoes, garlic bread, or a simple Caesar salad.
• Over angel hair pasta or rice to soak up extra sauce.
• With a crisp white wine like Pinot Grigio or Sauvignon Blanc.

Pro Tips & Variations:

• Cheese swap: Mozzarella for classic melt; cream cheese for creamier filling; add feta for tang.
• Make it spicier: Mix red pepper flakes into the filling or sauce.
• Oven alternative: Sear in a skillet 3–4 minutes per side, then bake at 375°F for 15–20 minutes.
• Meal prep: Stuff and season ahead (refrigerate up to 24 hours); grill fresh.
• Storage: Leftovers keep in the fridge 3 days. Reheat gently in oven or microwave with extra sauce.
• Lighter twist: Use half-and-half or evaporated milk in sauce; grill without oil brush.

This grilled stuffed chicken with creamy sauce is juicy, flavorful, and full of Mediterranean-inspired flair—tender chicken, vibrant filling, and that decadent drizzle. Fire up the grill and enjoy every cheesy, garlicky bite! 🍗🧀

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