Description
Juicy grilled chicken breasts stuffed with sautéed spinach and melted mozzarella, finished with a silky Parmesan cream sauce. Perfect for a special weeknight or an elegant dinner that comes together quickly.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts
- 1 cup fresh spinach, sautéed and drained
- 1 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat: Preheat your grill or grill pan to medium-high heat and lightly oil the grates. Preheat a small saucepan over low heat for the sauce.
- Prepare the stuffing: In a skillet, heat 1 tablespoon olive oil over medium heat, add 1 clove minced garlic and sauté briefly, add the spinach, cook until wilted, then remove, squeeze out excess moisture and combine in a bowl with the shredded mozzarella and remaining minced garlic.
- Make pockets: Using a sharp knife, cut a pocket into the thickest part of each chicken breast without cutting through. Season the inside and outside of each breast with salt and pepper.
- Stuff the chicken: Divide the spinach and mozzarella mixture evenly and stuff into each chicken breast. Secure each pocket with toothpicks to keep the filling inside.
- Grill the chicken: Brush the outside of the breasts with the remaining olive oil. Grill the chicken 6 to 7 minutes per side with the lid down until the exterior is nicely charred and the internal temperature reaches 165°F (74°C).
- Make the cream sauce: While the chicken grills, melt butter in the preheated saucepan, add remaining minced garlic and sauté briefly, pour in the heavy cream and bring to a gentle simmer, whisk in the grated Parmesan until smooth, season with salt and pepper to taste and simmer until slightly thickened.
- Rest and finish: Remove the chicken from the grill and let rest for 5 minutes so juices redistribute. Remove toothpicks.
- Serve: Plate the chicken, spoon the warm Parmesan cream sauce over each breast, and sprinkle with chopped fresh parsley. Serve immediately.
Notes
- Use an instant-read thermometer to ensure perfectly cooked chicken.
- Do not overstuff the pockets to prevent leaking during grilling.
- Prepare the chicken pockets ahead and refrigerate until ready to grill for quicker service.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 480
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 150 mg