A delicious and flavorful grilled stuffed chicken recipe filled with creamy cheese and fresh spinach.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts
120 g cream cheese, softened
100 g shredded mozzarella cheese
60 g fresh spinach, chopped
2 cloves garlic, minced
2 tbsp grated Parmesan cheese
1 tsp Italian seasoning
½ tsp paprika
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil
1 tbsp fresh parsley, chopped
Instructions
In a bowl, combine the softened cream cheese, mozzarella, Parmesan, chopped spinach, garlic, Italian seasoning, and parsley. Mix until well combined.
Pat the chicken breasts dry. Using a sharp knife, carefully cut a pocket horizontally into the thickest part of each breast. Be careful not to cut all the way through. Season the outside of the chicken with paprika, salt, and black pepper.
Divide the cheese and spinach mixture evenly among the chicken breasts. Gently press the filling into each pocket. Secure the openings with toothpicks if needed.
Preheat the grill to medium-high heat (about 200°C) and lightly oil the grates. Brush the chicken with olive oil. Place the stuffed chicken on the grill and cook for about 5–7 minutes per side, depending on thickness. Move the chicken to a cooler part of the grill if it browns too quickly. Continue cooking until the thickest part reaches 74°C internal temperature.
Remove the chicken from the grill and let it rest for 5 minutes before slicing. Remove the toothpicks, garnish with fresh parsley, and serve warm.
Notes
For extra flavor, marinate the chicken for 30 minutes to 2 hours in olive oil, lemon juice, garlic, Italian seasoning, salt, and pepper before stuffing and grilling.
Serve with grilled vegetables, garlic butter potatoes, steamed broccoli, fresh garden salad, roasted zucchini, or rice/cauliflower rice.