Stuffed Grilled Chicken Recipe

1. Wilt spinach

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 4 cups fresh spinach and 1 minced garlic clove. Cook, stirring, until spinach is wilted (about 2–3 minutes). Remove from heat and squeeze excess moisture from spinach using a clean towel or paper towels. Chop finely and set aside to cool slightly.

2. Make cheese filling

In a bowl combine the squeezed chopped spinach, 1 cup ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 3/4 cup chopped sun-dried tomatoes (reserve remaining for sprinkling if you like), 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried Italian seasoning. Mix until homogenous and taste; adjust seasoning if needed.

3. Prepare chicken breasts

Pat 4 boneless skinless chicken breasts dry. Using a sharp knife, carefully cut a horizontal pocket in the thickest side of each breast without cutting through opposite side (create a pouch). Season each breast inside and out with 1/2 teaspoon salt (total) and 1/4 teaspoon black pepper (total).

4. Stuff breasts

Divide the cheese-spinach-tomato mixture evenly among the 4 chicken breasts, stuffing into the pockets and pressing to distribute. Secure each opening with 2 toothpicks or tie with kitchen twine to keep filling inside. Brush the outside lightly with 1 tablespoon olive oil and sprinkle a little extra Italian seasoning on the exterior.

5. Preheat grill or grill pan

Preheat an outdoor grill to medium heat (about 375–400°F / 190–200°C) or heat a large grill pan over medium-high stovetop heat. Oil the grates or pan lightly with remaining olive oil to prevent sticking.

6. Grill the stuffed breasts, starting seam-side down, for 5–7 minutes per side, turning once, until grill marks form and internal temperature reaches 160°F (71°C). If using a stovetop grill pan, cover with a lid or tent with foil for part of cooking to ensure even cooking. Total grilling time will be about 12–16 minutes depending on thickness.

7. Remove chicken from grill and let rest on a plate, tented loosely with foil, for 5 minutes (carryover will raise internal temp to 165°F). Remove toothpicks or twine before serving.

8. Sauté aromatics

While chicken rests (or in a separate skillet while grilling if you prefer), melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add 1 finely chopped shallot and 1 minced garlic clove and sauté until softened and translucent, about 2–3 minutes, without browning.

9. Deglaze with Marsala

Pour in 3 tablespoons Marsala wine to deglaze the pan, scraping any browned bits from the bottom. Allow the wine to reduce by half, about 1–2 minutes.

10. Build sauce

Add 1 cup chicken stock and bring to a gentle simmer. Let the liquid reduce by about one-third, 4–6 minutes. Lower heat and stir in 1/2 cup heavy cream and 2 tablespoons grated Parmesan. Simmer another 2–3 minutes until sauce slightly thickens. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning.

11. Finish and serve

If desired, whisk in an additional tablespoon of butter off the heat for shine. Spoon the warm Marsala sauce over the rested stuffed grilled chicken and garnish with 1 tablespoon chopped fresh parsley. Serve immediately.