If you love comfort food, this chicken breasts stuffed with stuffingrecipe will quickly become a weeknight favorite. Tender, juicy chicken gets filled with savory Stove Top stuffing, baked to golden perfection, and served hot-possibly drizzled with gravy if you're feeling extra.
You may also love my Chicken and Rice Casserole, Chicken Pot Pie, Creamy Chicken Parmesan, Chicken Parmesan Bake, and Chicken Marsala.
What this recipe works:
Stuffed chicken breast dinners feel like something you'd get in a restaurant, yet they're surprisingly simple. This post walks you through everything you need to know for making a stuffed chicken breast recipe at home.
This recipe works because it takes simple, inexpensive ingredients and transforms them into a dish that looks and tastes special.
- Time-saving shortcut: Using Stove Top stuffing means you can prep the filling in minutes. But feel free to make homemade stuffing it you'd like!
- Moist, flavorful chicken: Baking the stuffed chicken covered at first helps steam it gently, keeping the meat juicy. Uncovering near the end gives it a golden top.
- Customizable stuffing: Optional mix-ins like onion, celery, or dried cranberries add texture and flavor-make it your own.
- Crowd-pleaser: This cozy dish tastes like Thanksgiving on a weeknight, and it's hearty enough to serve on its own or with simple sides like green beans or mashed potatoes.
If you've ever searched for stuffing stuffed chicken breast recipes that are simple enough for weeknights yet impressive for guests, this one nails it.
❤️ What goes into this recipe:
HOW TO MAKE THIS RECIPE
- Step 1 - Prep the oven and pan
- Preheat your oven to 375°F (190°C/Gas Mark 5). Grease a 9x13 pan or baking dish with oil or non-stick cooking spray.
- Step 2 - Make the stuffing
- Heat your 1½ cups chicken broth in the microwave for 2 minutes on high, or heat to a low boil in a small saucepan on the stovetop.
- In a large mixing bowl, combine the 6 oz Stove Top Stuffing boxed mix with the hot broth, 2 tablespoon butter, and ½ cup milk. Stir until everything is hydrated and fluffy. If you're using mix-ins like ½ cup diced onion, ½ cup celery, or ½ cup dried cranberries, add them here. Set the mixture aside to cool slightly.
- Step 3 - Prep the chicken
- Trim any fat from the 24 oz chicken breasts. Use a sharp knife to carefully cut the chicken breasts ¾ of the way through the thickest portion (butterfly-style) to create a pocket. Be careful not to cut all the way through.
- Step 4 - Stuff and season
- Spoon about ¼ of the stuffing mixture into each chicken breast. Gently press to close. Place them into the prepared baking dish.
- Mix together the ½ teaspoon each salt and pepper with ¼ teaspoon onion powder. Sprinkle this seasoning mixture over the top of each stuffed chicken breast.
- Step 5 - Bake
- Cover the stuffed chicken breasts with a sheet of aluminum foil. Bake on the center rack at 375°F for 20 minutes. Remove the foil and continue baking for another 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Step 6 - Serve
- Remove from the oven, let rest for 5 minutes, and serve warm. Pour gravy over the chicken when serving if you like.
🗒 Substitutions
- Chicken: Boneless, skinless chicken thighs can be used instead of breasts. They're smaller, so reduce the amount of stuffing per piece and check for doneness sooner.
- Stuffing mix: Stove Top is quick and flavorful, but any boxed stuffing mix works. You can also use homemade stuffing if you have it.
- Broth: Chicken broth adds flavor, but vegetable broth or even turkey broth (great around the holidays!) can be swapped in.
- Milk: If you don't have milk, try half-and-half, cream, or an unsweetened non-dairy option like oat milk.
- Butter: Margarine or olive oil will still give you richness in the stuffing.
- Add-ins: Don't want cranberries? Skip them or replace with chopped apples, cooked sausage, or mushrooms for a savory twist.
- Seasoning: Onion powder, salt, and pepper keep it classic, but garlic powder, thyme, or rosemary are tasty upgrades.
- Gravy: Optional, but highly recommended. If you don't have gravy, a drizzle of melted butter or a spoonful of cream of chicken soup thinned with broth works in a pinch.
🤔 Common Questions
Yes. Assemble the stuffed chicken breasts earlier in the day, cover, and refrigerate. Bake just before serving. Add 5-10 minutes to the baking time if going from fridge to oven.
Use an instant-read thermometer. The chicken is safe when the thickest part reaches 165°F (74°C).
Breasts hold the stuffing better, but boneless thighs can work. They'll be smaller, so use less stuffing and check for doneness at 20 minutes.
What goes well with stuffed chicken breast?
Mashed potatoes, green beans, roasted carrots, or a simple side salad.
What cheese goes with stuffing?
Sharp white cheddar or Swiss are tasty sprinkled on top during the last 5 minutes of baking.
How do I keep stuffed chicken from drying out?
Cover during the first part of baking to trap moisture, then uncover to finish browning. Broil for a few seconds is desired, but watch it. it goes fast.
Can I add sausage to the stuffing?
Yes-cook and crumble sausage, then stir it into the stuffing mixture before filling the chicken.
Yes. Assemble, wrap individually in plastic and foil, and freeze. Bake from frozen at 350°F, adding 20-25 extra minutes to the cooking time.
🪄 Expert Tips and Tricks
- Don't overstuff. Too much stuffing makes them hard to close and can spill out while baking.
- Secure with toothpicks if needed. Especially if your chicken breast isn't holding the filling well.
- Let the stuffing cool slightly before filling. Hot stuffing makes the chicken harder to handle.
- Gravy is your friend. A drizzle of chicken or turkey gravy takes this dish over the top.
- Rest before slicing. Just a few minutes helps the juices settle inside the chicken.
- Garnishing Tips: Finish with a sprinkle or tuck-in of as they give your dish an inviting, restaurant-quality appearance.
If you tried this recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Cheese Strata Recipe
Ingredients
- 6 large eggs
- 1 ½ cups milk
- ½ cup half-and-half
- Pinch of ground nutmeg
- Pinch of cayenne pepper
- Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 green onions sliced. White and green parts.
- 3 handfuls dark leafy greens such as spinach, arugula or baby kale, chopped (about 1 cup packed)
- 1 cup diced salty deli meat such as Canadian bacon, ham, cooked bacon or sausage. (see note for vegetarian version)
- 8 ounces about 2 ½ packed cups of leftover bread torn into 1-inch pieces, such as English muffins, bagels, or sourdough bread
- ¾ cup shredded mild melting cheese such as Gruyere provolone, goat cheese, or Gouda.
Instructions
- Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 1 ½ quart baking dish or 9x9 baking dish with butter or cooking spray.
- Whisk the eggs, milk, half-and-half, nutmeg, cayenne, 1 teaspoon salt and ½ teaspoon pepper together in a large bowl. Fold the greens, onion, meat, bread and ½ cup of the shredded cheese into the mixture. Pour into the prepared baking dish and top with the remaining cheese.
- Cover with foil and bake for 35 minutes. Uncover and bake until the strata is puffed, golden brown at the edges and set in the center, about 15 minutes more. If you have an instant-read thermometer, you will know it's done when it reaches 160 degrees F. If you do not have an instant-read thermometer, insert a fork into the center of the dish and remove a small piece-if it is fully cooked, Note: Stratas can vary from oven to oven and dish to dish. If the center looks a little runny or unset, that's normal-just give it another 10-15 minutes and test again. When the center is set, it's ready. Let rest 5 minutes before serving.
Notes
This strata can be baked immediately or assembled the night before and refrigerated until baking the following morning. The baking time will be longer
Lauren Lane says
If you like comfort food you will love this!,