This stuffed chicken breast with stuffing is one of those dinners that feels like you tried way harder than you did. Juicy chicken, buttery stuffing, and just enough "wow" to serve guests or keep it cozy on a weeknight. I'll show you the classic version-and a few easy ways to switch it up.
🔥 Quick Answer
Stuffed chicken breast with stuffing is done when the internal temperature reaches 165°F. Bake at 375°F for about 35 minutes, covering first, then uncovering to finish for the best texture.
You may also love these other comfort chicken recipes: Chicken and Rice Casserole, Chicken Pot Pie, Creamy Chicken Parmesan, Chicken Parmesan Bake, and Chicken Marsala.
Why This Recipe Works:
- ✅ Juicy chicken every time (no dry disasters)
- ✅ Uses Stove Top boxed stuffing (fast + reliable)
- ✅ Easy to prep ahead
- ✅ Customizable stuffing: The base of Stove Top Stuffing makes this quick together, but these optional mix-ins - onion, celery, or dried cranberries add texture and flavor to make it your own.
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 Chicken Breasts Stuffed with Stuffing
Steps:
- Step 1 - Preheat Oven
- Step 2 - Make the stuffing
- Step 3 - Prep the chicken
- Step 4 - Stuff and season
- Step 5 - Bake
- Step 6 - Serve
🔥 How to cut chicken breast for stuffing:
Use a sharp paring knife to slice a pocket into the thickest side of each chicken breast. Cut about three-quarters of the way through, being careful not to slice all the way through the other side. The pocket should be deep enough to hold plenty of stuffing, but the chicken does not need to close completely around it.
For this recipe, it's totally fine if the chicken breast is open and generously filled. In fact, I like to stuff it as full as possible so you get buttery stuffing in every bite. Just gently press the stuffing into the pocket and let any extra sit on top or around the opening as it bakes.
For a roll-up version, butterfly the chicken instead. Slice the chicken breast almost in half horizontally, open it like a book, then gently pound it to an even thickness before adding the stuffing and rolling it up.
Best method for this recipe: For stuffing stuffed chicken breasts, the pocket method works best because it holds a generous amount of stuffing while the chicken bakes and helps keep the center juicy.
🔥 Air Fryer Directions
Cook stuffed chicken breast at 350°F-375°F for 15-25 minutes until the internal temperature reaches 165°F. Test with a meat thermometer for the easiest read.
🗒 Substitutions
- Stuffing mix: Stove Top Stuffing mix is easy and flavorful. I like the chicken or sage flavors, but any flavor will be delicious.
- Broth: Chicken broth adds the most flavor, but vegetable or turkey broth both work-especially around the holidays.
- Milk: No milk? Use half-and-half, or an unsweetened non-dairy option like oat milk.
- Butter: Margarine or olive oil will still give you that richness.
- Add-ins: Skip the cranberries or swap in chopped apples, cooked sausage, or mushrooms for a more savory twist.
This is one of those "use what you've got and it still works" dinners. Don't stress the details-just don't overcook the chicken and you're golden.
🗒 Variations
- Cheesy stuffed chicken (add mozzarella, fontina, parmesan or swiss cheese to the stuffing)
- Cranberry stuffing chicken: Add dried cranberries to the stuffing. (holiday vibe)
🥗 What to Serve with Stuffed Chicken
- Mashed potatoes- a classic
- Gravy- store bought or homemade
- Green beans
- Simple Mixed Green Salad
As a food stylist and someone who cooks for a crowd often, this is one of my go-to "looks impressive but isn't stressful" dinners.
🤔 Chicken Breast Stuffed with Stuffing FAQ
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).
Don't overcook it-this is the biggest one. Use a thermometer and pull the chicken at 165°F. Also, bake covered for the first part, then uncover to finish.
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.
🔎 People Also Ask
Do you cook stuffing before putting it in the chicken?
You don't necessarily need to cook it, but the stuffing should be fully hydrated and mixed before adding it to the chicken. Using hot broth softens the stuffing and helps it cook evenly inside the chicken.
Can you stuff raw chicken with stuffing?
Yes, as long as both the chicken and stuffing are cooked to a safe internal temperature of 165°F before serving.
Can you use leftover stuffing for stuffed chicken?
Yes. Leftover stuffing works great-just make sure it's moist. Add a splash of broth if it feels dry before stuffing the chicken.
🪄 Expert Tips and Tricks
- Be sure to season the outside of the chicken well with salt, pepper and onion powder if using. Alternatively, use your favorite chicken seasoning blend.
- 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 after coming out of the oven and slicing. Just a few minutes helps the juices settle inside the chicken.
- Garnishing Tips: Finish with a sprinkle of parsley if desired.
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!
Chicken Breasts Stuffed with Stuffing Recipe
Ingredients
- 1½ cups chicken broth
- 6 ounces Stove Top Stuffing boxed mix, 1 box or 1 packet from a twin pack
- ½ cup milk
- 2 tablespoons butter salted or unsalted
- 24 oz chicken breasts 24 ounces chicken breasts, about 4 medium boneless, skinless chicken breasts. See note if using large chicken breasts.
- ½ teaspoon each of salt and pepper
- ¼ teaspoons onion powder
- ¼ cup minced onion optional, for stuffing - Microwaved until tender. White or yellow onion
- ¼ cup minced celery optional, for stuffing - Microwaved until tender.
- ½ cup dried cranberries optional, for stuffing
- gravy optional, for serving
Instructions
- Preheat oven to 375°F. Grease a 9x13 baking dish.
- Heat chicken broth until hot (microwave or stovetop).
- In a large bowl, combine stuffing mix, hot broth, butter, and milk. Stir in optional softened onion, celery, and dried cranberries. Mix well and set aside.
- Prepare the chicken breast. Use a sharp paring knife to slice a pocket into the thickest side of each chicken breast. Cut about three-quarters of the way through, being careful not to slice all the way through the other side. The pocket should be deep enough to hold plenty of stuffing, but the chicken does not need to close completely around it.
- Divide stuffing evenly and fill each chicken breast. Place in prepared baking dish.
- Mix salt, pepper, and onion powder. Sprinkle over chicken.
- Cover with foil and bake 20 minutes. Remove foil and bake an additional 15 minutes, or until chicken reaches 165°F.
- Remove from oven and serve immediately. Spoon gravy over top if desired.
Notes
- It's fine if the chicken breast is open and generously filled. In fact, I like to stuff it as full as possible so you get buttery stuffing in every bite. Just gently press the stuffing into the pocket and let any extra sit on top or around the opening as it bakes.
- 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 of parsley if desired.
- If using large chicken breasts, the cooking time will be longer- pull out of the oven when they are at 165 degrees.
Lauren Lane says
If you like comfort food you will love this!,