Chicken Breasts Stuffed with Stuffing Recipe
If you love comfort food, these chicken breasts stuffed with stuffing 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.
Servings: 4
Calories: 484kcal
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
Tip: Insert a thermometer into the thickest part of the chicken (not the stuffing). The chicken is done when it reaches 165°F.
- 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.
Nutrition
Calories: 484kcal | Carbohydrates: 48g | Protein: 43g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 130mg | Sodium: 1185mg | Potassium: 837mg | Fiber: 2g | Sugar: 17g | Vitamin A: 307IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 2mg
