This homemade Stuffed Chicken Breast with Stuffing features tender chicken filled with herby stuffing, then baked until golden. Ready in under an hour using simple ingredients, it's perfect for both weeknight dinners and special occasions!
Try my Turkey Meatballs with Stuffing next for more ways to use leftover Thanksgiving stuffing!
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Editor's Note: This post was originally published on December 27, 2023. I recently updated it on January 18, 2025, with more information and helpful tips, but the recipe remains the same.
This delicious recipe makes an easy weeknight dinner. Yes, really! All you have to do is make some stuffing, stuff it inside butterflied chicken breasts, and bake it in the oven until golden brown. Make it with homemade stuffing, Stove-Top stuffing, or leftover stuffing.
Serve it with a side of Air Fried Broccoli and Cauliflower and Oven-Roasted Potatoes for a complete meal!
If you love this recipe, make Jalapeno Popper Hasselback Chicken Breasts or Goat Cheese Stuffed Pork Chops next!
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Why I love this chicken dish
- Restaurant quality at home: Looks fancy but uses simple pantry ingredients.
- Make ahead-friendly: Prep the stuffing a day ahead for easy assembly.
- Family favorite: Classic comfort food that everyone loves.
- Versatile: Works with homemade or store-bought stuffing.
Recipe ingredients
All ingredients for this savory recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Boneless skinless chicken breasts. Larger chicken breasts will give you more room to add lots of stuffing. Pat them dry before cutting.
- Stuffing ingredients: This stuffing is made with day-old bread cubes, butter, chicken broth (use my Smoked Chicken Stock for even more flavor), onion (white onion, yellow onion, or red onion), celery, garlic, parsley, thyme, and rosemary. You can also use garlic powder and onion powder instead. You can also use leftover Sourdough Stuffing, Bacon Cranberry Stuffing, or a box of Stove Top Stuffing Mix.
See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.
How to make stuffed chicken breast with stuffing
- Step 1: Melt 2 tablespoons of butter over medium heat in a large skillet (I used a cast iron skillet). Add ½ cup each finely chopped onion and celery plus 2 minced garlic cloves. Cook until softened (about 3-5 minutes). Stir in 2 cups bread cubes, ½ cup chicken broth, and all seasonings, including salt and pepper. Cook until the bread is moistened. Set aside to cool. Note: If bread cubes are quite thick, use a potato masher to make the stuffing easier to work with.
- Step 2: Preheat your oven to 375°F. Working with one chicken breast at a time, lay it flat on a cutting board and carefully slice it into the side with a sharp knife to create a deep pocket. Be careful not to cut all the way through.
- Step 3: Spoon the cooled stuffing mixture into each chicken pocket, being careful not to overfill. I find it easiest to take a tablespoon of stuffing, squish it into a ball, and place it inside the chicken. Secure the openings with toothpicks.
- Step 4: Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Add stuffed chicken and cook for 2-3 minutes per side until golden brown.
- Step 5: Transfer the skillet to a preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F in the thickest part.
- Step 6: Let chicken rest 5 minutes before removing toothpicks. Garnish with fresh herbs if desired, and serve with a side salad, Air Fryer Green Beans, and Paleo Cranberry Sauce for a complete meal.
Tip: For less crispy chicken, cover tightly with aluminum foil before baking. I, however, love the crispy edges of the cooked stuffing. 🙂
Top tips
- Choose the right chicken. Large, evenly-sized boneless skinless chicken breasts make stuffing easier.
- Don't skip the sear. This step creates a golden crust and seals in moisture.
- Use a meat probe. It takes the guesswork out of knowing when your chicken is done.
Variations
- Add your favorite vegetables like bell peppers, spinach, mushrooms, or sun-dried tomatoes.
- Top the chicken breasts with homemade gravy.
- Add dried cranberries to the stuffing for sweetness.
- Serve the stuffed chicken in a casserole dish, layering the top of the chicken breasts with extra stuffing and shredded mozzarella cheese for a baked, casserole-style dish.
What to serve with stuffing stuffed chicken
Here are the perfect pairings for your stuffed chicken:
- Fresh veggies: Serve with Air Fryer Broccoli and Cauliflower or Air Fryer Roasted Carrots.
- Crispy sides: Add Ultra Crispy Air Fryer Potatoes or Convection Oven-Roasted Potatoes.
- Light and fresh: Pair with Greek Cucumber Salad or Broccoli Crunch Salad.
Storage and make ahead
- Make ahead: Prepare stuffing up to 24 hours in advance. Store covered in refrigerator. You can also stuff the chicken a few hours before baking - keep it in the fridge until ready to cook.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a 350°F oven, covered with foil, until heated through.
Recipe FAQs
Yes! Prepare one box according to package directions, let cool slightly before stuffing the chicken.
Make sure to secure the pocket well with toothpicks and don't overfill.
Yes, you can freeze them either raw or cooked. Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before cooking.
You can cook stuffed chicken breasts in an air fryer at 375 degrees F for 10-15 minutes.
Chicken should reach 165°F in the thickest part. Without a thermometer, cut into the thickest part - juices should run clear with no pink.
Sear the chicken in a regular skillet, then transfer to a baking dish for the oven portion.
More easy chicken recipes
If you love this stuffed chicken, try these recipes next:
- Air Fryer Boneless Skinless Chicken Thighs
- Smoked Jalapeno Popper Hasselback Chicken
- Pineapple Chicken Stir Fry
- Food Court Bourbon Chicken
- Creamy Marry Me Chicken Soup
- Sheet Pan Honey Buffalo Chicken
- White Chicken Chili
Looking for more inspiration? Check out my collection of chicken recipes!
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Printable Recipe
Stuffed Chicken Breast with Stuffing
Ingredients
- 4 large boneless and skinless chicken breasts
- 2 tablespoons olive oil
For the Stuffing:
- 2 tablespoons butter
- 2 cups bread cubes day-old preferred
- ½ cup chicken broth
- ½ cup onion finely chopped
- ½ cup celery finely chopped
- 2 cloves garlic minced
- 1 tablespoon dried parsley
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary leaves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the stuffing: In a large skillet, melt butter over medium heat. Add onion, celery, and garlic. Cook until softened. Stir in the bread cubes, chicken broth, parsley, thyme, rosemary, salt, and pepper. Cook until the bread is moistened. Set aside to cool. (If the bread is quite thick, use a potato masher on the cooked stuffing to make it easier to deal with).
- Prep the Chicken: Preheat your oven to 375°F. Lay chicken breasts flat on a cutting board. Create a deep pocket in each chicken breast by slicing into the side.
- Stuff the Chicken: Spoon the stuffing mixture into each chicken breast pocket. Do not overfill. Secure with toothpicks to keep the stuffing inside.
- Cook the Chicken: Heat olive oil in an oven-proof skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown. Transfer the skillet to the oven and bake for 25-35 minutes, or until the chicken is cooked through (internal temperature of 165°F).
- Serve: Let the chicken rest for 5 minutes. Remove toothpicks. Serve with your favorite side dishes and enjoy!
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Notes
- Use large chicken breasts for easier stuffing.
- Don't overfill the pockets.
- Stuffing can be made a day ahead.
- Store leftovers in a refrigerator for up to 3 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
This recipe was originally published on December 27, 2023. It was completely updated on January 18, 2025.
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