Stuffed Chicken Breast With Stuffing

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This Stuffed Chicken Breast With Stuffing is an easy chicken dinner your whole family will love. Make it with homemade stuffing, Stove-Top stuffing, or leftover stuffing. This is a recipe your entire family will want you to make again and again - and it is surprisingly easy!

A chicken breast stuffed with homemade stuffing on a white plate with green salad.

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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.

Super easy and a dish your family will LOVE! 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!

Why You'll Love This Recipe

The combination of tender chicken and herby stuffing is off-the-charts delicious.
These stuffed chicken breasts look fancy, making them great for guests.
This easy dinner recipe is made with simple ingredients likely already in your pantry.
Despite its fancy appearance, it is super easy to make.
The stuffing can be prepared a day ahead to make it even easier.
This dish is a favorite chicken recipe in my house.

Ingredients & Substitutions

You'll need the following ingredients to make this easy recipe:

Ingredients for stuffed chicken breasts with stuffing measured out and placed on a wooden table.

Boneless skinless chicken breasts. Larger chicken breasts will give you more room to add lots of stuffing.
Stuffing ingredients: This stuffing is made with day-old bread, butter, chicken broth (use my Smoked Chicken Stock for even more flavor), onion, celery, garlic, parsley, thyme, and rosemary. You can also use garlic powder and onion powder instead. You can also use my 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 butter over medium heat in a large skillet (I used a cast iron skillet). Add onions, celery, and garlic. Cook until softened (about 3-5 minutes). Stir in bread cubes, chicken broth, parsley, thyme, rosemary, salt, and pepper. Cook until the bread is moistened. Set aside to cool.

Onion and celery cooking in a white saucepan.

The cooked stuffing mixture in a white saucepan.

Step 2: Preheat your oven to 375 degrees F. Place chicken breasts on a cutting board. Cut pockets into each boneless chicken breast with a sharp knife, careful not to cut through all the way.

Step 3: Spoon the stuffing mixture into each chicken breast pocket. I find it easiest to take a tablespoon of stuffing, squish it into a ball, and place it inside the chicken. Secure together with toothpicks.

A pocket cut into the skinless chicken breast.

The chicken breasts stuffed with the stuffing mixture.

Step 4: Heat olive oil in a skillet over medium-high heat. Sear chicken on each side until golden brown (about 2-3 minutes).

The stuffed chicken breasts browning in oil in a frying pan.

The chicken breasts flipped over after they are browned.

Step 5: Transfer the chicken to a baking dish and bake in the preheated oven until the internal temperature of the chicken in the thickest part reaches 165°F (about 30-35 minutes).

Step 6: Serve immediately 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 cripsy edges of the cooked stuffing. 🙂

Stuffed chicken breasts in a white casserole dish.

The stuffed chicken breasts after they are baked in the oven.

A stuffed chicken breast on a plate with a side salad.

Additions & Variations

Add your favorite vegetables like bell peppers, spinach, mushrooms, or sun-dried tomatoes.
Top the chicken breasts with homemade gravy.
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.
Use fresh herbs for even more flavor.

Expert Cooking Tips

Use large, evenly-sized chicken breasts for easier stuffing.
Make the stuffing the day before to save time.
Add dried cranberries or cooked bacon or sausage to the stuffing for flavor.

The chicken breast with stuffing after it was baked until golden brown.

Frequently Asked Questions

Can I prepare the stuffing ahead of time?

Yes, you can prepare the stuffing a day in advance and store it in an airtight container in the refrigerator.

Are there any alternatives to toothpicks for securing the stuffing?

You can use kitchen twine to tie around the chicken breasts if toothpicks are not available.

Can I freeze stuffed chicken breasts?

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.

Can I cook the chicken in an air fryer?

Yes, you can cook stuffed chicken breasts in an air fryer until they reach an internal temperature of 165 degrees F. I would cook the chicken at 375 degrees F for 10-15 minutes.

Storage

Refrigerator

Let the cooked stuffed chicken breasts cool to room temperature before storing. Place the chicken in an airtight container or wrap tightly in aluminum foil or plastic wrap. Store in the refrigerator for 3-4 days.

Freezing Instructions

Wrap chicken breasts in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2 months. Thaw the chicken overnight in the refrigerator before reheating.

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