All the cozy flavors of Thanksgiving, without roasting a whole turkey. This Stuffing Stuffed Chicken Breast is a flavor-packed dinner that's ready in under an hour. Use homemade, boxed Stove Top, or leftover stuffing, and bake until juicy and golden.
It's easy enough for weeknights but feels like a mini holiday dinner without the extra work.
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🍽️ Recipe At-A-Glance
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Main Ingredients: Chicken breasts, stuffing, onion, celery, broth
- Best For: Cozy dinners, holiday meals, using leftovers
- Diet: Dairy-free adaptable, gluten-free optional
- Make Ahead: Stuffing can be prepped up to 1 day in advance
Try my Turkey Meatballs with Stuffing for another creative way to use Thanksgiving leftovers.
Serve it with a side of Air Fried Broccoli and Cauliflower and Oven-Roasted Potatoes for a complete meal.
If you love this recipe, don't miss Jalapeno Popper Hasselback Chicken Breasts or Goat Cheese Stuffed Pork Chops next!
Jump to:
- Why You'll Love This Stuffed Chicken Breast with Stuffing
- Ingredients You'll Need
- How to Make Stuffing Stuffed Chicken Breast
- Optional Gravy (Quick Add-On!)
- Substitutions & Variations
- Top Tips
- What to Serve with Stuffing Stuffed Chicken Breasts
- Storage and Make-Ahead
- Recipe FAQs
- More Easy Chicken Recipes
- Printable Recipe
- Comments
Why You'll Love This Stuffed Chicken Breast with Stuffing
- Restaurant-style results, but super easy.
- Works with any stuffing.
- Make-ahead friendly.
- Great for holidays or leftovers.
Ingredients You'll Need
- 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 extra 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 boxed 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 Stuffing Stuffed Chicken Breast
- 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 (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 sear 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 the chicken rest for 5 minutes before removing the toothpicks. Garnish with fresh herbs if desired, and serve with your favorite sides.
Tip: For less crispy chicken, cover tightly with aluminum foil before baking. I, however, love the crispy edges of the cooked stuffing. 🙂
Optional Gravy (Quick Add-On!)
While the chicken bakes, whisk 2 tablespoons butter and 2 tablespoons flour in a skillet. Slowly add 1 cup chicken broth and whisk until smooth and thickened. Pour over sliced chicken to serve.
Substitutions & Variations
- Add your favorite vegetables like bell peppers, spinach, mushrooms, or sun-dried tomatoes.
- Add dried cranberries or pecans to the stuffing.
- Use gluten-free bread and broth.
- Turn it into a casserole: Layer stuffing under or on top with shredded cheese.
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.
What to Serve with Stuffing Stuffed Chicken Breasts
Here are the perfect pairings for your stuffed chicken:
- Fresh veggies: Serve with Air Fryer Broccoli and Cauliflower, Air Fryer Green Beans, or Air Fryer Roasted Carrots.
- Crispy sides: Serve with Ultra Crispy Air Fryer Potatoes, Convection Oven-Roasted Potatoes, and Homemade Cranberry Sauce or Paleo Cranberry Sauce.
- 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 the 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 the package directions, then let it cool slightly before stuffing the chicken.
Ensure the pocket is securely closed with toothpicks and avoid overfilling.
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°F for 10-15 minutes.
The chicken should reach an internal temperature of 165°F in the thickest part. Without a thermometer, cut into the thickest part; the juices should run clear with no pink color.
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
Stuffing Stuffed Chicken Breast
Ingredients
- 4 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
For the Stuffing:
- 2 tablespoons butter
- ½ cup onion finely chopped
- ½ cup celery finely chopped
- 2 cloves garlic minced
- ½ cup chicken broth
- 1 tablespoon dried parsley
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary leaves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups bread cubes day-old preferred
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!
Video
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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.
Vanessa says
Delicious l! The family loved it
Jeri Walker says
Thanks Vanessa! I'm so glad you and your family loved it! 🙂