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!
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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.
If you love this recipe, make 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:
- 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.
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.
Step 4: Heat olive oil in a skillet over medium-high heat. Sear chicken on each side until golden brown (about 2-3 minutes).
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).
Tip: For less crispy chicken, cover tightly with aluminum foil before baking. I, however, love the cripsy edges of the cooked stuffing. 🙂
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.
Frequently Asked Questions
Yes, you can prepare the stuffing a day in advance and store it in an airtight container in the refrigerator.
You can use kitchen twine to tie around the chicken breasts if toothpicks are not available.
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.
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.
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.
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.
More easy chicken recipes you'll love
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Stuffed Chicken Breast With Stuffing
- 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
- Prepare the stuffing: In a large skillet, melt butter over medium heat. Add onions, 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 (190°C). Lay chicken breasts flat on a cutting board. Make a pocket in each 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 a few minutes. Remove toothpicks. Serve with your favorite side dishes.
- Use large, evenly-sized chicken breasts for easier stuffing.
- Add dried cranberries, chopped nuts, cooked bacon or sausage to the stuffing for extra flavor.
- Prepare the stuffing a day in advance to save time.