This Stuffed Chicken Breast with Stuffing recipe features juicy, perfectly seasoned chicken filled with savory herb stuffing for an easy comfort-food dinner ready in under an hour.
This Stuffed Chicken Breast with Stuffing quickly became a family favorite in our house last year. The first time I made it, I wasn’t sure how the kids would feel about stuffing tucked inside chicken. Since they don’t typically like stuffing I figured they might be turned off. Thankfully, they each tried a bite and loved it. Of course, I paired it with their favorite red skinned mashed potatoes and homemade gravy. What’s not to like about it?! I would love to assure you that the chicken stays incredibly juicy, the stuffing is packed with flavor, and it’s filling — so much so that my kids were able to split a single chicken breast and leave the table happy and satisfied.
It’s one of those comforting meals that feels a little special without requiring a lot of extra effort. Whether you’re feeding a hungry family on a busy weeknight or looking for a cozy dinner that everyone will enjoy, this recipe checks all the boxes: hearty, flavorful, and totally doable. If your family loves classic comfort food as much as mine does, this is a recipe you’ll want to keep on repeat.
Table of contents
Why this Recipe Works
Simple yet satisfying – All the classics in one dish. Roasted chicken breast and flavorful stuffing.
Customizable – Use any stuffing mix or flavor profile or add-ins like onions, nuts, or dried cranberries.
Prep-ahead friendly – The stuffing can be made ahead of time, and the chicken breasts can even be stuffed in advance. Making this perfect for busy days when you just want to sear and bake at dinnertime and focus more on the sides.
Flexible for any schedule – Whether you prep everything ahead or make it all at once, this recipe fits easily into weeknight dinners or relaxed weekend meals.
Ingredients
- Chicken – I like to use chicken breast for this recipe, but you could use chicken thighs if you prefer. Just know you will need to adjust the stuffing to fit the thighs accordingly.
- Stuffing – I kept it easy and used Stove Top Stuffing Mix. However, you can easily make your own homemade stuffing.
- Butter – You’ll need butter for the stuffing. If using a box mix I suggest using unsalted butter to help control the sodium.
- Water – I use water for the stuffing mix since chicken broth tends to have a lot of sodium and with a box mix it might be a bit too salty.
- Seasonings – I like to use a blend of paprika, salt, pepper, garlic powder, and onion powder to season the outside of the chicken breast. If you want to take it a step further you could technically season the chicken up to the day before to really give the chicken breast good flavor.
- Oil – I use a tablespoon of olive oil to sear the chicken and give it flavor.
- Fresh Herbs – I use a little fresh parsley at the end to brighten up the chicken and give it a fresh taste.
Directions
Preheat oven to 350°Fahrenheit. Dice the 1 Celery Rib and 2 tablespoons White Onion and put to the side.
Melt the 2 tablespoons Unsalted Butter in a medium-sauce pan. Add the onion and celery to the pot. Cook on medium-low heat for 5 minutes until the vegetables start to get translucent in color and semi-cooked.
Turn the cooktop off. Add in the 6 ounces StoveTop Stuffing Mix, mix well and then mix in the 1¼ cups Water. Mix well until moist, and set to the side.
Pat 3 Boneless Skinless Chicken Breast dry with paper towels. Using a sharp knife, cut a pocket into the thickest part of each breast, being careful not to cut all the way through.
In a small bowl, mix 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Paprika, 1 teaspoon Salt, 1 teaspoon Dried Thyme Leaves, and ½ teaspoon Black Pepper. Rub seasoning on the outside of each chicken breast.
Next, stuff the chicken. Spoon about ¼ to ⅓ cup of prepared stuffing into each chicken breast pocket. If needed, secure with toothpicks.
Heat 1 tablespoon Olive Oil in a large oven-safe skillet over medium heat. Sear chicken for 2–3 minutes per side until lightly golden.
Remove the frying pan off the stove top and bake directly in the skillet (if oven-safe). Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°Fahrenheit.
Once cooked, let the stuffed chicken rest for 5 minutes. Garnish with fresh parsley and serve with your favorite sides.
FAQs
Yes! When I have leftover stuffing it’s what I prefer to use. It’s also a great way to repurpose holiday leftovers into a new meal.
Yes, not only does it add that beautiful golden color and extra flavor but it ensures that the chicken cooks properly.
Avoid overstuffing the chicken breast. I found that if you don’t overstuff you won’t need to use toothpicks to secure the opening. However, if you feel you need to close the opening you can use the toothpicks. Searing the chicken also helps seal the pocket.
In order to ensure the chicken is cooke through you will definitely need to use a meat thermometer and insert it into the thickest part of the chicken including the stuffing. Both chicken and stuffing should read 165° Fahrenheit.
Recipe Tips and Tricks
Here are a few of my favorite go-to tips and tricks whenever I make these chicken breasts stuffed with stuffing recipe.
- Added Flavor – To give the chicken a little added flavor drizzle a little melted butter over the chicken before baking.
- Don’t overstuff – The key to a juicy restaurant quality stuffed chicken breast is not to over stuff the chicken breast. Remember, the filling expands slightly as it bakes.
- Internal Temperature – I always use a meat thermometer to ensure the chicken reaches 165°Fahrenheit for perfectly juicy results.
- Pairing suggestions – Here are a few of my favorite pairing suggestions with this meal: mashed potatoes, skillet green beans, and a house salad with vidallia onion vinaigrette.
If you make this stuffed chicken breasts with stuffing recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Stuffed Chicken Breast with Stuffing
Equipment
- 1 Cutting Board
- 1 Knife
- Measuring Spoons
- 1 Tongs
- 1 Stovetop
- 1 Sauce Pan
- 1 Oven Proof Frying Pan
- 1 Oven
Ingredients
- 1 Celery Rib diced
- 2 tablespoons White Onion diced
- 2 tablespoons Unsalted Butter
- 6 ounces StoveTop Stuffing Mix
- 1¼ cups Water
- 3 Boneless Skinless Chicken Breast
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Dried Thyme Leaves
- ½ teaspoon Black Pepper
- 1 tablespoon Olive Oil
Instructions
- Preheat oven to 350°Fahrenheit.
- Dice the 1 Celery Rib and 2 tablespoons White Onion and put to the side.
- Melt the 2 tablespoons Unsalted Butter in a medium-sauce pan. Add the onion and celery to the pot. Cook on medium-low heat for 5 minutes until the vegetables start to get translucent in color and semi-cooked.
- Turn the cooktop off. Add in the 6 ounces StoveTop Stuffing Mix, mix well and then mix in the 1¼ cups Water. Mix well until moist, and set to the side.
- Pat 3 Boneless Skinless Chicken Breast dry with paper towels. Using a sharp knife, cut a pocket into the thickest part of each breast, being careful not to cut all the way through.
- In a small bowl, mix 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Paprika, 1 teaspoon Salt, 1 teaspoon Dried Thyme Leaves, and ½ teaspoon Black Pepper. Rub seasoning on the outside of each chicken breast.
- Next, stuff the chicken. Spoon about ¼ to ⅓ cup of prepared stuffing into each chicken breast pocket. If needed, secure with toothpicks.
- Heat 1 tablespoon Olive Oil in a large oven-safe skillet over medium heat. Sear chicken for 2–3 minutes per side until lightly golden.
- Remove the frying pan off the stove top and bake directly in the skillet (if oven-safe). Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°Fahrenheit.
- Once cooked, let the stuffed chicken rest for 5 minutes. Garnish with fresh parsley and serve with your favorite sides.
Notes
- Added Flavor – To give the chicken a little added flavor drizzle a little melted butter over the chicken before baking.
- Don’t overstuff – The key to a juicy restaurant quality stuffed chicken breast is not to over stuff the chicken breast. Remember, the filling expands slightly as it bakes.
- Internal Temperature – I always use a meat thermometer to ensure the chicken reaches 165° Fahrenheit for perfectly juicy results. Make sure to check in the thickest part of the chicken breast, and also in the stuffing. If the chicken is cooked to 165°F but the stuffing is not you need to continue cooking until the stuffing is safe to eat too.
Did you make this recipe? Let me know!