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Three chicken breast roasted with stuffing inside them in a blue frying pan.
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Stuffed Chicken Breast with Stuffing

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.
Course Main Course
Cuisine American
Diet Low Lactose
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 3
Calories 349kcal
Author Katie

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. 

Nutrition

Serving: 1g | Calories: 349kcal | Carbohydrates: 15g | Protein: 26g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 1187mg | Potassium: 518mg | Fiber: 2g | Sugar: 2g | Vitamin A: 813IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg