Stuffed Chicken Breasts with Stuffing
Stuffed Chicken Breasts with Stuffing is an easy weeknight dinner that goes together pretty quickly. This entrée is savory and full of flavor! This recipe isn’t dry as it’s baked in chicken broth and at the end, topped with homemade gravy! It’s perfection on a plate! If you are looking for a new dinner idea that the whole family will love, this is it!
I don’t know about you, but sometimes when you make chicken breast, it’s not only really dry, but it’s also pretty flavorless. That’s one of the reasons I am always looking for different ways to change up how I serve chicken.
That’s why this recipe has become and remains one of our family’s absolute favorite recipes! It’s easy to make, great anytime of the week and year, and it’s very filling. Once you make it, your family will definitely be wanting you to make it again!
This recipe is a delicious and versatile meal that can make any weeknight meal special. Whether you like to stuff your chicken with herbs, spinach, roasted vegetables like this recipe for my Asparagus Stuffed Chicken Breast or a simple stuffing mix, the possibilities are endless.
❤Why This Recipe Works
This tender and juicy dinner recipe works and remains a top favorite as well as one of our top recipes because it’s:
- Easy to Make! This meal is ready to go, start to finish in under an hour!
- Budget-friendly
- Delicious! This easy dinner recipe packs everything together perfectly! It’s savory, of course delicious, and just basic comfort food all rolled into one.
- Hearty
- This is a complete meal! Just add some veggies or your favorite side dish to the table and you are good to go!
🥘Ingredients
You will find a complete list of all of the ingredients that you will need at the bottom of the recipe in the printable recipe card.
- Chicken breasts – you can pound these out to make them thinner.
- Stove Top Stuffing – or it can be a store brand, it really doesn’t matter. All that matters is that it is chicken flavored stuffing.
🥗What Sides Go with This?
Any sides would great! However, creamy mashed potatoes are always a great idea! You can also serve up a side of crusty bread, our cornbread muffins, fresh veggies, or a nice crunchy salad.
🔪Instructions
Stuffing a chicken breast can seem intimidating at first but it’s really quite easy once you get the hang of it.
📖Substitutions
- Chicken broth – If you have a favorite homemade broth recipe, feel free to use that or you can use bouillon pastes or cubes.
- Sea salt – do not use regular table salt. You can use Kosher salt as well. The salt will really help bring out the flavor of this dish.
🧾Variations
Another great thing about this recipe is how versatile it is.
- Bacon – you can also wrap the entire chicken breast with bacon to really add some amazing flavor.
- Asparagus and cheese – stuff the breast with a few stalks of asparagus and slices of cheese. The recipe for this variation is in the recipe card.
🥫Storage
You can store the leftovers in an airtight container in the fridge for up to four days.
♨️Reheating
In the case of leftovers, it’s best to reheat these slowly so that you can retain all of the moisture. Simply place a baking dish full of the leftovers or ever how many you want to reheat, in a preheated 350°F. Then bake until they have reached an internal temperature of 165°F. Depending on your oven, this could take anywhere from 20 – 40 minutes. Your best bet would be to continue checking on them in 10-minute increments.
🙋♀️FAQ
Just 30 minutes after you get it prepped! Of course, this will also depend on how thick the breasts are.
You can! I have not made it in there yet, however, head over the Instant Pot Stuffed Chicken Breast over at Budget Delicious as they have a delicious looking recipe over there.
It does. And if you have thicker chicken breasts to start with, it will almost double the time.
You definitely can. That way you will get that beautiful golden-brown sear on the outside.
If you love that savory cornbread and sage stuffed chicken breast topped with their famous chicken gravy, you can change up our recipe a bit to make a similar copycat recipe. Just use a cornbread and sage stuffing mix and purchase your favorite chicken gravy at the store or make your own favorite homemade gravy.
By butterflying the breast and then adding the stuffing into the cut area. We’ve provided photos and easy steps to do it. It’s actually easier than you think.
🐓Additional Easy Weeknight Dinners
If this recipe has inspired you to check more out easy weeknight dinners, then make sure to head over and check out our Brick Chicken recipe, that yes uses a real brick.
Could your kids live on chicken tenders? If so, then you must bookmark my recipe for Homemade Chicken Tenders. Once you make your own, you won’t buy them again. Another easy dinner idea is my Creamy Cajun Chicken. Make sure to check out our budget-friendly and easy Sloppy Chicken Sandwich that is a classic Ohio recipe. Another hearty meal that is super easy and quick is our Creamed Chicken over Biscuits.
Stuffed Chicken Breasts Baked With Stuffing
Equipment
- cutting board
- Knife
Ingredients
- 4 boneless skinless chicken breasts
- 1 bag Stove Top Chicken Stuffing
- ¼ teaspoon sea salt
- ¼ teaspoon Italian Herb seasoning
- 1/4 teaspoon poultry seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon unsalted butter semi-melted
- 2 cups chicken broth
- black pepper to taste
Ingredients for the Homemade Chicken Gravy:
- 1 cup Chicken broth
- 1/2 stick unsalted butter
- 4 teaspoon flour
- 3/4 cup milk
Stuffed with Asparagus and Cheese
- Four chicken breasts
- Four slices of provolone cheese
- 12 stalks of Asparagus
- Seasoning salt
- Poultry seasoning
- Salt and pepper
Instructions
- Preheat oven to 400.
- Prepare 2 servings of Stove Top Chicken according to package directions and set it aside.
- Trim fat and wash chicken.
- Pound chicken to 1/2 inch thickness between wax paper on top of a cutting board.
STEPS IF YOU ARE GOING TO ROLL THE BREAST UP:
- In a small bowl combine sea-salt, Italian Herb seasoning, garlic powder, and black pepper.
- Sprinkle both sides of chicken breasts with mixture and rub it in.
- Add semi melted butter to the center of each chicken breast and spread it around.
- Add 1/3 cup-1/4 cup stuffing to the center of each chicken breast and roll it up.
- Place a toothpick or small skewer in to secure stuffing from falling out.
STEPS IF YOU ARE LEAVING IT BUTTERFLIED:
- Using a sharp knife, cut a pocket into each breast but stop before cutting all of the way through the breast.
- In a small bowl combine sea-salt, Italian Herb seasoning, garlic powder, and black pepper.
- Add semi melted butter to the center of each chicken breast and spread it around. Then sprinkle both sides of chicken breasts with mixture and rub it in.
- Add 1/3 cup-1/4 cup stuffing to the center of each chicken breast.
- In a glass baking dish or in a cast iron skillet, add 2 cups lower sodium chicken broth, add in the chicken breasts and sprinkle with fresh black pepper. Bake for 30 minutes.
- While the chicken is baking, prepare the gravy by melting the butter in a medium sauce pan on the stove on medium low heat.
- Once the butter is melted, add in the flour and cook the flour and butter mixture for about 3 minutes. You are basically making a roux.
- Once the flour is cooked, slowly incorporate in the chicken broth then add in the milk. Let the mixture start boiling and boil for approx. 5 minutes until the mixture developed into the thickness you desire. Remove from heat.
- Once the chicken is cooked thoroughly, remove from the oven and let it rest for approx. 5/10 minutes. Once the chicken has rested, top each individual breast with the gravy.
Stuffed Chicken Breast with Asparagus and Cheese
- Preheat the oven to 400 degrees and heat the cast iron skillet.
- On a cutting board, cut off the stalks off of the asparagus then rinse and lay them on a paper towel to dry.
- Take one of the chicken breasts and with a sharp knife, start at one side of the breast and slowly cut through the breast. However, do not cut all of the way through the side. You want to be able to open the chicken and close it like a book. You are basically butterflying the chicken.
- Open up the breast and using a meat mallet, pound the chicken breast until it’s the same thickness all over the breast. Add the seasonings and season the inside of the breast thoroughly. Lay one slice of cheese down then the asparagus.
- Fold over the chicken. You can secure it if you want with a toothpick, however, it’s not necessary. Season the tops of the chicken at this time.
- Add approximately 2 tablespoon of oil into your pan and add in the chicken. Sear each side of the chicken approximately 3 to 5 minutes on each side.
- Then place the oven proof skillet into the oven and let the chicken thoroughly cook for 20 – 30 minutes.
- Remove from the oven and enjoy!
Video
Notes
Nutrition
This recipe appeared first on May 25, 2011 on Kiddies Corner Deals/Life Food Family. It’s still one of our top recipes on Pinterest. We decided to update the recipe a bit as well as update our photos. You may remember this photo:
Do you think I could make this in my air fryer? TIA
Just wondering if you can cook this in a slow cooker. I just may give it a try ….putting the gravy on before cooking.
This is one of the best recipes I’ve ever made. I did use a cast iron skillet and browned the butterflied breasts in olive oil for just a few minutes on each side before adding broth and putting in oven. They were perfect! May even use on Thanksgiving instead of a turkey.
Great idea! Thanks for sharing the tip!
Would you recomend making these ahead of time and freezeing them?
I’m not sure how the stuffing would be after freezing it.
So you actually cook the chicken in the chicken broth?
Yes, that’s how I normally make it. I am going to be retesting this recipe within the next few weeks as some other readers have had some questions and comments of things that worked for them.
Wow look like a great recipe to try for sure thanks for sharing it
Thank you!
I’ve made this recipe several times, & it is always a winner, so easy, too. As mentioned before, baked chicken for 50 minutes.
Thank you so much for stopping by! I’m glad you enjoy the recipe! And thank you for the reminder too about the baking time.
Thank you for sharing this! I have made this so many times. Everyone that tries it, loves it!
Rhonda, thanks for sharing! Saved my butt on a quick impulsive idea for a dinner side!
Made this last night and doubled the amount of rub, and added pepper to the gravy. Still the taste was a little to bland. I used the Chicken Stove Top Stuffing and will use a more flavorful variety the next time. Also will probably quadruple (at least) the amount of Italian Herbs and Garlic Powder in the rub. And will probably really pile on the pepper in the gravy. Also, it took my chicken 50 minutes to cook before it was done instead of the suggested 30. Maybe all of this is because the chicken breasts they sell at my grocer are twice as big as what the poster of this recipe used, which would account for mine have a blander taste profile and longer cooking time.
Thank you for stopping by, for trying the recipe and for leaving your experience! We did pound out the chicken breasts to make them thinner.
That looks really good! i want to give it a try. My family would really like it too.
this looks so good,,would love to try it for my family
Do you cover the chicken when you bake it?