Stuffed Chicken Breast with Stuffing has quickly become one of my favorite recipes to make. The chicken is filled with a flavorful stuffing mixture and cheese to add a gooey texture. It's technically optional, but I make a rich gravy to serve with the chicken, and I recommend not skipping it!
Recipe Essentials
- 🍽️ Course: Side Dish
- ⏱️ Cooking Time: 20 minutes
- 🍴 Servings: 4
- 🧄 Flavor Profile: Savory, buttery, and herb-packed with juicy chicken and classic holiday-style stuffing flavor.
- 🍚 Best Served With: Mashed potatoes, green beans, roasted veggies, or gravy.
- 🧊 Make Ahead?: Prep and roll the chicken ahead, then bake just before serving for best results.
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This is a great recipe that lets you take chicken breasts and stuff them with Stove Top stuffing. It's an incredible shortcut and has been at the top of my list for some time now. I also add a layer of breadcrumbs on top of the chicken breasts for a lovely crunch as a contrast to the soft texture of the stuffing.
Some more recipes that utilize stuffing are crock pot chicken and stuffing casserole, and turkey pot pie with stuffing crust.
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Why You'll Love This Recipe
- It's versatile: This is a versatile recipe that you can serve in several ways! It pairs with any side dish you want, and you can repurpose the leftovers in other yummy dishes, too.
- It's picky eater approved: The flavor and texture of Stove Top stuffed chicken breast work for all the picky eaters in your life, including kids!
- It's great anytime: You don't need a special occasion or holiday to prepare this stuffing stuffed chicken. It's perfect any day!
Ingredients
All the essential components of this Stove Top stuffed chicken are listed below. From the stuffing mix to the breading ingredients and the luscious gravy!
- Veggies: I like to build flavor in the stuffing by sauteeing onion and celery first. It adds depth and a little texture, too.
- Stuffing mix: I made this recipe using Stove Top herb stuffing, but you can use another flavor or even homemade stuffing. Just ensure it's about 1 ½ cups!
- Chicken broth: You may use regular or low-sodium chicken broth for this recipe. Even this slow cooker chicken broth from rotisserie chicken works.
- Chicken breasts: Boneless skinless chicken breasts are perfect for this chicken stuffed with stuffing recipe. I trim off excess fat, slice them in half lengthwise, and then pound them to ¼-inch thickness to get them ready for stuffing.
- Cheddar: I love the flavor and gooey texture of the melted cheese! I love sharp cheddar for this, but other varieties like provolone work, too.
- Breadcrumbs: I prefer panko breadcrumbs because they provide that perfect crunch. However, plain or Italian breadcrumbs work in a pinch!
- Heavy cream: This adds richness and creaminess to the gravy. You may use half and half if you want to cut back on the fat.
- Lemon: A squeeze of fresh lemon juice adds brightness and keeps the dish from feeling too heavy or one-note.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Parmesan herb: Add some chopped fresh herbs like rosemary and parsley to the stuffing, and then use shaved parmesan in place of the cheddar for a sharper flavor.
- Cajun: Make it spicy by including some andouille sausage in the stuffing and your favorite Cajun seasoning blend on the chicken breasts.
- Apple sage: Dice some apples and fresh sage and fold them into the stuffing for that classic sweet combo.
How to Make Stuffed Chicken Breast With Stove Top Stuffing
Here are the instructions needed to make this recipe for chicken breast stuffed with stuffing. Preheat your oven to 375 degrees F, so it's ready after the chicken is prepped.
Step 1: Sauté onions and celery. Heat an oven-proof skillet over medium heat. Then, warm the oil and butter, and add the onions and celery. Allow them to cook for 5 minutes or until softened.
Step 2: Add stuffing. Next, stir in the stuffing mix, broth, spices, and lemon juice until the stuffing is moistened, and then set it aside.
Step 3: Stuff the chicken. Grab the chicken breasts, season them with salt and pepper, and lay them flat. Then, add a slice of cheddar in the center with about ⅓ cup of stuffing.
Step 4: Secure them. Fold the chicken over and secure the ends with a toothpick.
Step 5: Sear the chicken. Melt more butter in the skillet and sear each side of the stuffed chicken breasts for 2-3 minutes or until golden brown.
Step 6: Add the breadcrumb topping. Brush the tops of the chicken breasts with egg, then sprinkle panko, and finish with a drizzle of melted butter.
Step 7: Bake. Put the skillet in the oven and bake the chicken for 25-30 minutes or until fully cooked.
Step 8: Start the gravy. Remove the chicken and large chunks of stuffing from the skillet and place them on a serving platter. Add butter to the skillet, and once it's melted, whisk in flour. Allow it to cook for about 30 seconds.
Step 9: Simmer. Pour in the remaining broth and cream, and let it simmer for 3-5 minutes or until it has thickened.
Step 10: Serve. Spoon the gravy over the stuffed chicken and enjoy!
Recipe Tips
- Watch the moisture in the stuffing: Make sure the stuffing mixture isn't too wet when you stuff the chicken breasts to prevent the stuffing from becoming soggy.
- Use a baking dish if needed: If you don't have an oven-safe skillet, transfer the chicken breasts to a baking dish so you can put them in the oven.
- Use a meat thermometer: When in doubt, use a thermometer to check the doneness of the chicken. It must be cooked to an internal temperature of at least 165 degrees F for safety.
Another recipe with a delicious stuffed protein is stuffed veal with prosciutto and provolone.
Storage Directions
- Storing: Store leftover stuffed chicken breast in an airtight container for up to 3 days. Freeze the chicken for up to 2 months.
- Reheating: For best results, reheat the chicken breasts in a 350-degree oven for 10-15 minutes to help crisp up the breadcrumbs.
- Make Ahead: Feel free to prepare the chicken and stuff it a few hours early, so you only have to add breadcrumbs and bake it. However, I like to make it to order, so I can reserve the pan drippings for the gravy.
Serving Suggestions
- This recipe for stuffed chicken breast with stuffing needs a lovely veggie side dish! Some of my favorite ideas are Mediterranean roasted vegetables, broiled asparagus, and slow cooker corn on the cob.
- Prepare some air fryer dinner rolls to sop up the extra homemade gravy and any bits of stuffing that fall out of the chicken.
- Serve a simple treat of pretzel turtles after this unforgettable meal of stuffing stuffed chicken breast.
Recipe FAQs
This typically happens if the chicken breasts aren't pounded to an even thickness. You should also watch the skillet so the heat doesn't get too high or too low.
Leave some space around the edges so you don't overstuff the chicken, because that can cause some of the stuffing to fall out. Secure the chicken well, too!
If you decide to broil the chicken for more color, watch the oven so you don't over-brown or burn the breadcrumbs.
More Delicious Chicken Recipes
Do you like chicken recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Stuffed Chicken Breast With Stuffing
Ingredients
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter divided
- ½ small onion finely diced
- ½ stalk celery finely diced
- ½ box 3 oz herb-seasoned stuffing mix (or 1 ½ cups homemade stuffing)
- ½ cup low-sodium chicken broth from 1 [14.5 oz] can, divided if making gravy
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried thyme
- 1 teaspoon fresh lemon juice plus more for finishing
- 2 Large Boneless skinless chicken breasts trimmed, halved lengthwise, and pounded to ½-inch thickness (about 4 cutlets)
- Salt and pepper to taste
- 4 oz cheddar cut into thin slices
- 1 large egg lightly beaten
- ½ cup panko breadcrumbs
- Fresh parsley chopped for garnish
Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- Remaining low-sodium chicken broth from can
- 1-2 tablespoons heavy cream depending on how rich you like your gravy
- Spritz of lemon juice
Instructions
- Preheat the oven to 375°F (190°C). Warm the olive oil and 2 tablespoons butter in a 10- or 12-inch oven safe skillet (preferably cast iron) over medium heat. Add the onion and celery and sauté for about 5 minutes, until softened. Stir in the stuffing mix, ½ cup broth, garlic powder, onion powder, thyme, and lemon juice. Stir until just moistened and remove from heat to cool slightly.
- Lay the chicken breasts flat and season both sides with salt and pepper. Add a few slices of cheese to each piece, followed by about ⅓-½ cup of stuffing, pressed a bit to help it hold together. Fold the chicken around the filling, pressing gently to seal, and secure with a toothpick at the seam. (Thread the toothpick like you might thread a safety pin through fabric.) Press any extra stuffing into the ends of the chicken rolls.
- Wipe out the skillet, melt 1 tablespoon butter over medium-high heat. Once melted and pan is hot, sear the stuffed chicken 2-3 minutes per side (top and bottom is good enough) until golden. Brush the tops with beaten egg, sprinkle evenly with panko, press slightly to help it adhere, and drizzle the remaining 2 tablespoons melted butter over the top.
- Transfer the skillet to the oven and bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 160°-165°F. (It will continue to cook while resting, so lean closer to the lower end for juicy, not dry chicken.)
- For the crispiest topping, remove pan from oven, shift the oven rack closer to the top (I set mine on the 2nd rung from the top), and turn the oven to broil. Return pan to oven for 1-2 minutes, watching closely so the topping browns without burning.
- Remove pan from oven, lightly cover with foil and let rest 5 minutes before serving. Finish with a light spritz of lemon juice and parsley for color and freshness. Remove toothpicks and serve!
Optional gravy:
- After broiling, transfer chicken and any large chunks of stuffing to a platter and cover lightly with foil. Add 2 tablespoons of butter to the remaining stuffing bits left in the pan and let it melt over medium heat. Whisk in the flour and cook for 30 seconds, scraping up any brown bits. (This is gold!)
- Slowly pour in the remaining broth from the can while whisking. Add cream. Simmer for 3-5 minutes until thickened. Taste and adjust seasoning with salt, pepper, and a small squeeze of lemon for brightness.
Notes
- Secure the chicken breasts well and don't overstuff them to prevent a lot of stuffing from falling out.
- Use a casserole dish to bake the chicken if you don't have an oven-proof skillet.
- Check the stuffed chicken breast with a thermometer to ensure the internal temperature is at least 165 degrees F.
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