If you’re craving all the cozy flavors of a holiday chicken dinner without roasting a whole bird, this stuffing stuffed chicken brings the best parts of Thanksgiving to a simple, comforting fall dinner. Juicy chicken, savory herb stuffing, and a golden brown top come together in one easy stuffed chicken recipe that turns any cozy weeknight meal into something special!
Table of Contents
Why You’ll Love This Stuffed Chicken Breast Recipe
This stuffing-stuffed chicken is the kind of recipe you keep in your back pocket for chilly evenings, Sunday dinners, or nights when you want a Thanksgiving-style meal without the fuss! It fills the kitchen with buttery, herb-forward aromas and tastes nostalgic in that “holiday dinner is coming” kind of way: cozy, homemade, and deeply satisfying.
Picture juicy chicken breasts baked until golden, wrapped around savory herb stuffing that stays soft inside with perfectly crisp edges. The high-heat method seals in the juices, creating tender chicken with a beautiful finish while the stuffing absorbs just enough moisture to stay flavorful. Whether you’re making it for an easy weeknight dinner or a more intentional Sunday meal, this chicken-and-stuffing bake delivers holiday comfort any time of year. It’s also great for using up leftover stuffing from your holiday dinners!
If you love meals that feel cozy and satisfying, dishes like creamy baked mac and cheese, creamy mushroom chicken and rice bring the same warm-from-the-oven goodness.
CourtneyIngredients You’ll Need
- Boneless skinless chicken breasts: These are butterflied to create a pocket for the stuffing. Look for evenly sized breasts so they cook at the same rate. Thin breasts may need a bit of kitchen twine to stay closed.
- Boxed stuffing mix: A quick, flavorful base for the stuffing. Turkey or chicken flavor works well. You can also swap in leftover homemade Stove Top stuffing or use breadcrumb stuffing.
- Low sodium chicken broth: Hydrates the stuffing while adding savory flavor. Vegetable broth works if preferred.
- Butter: Adds richness to the stuffing and helps it feel more homemade. Vegan butter can be substituted.
- Olive oil: Helps the seasoning stick and encourages browning. Avocado oil works too.
- Thyme, parsley, garlic powder, onion powder, black pepper, and Kosher salt: This simple herb blend seasons both the inside and outside of the chicken. Poultry seasoning can replace the herbs for a more classic Thanksgiving flavor.
- Optional mix-ins: dried cranberries or Parmesan cheese. Both add bursts of flavor and texture to the stuffing.
- Optional finishing: Homemade gravy-no drippings needed!– or melted butter. Adds richness and ties the meal together.
How to Make Stuffing Stuffed Chicken
Step 1: Prepare the casserole dish. Preheat the oven to 425°F. Grease a 9×13-inch dish with cooking spray.
Step 2: Make the stuffing. Bring the chicken broth and butter to a boil. Stir in the stuffing mix, cover, and rest for 5 minutes. Fluff with a fork.
Step 4: Mix seasonings and butterfly chicken. Combine the salt, thyme, parsley, garlic powder, onion powder, and pepper. Slice each chicken breast horizontally, leaving about ½ inch intact so it opens like a book. Brush the inside with olive oil and sprinkle with seasoning.
Step 5: Stuff the chicken. Divide the stuffing among the chicken breasts, placing it on the bottom half and folding the top closed. If your chicken breast is thinner, you can secure the edges with kitchen twine, though most pieces hold easily on their own.
Step 6: Season the outside. Place the chicken bottom-side up in the casserole dish. Brush with olive oil and sprinkle with seasoning. Flip, then repeat on the top side.
Step 7: Bake. Bake for 25-30 minutes, or until a meat thermometer inserted into the thickest part of the chicken reaches an internal temperature of 165°F.
Pro Tips for Success
- Give the chicken some breathing room. Stuffed chicken browns best when there’s space between each breast. Crowding creates steam instead of that golden brown top. I recommend using a 9 x 13 inch pan (a bit bigger than what’s pictured here).
- Try flavor twists. Add dried cranberries, Parmesan cheese, or use leftover homemade stuffing.
- Finish with something warm. A spoonful of gravy or melted butter adds richness.
- Use a meat thermometer. A meat thermometer is the best way to test for doneness. The chicken should be at least 160 degrees before pulling it from the oven. Allow it to rest 5 minutes before serving.
Serving & Customization Ideas
- This easy stuffed chicken pairs perfectly with mashed potatoes, roasted veggies, or a light salad. Because it tastes like a mini holiday chicken dinner, it’s right at home on a fall table or when you want something comforting and familiar!
- If you’re building a full holiday inspired menu, add garlic butter dinner rolls, cranberry pear sauce, crock pot applesauce, and Ritz broccoli cheese casserole on the side.
Recipe FAQs
Uneven cooking usually happens when the stuffing is packed too tightly or the chicken breast is much thicker on one side. Loosely fill the pocket so heat can circulate, and choose chicken breasts that are roughly the same size, making sure to butterfly them so the top and bottom are about the same thickness. A quick check with a meat thermometer ensures every piece reaches 165°F without drying out.
Butterflying evenly and securing a good fold helps. You can use kitchen twine if you want to make sure it stays together, but I love when some of the stuffing falls off. Those bits get extra crispy!
Yes. Boxed stuffing mix needs to be moistened and rested before stuffing the chicken so the center cooks evenly.
Dryness comes from overbaking. Pull the chicken at 160°F – carryover heat brings it to 165°F.
Yes! Leftover stuffing works great and adds even more flavor.
Stuffing stuffed chicken brings together all the nostalgic flavors of the season in one simple, comforting recipe. Whether you serve it as a Thanksgiving alternative or a cozy weeknight meal, it’s the kind of dish that feels special without being fussy!
More Cozy Dinner Ideas
- Slow Cooker Beef Burgundy Stew with Herb Dumplings
- Stove Top Stuffing Meatloaf
- Tender Beer-Soaked Crock Pot Roast
- Italian Dressing Chicken
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Easy Stuffing Stuffed Chicken Breast
Ingredients
- 4 boneless skinless chicken breasts (butterflied)
- 1 (6 oz) box turkey or chicken stuffing mix
- 1 ½ cups low sodium chicken broth
- 2 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 1 ½ teaspoons Kosher salt
- 1 heaping teaspoon thyme
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees. Grease a 9 x 13 inch casserole dish with non-stick cooking spray.
- Prepare the stuffing. Bring the chicken broth and butter to a boil, then add the stuffing mix. Mix well, then cover. Rest for 5 minutes, then fluff the stuffing mixture with a fork.
- While the stuffing mixture is resting, whisk together the salt, thyme, parsley, garlic powder, onion powder, and pepper in a small bowl.
- Butterfly the chicken breasts by slicing them through the center horizontally, leaving about a ½ inch intact. Unfold the chicken like a book.
- Brush the insides of the chicken with olive oil and sprinkle with some of the seasoning mix.
- Add the stuffing mixture to the bottom side of the chicken breasts, dividing it evenly among the four pieces. Fold the top side over.
- Place the chicken bottom side up in the casserole dish and brush generously with olive oil. Sprinkle with seasonings, then flip the chicken over. Brush the top side with oil and sprinkle with remaining seasonings.
- Transfer to the oven and bake for 25-30 minutes, or until the thickest part of the chicken reaches an internal temperature of 160 degrees.
Notes
- The chicken cooks best when there’s a little space between each one. I would do it in a 9 x 13-inch casserole dish instead of what’s pictured.
- Customize the stuffing with dried cranberries or Parmesan cheese, if desired.
- Use leftover homemade stuffing instead of boxed if desired.
- Serve with gravy or a drizzle of melted butter, if desired.
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