Chicken Breasts Stuffed with Stuffing Recipe

Name: Chicken Breasts Stuffed with Stuffing
Prep time: 15 min
Cook time: 40 min
Ingredients: 4 boneless, skinless chicken breasts; 1 box (6 oz) Stove Top or similar stuffing mix; 1 ½ cups chicken broth; ½ cup milk; 2 tbsp butter (melted); ½ cup diced onion (optional); ½ cup diced celery (optional); ½ cup dried cranberries (optional); ½ tsp salt; ½ tsp pepper; ¼ tsp onion powder; Olive oil or nonstick spray (for baking dish); Gravy (for serving (optional))

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Looking for a cozy and comforting dinner that delivers classic flavors with minimal prep, as well as being perfect for the holiday season? These chicken breasts stuffed with stuffing are exactly that: tender chicken, savory seasoned stuffing, and golden, roasted edges that taste like a mini holiday feast any night of the week. With simple pantry ingredients and straightforward steps, this dish is perfect for quick weeknight cooking for the family or for serving guests when you want a meal that feels special without extra fuss.

A plate of chicken breasts stuffed with stuffing, with asparagus on the side and a stream of gravy being poured over.

I love this recipe because it brings together juicy chicken and flavorful stuffing in a way that’s both familiar and satisfying. Cutting a pocket into each chicken breast allows the stuffing to stay moist while the outside bakes to a light golden finish, and is also an easier way of preparing a classic stuffed chicken. Optional mix-ins like onion, celery, or dried cranberries add texture and depth, and you can easily adjust the flavor to suit your preferences. The dish can also be prepped ahead to make dinner even easier. That’s why it’s a versatile, reliable recipe you’ll return to all year long.

Table of Contents

Ingredients – What You Need

The ingredients for our chicken laid out on a kitchen counter and labelled.

Chicken Breasts: Boneless, skinless chicken breasts work best for creating clean pockets that hold the stuffing well.
Stuffing Mix: A 6 oz box of Stove Top or similar stuffing mix gives that classic seasoned flavor and makes prep super quick.
Chicken Broth: This is preferrable to just using water to hydrate the stuffing, because it adds so much more wholesome flavor. In a pinch, though, you can use water, but up the seasonings a bit.
Butter: Alongside the chicken broth, this keeps the stuffing soft and flavorful while baking.
Optional Add-Ins: Diced onion, diced celery, or dried cranberries add texture and flavor if you want extra depth. Although they are optional, I really recommend adding in at least one or two of these, as it really elevates the whole dish.
Seasonings: Salt, pepper, and onion powder enhance the chicken and help tie the flavors together.
Milk: Pouring a little milk or broth around the chicken keeps it extra juicy.
Olive Oil or Nonstick Spray: For greasing the baking dish.
Gravy (Optional): Perfect for serving over the finished chicken. The recipe for gravy is not included here, just use your go-to favorite recipe if you want to include this when serving.

How to Make Chicken Breasts Stuffed with Stuffing

1. Prepare the Stuffing: In a medium saucepan, bring the chicken broth and the butter to a simmer. Stir in the stuffing mix, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork. Optionally, stir in diced onion, diced celery, and/or dried cranberries.

A saucepan filled with a hydrated stuffing mix, with chopped onions, celery, and cranberries mixed in.

2. Prepare the Chicken: Pat the chicken breasts dry. Using a sharp knife, cut a deep pocket into the side of each chicken breast without slicing all the way through. Season the outside and inside of each pocket with salt, pepper, and onion powder.

A wooden chopping board with four chicken breasts, each seasoned and sliced open down the middle.

3. Stuff the Chicken: Spoon a generous amount of stuffing into each pocket. Secure with toothpicks if needed to hold the filling inside. Place the stuffed chicken breasts in a greased baking dish.

A close-up on one chicken breast being filled with stuffing using a metal spoon.

4. Add Moisture (optional but recommended): For extra juicy chicken, pour the milk or at least some additional chicken broth around (not over) the stuffed breasts.

5. Bake: Cover the dish with foil and bake at 375°F (190°C) for 25–30 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the chicken reaches 165°F (74°C) and the top begins to turn lightly golden.

Three just-baked chicken breasts with stuffing in them.

6. Rest & Serve: Let the chicken rest for 5 minutes before serving to hold in the juices. Serve with warm gravy or pan drippings.

A dinner plate containing a stuffed chicken breast and some asparagus, ready to be eaten.

Freezing & Storage

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the oven at 325°F (165°C) for 12–15 minutes, adding a splash of broth if needed.

This meal can also be prepared ahead. The chicken can be prepped up to 24 hours ahead: cut pockets, season, and stuff the chicken, then keep covered in the fridge and bake when ready. The stuffing can also be made up to 2 days ahead and then stored separately. Then, you can prepare and stuff the chicken just before baking.

If you want to freeze the chicken, the best way to do it is to freeze it before baking. That is, stuff the raw chicken breasts but do not add any milk/broth. Then, wrap each breast individually and freeze for up to 3 months. Thaw overnight and bake as normal, adding and extra five to ten minutes as needed.

FAQs

How do you know when stuffed chicken is done?

You’ll know stuffed chicken is done when the thickest part of the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer. The juices should run clear when pierced, and the chicken should feel firm but still slightly springy rather than soft or rubbery. If the stuffing is fully heated through and the outside of the chicken is lightly golden, it’s ready to come out of the oven. Let it rest for a few minutes before serving so the juices redistribute and the chicken stays moist.

Does stuffing need to be cooked?

Yes, stuffing does need to be cooked before it’s used to fill chicken. Preparing the stuffing first ensures it’s fully heated, properly seasoned, and safe to eat, since it won’t have enough time inside the chicken to cook thoroughly on its own. Using cooked stuffing also helps it stay moist and evenly textured while the chicken bakes.

A plate of stuffed chicken breasts over which has been poured some gravy, and beside which are a few stalks of asparagus.

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