Stuffed Chicken Breasts With Stuffing Recipe

I just made an Easy Stuffed Chicken Breast that looks restaurant-level and slices open to a ridiculous flood of cheesy juices you need to see to believe.

I can’t stop thinking about stuffed chicken breasts because they hit my hunger like a full-on snack and dinner at once. I love how the breaded pocket gets juicy and savory, and I’ll take any excuse for grated Parmesan cheese tucked inside.

I’m obsessed with these, simple and kind of messy. Baked Stuffed Chicken makes weeknights less boring.

I’ve tried a ton, but Easy Stuffed Chicken Breast Recipes are the ones I come back to when I want big flavor without nonsense. Crispy outside, warm filling.

I’ll eat the whole thing, no shame. And I always want seconds, honestly, daily.

Ingredients

• Chicken breasts: the meaty base, keeps it hearty and totally satisfying for dinner.
• Stuffing mix or day-old bread: crunch and texture, cozy breadiness in every bite.
• Onion: sweet sharpness that sneaks in and makes stuffing taste homemade.
• Celery: little green bites, adds freshness and a subtle crunch.
• Butter: rich, mellow fat that makes everything feel indulgent.

  Basically comfort.

• Chicken broth: moistens stuffing, keeps it juicy so it’s not dry.
• Beaten egg: binds the filling so it holds together when you cut it.
• Parmesan cheese: salty, nutty kick that adds depth and a golden finish.
• Parsley: bright herb pop that lightens heavier flavors, looks pretty too.
• Sage: earthy, warm herb note that says autumn without trying too hard.
• Salt: wakes up flavors, don’t skip it or things will be flat.
• Black pepper: tiny heat flicks that keep it from tasting bland.
• Olive oil: for searing and flavor, gives a nice crisp edge.

Ingredient Quantities

• 4 boneless skinless chicken breasts, about 6 ounces each
• 1 cup prepared stuffing mix, or about 2 cups cubed day old bread
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 2 tablespoons unsalted butter, plus extra for pan
• 1/2 cup chicken broth, plus more if needed
• 1 beaten large egg
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried sage or 1 tablespoon fresh chopped sage
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil for searing

How to Make this

1. Preheat oven to 375°F and butter a baking dish lightly with a little extra unsalted butter.

2. Make the stuffing: melt 2 tablespoons butter in a skillet over medium heat, add the chopped onion and celery, cook until soft about 4 minutes, then remove from heat.

3. In a bowl combine the prepared stuffing mix or cubed bread, cooked onion and celery, 1/2 cup chicken broth, beaten egg, Parmesan, parsley, sage, salt and pepper; stir until moistened. Add a splash more broth if it seems too dry.

4. Butterfly each chicken breast by slicing horizontally almost through and opening like a book, or cut a pocket in the thick side, whichever you prefer.

5. Season inside and out of the breasts lightly with salt and pepper, then divide the stuffing among the breasts, packing it gently but not overfilling. Close each breast and secure with toothpicks if needed.

6. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium high heat. Sear chicken breasts 2 to 3 minutes per side until golden brown, adding a little extra butter to the pan for flavor if you want.

7. Transfer seared breasts to the buttered baking dish if not using the ovenproof skillet, place in the preheated oven, and bake about 20 to 30 minutes until an instant read thermometer reads 165°F in the thickest part of the breast and juices run clear.

8. If the tops brown too quickly, tent loosely with foil. If you like a saucier result, spoon a little extra warmed chicken broth over the breasts before baking.

9. Let the chicken rest 5 to 10 minutes after removing from the oven so juices redistribute, then remove toothpicks and slice or serve whole with any pan juices spooned over the top.

10. Garnish with extra chopped parsley and a sprinkle of Parmesan if desired, and serve warm.

Equipment Needed

1. Oven and ovenproof skillet or a 9×13 inch buttered baking dish
2. Large skillet for sautéing the onion and celery
3. Mixing bowl and measuring cups/spoons
4. Chef knife and cutting board
5. Wooden spoon or silicone spatula for stirring and packing stuffing
6. Instant read thermometer
7. Tongs or spatula for searing
8. Toothpicks or kitchen twine to secure stuffed breasts
9. Small ladle or spoon for spooning pan juices or broth over chicken

FAQ

Stuffed Chicken Breasts With Stuffing Recipe Substitutions and Variations

• Chicken breasts
  • Bone-in chicken thighs, skin removed if you want less fat. Cook a bit longer until internal temp hits 165°F.
  • Turkey cutlets, thin and larger so stuff less or roll tighter. They grill or bake about the same time.
  • Large pork tenderloin medallions, pound thin then stuff. Watch for a slightly different flavor.
• Prepared stuffing mix or cubed day-old bread
  • Cooked wild rice or quinoa for a gluten-free, chewier filling. Use about 1 to 1 1/4 cups cooked.
  • Sourdough or focaccia cubes for more flavor, same volume as bread called for.
  • Crumbled cornbread for a sweeter, Southern twist. Might need a splash more broth to moisten.
• Grated Parmesan cheese
  • Grated Pecorino Romano if you want a saltier, sharper bite. Use slightly less if you watch salt.
  • Shredded mozzarella for gooey melt, milder flavor, use same amount.
  • Grated Swiss or Gruyère for nuttier, richer taste. Great if you like a deeper flavor.
• Beaten egg
  • 1/4 cup plain yogurt or sour cream to bind and add tang, may need small extra splash of broth.
  • 2 tablespoons cornstarch mixed with 2 tablespoons water for a veg-friendly binder.
  • A flax egg (1 tbsp ground flax + 3 tbsp water) for vegan-ish binding, let sit 5 minutes to thicken.

Pro Tips

1. Make the stuffing a little wetter than you think you should. It will dry out inside the chicken as it bakes, so add an extra tablespoon or two of broth if it seems just barely moist. Too soggy is worse than too dry, but a slightly saucy center beats chalky bread any day.

2. Don’t overstuff and secure well. Pack the filling gently, not like youre shoving a suitcase shut, and use toothpicks or kitchen twine to close the pocket. Overfilling will make the seams split open while searing or baking.

3. Sear first for flavor, then finish in the oven. A hot pan and a little butter give great browning and flavor, but preheat the oven so you dont leave the breasts in the pan too long. If the tops brown too fast, tent with foil, dont keep turning them.

4. Rest and check temp. Let the chicken sit 5 to 10 minutes after baking so the juices redistribute, and always verify with an instant read thermometer — 165°F in the thickest part. Slice too soon and all the juices run out, leaving it dry.