Stuffing stuffed chicken breasts with gravy and green beans

Stuffing Stuffed Chicken Breasts (Easy Baked Holiday Chicken Recipe)

ByAnika Bloom
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Health Disclaimer: All information provided in this article is intended for educational and informational purposes only and does not replace professional medical advice, diagnosis, or treatment. Always consult a qualified professional for personalized guidance.

Stuffing stuffed chicken breasts are the perfect shortcut to big holiday flavor without roasting a whole turkey. This easy baked dinner combines juicy chicken with a savory stuffing filling, then finishes in the oven until tender and golden. Use homemade stuffing, boxed stuffing, or leftover stuffing whatever you have on hand.

Why You’ll Love These Stuffing Stuffed Chicken Breasts

  • Holiday flavor, less work: Great for Thanksgiving-style cravings anytime.
  • Flexible: Works with boxed, homemade, or leftover stuffing.
  • Juicy + flavorful: Stuffing keeps the chicken moist and fragrant with herbs.
  • Meal-prep friendly: Stores well for easy dinners all week.

Ingredients

Stuffing (Homemade Option)

  • 2 cups stale French bread, cubed (½ to 1-inch pieces)
  • 2 tablespoons unsalted butter
  • ½ cup white onion, finely chopped
  • ½ cup celery, diced
  • 2 cloves garlic, finely minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried thyme (or ¾–1 teaspoon fresh thyme)
  • ½ teaspoon dried sage (or ¾–1 teaspoon fresh sage, minced)
  • ½ cup chicken broth (reduced sodium recommended)
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, finely minced

Chicken

  • 4 large boneless, skinless chicken breasts (8–10 ounces each if possible)
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)

Tip: If using boxed stuffing (like Stove Top), prepare it according to package directions and skip the homemade stuffing steps below.

Ingredients for stuffing stuffed chicken breasts arranged on a countertop
Everything you need to make stuffing stuffed chicken breasts, including bread cubes, herbs, and chicken breasts.

How to Make Stuffing Stuffed Chicken Breasts

  1. Preheat: Preheat oven to 375°F (190°C). Spray a 9×13-inch baking dish (or similar) with cooking spray.
  2. Make the stuffing (homemade): In a large skillet, melt butter. Sauté onion and celery over medium-high heat until softened, about 5 minutes. Add garlic, Italian seasoning, thyme, and sage; sauté 1 minute, stirring continuously.
  3. Combine: Add bread cubes to the skillet. Drizzle with chicken broth, sprinkle Parmesan and parsley, then mix until evenly coated. Set aside briefly.
  4. Slice pockets: Slice each chicken breast lengthwise about ¾ of the way through to create a pocket. Do not slice all the way through.
  5. Stuff: Fill each pocket with stuffing (about ⅓–½ cup per breast, depending on size). Use toothpicks if needed to secure.
  6. Season: Place stuffed chicken breasts in the baking dish. Drizzle with olive oil, then season with Italian seasoning, garlic powder, paprika, salt, and pepper.
  7. Bake covered: Cover with foil and bake for 25 minutes.
  8. Bake uncovered: Remove foil and bake an additional 10–15 minutes, or until chicken reaches 165°F (74°C) internally.
  9. Optional broil: Broil for 1–3 minutes for crispier stuffing edges, watching closely to prevent burning.
  10. Rest + serve: Rest 5 minutes before slicing. Serve with gravy if desired.
Stuffing stuffed chicken breasts in a baking dish before baking
Stuff the chicken, season, then bake until the internal temperature reaches 165°F.

Pro Tips for Juicy Stuffing Stuffed Chicken Breasts

  • Choose large breasts: Bigger chicken breasts are easier to stuff and stay juicier.
  • Do not guess doneness: Use a digital thermometer and cook to 165°F.
  • Prevent overstuffing: Fill generously but avoid bursting; secure with toothpicks if needed.
  • Want crisp stuffing? Broil briefly at the end, watching carefully.

What to Serve With Stuffing Stuffed Chicken Breasts

  • Green beans (sautéed or steamed)
  • Mashed potatoes
  • Roasted carrots or Brussels sprouts
  • Simple side salad
  • Gravy (store-bought or quick chicken-broth gravy)

Storage and Reheating

  • Refrigerator: Store airtight for up to 5 days.
  • Freezer: Freeze up to 2–3 months (stuffing texture may change after thawing).
  • Reheat: Microwave gently or reheat covered in the oven at 325°F until warmed through.

FAQ

Can I use boxed stuffing?

Yes. Prepare boxed stuffing according to package directions and use it to fill the chicken breasts.

How do I keep the chicken from drying out?

Use a thermometer and remove the chicken as soon as it reaches 165°F. Overbaking is the main cause of dryness.

Can I make stuffing stuffed chicken breasts ahead of time?

Yes. Assemble them, cover, and refrigerate up to 24 hours. Bake when ready, adding a few extra minutes if chilled.

Stuffing stuffed chicken breasts with gravy and green beans

Stuffing Stuffed Chicken Breasts

Stuffing Stuffed Chicken Breasts combine juicy baked chicken with savory herb stuffing, delivering comforting holiday flavors any time of the year. This easy yet impressive dish can be made with homemade, boxed, or leftover stuffing, making it perfect for weeknights or festive gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 584
Ingredients Equipment Method Notes

Ingredients
  

Stuffing
  • 2 cups stale French bread cubed into 1/2 to 1-inch pieces
  • 2 tbsp unsalted butter
  • 1/2 cup white onion finely chopped
  • 1/2 cup celery diced
  • 2 cloves garlic finely minced
  • 1 tsp Italian seasoning
  • 1/2 tsp dried thyme or 3/4-1 tsp fresh
  • 1/2 tsp dried sage or 3/4-1 tsp fresh
  • 1/2 cup chicken broth reduced sodium
  • 1/4 cup Parmesan cheese grated
  • 2 tbsp fresh parsley finely minced
Chicken
  • 4 boneless skinless chicken breasts 8 to 10 oz each
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste

Equipment

  • large skillet
  • Large Baking Dish
  • Digital Thermometer

Method
 

  1. Preheat oven to 375°F. Spray a 9×13-inch or similar baking dish with nonstick spray; set aside.
  2. To make the stuffing, sauté butter, onion, and celery in a large skillet over medium-high heat for about 5 minutes until softened.
  3. Add garlic, Italian seasoning, thyme, and sage; sauté for 1 minute more.
  4. Stir in cubed bread, chicken broth, Parmesan, and parsley until well combined; set aside.
  5. Slice each chicken breast lengthwise about 3/4 of the way through to create a pocket. Do not cut all the way through.
  6. Stuff each chicken breast with 1/3 to 1/2 cup stuffing depending on pocket size. Secure with toothpicks if needed.
  7. Place stuffed breasts into the prepared baking dish. Drizzle with olive oil and season with Italian seasoning, garlic powder, paprika, salt, and pepper.
  8. Bake covered with foil for 25 minutes. Uncover and continue baking for 12–15 minutes, or until internal temp reaches 165°F.
  9. Optional: Broil for 1–3 minutes to crisp stuffing edges. Rest a few minutes before serving. Serve with gravy if desired.

Notes

Use any stuffing: boxed, leftover, or homemade. To freeze, store baked chicken airtight for up to 2-3 months. Thaw and reheat gently.
Anika Bloom
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