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Stuffed chicken breasts in a baking dish, covered with aluminum foil, with a timer showing 20 minutes of initial baking time. The image anticipates the delicious final meal, followed by another image of the baked chicken resting on a plate, optionally garnished with gravy.

Stuffing Stuffed Chicken Breast Recipe

Here’s a simple and delicious recipe for Stuffing Stuffed Chicken Breast that your whole family will love! It's a comforting dish with savory stuffing and a hint of sweetness from cranberries. Perfect for any time of the year!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 4
Calories 482 kcal

Ingredients
  

  • 1½ cups Chicken broth
  • 6 oz Stove Top Stuffing one box or one packet from a twin pack
  • ½ cup Milk
  • 2 tbsp Butter
  • 24 oz Chicken breasts 4 medium-sized boneless, skinless chicken breasts
  • ½ tsp Salt
  • ½ tsp Pepper to taste
  • ¼ tsp Onion powder
  • ½ cup White onion optional, diced
  • ½ cup Celery optional
  • ½ cup dried Cranberries optional
  • Gravy optional, for serving

Instructions
 

  • Preheat the Oven: Set your oven to 375°F (190°C/Gas Mark 5). Grease a 9x13 inch baking dish with oil or non-stick cooking spray.
  • Prepare the Stuffing: Heat 1½ cups of chicken broth in the microwave for 2 minutes or in a small saucepan until it’s nearly boiling. In a large mixing bowl, combine the stuffing mix with the hot broth, 2 tablespoons of butter, and ½ cup of milk. If using, add ½ cup of diced white onion, ½ cup of celery, and/or ½ cup of dried cranberries. Mix everything well and set aside.
    A large mixing bowl on a white marble cooktop filled with stuffing mix. Chicken broth is being poured in, along with butter and milk. Optional ingredients like diced onion, celery, and dried cranberries are nearby, ready to be added. The scene highlights the colorful preparation of the stuffing mixture.
  • Prepare the Chicken: Trim any excess fat from the chicken breasts. Using a sharp knife, carefully cut each breast ¾ of the way through (like butterflying) to create a pocket for the stuffing. Be sure not to cut all the way through.
    Chicken breasts laid out on a cutting board, with one being cut ¾ of the way through to create a pocket. The scene emphasizes the butterflying technique used for stuffing the chicken
  • Stuff the Chicken: Spoon ¼ of the stuffing mixture into each chicken breast pocket. Place the stuffed breasts in the prepared baking dish. Season each breast with the salt, pepper, and onion powder mixture.
    Prepared chicken breasts in a baking dish being filled with stuffing using a spoon. The image captures the generous amounts of stuffing being added to each chicken breast, ready for baking
  • Bake the Chicken: Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 15 minutes, or until the chicken is cooked through and the internal temperature reaches at least 165°F (74°C).
    Stuffed chicken breasts in a baking dish, covered with aluminum foil, with a timer showing 20 minutes of initial baking time. The image anticipates the delicious final meal, followed by another image of the baked chicken resting on a plate, optionally garnished with gravy.
  • Serve: Once done, remove the chicken from the oven and let it rest for a few minutes. Serve immediately, with gravy if desired.

Notes

  • Make-Ahead Tip: You can prepare the stuffing and stuff the chicken breasts ahead of time. Just cover and refrigerate them until you’re ready to bake. This makes dinner prep even quicker!
  • Moist Chicken: For extra juicy chicken, try brining the chicken breasts in a saltwater solution for 30 minutes before stuffing. This helps keep the meat tender and flavorful.