baked stuffed chicken breast recipe with stuffing
- The Best baked stuffed chicken breast recipe with stuffing
- Baked Stuffed Chicken Breast with Homemade Stuffing
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Baked Stuffed Chicken Breast with Homemade Stuffing Works
- ❓ Frequently Asked Questions About Baked Stuffed Chicken Breast with Stuffing
The Best baked stuffed chicken breast recipe with stuffing
My kids actually love it, too. It’s the kind of meal that feels like a little celebration, but it’s also so easy to prep ahead that it never feels like a chore. The tender chicken inside is packed with flavor, and the stuffing gives it that satisfying crunch and warmth. Whether it’s for a casual family dinner or a small gathering with friends, this recipe delivers without overcomplicating things. And honestly, it’s a smart choice for health-conscious cooking, too—lean protein with all the cozy goodness you’d get from a bigger cut of meat. It’s the kind of dish that makes you feel good about what you’re serving, and that’s always a win.
Baked Stuffed Chicken Breast with Homemade Stuffing
A tender baked chicken breast stuffed with a savory, buttery homemade bread stuffing. Perfect for a lighter yet flavorful meal.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp garlic powder
- 1 cup whole wheat bread cubes
- ½ cup unsalted butter, melted
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tsp dried sage
- ½ tsp black pepper
- Salt to taste
- ½ cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp fresh parsley, chopped
👨🍳Directions
-
1
Preheat oven to 375°F. Cut each chicken breast in half horizontally to create two halves, then make a shallow cut along the breastbone to open the cavity. Remove the membrane inside the cavity and discard it. -
2
In a bowl, mix the melted butter, diced onion, minced garlic, chicken broth, sage, black pepper, and salt. Pour the mixture into the cavity of each chicken half and gently press the stuffing into place. -
3
Season the chicken with olive oil, thyme, rosemary, and garlic powder. Place the stuffed chicken halves in an oven-safe baking dish, skin-side up. -
4
Bake for 20 minutes. Flip the chicken and bake for another 15–20 minutes, or until the internal temperature reaches 165°F and the juices run clear. -
5
While the chicken bakes, heat the heavy cream and Dijon mustard in a small saucepan until warm. Stir in the chopped parsley and pour over the stuffed chicken. Let it sit for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven-safe baking dish
- Mixing spoon
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Baked Stuffed Chicken Breast with Homemade Stuffing Works
❓ Frequently Asked Questions About Baked Stuffed Chicken Breast with Stuffing
How do I prevent the chicken from drying out while baking?
Use a baking dish with a rack to elevate the chicken slightly and allow air to circulate around it. Bake at 375°F (190°C) for 20–25 minutes, basting with pan juices halfway through. For extra moisture, stuff the breast with a small amount of water or broth in the center before baking.
Can I use pre-cooked chicken breast for this recipe?
Yes, but you’ll need to adjust the cooking time. Pat the pre-cooked chicken dry, stuff it with the same mixture, and bake at 375°F (190°C) for 12–15 minutes until the internal temperature reaches 165°F (74°C). Avoid overcooking to keep the texture tender.
What if my stuffing doesn’t hold together?
If the stuffing crumbles, add 1–2 extra tablespoons of breadcrumbs or a splash of milk or water to bind it. For extra stability, press the mixture firmly into the cavity with your fingers before baking. Avoid overmixing to keep it light.
How can I make sure the stuffing stays moist inside the chicken?
To keep the stuffing juicy, add 1–2 tablespoons of broth or water to the cavity before stuffing. Place a small piece of parchment paper over the top of the stuffing to trap steam, then remove it just before serving. Alternatively, bake the chicken uncovered for the first 10 minutes to let moisture evaporate, then cover with foil if needed.
Can I reheat leftover stuffed chicken breast?
Yes, but reheat gently to avoid drying out the meat. Warm the chicken in a 350°F (175°C) oven for 10–12 minutes, covered with foil. If the stuffing is dry, lightly brush it with a little melted butter or olive oil before reheating. Store leftovers in an airtight container for up to 3 days.
