There’s something incredibly comforting about a meal that feels like a little holiday on a weeknight. That’s exactly what these Stuffing Stuffed Chicken Breasts deliver. They’re packed with savory Stove Top stuffing and melty Parmesan, and baked until the chicken is juicy and golden. This is my go-to recipe when I want all the cozy flavors of Thanksgiving without roasting an entire bird or turning the kitchen into chaos.
Why This Recipe Works So Well
Stuffing Made Easy:
I always keep a box of stuffing mix in my pantry — it’s my shortcut secret for turning plain chicken into something special. It’s savory, herby, and comes together fast, which is perfect for busy weeknights.
A Cheesy Boost:
Adding Parmesan to the mix gives it that rich, nutty flavor that takes the stuffing up a notch. It’s not overpowering but adds just the right amount of depth.
Holiday Vibes Without the Hassle:
When you’re cooking for two or just don’t want to deal with a whole roast bird, this recipe gives you all those comforting holiday flavors without the stress. It’s perfect for small gatherings, or even a midweek dinner when you’re craving something hearty.
What You’ll Need
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Boneless Skinless Chicken Breasts:
Go for plump ones, about 2.5 pounds total. That gives you enough space to stuff and keeps them juicy in the oven. -
Stuffing Mix:
Any 6-ounce box of stuffing mix works here — I use Stove Top most of the time, but honestly, any favorite brand will do. -
Boiling Water & Butter:
Just prepare the stuffing according to the package. I usually add a little extra butter for richness. -
Olive Oil:
Helps seal in moisture and carry the seasoning. If I have a jar of sun-dried tomatoes open, I love using that infused oil for extra flavor. -
Kosher Salt & Spices:
I use Morton’s kosher salt — it’s what I trust for seasoning everything. For spices, think garlic, smoked paprika, dried rosemary — warm, familiar flavors that complement the stuffing. -
Brown Sugar:
Just a touch, and it makes a difference. That hint of sweetness plays off the savory stuffing beautifully. -
Parmesan Cheese:
Adds that salty, cheesy bite. I grate mine fresh — it melts in better and tastes more flavorful than pre-shredded.
How I Cut the Chicken for Stuffing (Without Messing It Up)
Back when I first started stuffing chicken, I was terrified of cutting too deep and the whole thing falling apart. Here’s how I do it now:
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Lay the chicken breast flat on a board, thick side facing you.
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Using a sharp knife, slice into the thicker side and carefully go about two-thirds of the way in.
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The goal is to make a pocket — not a flap — so take your time.
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Once it’s cut, gently open it up with your fingers. It should look like a pita pocket, ready to be filled.
This little trick keeps the stuffing snug inside and the chicken juicy.
How to Make Stuffing Stuffed Chicken Breasts
Step 1: Prepare the Stuffing
Boil some water, stir in butter until melted, then mix in the stuffing. Cover it and let it sit for a few minutes to get nice and fluffy.
Step 2: Butterfly the Chicken
Preheat your oven to 375°F. Carefully cut a pocket in each chicken breast as described earlier.
Step 3: Season Well
Rub olive oil all over — don’t forget inside the pocket. Mix your seasoning spices and rub them generously over every side of the chicken.
Step 4: Add Parmesan to the Stuffing
Once the stuffing is fluffy, stir in the shredded Parmesan. This is where the stuffing gets its cheesy magic.
Step 5: Stuff Each Chicken Breast
Spoon the mixture into each pocket. Pack it in gently — you don’t want it overflowing, just enough to feel generous.
Step 6: Bake It Off
Place everything in a baking dish and bake for about 30 minutes, or until a meat thermometer reads 165°F. I usually spray a bit of oil on top and broil it during the last 5 minutes to get that nice golden crust. Let it rest for a few minutes so the juices settle.
My Favorite Sides to Serve With This
This stuffed chicken is filling on its own, but I like to pair it with sides that feel equally cozy:
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Creamy mashed potatoes or garlic parsley potatoes
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Brown gravy drizzled over everything
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Steamed green beans or glazed carrots
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A warm dinner roll or garlic bread
If I’m serving this for a quiet holiday meal, I might even throw in a cranberry relish on the side. It’s that kind of dish.
Real-Life Tips from My Kitchen
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Use a Thermometer:
Chicken is done at 165°F — don’t guess! I’ve ruined a few lovely meals by pulling it out too early or too late. -
Broil for That Crust:
That final 5-minute broil makes all the difference in getting that golden top. Just keep an eye on it — it can brown fast. -
Make Ahead:
You can stuff the chicken the night before, keep it covered in the fridge, and just bake it the next day. It’s a huge help when entertaining.
Tweak It Your Way
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Change Up the Stuffing:
Use cornbread stuffing, sausage stuffing, or even add sautéed mushrooms for a little extra flair. -
Swap in Cheese:
Mozzarella, cheddar, or a mix of cheeses also work if you don’t have Parmesan on hand. -
Herb Tip:
If you’ve got fresh rosemary or thyme growing in a pot (like I do on my window sill), throw that in instead of dried — it really lifts the flavor.
How I Store and Reheat It
If we have leftovers (which isn’t often), I pop them into an airtight container and refrigerate them for up to 3 days. To reheat, I cover them with foil and warm in the oven at 350°F until hot. Microwaving works too, but oven keeps the texture better.
I wouldn’t freeze these — the stuffing tends to go a bit soggy when thawed.
Stuffing Stuffed Chicken Breasts (Stove Top)
These juicy baked chicken breasts are stuffed with fluffy seasoned stuffing and melted parmesan—making them the perfect comfort meal when you want a taste of Thanksgiving without the full bird.
Ingredients
- 4 boneless, skinless chicken breasts (about 2.5 pounds total)
- 1 6-ounce box of stuffing mix (like Stove Top)
- 1½ cups boiling water
- 2 tablespoons unsalted butter
- ½ cup shredded parmesan cheese
- 1 tablespoon olive oil
- 1½ teaspoons kosher salt (Morton preferred)
- Fresh cracked black pepper, to taste
- 1 tablespoon brown sugar
- 1 teaspoon each: smoked paprika, dried mustard, garlic powder, onion powder, dried rosemary, dried oregano
Instructions
- Start by combining the boiling water and butter in a medium bowl. Stir until the butter melts completely. Add the stuffing mix and give it a good stir, then cover the bowl and let it sit for 5 minutes so the bread soaks everything up.
- While that rests, preheat your oven to 375°F (190°C). Take your chicken breasts and carefully slice each one horizontally to create a pocket—don’t cut all the way through. You want a flap that can hold the stuffing without everything falling out.
- Rub each piece of chicken with olive oil, making sure to coat both the inside and outside. In a small bowl, mix together the salt, pepper, brown sugar, and all the dried herbs and spices. Rub this seasoning blend evenly over the oiled chicken.
- Now fold the shredded parmesan into your fluffy stuffing mixture and stir until it’s evenly distributed. Spoon this mixture into the pockets of each chicken breast, packing it in but not overstuffing.
- Place the stuffed breasts in a lightly greased baking dish. Pop the dish into your preheated oven and bake for around 30 minutes, or until the chicken hits an internal temperature of 165°F (74°C). For a golden, crispy top, spray with a bit of oil and broil for 2–5 minutes right at the end—just keep an eye on it.
- Let the chicken rest for a few minutes before slicing. Serve it up with green beans, mashed potatoes, or just a simple salad for a dinner that feels a little fancy without the fuss.
Notes
- Stuffing Shortcut: Any brand of stuffing mix will work—feel free to use chicken, turkey, or herb-flavored.
- Cheese Options: Parmesan adds a savory kick, but mozzarella or cheddar can work too for a gooier texture.
- Butterfly Like a Pro: Use a small paring knife and cut carefully to keep one side of the chicken intact for easy stuffing.
- Don’t Skip the Thermometer: It’s the best way to guarantee your chicken is juicy and safe to eat.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 425Total Fat: 22gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 124mgSodium: 941mgCarbohydrates: 13gFiber: 1gSugar: 4gProtein: 43g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Got Questions? Here’s What I’d Tell You
Can I use chicken thighs instead?
You could, but they’re trickier to stuff. Breasts give you more space and hold their shape better.
Do I have to use Stove Top?
Not at all. Any stuffing mix will do, or you can make your own if you’re feeling fancy.
Can I pan-fry this instead of baking?
Not ideal — the stuffing needs time to heat through, and pan-frying might overcook the outside before the inside is done.
How do I keep the stuffing from falling out?
Just don’t overstuff, and press the chicken closed slightly when placing it in the dish. You don’t need toothpicks unless the pocket is too shallow.
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