Stuffing Stuffed Chicken Breast

Make this easy Stuffing Stuffed Chicken Breast and get all the great Thanksgiving flavors in a simple dish that comes together in less than 45 minutes! It’s the perfect option for a cozy, small Thanksgiving or as an amazing weeknight family dinner.

This delicious Stuffing Stuffed Chicken Breast is all the flavors you love about Thanksgiving without all the work. Much like my Spinach Feta Stuffed Chicken Breasts, the whole thing comes together in under 45 minutes. It’s a great alternative to making a whole turkey when it’s only you and a couple guests for the holidays.

It’s also amazing with simple mashed potatoes as a fantastic weeknight meal with a holiday feel that the whole family always loves any time of year! It’s delicious with or without the gravy, but if your family is anything like mine, make the gravy.

Looking for more chicken breast ideas? Try this super easy Crockpot Southwest Chicken or my Healthier Sweet and Sour Chicken.

Ingredient notes

• Boneless skinless chicken breasts - see instructions for splitting them
• Spices: salt, onion powder, garlic powder, black pepper (freshly ground) and paprika - or you can use my all-purpose homemade chicken seasoning instead
• Olive oil - light olive oil is best for searing but extra virgin will also work (just be sure not to burn it). You can also sub for avocado oil or other plant oil.
• Stove Top Stuffing - chicken or turkey flavor
• Celery & onion - diced small
• Butter - to add flavor to the stuffing

For the gravy:

• Flour & butter - to make the roux (it thickens the gravy)
• Chicken broth - I like Pacific foods organic chicken broth
• Salt and pepper -  to taste

Substitutions & Alterations

• Use gluten free stuffing and flour for a GF version of this recipe.
• You can use butcher’s twine instead of the toothpicks to help the chicken maintain its shape and prevent the stuffing from spilling out. Always soak cooking twine before using in the oven.
• You can also add some chopped walnuts or dried cranberries when making the stuffing mix if you like.
• Add a little fresh herbs like oregano, thyme, or rosemary to the stuffing, if you like.

How to make Stuffing filled chicken breasts

1. Step 1: Melt the butter in a skillet with a tall rim. Add the diced onions and celery and saute on medium low until softened, about 5-6 minutes, stirring often (Image 1). Don't brown the veg.
2. Step 2: Turn off the heat, add the Stove Top stuffing mix and boiling water (Image 2). Stir to mix and set aside for 5 minutes. Then fluff with a fork.

3. Step 3: Prep the chicken. Cut each chicken breast lengthwise to form a pocket. Be careful not to cut all the way (Image 3).

Place the chicken breasts in a large mixing bowl, add 1 tablespoon of olive oil and sprinkle the meat with salt, black pepper, garlic powder, onion garlic and paprika. Gently mix the meat and spices using a spoon or your hands. Make sure to season both the outside and inside of the chicken breasts (Image 4).

4. Step 4: Place ¼ of the prepared stuffing mixture inside each chicken breast (Image 5). Close the pocket and secure the cut side with 2-3 toothpicks (Image 6).

5. Step 5: Heat the remaining 1 tablespoon of olive oil in an oven proof skillet (I use a cast iron skillet) and sear the chicken for 4-5 minutes per side over medium heat (Image 7).
6. Step 6: Then, transfer the skillet with chicken breasts in the preheated oven and bake for 15-20 minutes, or until a meat thermometer inserted in the thickest part of the chicken breast reads 165°F. Transfer the meat onto a platter and cover with aluminum foil.

7. Step 7: Make the gravy. Place butter in the now empty skillet. Melt over medium low heat, scraping any brown bits from the bottom of the skillet (that's flavor!). Add flour, stir and cook for a minute whisking the mixture. Pour in the half the chicken broth and whisk over low heat until thickened and smooth. Then add another cup of broth. Keep whisking until gravy is thickened and bubbly (Image 8). Taste and season with salt and pepper.
8. Step 8: When you’re ready to serve, remove toothpicks from chicken breasts. Use a sharp knife to cut the chicken breasts in halves or into thick slices and serve with hot gravy on the side.

Storage tips

Allow any remaining chicken to cool completely before storing leftovers.

Store leftover chicken breasts in an airtight container and refrigerate in the coldest part of your fridge for up to 4 days.

How to Reheat Leftover Chicken

Heat your oven to 350°. Place leftover chicken in a baking dish or pie plate and add a small amount of water or chicken broth. Cover with foil and reheat in the oven for 10-15 until heated through.

Serving suggestions

Serve this delicious stuffed chicken as part of a complete dinner. Below, I’ve offered a few of my favorite sides, but the sky’s the limit.

• Roasted beet and sweet potato salad  or Roasted Beet Salad with Tahini dressing
• Butternut Squash Feta Salad
• Roasted green vegetables, such as asparagus, broccoli or carrots and green beans
• Procisutto wrapped asparagus
• Air Fryer Carrot Fries or Butternut Fries
• Mashed potatoes, Air-Fryer Roasted Baby Red Potatoes or Oven Roasted Sliced Sweet Potatoes
• More stuffing on the side - try my Sourdough Stuffing
• Pomegranate Arugula Feta Salad
• Slow cooker potatoes and green beans (easy, no fuss side)

More Thanksgiving Recipes

• Roasted Beet and Sweet Potato Salad
• Air Fryer Butternut Squash Fries
• Sautéed Delicata Squash
• Ricotta Mac and Cheese