Stuffing Stuffed Chicken Breasts are filled with a savory mixture of Stove Top stuffing and Parmesan cheese. This recipe is a clever way to elevate a box of stuffing that’s been sitting in your pantry. It’s also perfect for small holiday gatherings when you want to skip the hassle of cooking a whole bird.
If you’re in the mood for a crispy, breaded option instead, try my Crispy Baked Chicken Cutlets or Air Fryer Cornflake Chicken.
For a simple yet delicious main course, check out my Cast Iron Skillet Chicken Breasts with herb butter.
If you prefer bone-in chicken breast, my Dutch Oven Chicken Breasts are a fantastic choice. This recipe features a white wine pan sauce.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Cut a Pocket in Chicken Breasts for Stuffing
- How to Make Stove Top Stuffing Stuffed Chicken Breasts
- Quick Tip From Bri
- Recipe Serving Suggestions
- Expert Tips
- Additions & Variations
- More Chicken Recipes
- Stuffing Stuffed Chicken Breasts (Stove Top) Recipe
Why You’ll Love This Recipe
- Boxed Stuffing: Using Stove Top stuffing mix makes things easy and adds a tasty, savory filling that really makes the dish pop with minimal effort.
- A Little Cheesy: Parmesan cheese in the stuffing gives it a delicious cheesy salty kick that pairs perfectly with the stuffing.
- Perfect for Small Holiday Gatherings: It’s a great choice for cozy holiday meals when you want something impressive without the fuss of cooking a whole bird.
Ingredients & Substitutions
- Stuffing Mix: Use Stove Top or any preferred brand/flavor of pre-packaged stuffing mix. Be sure it is 6 ounces.
- Boiling Water & Butter: These are the ingredients required according to the package instructions on the Stove Top.
- Boneless Skinless Chicken Breasts: Make sure these weigh about 2.5 pounds in total so you have the correct chicken-to-stuffing ratio.
- Olive Oil: This helps keep the seasoning and chicken moist. Any kind of oil works.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher salt next time you are at the store!
- Brown Sugar: Adds a hint of sweetness that complements the savory flavors.
- Spices: These ensure the exterior of the chicken is full of flavor. The rosemary brings out the herbs in the stuffing mix.
- Parmesan: This adds another layer of savory flavor.
Complete list of ingredients and amounts is located on the recipe card below.
How to Cut a Pocket in Chicken Breasts for Stuffing
- Place the Chicken Breast on a Cutting Board: Lay the chicken breast flat on a clean cutting board. Make sure it is positioned so the thicker side is facing you.
- Use a Sharp Knife: Take a sharp knife and, starting at the thicker side, carefully slice horizontally into the chicken breast. Make sure your hand is holding the top of the chicken breast to keep it steady.
- Cut to Create a Pocket: Cut about two-thirds of the way through the chicken breast, stopping before you reach the other side or bottom. Be careful not to cut all the way through; you want to create a pocket, not split the chicken completely.
- Open the Pocket: Gently open the cut you made with your fingers or the knife, widening it slightly to make room for the stuffing. Now your chicken breast is ready to be filled!
How to Make Stove Top Stuffing Stuffed Chicken Breasts
Quick Overview
- Prepare stuffing.
- Butterfly chicken.
- Season chicken.
- Mix in Parmesan.
- Stuff chicken.
- Bake.
Step by Step Instructions
Quick Tip From Bri
When butterflying the chicken breasts, slice carefully and avoid cutting all the way through to create a pocket.
- Prepare the Stuffing: In a medium bowl, combine the boiling water and unsalted butter. Stir until the butter is melted. Add the stuffing mix and stir well to combine. Cover the bowl and let the stuffing stand for about 5 minutes to absorb the liquid and become fluffy.
- Prepare the Chicken: While the stuffing rests, preheat your oven to 375°F (190°C). Butterfly each chicken breast by slicing horizontally, but not all the way through, to create a pocket. Be careful not to cut through the other side.
- Season the Chicken: Rub the olive oil all over the chicken breasts, both inside the pockets and on the outside. In a small bowl, mix salt, black pepper, brown sugar, dried mustard, garlic powder, onion powder, smoked paprika, rosemary, and oregano. Sprinkle and rub this spice mixture over the oiled chicken breasts.
- Add Parmesan: Fold the shredded Parmesan cheese into the prepared stuffing, mixing until evenly distributed.
- Stuff the Chicken: Spoon the stuffing mixture into each chicken breast pocket, dividing it evenly among the four breasts.
- Bake the Chicken: Place the stuffed chicken breasts in a baking dish. Bake in the preheated oven for about 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). For a golden brown finish, spray the chicken with oil and broil for the last 5 minutes, keeping a close eye to avoid burning. Let the chicken rest for a few minutes before serving.
Recipe Serving Suggestions
Finish these stuffed chicken breasts with my Easy Brown Gravy Recipe on top. Serve them with any of the following sides:
- Au Gratin Potatoes with Ham: Rich and cheesy.
- Dutch Oven Mac and Cheese: Creamy and indulgent.
- Garlic Bread Rolls: Soft, chewy, and stuffed with garlic butter.
- Crockpot Green Beans (Southern Style): Loaded with bacon.
- Garlic Parsley Potatoes: A lighter side option.
- Glazed Stovetop Carrots: Sweet and colorful.
Expert Tips
- Butterfly Carefully: When butterflying the chicken, slice horizontally to create a pocket, but don’t cut all the way through. This keeps the stuffing inside.
- Use a Meat Thermometer: To ensure your chicken is perfectly cooked, check that it reaches an internal temperature of 165°F (74°C). This keeps the meat juicy and safe to eat.
- Prep Ahead: Prepare the stuffing and stuff the chicken, then cover and refrigerate overnight. Just bake as directed when ready to serve.
Additions & Variations
- Spices: Use your favorite chicken spices or spice blends to season the chicken breasts. If you have any fresh herbs on hand, use these instead of dried ones.
- Olive Oil: If you have a jar of sun-dried tomatoes in your refrigerator, use the oil from those instead of plain olive oil for extra flavor.
More Chicken Recipes
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Stuffing Stuffed Chicken Breasts (Stove Top)
Stuffing Stuffed Chicken Breasts are filled with a savory mixture of Stove Top stuffing and Parmesan cheese. This recipe is a clever way to elevate a box of stuffing that's been sitting in your pantry. It’s also perfect for small holiday gatherings when you want to skip the hassle of cooking a whole bird.
Equipment
Ingredients
- 1 6-ounce packaged stuffing mix*
- 1 1/2 cups boiling water
- 2 Tablespoons unsalted butter
- 4 boneless skinless chicken breasts, about 2.5 pounds*
- 1 Tablespoon olive oil
- 1 1/2 teaspoons Morton kosher salt*
- fresh cracked black pepper
- 1 Tablespoon brown sugar
- 1 teaspoon EACH dried mustard, garlic powder, onion powder, smoked paprika, rosemary, & oregano
- 1/2 shredded parmesan cheese
Instructions
- Prepare the Stuffing: In a medium bowl, combine the boiling water and unsalted butter. Stir until the butter is melted. Add the stuffing mix and stir well to combine. Cover the bowl and let the stuffing stand for about 5 minutes to absorb the liquid and become fluffy.1 6-ounce packaged stuffing mix*, 1 1/2 cups boiling water, 2 Tablespoons unsalted butter
- Prepare the Chicken: While the stuffing rests, preheat your oven to 375°F (190°C). Butterfly each chicken breast by slicing horizontally, but not all the way through, to create a pocket. Be careful not to cut through the other side.4 boneless skinless chicken breasts, about 2.5 pounds*
- Season the Chicken: Rub the olive oil all over the chicken breasts, both inside the pockets and on the outside. In a small bowl, mix salt, black pepper, brown sugar, dried mustard, garlic powder, onion powder, smoked paprika, rosemary, and oregano. Sprinkle and rub this spice mixture over the oiled chicken breasts.1 Tablespoon olive oil, 1 1/2 teaspoons Morton kosher salt*, fresh cracked black pepper, 1 Tablespoon brown sugar, 1 teaspoon EACH dried mustard, garlic powder, onion powder, smoked paprika, rosemary, & oregano
- Add Parmesan: Fold the shredded Parmesan cheese into the prepared stuffing, mixing until evenly distributed.1/2 shredded parmesan cheese
- Stuff the Chicken: Spoon the stuffing mixture into each chicken breast pocket, dividing it evenly among the four breasts.
- Bake the Chicken: Place the stuffed chicken breasts in a baking dish. Bake in the preheated oven for about 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). For a golden brown finish, spray the chicken with oil and broil for the last 5 minutes, keeping a close eye to avoid burning. Let the chicken rest for a few minutes before serving.
Did you make this recipe? Leave a comment below!
Notes
- Stuffing Mix: Use Stove Top or any preferred brand/flavor of pre-packaged stuffing mix. Be sure it is 6 ounces.
- Boneless Skinless Chicken Breasts: Make sure these weigh about 2.5 pounds in total so you have the correct chicken-to-stuffing ratio.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher salt next time you are at the store!
- Butterfly Carefully: When butterflying the chicken, slice horizontally to create a pocket, but don’t cut all the way through. This keeps the stuffing inside.
- Use a Meat Thermometer: To ensure your chicken is perfectly cooked, check that it reaches an internal temperature of 165°F (74°C). This keeps the meat juicy and safe to eat.
Nutrition
Calories: 231kcal | Carbohydrates: 4g | Protein: 24g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 1036mg | Fiber: 0.1g | Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
