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.
Servings: 4
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.
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