How to Make Mouth-Watering Stuffed Chicken Breast with Stuffing: 3 Delicious Methods

Are you tired of the same old boring chicken dinner? I totally get it! That’s why I’m super excited to share my favorite ways to make stuffed chicken breast with stuffing, This comfort food classic transforms ordinary chicken into something special that’ll make your family think you spent hours in the kitchen (when it’s actually pretty simple!),

Stuffed chicken breast is like a reverse sandwich—protein on the outside, bread on the inside Add some veggies on the side, and you’ve got yourself a complete dinner that’s sure to impress The best part? You can customize it however you want!

What You’ll Need: Basic Ingredients

Before we dive into the specific recipes, let’s gather our basic ingredients. Most stuffed chicken breast recipes will require:

• Boneless, skinless chicken breast halves
• Stuffing (homemade or store-bought)
• Butter
• Seasonings (salt, pepper, garlic powder, herbs)
• Optional add-ins (vegetables, cheese)

Method 1: Classic Stuffed Chicken Breasts with Homemade Stuffing

This first method comes from a traditional recipe that reminds me of those Sunday family dinners that my grandma used to make. It uses a delicious homemade stuffing that’s to die for!

Ingredients:

For the Chicken:

• 8 boneless skinless chicken breast halves (about 4 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray

For the Stuffing:

• 1 small onion, chopped
• 1 celery rib, chopped
• 1 garlic clove, minced
• 2 tablespoons butter, divided
• 1 teaspoon reduced-sodium chicken bouillon granules
• 1/4 cup boiling water
• 3 cups soft bread crumbs
• 3 tablespoons milk (any type works)
• 1/2 teaspoon dried parsley flakes
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme

Instructions:

1. Prepare the stuffing base: In a small nonstick skillet, sauté the onion, celery, and garlic in 1 tablespoon butter until tender.

2. Mix the stuffing In a large bowl dissolve bouillon in boiling water. Stir in the bread crumbs milk, herbs, and the sautéed celery mixture.

3. Prepare the chicken: Using a meat mallet, flatten chicken to 1/4-inch thickness. Sprinkle with salt and pepper.

4. Fill and roll: Spread the stuffing mixture evenly over each chicken breast. Roll up the chicken breasts and secure with toothpicks.

5. Bake: Preheat your oven to 350°F. Place the rolled chicken in a 13×9-inch baking dish coated with cooking spray. Bake uncovered for 25 minutes.

6. Finish with butter: Melt the remaining 1 tablespoon butter and brush over chicken. Bake for an additional 10-15 minutes or until a thermometer reads 170°F.

7. Serve: Remove the toothpicks before serving.

This method gives you that homemade touch that everyone loves. The herbs in the stuffing really make the flavors pop!

Method 2: Quick & Easy Stove Top Stuffing Chicken Breasts

If you’re short on time but still want something delicious, this method using Stove Top stuffing mix is a lifesaver! It’s one of my go-to weeknight dinners.

Ingredients:

• 1 (6 ounce) package Stove Top chicken flavor stuffing mix
• 1 cup water
• 1.5 pounds boneless skinless chicken breasts
• 1 (10 ounce) package frozen chopped broccoli, thawed & drained
• 1 (10.75 ounce) can condensed fat-free cream of chicken soup
• 1/2 cup nonfat milk
• 2 tablespoons Parmesan cheese

Instructions:

1. Prepare stuffing: Combine stuffing mix and water in large bowl. Let stand for 5 minutes.

2. Flatten chicken: Pound chicken to 1/4 inch thickness using a meat mallet.

3. Add vegetables: Add broccoli to the stuffing and mix lightly.

4. Fill and roll: Spread the stuffing mixture evenly on flattened chicken breasts to within 1/2 inch of the edges. Roll up each chicken breast starting at the short end, enclosing the stuffing mixture.

5. Arrange in baking dish: Place the chicken, seam side down, in a 13×9 inch baking dish.

6. Add sauce: Mix the soup and milk together and pour over the chicken. Sprinkle with the Parmesan cheese.

7. Bake: Preheat oven to 400°F. Bake for 30 minutes or until chicken is cooked through (internal temperature of 170°F).

This recipe is super customizable! One of my readers shared that they added sharp cheddar instead of Parmesan, and another mentioned using chicken gravy instead of soup for an even richer flavor.

Method 3: Southern-Style Stuffed Chicken Breasts

This third method comes from a wonderful southern cook who learned it from her mom. It combines a beautiful searing technique with baking for the perfect texture.

Ingredients:

For the Chicken:

• 4 skinless, boneless chicken breast halves
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 teaspoons garlic powder
• Salt and pepper to taste

For the Stuffing:

• Homemade stuffing (recipe below) OR 1 box Stove Top Stuffing mix prepared according to package directions

For Homemade Stuffing:

• 1/4 cup butter
• 2 stalks celery, coarsely chopped (about 1 cup)
• 1 large onion, coarsely chopped (about 1 cup)
• 2 1/2 cups chicken broth
• 1 package (14 ounces) herb seasoned stuffing

For the Gravy:

• 3 tablespoons pan drippings
• 3 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 2 tablespoons heavy cream

Instructions:

1. Prepare the chicken: Rinse chicken breasts and pat dry with paper towels. With a slender knife, cut a 3-inch pocket along the length of the thickest side of each chicken breast. Season each breast with garlic powder, salt, and pepper on both sides.

2. Sear the chicken: Preheat oven to 350°F. In a heavy skillet, heat the oil and butter over medium-high heat. When hot, sear the chicken breasts until golden brown, about 3 minutes per side. Transfer to a baking sheet lined with parchment paper.

3. Make the stuffing: If using homemade stuffing, heat butter in a saucepan over medium heat. Add celery and onion and cook for 5 minutes until tender-crisp. Add the broth and bring to a boil. Remove from heat, add the stuffing and mix lightly. Season with salt and pepper to taste.

4. Stuff the chicken: Stuff each chicken breast pocket with the prepared stuffing.

5. Bake: Place stuffed chicken breasts in a baking dish and brush with drippings left in the skillet. Bake until the internal temperature reaches 165°F, about 30-35 minutes.

6. Make the gravy: Heat the pan drippings in a skillet over medium-high heat. Whisk in the flour to make a paste and cook for 1-2 minutes. Gradually whisk in the chicken broth, adding one-third at a time and letting it thicken. Once thickened, add the cream. Add more broth if needed to reach desired consistency.

7. Serve: Pour gravy over chicken and serve with mashed potatoes for a complete southern meal.

Tips for Perfect Stuffed Chicken Breast

No matter which method you choose, these tips will help ensure your stuffed chicken breast turns out amazing:

1. Flatten evenly: Make sure your chicken is pounded to an even thickness so it cooks uniformly.

2. Don’t overstuff: Too much stuffing will make rolling difficult and can cause the stuffing to fall out during cooking.

3. Secure properly: Use toothpicks to secure the rolled chicken. Just remember to remove them before serving!

4. Check temperature: Use a meat thermometer to ensure chicken reaches 165°F for food safety.

5. Let it rest: Allow the stuffed chicken to rest for about 5 minutes after cooking before slicing to keep the juices inside.

Variations to Try

Once you’ve mastered the basic techniques, why not try these variations?

• Mediterranean Style: Add sun-dried tomatoes, feta cheese, and spinach to your stuffing.
• Italian Flair: Mix in mozzarella cheese, basil, and a little marinara sauce.
• Southwest Kick: Add corn, black beans, and a sprinkle of taco seasoning to your stuffing.

What to Serve with Stuffed Chicken Breast

Complete your meal with these perfect sides:

• Creamy mashed potatoes
• Roasted vegetables
• Fresh garden salad
• Garlic bread
• Steamed rice

My Final Thoughts

I remember the first time I made stuffed chicken breast – it was a total disaster! The stuffing fell out, the chicken was dry, and my husband politely ate it anyway (bless his heart). But practice makes perfect, and now it’s one of our favorite meals.

These three methods give you options depending on how much time you have and what ingredients are available. The classic homemade version is perfect for Sunday dinner, the Stove Top method is great for busy weeknights, and the southern-style approach is amazing when you want to impress guests.

What I love most about stuffed chicken breast is how versatile it is. You can really make it your own by changing up the stuffing ingredients or the sauce. It’s like having a new recipe every time!

So go ahead and give one of these methods a try. I’d love to hear which one becomes your favorite! Remember, cooking should be fun, and even if it doesn’t turn out perfect the first time, you’ll get better with each attempt.

Happy cooking, y’all!

The best way to stuff chicken breast is to use the pocket method by cutting a slit into the thickest part of the breast and creating a cavity for the filling, then securely closing the opening with toothpicks or butcher’s twine. For a more even cooking surface, you can then pound the stuffed chicken to an even thickness before rolling it into a jelly-roll shape or simply placing it in a pan to bake.

Stuffed chicken breasts typically cook in an oven at 375–400°F (190–200°C) for 20 to 45 minutes, depending on their size and thickness, until the internal temperature reaches 165°F (74°C). Some recipes involve searing the chicken first for a few minutes on the stovetop before transferring it to the oven to finish cooking.