Introduction

Stuffing Stuffed Chicken Breasts bring a delightful twist to your classic chicken dinner by combining tender chicken with a flavorful, homemade bread stuffing. This dish is perfect for a cozy family meal or a special occasion, offering a satisfying burst of herbs and savory ingredients with every bite.

The image shows a white plate with a piece of stuffed chicken breast in the center, covered with golden brown, crispy bread stuffing that has chunks of bread and herbs, with some darker toasted spots. The chicken has a light golden color with some juicy texture visible. Next to the chicken, there are bright green cooked green beans slightly charred. Above the chicken, a white curved bowl is tilted, pouring smooth golden gravy over the stuffing. The background is a white marbled surface with a second plate slightly blurred behind with the same food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Stuffing:

2 cups stale French bread, cubed into ½ to 1-inch pieces
2 tablespoons unsalted butter
½ cup white onion, finely chopped
½ cup celery, diced
2 cloves garlic, finely minced
1 teaspoon Italian seasoning
½ teaspoon dried thyme or ¾–1 teaspoon fresh thyme
½ teaspoon dried sage or ¾–1 teaspoon fresh sage, finely minced
½ cup chicken broth (reduced sodium recommended)
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, finely minced

For the Chicken:

4 large boneless skinless chicken breasts (8 to 10 ounces each recommended)
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch or similar sized baking dish with cooking spray and set it aside.
Step 2: If using boxed stuffing, prepare it according to the package instructions or heat leftover stuffing in the microwave for about 30 seconds. Otherwise, proceed to make the stuffing from scratch.
Step 3: Prepare your bread cubes by cubing stale French bread into ½ to 1-inch pieces. For best results, let the cubes dry out on a baking sheet overnight or use day-old bread. Avoid soft sandwich bread as it will become too mushy.
Step 4: In a large skillet, melt the butter over medium-high heat. Add the chopped onion and diced celery. Sauté, stirring frequently, until the vegetables soften, about 5 minutes.
Step 5: Add the minced garlic, Italian seasoning, thyme, and sage to the skillet, stirring to combine and cook for another minute until fragrant.
Step 6: Remove the skillet from heat and add the bread cubes, chicken broth, grated Parmesan cheese, and fresh parsley. Mix well to combine and let the stuffing cool slightly.
Step 7: Prepare the chicken breasts by making a horizontal slit through each breast to create a pocket, being careful not to cut all the way through.
Step 8: Stuff each chicken breast pocket generously with the prepared stuffing mixture.
Step 9: Place the stuffed chicken breasts in the prepared baking dish. Drizzle olive oil over them and sprinkle with Italian seasoning, garlic powder, salt, and freshly ground black pepper.
Step 10: Bake in the preheated oven for 30–40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 11: Remove from the oven and let rest for a few minutes before serving to allow the juices to redistribute.

Tips & Variations

For added moisture and flavor, brush the chicken with a little melted butter before baking.
Feel free to add cooked sausage or mushrooms to the stuffing for a heartier filling.
If you prefer, use fresh herbs instead of dried, adjusting quantities accordingly for a brighter, fresher taste.
To save time, leftover roasted vegetables can be chopped and mixed into the stuffing.
Make sure the chicken pockets are securely closed; use toothpicks if needed to keep the stuffing inside while baking.

Storage

Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) until heated through, or use a microwave, covered loosely, to maintain moisture. Avoid reheating multiple times to keep the chicken tender and flavorful.

How to Serve

A close-up view of a white plate with a stuffed chicken breast covered in golden-brown toasted bread pieces mixed with herbs and small chunks of celery, topped with smooth, creamy beige gravy being poured from a white gravy boat. The stuffing looks crunchy on top with a soft interior, and the chicken beneath is juicy and tender. Behind the chicken, there are bright green cooked green beans with slight char marks, resting on a white marbled surface. Another plate with the same dish is softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for the stuffing?

Yes, hearty breads like sourdough, French bread, or ciabatta work best. Avoid soft sandwich bread as it tends to become mushy and won’t hold the stuffing texture well.

How do I ensure the chicken stays juicy and doesn’t dry out?

Do not overbake the chicken; use a meat thermometer to check for an internal temperature of 165°F (74°C). Additionally, letting the chicken rest after baking helps retain juices. Brushing with butter or oil before baking also adds moisture.