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Stuffing-Stuffed Chicken Breasts Recipe

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4.4 from 130 reviews

This Stuffing Stuffed Chicken Breasts recipe features tender boneless skinless chicken breasts filled with a flavorful homemade bread stuffing made with sautéed onions, celery, garlic, herbs, Parmesan cheese, and chicken broth. Baked to perfection, this dish combines the savory flavors of classic stuffing inside juicy chicken breasts for a comforting and impressive meal perfect for family dinners or special occasions.

Ingredients

Scale

Stuffing

  • 2 cups stale French bread, cubed into 1/2 to 1-inch pieces (preferably day old French or sourdough bread)
  • 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 3/4–1 teaspoon fresh thyme)
  • ½ teaspoon dried sage (or 3/4–1 teaspoon fresh sage, finely minced)
  • ½ cup chicken broth (reduced sodium recommended)
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, finely minced

Chicken

  • 4 large boneless skinless chicken breasts (8 to 10 ounces each)
  • 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

  1. Prep and Preheat: Preheat the oven to 375°F (190°C). Spray a 9×13-inch baking dish or a 2.5 to 3-quart casserole dish with cooking spray and set aside.
  2. Prepare the Bread: Cube the stale bread into 1/2 to 1-inch pieces. Ideally, leave the bread cubes exposed to air on a baking sheet overnight or use day-old French bread or a baguette. Avoid using soft sandwich bread.
  3. Sauté Vegetables: In a large skillet over medium-high heat, melt the butter. Add the finely chopped onions, diced celery, and minced garlic. Sauté for about 5 minutes, stirring frequently, until the vegetables soften and become fragrant.
  4. Mix Stuffing: In a large bowl, combine the bread cubes, sautéed vegetables, Italian seasoning, thyme, sage, Parmesan cheese, fresh parsley, and chicken broth. Mix well until the bread is evenly moistened and all ingredients are incorporated.
  5. Prepare Chicken Breasts: Pat the chicken breasts dry. Using a sharp knife, carefully cut a pocket into each chicken breast by slicing horizontally about two-thirds through, creating a cavity for the stuffing without cutting all the way through.
  6. Stuff Chicken: Fill each chicken breast pocket evenly with the prepared stuffing mixture, pressing gently to compact it inside.
  7. Season Chicken: Rub the outside of the stuffed chicken breasts with olive oil. Sprinkle Italian seasoning, garlic powder, salt, and freshly ground black pepper evenly over the chicken.
  8. Bake: Place the stuffed chicken breasts seam side down in the prepared baking dish. Bake in the preheated oven for 30 to 40 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The stuffing should be hot and the chicken juices should run clear.
  9. Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows juices to redistribute and makes the chicken moist and tender.

Notes

  • Ensure to use stale or day-old bread to prevent soggy stuffing inside the chicken.
  • You can prepare the stuffing a day ahead and refrigerate it to save time on cooking day.
  • Use a meat thermometer to check chicken doneness—internal temperature should be 165°F (74°C).
  • Feel free to add other herbs like rosemary or parsley for extra flavor.
  • Leftover stuffing can be used as a side dish or reheated separately.

Keywords: stuffed chicken breasts, chicken stuffed with stuffing, baked stuffed chicken, homemade stuffing recipe, Italian herb chicken, easy dinner recipe

Find it online: https://cookwithlea.com/stuffing-stuffed-chicken-breasts-recipe/