If the flavors of Chicken Cordon Bleu Casserole and Swiss Chicken Casserole are already in your regular dinner rotation, this stuffed chicken is a natural next step.
There’s something about Chicken Breasts Stuffed with Stuffing — the warm, herb-scented filling tucked inside each breast, the savory smell that fills the kitchen while it bakes — that makes a regular weeknight feel worth setting the table for. The stuffing is made on the stovetop with chicken broth, salted butter, and fresh rosemary before going into the chicken, so it’s already full of flavor from the start. As everything bakes, that filling steams inside and keeps the meat from drying out, giving you tender, juicy results every time.
The gravy is made right on the stovetop while the chicken bakes — combine the packet with water, whisk, and let it thicken over medium heat in just a few minutes. It ties the whole plate together without any extra effort. If you end up with leftovers, the chicken slices cleanly once it’s cooled and reheats well the next day, either as a full plate again or sliced into a sandwich or wrap.
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Reader Love
Hadi, I tried this recipe with turkey breast the frozen ones that you can buy in the store by the box!
I used all the same ingredients you mentioned a little bit more because turkey breasts are bigger, and I also added,
Medium Salsa Sauce,
and it was 😊😊😍 Great
I’m 72-year-old male and I’ve been cooking all my life, and of course I just throw in and add two recipe what I think what the heck why not see how it tastes good !
but it is a fantastic recipe great you guys got to try it
Musi
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💛 Why you’ll love this recipe
- The stuffing keeps the chicken moist. As the chicken bakes at 375°F, the herb stuffing steams inside, so you get tender, juicy meat all the way through rather than dry, overcooked chicken.
- You can have it in the oven in about 15 minutes. The stuffing comes together quickly on the stovetop, and butterflying the chicken is a straightforward step with a sharp knife.
- A short, accessible ingredient list. Just ten items — most of them pantry staples — and nothing complicated to track down.
- Gravy comes together while the chicken bakes. Whisk the packet with water and heat it on the stovetop for a few minutes while the oven does the rest. No extra timing to juggle.
- It fits weeknights and holiday meals equally well. The flavors read as a special-occasion dinner, but the prep is simple enough for any night of the week.
- Leftovers hold up well. The sliced chicken reheats in the oven or microwave and works great the next day in sandwiches or wraps for an easy lunch.
➡️ Ingredients
⏲ How to make this recipe
👉 Easy ingredient swaps
- Chicken breasts: Boneless thighs can work in place of breasts for a juicier result — just keep an eye on the internal temperature (165°F at the thickest part) since the cook time may vary slightly.
- Rosemary: Fresh thyme or sage are both natural swaps and pair just as well with the stuffing.
- Stuffing mix: Any flavor of stovetop-style stuffing works — chicken, turkey, or herb-seasoned all fit without any other adjustments to the recipe.
- Gravy mix: Any chicken or turkey gravy packet is fine. Use whichever you have on hand.
- Butter: If you only have unsalted butter, use it and add a pinch of extra salt to the stuffing to compensate.
✨ Variations
- Stir in vegetables: Add diced celery, onion, or mushrooms to the stuffing before filling the chicken — they soften as everything bakes and add extra flavor to the filling.
- Add cheese: Sprinkle shredded mozzarella or Swiss cheese over the stuffed chicken before it goes in the oven for a melty layer on top.
- Cranberry on the side: A spoonful of cranberry sauce alongside the finished plate adds a sweet-tart contrast that works especially well around the holidays.
- Use turkey breast: As one reader noted, turkey breast cutlets work in place of chicken — scale the stuffing and seasoning up accordingly and check for an internal temperature of 165°F.
〰️ How to serve
- Mashed potatoes are the natural pairing — Boursin Mashed Potatoes add extra richness, or a simple buttered mash keeps things classic.
- Fresh Green Bean Casserole or plain steamed green beans round out the plate and fit the cozy feel of this meal.
- Drizzle the gravy directly over the chicken at the table, or pour it into a pitcher on the side so everyone can add as much as they want.
- Leftover stuffed chicken slices cleanly once cooled — reheat it in a 350°F oven until warmed through, or use it sliced in sandwiches or wraps for an easy next-day lunch.
💬 FAQs
Can I make this ahead of time?
Yes. Assemble the stuffed chicken in the baking dish, cover it, and refrigerate for up to 24 hours. When you’re ready to bake, add about 5–10 minutes to the cook time since the chicken will be starting cold from the fridge.
How do I know when the chicken is fully cooked?
Use a meat thermometer and check the thickest part of the breast. The chicken is done when it reads 165°F internally. The recipe calls for about 45 minutes at 375°F, but ovens vary, so the thermometer is the most reliable guide — not the clock alone.
How long do leftovers keep, and can I freeze this dish?
Leftovers keep in an airtight container in the fridge for up to 3 days — reheat in the microwave or in a 350°F oven until warmed through. To freeze, let the baked chicken cool completely, wrap it tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
What does it mean to butterfly a chicken breast, and is it hard?
Butterflying means cutting the breast horizontally almost all the way through, then opening it flat like a book. Place the breast flat on a cutting board, hold it steady, and make one careful cut parallel to the board — stopping before you cut all the way through. The goal is two connected halves of roughly even thickness, so the stuffing has a pocket to sit in and the chicken cooks evenly all the way through.
📚 More recipes to try
🍽 Recipe
🍴 Make This Next
- Sausage Stuffing Casserole – Buttery stuffing baked with savory sausage.
- Stuffed Acorn Squash – Sweet squash with a warm savory filling.
- Chicken with Creamy Mushroom Sauce – Chicken thighs smothered in rich mushroom sauce.
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Chicken Breasts Stuffed with Stuffing Recipe
Ingredients
- 4 large boneless skinless chicken breasts
- 6 ounces stovetop chicken stuffing mix
- 1 ½ cups chicken broth
- 2 tablespoons salted butter
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 packet chicken gravy mix, 0.85 ounce
- 1 cup water
Instructions
- Preheat Oven: Preheat the oven to 375°F and spray a 9×13-inch baking dish with non-stick cooking spray.
- Make the Stuffing: In a medium saucepan, bring chicken broth and butter to a light boil over medium heat. Remove from heat, add the stuffing mix and chopped rosemary, and stir until combined. Set aside to soften.
- Prepare the Chicken: Butterfly each chicken breast using a sharp knife, then place them cut side up in the prepared baking dish.
- Season: Mix salt, pepper, and garlic powder in a small bowl and sprinkle evenly over all sides of the chicken.
- Stuff the Chicken: Spoon one-fourth of the prepared stuffing into the cut of each chicken breast.
- Bake: Bake for about 45 minutes, or until the chicken reaches an internal temperature of 165°F.
- Make the Gravy: While the chicken bakes, combine the gravy mix and water in a small saucepan. Whisk and heat over medium heat until thickened.
- Serve: Drizzle the gravy over the baked chicken and serve with mashed potatoes and green beans for a complete meal.
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