Chicken Breasts Stuffed with Stuffing Recipe

A close-up of a plate with stuffed chicken breast being sliced, served with mashed potatoes and brown gravy. The stuffing appears to include bread crumbs and herbs. The food is on a white plate atop a woven placemat.

Chicken Breasts Stuffed with Stuffing Recipe

This Chicken Breasts Stuffed with Stuffing Recipe is a simple baked dinner made with boneless chicken breasts, boxed stuffing mix cooked with chicken broth, butter, and fresh rosemary, and a quick packet gravy. The stuffing keeps the chicken juicy as it bakes, and the gravy ties it all together without any extra effort. It's the kind of meal that feels like a holiday dinner but comes together in just one hour on any regular night of the week.

Prep Time15

Cook Time45

Total Time1

Course: Main Dish

Cuisine: American

Servings:

Calories: 356kcal

Ingredients

4 large boneless skinless chicken breasts
6 ounce stovetop chicken stuffing mix
1 ½ cups chicken broth
2 Tablespoons salted butter
2 teaspoons chopped fresh rosemary
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 9x13-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.

Notes

Prepping in Advance: Fully assemble the stuffed chicken in the baking dish, cover, and refrigerate for up to 24 hours before baking. Add about 5–10 extra minutes to the bake time since it’ll be cold going into the oven.

Refrigerator Storage: Store leftovers 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.

Freezer Storage: Let the baked chicken cool completely, then wrap tightly or place in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven at 350°F until hot.

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