My incredible, easy-to-make Stuffing Stuffed Chicken Breast is an instant classic the whole family will love having for dinner! Chicken breasts are stuffed with savory Stovetop stuffing and sweet cranberries to make a family meal that's perfect year-round!
Savory, comforting, and delectably flavorful - everyone will love my Stuffing Stuffed Chicken!
The holidays are coming up, but it's never too early to start eating stuffing! I load delicious, savory Stovetop Stuffing into butterfly-cut chicken breast and bake until golden and delicious.
The stuffing is mixed with dried cranberries, which gives the perfect sweet and savory contrast! Top with delicious gravy, and no one will be able to resist this incredible main course!
Jump to:
This recipe is easy, too! It only takes 45 minutes to make this stunning dish. Since it's chicken and stuffing combined, all you have to do is make your favorite vegetable as a side and it's a perfectly filling and nutritious meal!
Butterflying the chicken breasts may seem a little daunting at first-but I'll have tips to make it super easy! Everyone will be impressed with these stuffing stuffed chicken breasts!
❤️ Why I Love This Recipe
- So Delicious! I'm a HUGE fan of stuffing. That delicious, classic, savory flavor is so perfect in this dish. You'll want to make this all the time!
- It's Fast! My stuffing stuffed chicken breasts may seem complicated, but it's so easy, and comes together in just 45 minutes!
- Full of Holiday Flavor! Whether you're making this now, during the holidays, or in the middle of summer - this recipe will bring that holiday cheer to your kitchen any time of year! It's that delicious!
🥘 Ingredients
Make something special tonight with my stuffing stuffed chicken breasts! This recipe has a few optional ingredients that you can add to the stuffing-choose whatever you prefer!
- Chicken Broth - You can use homemade, store-bought, or even bouillon cubes or pastes mixed with the directed amount of water. It's completely up to you!
- Stove Top Stuffing Mix - Who doesn't adore this delicious stuffing? It makes this recipe so much easier - and not to mention more delicious! You'll need 1 box or 1 packet in a twin pack.
- Milk - You'll add this to the stuffing mix to help keep it moist. You can also use an unsweetened dairy free milk or extra chicken broth if you can't have dairy.
- Butter - Butter will blend with the milk and chicken broth to keep your stuffing extra delicious! It should be melted for this recipe.
- Chicken Breasts - You'll need 4 medium-sized boneless, skinless chicken breasts for this recipe. (See Tips & Recipe Notes)
- Salt & Pepper - The classic seasoning duo, which we'll use to season the tops of the chicken breasts.
- Onion Powder - This will also be used to season the chicken breasts! You can use onion powder or granulated onion, whatever you happen to have or prefer.
- White Onion - This is optional to add to the stuffing. You can also use yellow onion. (See Tips & Recipe Notes)
- Celery - This is another optional addition for the stuffing. Not everyone is a fan of celery and onion bits in their stuffing, but if you are, feel free to add it! (See Tips and Recipe Notes)
- Dried Cranberries - Also optional, but I highly recommend them! The flavor contrast is EXACTLY what this dish needs!
- Gravy - The last optional ingredient for the dish, but I also recommend it! You can make homemade, use leftovers, or buy a jar or mix from the store!
🔪 Instructions
This incredible stuffing stuffed chicken breast is mouthwateringly delicious! It makes 4 servings, but you can easily double the recipe if making for a crowd!
1 
2 
3 
4
- Preheat and prep pan. Preheat your oven to 375°F (190°C) and grease a 9x13 pan or baking dish with oil or non-stick cooking spray.
- Heat chicken broth. Heat 1 ½ cups of chicken broth in the microwave for 2 minutes on high, or heat to a low boil in a small saucepan on the stovetop.
- Mix stuffing ingredients. In a large mixing bowl, combine 6 ounces of Stove Top Stuffing Mix with heated chicken broth, ½ cup of milk, and 2 tablespoons of melted butter. Add optional ingredients if desired: ½ cup of diced white onion, ½ cup of diced celery, and/or ½ cup dried cranberries. Mix until well blended and set aside (photo 2).
- Prep chicken breasts. Trim away any fat from 24 ounces (4 medium) of chicken breasts. Then, use a sharp knife to cut the chicken breasts ¾ of the way through the thickest portions of the breasts (butterfly style - photo 1). Do this carefully, so you do not cut all the way through the chicken.
- Stuff chicken breasts. Fill each chicken breasts with ¼ portion of the stuffing mixture and place them into the prepared baking dish (photo 3). Mix together ½ teaspoon each of salt and pepper, and ¼ teaspoon of onion powder. Sprinkle the seasoning onto each stuffed breast (photo 4).
- Bake stuffed chicken breasts. Cover the stuffed chicken breasts with a sheet of aluminum foil and then bake in the middle of the center rack of your oven at 375°F (190°C) for 20 minutes. Remove the foil and continue cooking for an additional 15 minutes or until the chicken is cooked through. The internal temperature should reach a minimum of 165°F (74°C) before serving.
- Serve! Remove from the oven when done and serve the chicken immediately. Pour gravy over when serving, if desired.
My amazingly flavorful, comforting stuffing stuffed chicken breast is perfect when served for dinner with a delicious green vegetable! Try my crisp sautéed broccolini or my tasty garlic green beans for the perfect accompaniment.
Want a side of bread too? So do I! Try making my delicious, fluffy oat rolls or buy store-bought yeast rolls to soak up all that delicious flavor. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
Never butterflied a chicken breast before? Here are some tips!
- Make sure you use a plastic cutting board as a surface and start with your hand flat on top of the chicken breast to ensure it remains steady as you cut.
- Use a sharp knife to make cutting through the meat as easy as possible! Be sure not to cut through to the other side!
- If desired, you can cover with plastic cling film and pound or roll the breasts to create an even thickness. Not required, though!
If you're using celery and onion in your stuffing, sauté them first to make sure they're fully cooked through!
- My family and I aren't the biggest fans of celery and onion, but if you love them, they're a great addition! They can be diced and sliced and thrown in raw.
- However, if you are like me and don't want potentially 'crisp' bites of celery and onion, heat up a skillet. I would recommend sautéing them in ½ a tablespoon of olive oil over medium-high heat for 4 to 5 minutes until translucent before adding to the stuffing.
Make sure your chicken broth is fully heated through before being added to the stuffing!
- If the broth is cold, it won't allow the stuffing to expand as quickly. This creates a runny mixture that'll take much longer for the stuffing to be ready!
🥡 Storing & Reheating
These delicious stuffing stuffed chicken breasts will last in the fridge for up to 4 days! Make sure they're fully cooled, then stored in an airtight container before going in.
Reheating
Ready to eat these delicious stuffing stuffed chicken breasts again? The oven will be your best bet with reheating! Start by preheating your oven to 350°F (177°C).
Then place the stuffed chicken breasts in a baking dish and sprinkle with a little water or broth over top and cover with foil. Bake for about 20-30 minutes until warm inside or when it's reached an internal temperature of 165°F (74°C).
❓ Recipe FAQs
For this recipe, you can use classic Chicken flavor, Savory Herb, or Traditional Sage! All these flavors are my favorite and would be great to use in this dish!
Yes! If you'd like to make your own gravy for this recipe, you can try my Classic Turkey Gravy recipe! It's easy and delicious-and you can easily adjust it by using chicken broth to make it perfect for this dish!
Absolutely! Try making this recipe with boneless pork chops for an equally tasty treat! If using pork, you can forgo the gravy, use regular brown gravy, or make gravy using pork broth!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Stuffing Stuffed Chicken Breast
Ingredients
- 1½ cups chicken broth
- 6 oz Stove Top Stuffing boxed mix (1 box or 1 packet in a twin pack)
- ½ cup milk
- 2 tablespoon butter
- 24 oz chicken breasts (4 medium-sized boneless, skinless chicken breasts)
- ½ teaspoon each, salt & pepper (to taste)
- ¼ teaspoon onion powder
- ½ cup white onion (optional, for stuffing - diced, or yellow onion)
- ½ cup celery (optional, for stuffing)
- ½ cup dried cranberries (optional, for stuffing)
- gravy (optional, for serving)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 375°F (190°C/Gas Mark 5) and grease a 9x13 pan or baking dish with oil or non-stick cooking spray.
- Heat your 1½ cups chicken broth in the microwave for 2 minutes on high, or heat to a low boil in a small saucepan on the stovetop.
- In a large mixing bowl, combine the 6 oz Stove Top Stuffing boxed mix with heated broth, 2 tablespoon butter, and ½ cup milk. Add optional ingredients: ½ cup white onion, ½ cup celery, and/or ½ cup dried cranberries if desired. Mix until well combined and set aside.
- Trim any fat from the 24 oz chicken breasts, then use a sharp knife to cut the chicken breasts ¾ of the way through the thickest portion of the breasts (butterfly-style). Do this carefully so that you do not cut all the way through the chicken.
- Fill each chicken breast with ¼ portion of the stuffing mixture and place them into the prepared baking dish. Mix together the ½ teaspoon each, salt & pepper, and ¼ teaspoon onion powder then sprinkle seasoning onto each stuffed breast.
- Cover the stuffed chicken breasts with a sheet of aluminum foil, then bake in the middle of the center rack in your oven at 375°F (190°C/Gas Mark 5) for 20 minutes. Remove the foil and continue cooking for an additional 15 minutes or until the chicken is cooked through. The internal temperature should reach a minimum of 165°F (74°C) before serving.
- Remove from the oven when done and serve immediately. Pour gravy over when serving, if desired.
Mark says
Can these be made in advance, say a few hours, then backed?
Angela @ BakeItWithLove.com says
Yes, you can assemble these in advance and bake them a few hours later. Thanks for asking!
Cindy says
Made this tonight, very good easy recipe! I only had thin cut breasts so I rolled them with the stuffing inside. Sprinkled seasoning inside the breasts too before adding stuffing. I will be making again!
Val says
I'm about to try this recipe adding the celery, onions, cranberries and diced apples. For 60 people. Say a prayer for me, lol.
Sam says
This is really good! The only thing I add is cream of mushroom soup(and milk) on top then add green beans with fried onions (essential green bean casserole). One pan dish amazing!
Cortney says
Great recipe. I substituted chopped Granny Smith apples for the cranberries.
Meredith Mastromauro says
Great way to use a boxed stuffing mix for a stellar, quick meal! My husband and I loved this recipe - it was super simple but hit just right in flavor. I made just as described but only used two chicken breasts and just put the rest of the stuffing around the chicken. It was great and just enough for us both paired with some steamed broccoli and a salad! The only change I might make next time is seasoning the chicken prior to adding the stuffing - but otherwise it came out just right. As several people have stated, the stuffing was a bit moist, but my husband and I both like it that way - plus there were plenty of browned bits on the side of the pan (and the top of the chicken browned as well).
We will definitely be making this recipe again!
Mark says
This sounds great, can I make them in advance and refrigerate?
Angela @ BakeItWithLove.com says
Hi Mark, you could assemble them in advance to bake later. However, your stuffing might end up taking on too much moisture, resulting in soggy stuffing. So I don't recommend this even though it is do-able. Thanks for asking!
Maureen Seewald says
I made it last night for a crowd. I used thin sliced cutlets and rolled up with the stuffing inside. It was great hit. Thanks
Dan says
Very good easy to make A little too moist but will adjust slightly next time Thank you
Leigh says
1. Could this be prepared and frozen raw to be baked later?
2. Could this be made in an air fryer or instant pot?
Angela @ BakeItWithLove.com says
Hiya Leigh! Yes, you can freeze this stuffed chicken breasts raw. Thaw overnight in the fridge before cooking somewhere within 3 months of assembling (for best taste/texture and overall results). Cooked stuffed chicken breasts can freeze well for up to 6 months.
I haven't made these in the air fryer (but I would venture that it would be very similar to my air fryer stuffed pork chops here, maybe a few additional minutes of cooking time). For the instant pot, I would stuff as directed and add 1 cup of broth to the pot, insert the trivet and place the assembled stuffed chicken breasts inside. Cook on high manual setting for 7-8 minutes, then allow the pressure to release naturally for another 7-8 minutes. Thanks for asking!
Julie Dodge says
Yummy! I love all the add ins for the stuffing! I also appreciate your in depth recipe and even how to reheat the next day. I found this by accident and am so glad I did. Going to be following you now. 😊
Risa says
Yes, I found it by accident also. Amazing!!!!
Anonymous says
Excellent recipe. I've made it several times.
Malissa says
Just wanted to say thank you for putting the ingredient amounts under the introductions!!
Barb says
What is is the 1 1/2 cups of chicken broth used for
Angela @ BakeItWithLove.com says
It is heated and used to soften the stuffing mix. Hot water and low-sodium broth work too. Enjoy!
Joan LeSaga says
Do I triple ingredients for 12 chicken breasts?
Angela @ BakeItWithLove.com says
You know, I would double and stretch the stuffing out between 6 breasts vs 4 (as I usually have a bit I put in the baking dish on the sides to cook with the chicken breasts). Enjoy!!
Thomas Peter Kresler says
Did you look at the salt and sugar content of this recipe? Way too high in my opinion!
Angela @ BakeItWithLove.com says
I hear what you're saying, but those amounts are due to the ingredients. To reduce the sodium (the much larger amount), opt for low-sodium broth and there is even a reduced-sodium stuffing available. And/Or - spread out the stuffing between more servings of chicken breast to balance out the meal as best as possible. It's a delicious meal to indulge in occasionally, whichever way you make it. Enjoy!
Nikki says
Thomas, if the salt and sugar are too high in this recipe, you don't have to make it. Nobody is forcing you. Lol. Though it is very versatile. This recipe is delicious. I definitely will keep it on the regular menu!
Cathy W says
Followed the directions as posted. It was delicious! I didn’t have any dried cranberries, so served with cranberry sauce. Will definitely make again. Might brush each breast with a little melted butter before sprinkling on the seasonings to encourage a little more browning, but otherwise wouldn’t change a thing! Thank you for the great recipe!
Jill S says
I made this in a covered casserole dish and it came out soggy. I think I need to eliminate some of the liquid by 1/2 cup. My chicken never browned and we had soggy stuffing. It tasted great - next time I will make adjustments for this...the dish has a potential to be a crowed pleaser so I WILL be making again!
Barb says
Awesome! I’ve used Stovetop to make the chicken breasts before but did not think to use chicken broth! Wow!
And for those who haven’t made the Stovetop meatloaf, you don’t know what you are missing. Every covered dish supper, people ask me to make meatloaf. It’s perfect every time. I don’t add the sauce on top. We like it plain.
Julie says
Do you have a link for your meatloaf?
Angela @ BakeItWithLove.com says
I don't know if Barb will come back to share, but you can check out my stove top stuffing meatloaf recipe here.
heidi diffley says
The only thing I had a problem with was the liquid in the bottom if the chicken, it must drained. And I couldn't get the chix to brown. But great tasting just the same!