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Stuffed chicken sliced on a plate with another stuffed chicken breast cut in half in the background, and a bowl of stuffing to the side. Stuffing stuffed chicken breast recipes are easy and delicious!

Stuffing Stuffed Chicken Breast Recipes

All of the stuffed Turkey flavor and feels in an easier Stuffing Stuffed Chicken Breast recipe. Chicken breast is pounded out thin and then a savory, homemade herbed stuffing is rolled up inside. The chicken is first seared in a pan for maximum flavor and then finished in the oven. Every bite has the browned crispy chicken and amazing moist stuffing.

Course Main Course
Cuisine American
Keyword Baked chicken, chicken, chicken dinner, christmas dinner, stuffing, Thanksgiving
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8 Servings
Author Carrie Tyler

Ingredients

  • 4 Chicken Breasts, boneless, skinless
  • 10 slices White Bread
  • 6 Tablespoons Butter, salted
  • 1 cup Onion diced or 1 small onion
  • ¾ cup Celery, diced
  • ½ cup Italian Parsley, chopped
  • 10 ounces Mushrooms, Sliced
  • 1 Egg, large
  • 3 teaspoons Poultry Seasoning (see notes for ingredients)
  • 1 cup Chicken Broth or Stock (amount needed varies)
  • 3-4 teaspoons Salt
  • 2-3 teaspoons Ground Black Pepper
  • 2 teaspoons Olive Oil

Instructions

Prep-Ahead Steps

  1. Break bread up into small piece and leave out overnight to dry. Dice the onions and the celery. Chop the parsley. Slice the mushrooms if needed. Store the onions and celery together but the mushrooms and parsley separately in the fridge.

Prepare the Stuffing

  1. Over medium heat, add 2 tablespoons of the butter and let melt. Once melted, add the sliced mushrooms, spread out into a single layer, and let cook to brown for 2-3 minutes. Stir to brown all sides and cook for another 5 minutes until reduced by half. Then add the onions and celery and cook until soft and translucent, about 8 minutes. Finally, add in the rest of the butter and keep the heat on just until it melts.

  2. In a large bowl. add the dried bread, cooked onions and celery, mushrooms, poultry seasoning, salt, pepper. Mix to combine. Drizzle ½ cup of the broth over the bread to moisten and mix with your hands.

  3. Beat the egg with ¼ cup of broth (cooled). Add it to the bread along with the parsley and mix with hands to distribute evenly.

  4. Test the stuffing to see if it is moist and clumps together in your hands. If the bread still looks dry, drizzle in another ¼ cup of broth as needed and mix with hands until fully moistened. but not too wet.

Prepare Chicken

  1. Preheat oven to 400 degrees F.
  2. Take the chicken breast and start to slowly slice into the size, horizontally. Is you start to cut into the side, pull up on the top half to help the knife cut straight through. Continue to slice through the center horizontally until almost to the other side, but do not slice all the way through as you will open the chicken up flat.
  3. Place the chicken between 2 pieces of plastic wrap and pound it out gently to be an even flat piece about ¼ inch thick. Season both sides of the chicken breasts with salt and pepper.
  4. Place 2 tablespoons of the stuffing in the center of each chicken breast. Roll the chicken around the stuffing and secure the flap with toothpicks.
  5. In a preheated (high heat) large saute pan, drizzle Olive Oil (to coat) and sear the chicken on all sides. Then put into the preheated oven to cook for 15-20 minutes, until the internal temperature reaches 165 degrees F.

  6. Put any extra in a casserole dish to cook in the oven covered. Cook for 30-45 minutes at 350F degrees until internal temp reaches 165F. For the last 10 minutes. remove the cover so that the top gets browned and crisp.

Recipe Notes

  • Poultry Seasoning - Poultry seasoning can be found in the seasoning section. If you don't have it, you can use a combination of 1 teaspoon each of sage, thyme, marjoram (or oregano), and rosemary, along with ¼ teaspoon nutmeg. You can make it at home in a spice grinder or with a mortar and pestle.

Stuffing Variations

Here are stuffing variations that you can make based on your preferences!

Roasted Chestnuts

This version incorporates roasted and peeled Chestnuts! My mother in law introduced me to adding chestnuts to stuffing and I absolutely adore them. The chestnuts add a meatiness and texture to the stuffing without having to add sausage or other actual meat. They are softer than other nuts when roasted and have only a slight nutty flavor.

You can really add as much or as little as you like, but I usually add an entire 15-16 ounce jar. I do recommend rough chopping the chestnuts of they are whole as whole is too large for a bite.

All of the other ingredients in the recipe remain the same. Add the chestnuts into the stuffing bowl at the same time as the onions and celery are added. Follow the instructions from there.

Smokey Bacon And Apples

This next version incorporates crispy salty and smokey bacon with sweet apples and is incredibly fun and yummy. For this recipe, you can eliminate the mushrooms, but the rest of the ingredients remain the same.

Here is what you will need additionally:

  • 4-6 Strips of Bacon, diced – I use a regular smoked, Nitrate-free bacon. Applewood smoked would be great here too.
  • 1-2 Apples, peeled diced – Any variety will be fine, but I used Pink Lady.

Preheat a large frying pan. Add the diced bacon on medium-low heat. Stir so that the bacon doesn’t burn. Render the fat and crip the bacon, about 10 minutes. Remove the bacon with a slotted spoon leaving the fat behind and place on a plate lined with paper towel. Set to the side or store in the fridge if doing this in advance.

To the bacon fat, follow the recipe for adding the onions and celery. When they are done cooking (soft and translucent) mix in the apples in the pan, just so all of the bacon flavors coat the apples. Then follow the recipe instructions from here, starting with the addition of the rest of the butter to the pan. The bacon can be added to the stuffing mixture along with the veggies and apples.