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stuffed chicken breast

Chicken stuffed with dressing

Chicken stuffed with dressing is a mix of comfort and convenience. It has rich flavors but is easy to make. It's great for any family dinner or a quiet meal for two.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 boneless skin-on chicken breasts
  • 1 cup day-old bread cubes
  • 1½ cups chicken broth
  • 1 beaten egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion flakes
  • 1 teaspoon dried thyme
  • Fresh rosemary optional
  • Fresh sage optional
  • ¼ cup Greek yogurt
  • ½ cup finely chopped celery
  • ¼ cup diced apples optional
  • ½ cup shredded cheddar cheese optional
  • Salt and pepper to taste
  • Olive oil or melted butter for brushing

Method
 

  1. Preheat your oven to 375°F (190°C)
  2. Prepare the chicken breasts by butterflying them - lay each breast flat on a cutting board and cut along the side to create a pocket without cutting through the other side
  3. Pat the chicken dry with paper towels and season with salt and pepper
  4. For the stuffing, combine bread cubes, chicken broth, beaten egg, garlic powder, onion flakes, dried thyme, and any optional fresh herbs in a bowl
  5. Add Greek yogurt, chopped celery, diced apples (if using), and shredded cheese (if using) to the stuffing mixture. Mix gently until just combined
  6. Let the stuffing mixture sit for 10 minutes to allow flavors to meld
  7. Fill each chicken breast with the stuffing mixture, leaving about ½ inch at the top to prevent overflow
  8. Secure the stuffed chicken using toothpicks, kitchen twine, or by placing seam-side down on the baking sheet
  9. Brush the chicken with olive oil or melted butter and season with additional spices if desired
  10. Place on a parchment-lined baking sheet and cover with foil
  11. Bake for 30 minutes covered, then remove foil and continue baking for 20-30 minutes until the internal temperature reaches 165°F (74°C)
  12. Let the chicken rest for 10 minutes before serving to allow juices to redistribute

Notes

  • One-pan cooking makes cleanup easier
  • Prep takes less than 30 minutes, with most steps done ahead
  • Leftovers are great for quick meals
  • Make double the recipe and freeze some for later
  • Choose boneless, skin-on chicken breasts or tenderloins for even cooking
  • Thighs are juicy but might need less time to cook
  • Homemade stuffing with day-old bread cubes tastes richer than boxed mixes
  • Use chicken broth for moisture and an egg or flaxseed for vegan options
  • Fresh rosemary or sage make homemade versions better
  • For gluten-free, use gluten-free breadcrumbs instead
  • For dairy-free, choose coconut oil over butter
  • Chop veggies or mix dry ingredients up to 24 hours before
  • Don't overstuff the chicken, as this can make it take longer to cook
  • If the stuffing gets dry, cover the chicken loosely with foil for the last 15 minutes
  • For air fryers, cook at 375°F for 25–30 minutes, flipping halfway through
  • Don't cut into the chicken before resting to keep the juices inside
  • Try Mediterranean Mix with dried oregano, thyme, and lemon zest for a different flavor
  • Southwest Spice with smoked paprika, cumin, and chili powder adds a smoky kick
  • Add vegetables like mushrooms, spinach, peppers, or carrots for extra nutrition
  • Add cheese variations like sharp cheddar, cream cheese, or goat cheese for richness