Stuffed Chicken Breast with Stuffing

5 from 1 vote

This Stuffed Chicken Breast with Stuffing recipe is a basic yet flavorful dinner you’ll want to add to your weekly rotation. The chicken is well seasoned and tender and the stuffing is melt-in-your-mouth good!

Prep Time15

Cook Time35

Resting Time5

Total Time55

Course: Dinner

Cuisine: American

Keyword: Stuffed Chicken Breast with Stuffing

Servings:

Calories: 317kcal

Author: Jill

Ingredients

4 boneless skinless chicken breasts
1 box Stove Top stuffing mix
1/4 cup freshly gated Parmesan cheese 2 tablespoons per breast
1 1/2 cups water
4 Tablespoons unsalted butter
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon Italian seasoning
Kosher salt to taste
Black pepper to taste
2 Tablespoons olive oil
1/2 cup cream of mushroom soup

Instructions

Using a sharp knife, carefully cut a pocket into each boneless, skinless chicken breast without slicing all the way through.
In a small bowl, combine onion powder, garlic powder, paprika, Italian seasoning, salt, and pepper.
In a medium saucepan, cook the stuffing mix according to the package directions. For this recipe, I used 1 1/2 cups of water, 4 tablespoons of butter, and 1/2 cup of cream of mushroom soup. If the stuffing is too dry, add water 1 tablespoon at a time until your desired moisture is reached.
Season both the top of the chicken breast, bottom of the chicken breasts and the inside of each pocket with the spice mixture.
Spoon about 3 tablespoons of the stuffing mixture into each pocket and add 2 tablespoons of Parmesan cheese on top of the stuffing in each chicken breast. Secure each pocket with toothpicks to prevent the stuffing from spilling out.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Brown each stuffed breast for 3-4 minutes per side until golden brown.
Preheat your oven to 375°F (190°C). Transfer the skillet (or transfer the chicken to a baking dish) to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Let the chicken rest for 5 minutes to allow the juices to redistribute.

Nutrition