Stuffing Stuffed Chicken Breasts

Name: Stuffing Stuffed Chicken Breasts
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 4 boneless chicken breasts; 12 oz frozen California blend vegetables; 2 stalks celery (chopped into 1" pieces); 1 cup red onion (chopped into 1" pieces); 2 cups dry stuffing mix; ½ cup shredded parmesan cheese; 1 egg; 1 tbsp minced garlic; 1 tsp paprika; 1 tsp black pepper; ½ tsp salt; 1 tbsp fresh parsley (chopped (optional))

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Stuffing Stuffed Chicken Breasts have rich, savory flavors wrapped in tender, juicy chicken breasts. It’s an elegant yet approachable recipe that is perfect for weeknight dinners to special occasions.

Stuffed chicken breast stuffed with stuffing and served with peas.

Table of Contents

I’m sure I’m not the only one with a box of stuffing sitting in my pantry. While I could make my Meatloaf with Boxed Stuffing Recipe, this stuffed chicken breasts with stuffing recipe satisfies the holiday craving for Thanksgiving dinner without the hassle of cooking an entire holiday meal.

This Stuffing Stuffed Chicken Breasts Recipe uses up staples in the home, and is a comforting dish that is ready in 1 hour like our Pesto and Cheese Stuffed Chicken Breasts.

Using stove top stuffing mix makes this recipe so easy, frugal, and convenient. Plus, it makes use of a pantry ingredient that might not even be used for the next big holiday dinner. You might also like our other recipes that use boxed stuffing.

If it is the typical holiday time of year, maybe you don’t like turkey or are feeding a small number of people. In these cases, this stuffed chicken breast with stuffing recipe is definitely the answer.

Why You’ll Love This Recipe

Comforting: Whether for a family dinner on busy weeknights, or a small gathering – it’s an easy way to replicate the taste of a holiday meal without the fuss of cooking a whole bird and stuffing. Total comfort food!
Harmony of Flavors – Seasoned stuffing inside tender chicken breasts means each bite is layered with savory components. This balance keeps the dish interesting and satisfying from the first forkful to the very last.
Elegant yet Simple – Stuffing stuffed chicken breast in oven look impressive on the plate, with its golden crust to that colorful filling. Yet it’s also an easy recipe that takes little time from start to finish.

Total Time: 1 hour

Serves: 4

Stuffed chicken breast stuffed with stuffing on a white plate.

Ingredients and Notes

Ingredients on a table to make stuffing stuffed chicken breast.

Dry Stuffing Mix – Any seasoned stuffing mix will work great for this recipe. I’d recommend avoiding seasoned breadcrumbs, as they are too fine and will make the texture pasty. If you’d like to use leftover stuffing from our Crockpot Stuffing Recipe, just make sure it’s dry and not too moist or watery.
Chicken Breasts – Boneless skinless chicken breasts are ideal for stuffing because they are a tender, lean meat that complements the filling nicely. If you prefer, you can substitute with chicken thighs for a juicier but slightly less uniform result.
Shredded Parmesan Cheese – The size is perfect, yet use grated if necessary.
Red Onion – Adds some color, yet you can use white onion if you wish.

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Recipe Variations

Frozen Veggies – If you cannot find pre-packaged California mixed vegetables in your area, you may use 4 ounces each of broccoli, cauliflower and sliced carrots. This blend of veggies provides a beautiful mix of colors but if you would prefer to substitute any of them, just be sure to keep the total volume the same.
Cheese – Parmesan cheese add a salty, slightly nutty flavor but you can substitute Asiago or Romano or other hard cheeses. Try to avoid soft cheeses and ones that will produce excess grease, like mozzarella. They will make the filling wet and greasy.
Add Heat – Incorporate finely chopped jalapeños or a dash of cayenne pepper into the stuffing to add a subtle kick that enlivens the palate.
Top with Gravy – Our Easy Homemade Turkey Gravy would add moisture and flavor, for a lovely finishing touch. It also adds to that holiday dinner feel.

Tips for Success

When using a food processor for chopping the vegetables, pulse just enough to chop finely enough to be able to mix and settle into the rolls. Processing too long will turn them into mush. You want to have a good amount of texture from the veggies.
Be sure to flatten the chicken breast evenly to ensure, easier rolling and even baking of this chicken breast recipe. You’ll want an even thickness of about 1/2 inch.
Roll evenly and snuggly. If rolls are too tight, the filling will fall out the sides, too loose and the whole thing will fall apart.
For a cleaner presentation, you may choose to trim the uneven edges off either end after the rolls are assembled and secured with toothpicks. (optional)
If you prefer the standard split chicken breast approach, the filling in this recipe can work perfectly for that too. Your bake time will likely need to be extended by 10-15 minutes to ensure you reach an internal temperature of 165F.
After baking, allow the chicken to rest for 5-10 minutes. This seals the juices inside and lets the stuffing set slightly, making each slice neat and tender.

How to Make Stuffed Chicken Breasts with Stuffing

STEP 1 not pictured – Preheat oven to 350F and line a rimmed baking dish with parchment paper or brush with olive oil. Set aside.

PRO TIP – provide even cooking, ensuring the chicken is done through without drying out, and encourages a nice golden crust on the exterior.

Steps to make Stuffing Stuffed Chicken Breasts including making the stuffing and vegetable filling and flattening the chicken breast.

STEP 2 – Place the mixed vegetables, chopped onions and celery into the food processor. Pulse in 5-second intervals until all vegetables are evenly chopped (but not mushy).

STEP 3 – Next, add the dry stuffing, parmesan cheese, egg and garlic to the processor and pulse for 2-3 seconds, 2-3 times until all ingredients are well mixed. Set aside.

STEP 4 not pictured – Cover a cutting board or your countertop with parchment paper. Working with one chicken breast at a time, place one piece on the paper and cover with a sheet of plastic wrap (just over the top, not wrapping).

STEP 5 – Using a meat mallet, pound and flatten the breast, starting in the middle and working outwards, until it’s an even thickness throughout, about 3/8 inch, but no less than 1/4 inch thick. Continue this process for each piece of chicken breast.

STEP 6 – Depending on the size of the flattened breast, drop 3-4 tablespoons of the stuffing mixture on the breast and spread evenly across, at about 1/3 of the way from the bottom edge.

Steps to make Stuffing Stuffed Chicken Breasts including filling the chicken and rolling it to bake.

STEP 7 – Starting with the bottom edge, using both hands, roll the breast snuggly but not too tight so that it squeezes the filling out until the ends overlap at least 1 inch.

STEP 8 – Use 2-3 wooden toothpicks, through both layers of the overlapped edges, to hold it together.

STEP 9 not pictured – If the outer edges are irregular and you would prefer a neater presentation, feel free to gently trim off the protruding pieces with a sharp knife or kitchen shears.

STEP 10 not pictured – Continue assembling the remaining breast pieces.

STEP 11 not pictured – Place chicken on the lined baking sheet, with the overlapped side down (as much as possible considering the placement of the toothpicks).

STEP 12 – Sprinkle paprika, salt and black pepper on top of the chicken breasts. Place the baking sheet on the middle shelf in the preheated oven and bake for 35-45 minutes, or until the internal temperature reaches 165F. Check using an instant read thermometer inserted into the thickest part of the chicken breast.

STEP 13 – Let the stuffed breasts rest for 10 minutes so the juices can redistribute. Remove the toothpicks. Serve the chicken breast stuffed with stuffing whole or sliced into medallions. Garnish with herbs such as fresh parsley or rosemary (optional).

Stuffed chicken breast stuffed with stuffing sliced on a white plate and served with peas.

What to Serve with Stuffed Chicken Breasts

Top these stuffed chicken breasts with my Best Homemade Turkey Gravy or even our Homemade Cranberry Sauce if desired. Then serve then with following sides:

Roasted Red Potatoes Recipe: Flavorful and crispy.
Jalapeno Popper Mac and Cheese: Creamy and rich.
Fluffy Baking Powder Biscuits: Soft and so easy to make.
Roasted Parmesan Green Beans: A classic side dish.
Stovetop Honey Glazed Carrots: Colorful and sweet.

Storage

Store leftover stuffed chicken in an airtight container in the fridge for up to 3 days.

Freezing: Wrap completely cooled stuffed chicken breasts in foil or plastic wrap. Then store in an airtight container or freezer bag for up to two months. For best results, thaw frozen stuffed chicken rolls in the refrigerator overnight before reheating.

a sliced view of stuffed chicken breast stuffed with stuffing.

How to Reheat Stuffed Chicken Breasts

Oven Method
Best for: Retaining crispness and warming evenly.
Preheat the oven to 350°F (175°C). Place the stuffed chicken breasts on a baking sheet, cover loosely with foil to avoid drying out, and heat for 15-20 minutes until warmed through. Remove the foil in the last 5 minutes to refresh the outer crust.

Microwave Method
Best for: Quick reheating.
You will get the best results by slicing the leftovers into 1” medallions to help them reheat more evenly. Cover with a damp paper towel and cook in 1-minute intervals at 70% power. Be cautious as this can soften the crispy exterior.

Stovetop Method
Best for: Warming smaller portions gently.
Heat a skillet over medium-low heat and add a small amount of oil or butter. Cook the chicken breasts covered for 5-7 minutes, flipping once to heat through without drying out.

Air Fryer Method
Best for: Restoring crispiness quickly.
Preheat the air fryer to 350°F (175°C). Place the chicken inside and heat for 5-7 minutes, checking midway for even warming and desired texture.

Recipe Issues and Solutions

Chicken Breasts Are Too Dry
Pounding the chicken to an even thickness helps them cook uniformly, preventing dryness. Avoid overbaking by checking for an internal temperature of 165°F (75°C).

Stuffing Falls Out During Cooking
Secure the opening well with toothpicks or kitchen twine, and don’t overstuff the chicken, which can cause bursting during baking.

Chicken Is Undercooked in the Thickest Part
Make sure to pound the chicken evenly and adjust baking time based on thickness; using a meat thermometer can help confirm doneness.

Breading or Exterior Not Crispy
Pat the chicken dry before cooking and consider a brief sear in a hot pan before baking to create a golden crust.

Sliced piece of stuffed chicken breast stuffed with stuffing on a white plate.

Recipe FAQ

Can I freeze unbaked stuffed chicken breast rolls?

Yes! Wrap each assembled roll tightly with plastic wrap and place in an airtight container or freezer bag. Rolls can be frozen for up to 60 days. To bake directly from frozen, cover with aluminum foil and bake for 50 minutes. Remove the foil and bake another 10-15 minutes to brown a little and until the internal temperature reaches 165F,

Can I make stuffing stuffed chicken breasts ahead of time?

Yes! Follow all the steps up to and including securing the rolls with toothpicks. Place the rolls in an airtight container or cover with plastic wrap and refrigerate for up to 24 hours in advance.

More Chicken Recipes

This Chicken Stuffing Bake is wildly popular for it’s taste and ease.
Elevate the meal with our Bacon Wrapped Stuffed Chicken.
This Air Fryer Chicken Parmesan will impress the whole family!
Baked French Onion Chicken Breasts are a great choice.

If you’ve tried this Stuffing Stuffed Chicken Breasts Recipe, please let me know how it went in the comments below. Also, consider leaving a 🌟 star rating. Thanks!

Stuffing Stuffed Chicken Breasts

Stuffing Stuffed Chicken Breasts have rich, savory flavors wrapped in tender, juicy chicken breasts. It’s an elegant yet approachable recipe that is perfect for weeknight dinners to special occasions. This recipe is an easy way to replicate the taste of a holiday meal without the fuss.

5 from 1 vote

Print Pin

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Course: Main Course

Cuisine: American

Author: Tammi

Ingredients

4 boneless chicken breasts
12 oz frozen California blend vegetables
2 stalks celery (chopped into 1" pieces)
1 cup red onion (chopped into 1" pieces)
2 cups dry stuffing mix
½ cup shredded parmesan cheese
1 egg
1 tbsp minced garlic
1 tsp paprika
1 tsp black pepper
½ tsp salt
1 tbsp fresh parsley (chopped (optional))

Instructions

Preheat oven to 350F and line a rimmed baking sheet with parchment paper. Set aside.
Place the mixed vegetables, chopped onions and celery into the food processor. Pulse in 5-second intervals until all vegetables are evenly chopped (but not mushy).
Next, add the dry stuffing, parmesan cheese, egg and garlic to the processer and pulse for 2-3 seconds, 2-3 times until all ingredients are well mixed. Set aside.
Cover a cutting board or your countertop with parchment paper. Working with one chicken breast at a time, place one piece on the paper and cover with a sheet of plastic wrap (just over the top, not wrapping).
Using a meat mallet, pound and flatten the breast, starting in the middle and working outwards, until it’s an even thickness throughout, about 3/8 inch, but no less than 1/4 inch thick. Continue this process for each piece of chicken breast.
Depending on the size of the flattened breast, drop 3-4 tablespoons of the chopped veggies on the breast and spread evenly across, at about 1/3 of the way from the bottom edge.
Starting with the bottom edge, using both hands, roll the breast snuggly but not too tight so that it squeezes the filling out until the ends overlap at least 1 inch.
Use 2-3 wooden toothpicks, through both layers of the overlapped edges, to hold it together.
If the outer edges are irregular and you would prefer a neater presentation, feel free to gently trim off the protruding pieces with a chef’s knife or kitchen shears.
Continue assembling the remaining breast pieces.
Place the rolled pieces on the lined baking sheet, with the overlapped side down (as much as possible considering the placement of the toothpicks).
Season each roll with paprika, salt and pepper.
Place the baking sheet on the middle shelf in the preheated oven and bake for 35-45 minutes, or until the internal temperature reaches 165F.
Let the rolls rest for 10 minutes so the juices can redistribute. Remove the toothpicks.
Serve whole or slice into medallions and garnish with fresh parsley (optional).