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.

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
- Total Time: 1 hour
- Serves: 4

Ingredients and Notes

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.
Recipe Variations
Tips for Success
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.

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.

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).

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.

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.

Recipe FAQ
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,
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
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
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).
We love this easy chicken dinner for everyday weekday dinners, to special occasions.