Stuffed Chicken Breast Stuffing
Introduction
Imagine the kitchen filled with a warm, savory aroma: golden chicken searing in the pan, the herb-scented, slightly crunchy stuffing inside releasing gentle steam as it bakes. The first bite gives you tender, juicy chicken yielding to a flavorful, textured center—breadcrumbs flecked with sweet carrots and bright parsley, a whisper of garlic, and the comforting savor of chicken stock. It’s a recipe that feels like a hug on a plate.
This stuffed chicken breast is perfect for weeknight dinners when you want something a little special without hours in the kitchen, and it shines at weekend gatherings and holiday tables just as easily. Serve it when you want to impress without stress, or tuck it into a cozy Sunday supper. If you’re exploring other chicken-centered main courses, you might enjoy a richer option like my creamy garlic chicken breast for nights when comfort is the goal.
Dish Snapshot
- Prep Time: 20 minutes (plus 10 minutes to pound the breasts)
- Cook Time: 30–35 minutes
- Total Time: 50–65 minutes (including resting time)
- Servings: 4
- Difficulty Level: Easy–Intermediate (requires rolling and securing chicken)
Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings). Values are approximate and calculated from standard ingredient databases (USDA FoodData Central) and nutritional references such as Mayo Clinic for portion guidance. If you include the optional butter, totals will increase.
- Calories: ~526 kcal per serving (without optional butter); ~577 kcal with butter
- Protein: ~59 g
- Carbohydrates: ~38 g
- Fat: ~12 g (without butter); ~18 g (with butter)
- Fiber: ~2 g
- Sodium: ~500–700 mg (variable depending on seasoned breadcrumbs and added salt)
Notes on accuracy: These estimates use typical values for skinless boneless chicken breast, plain breadcrumbs, and common kitchen oils. For precise tracking, plug the exact brands and weights you use into a nutrition calculator or the USDA FoodData Central database.
Why You’ll Love It
This recipe balances comfort and elegance: the juicy chicken delivers a familiar, satisfying protein base while the stuffing adds texture and savory brightness. It’s a dish that works for many occasions—cozy family dinners, a holiday centerpiece, or a meal-prep option that reheats beautifully. The scent and flavor tap into nostalgia while the straightforward method keeps it approachable. It’s also adaptable: swap herbs, add cheese, or make it lighter with whole-grain breadcrumbs for a healthier twist.
Method & Process
Ingredients
- 4 boneless, skinless chicken breasts, pounded thin (about 6 oz / 170 g each)
- 2 cups breadcrumbs or cubed bread (preferably day-old) — ~200 g
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 small onion, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 2 tablespoons butter (optional, for brushing or dotting)
Optional ingredients and substitutions
- Use whole-wheat breadcrumbs for more fiber.
- Add 1/4 cup grated Parmesan or shredded mozzarella for a cheesy stuffing.
- For gluten-free: substitute gluten-free breadcrumbs or use cooked quinoa/cornbread crumbs.
- For extra herbs: add 1 teaspoon chopped fresh thyme or sage.
- To lighten: replace olive oil with a cooking spray and omit butter.
Step-by-step Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add chopped celery, carrots, and onion and sauté until softened, about 5–7 minutes.
- Transfer the sautéed vegetables to a bowl. Add 2 cups breadcrumbs, 2 tablespoons chopped parsley, 1 teaspoon garlic powder, salt and pepper to taste, and 1/2 cup chicken broth. Stir until the mixture is moistened but not soggy—add broth slowly if needed.
- Lay each pounded chicken breast flat on a cutting board. Spoon equal portions of the stuffing mixture onto each breast, leaving a small border around the edges so the stuffing doesn’t spill when rolled.
- Roll each chicken breast tightly from one long side to the other, tucking in the ends. Secure with toothpicks or kitchen twine and place seam-side down in the prepared baking dish.
- Sprinkle the rolled breasts with 1 teaspoon paprika and, if using, dot or brush with 2 tablespoons butter.
- Bake for 30–35 minutes, until the chicken reaches an internal temperature of 165°F (74°C). If the tops brown too quickly, loosely tent the dish with foil.
- Remove from oven and let rest for 5 minutes. Remove toothpicks/twine, slice crosswise if desired, and serve.
Practical tips
- Avoid overmixing the stuffing; compacted breadcrumbs can become gummy. Mix just until evenly moistened.
- Use a meat mallet and cover breasts with plastic wrap before pounding to avoid tearing.
- If the roll wants to unroll during baking, place seam-side down and use a shallow dish to stabilize each roll.
- Always check doneness with an instant-read thermometer to ensure food safety.
Best Pairings
- Classic: Serve with creamy mashed potatoes, roasted green beans, and a drizzle of pan juices.
- Light & fresh: Pair with a lemony arugula salad and steamed asparagus.
- Comfort-forward: Add buttery egg noodles and sautéed mushrooms.
- For a bright contrast, serve with a chilled avocado salad—try pairing it with an avocado chicken salad for a complementary texture and flavor profile: avocado chicken salad.
- Presentation tips: Slice roulades into medallions for a pretty plated presentation, or serve whole with a sprig of fresh parsley.
Storage Instructions
- Room temperature: Not recommended beyond 2 hours (follow food safety guidelines).
- Refrigeration: Store cooked stuffed chicken in an airtight container for up to 3–4 days.
- Freezer: Freeze cooked rolls wrapped tightly in foil and stored in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a 350°F (175°C) oven until heated through (about 15–20 minutes from refrigerated). Microwaving is possible for quick reheats but may soften the stuffing texture.
Chef’s Advice
- Pound evenly: Achieve uniform thickness for the breasts so rolling and cooking are consistent.
- Dry vs. wet stuffing balance: The breadcrumb-to-broth ratio should leave stuffing moist but not soupy; this helps it hold shape and avoid leaking.
- Browning step: For extra flavor, quickly sear the rolled breasts seam-side down in a hot skillet for 1–2 minutes before baking to create a golden crust.
- Temperature is everything: Use an instant-read thermometer; 165°F (74°C) in the thickest part ensures safety without overcooking.
- Flavor layering: Toast the breadcrumbs lightly in the skillet after sautéing vegetables for an added nutty depth.
Recipe Variations
- Cheesy Spinach & Mozzarella: Stir 1 cup chopped cooked spinach and 1/2 cup shredded mozzarella into the stuffing. Omit extra salt if using salted cheeses.
- Apple-Sausage Autumn Filling: Replace breadcrumbs with cubed cornbread plus 1/2 cup cooked crumbled turkey sausage and 1/2 cup diced apple for a sweet-savory seasonal twist.
- Gluten-Free & Herb-Forward: Use gluten-free breadcrumbs or cooked quinoa as base; add extra fresh herbs (thyme, sage) and lemon zest.
- Vegetarian alternative: Use large portobello caps or flattened tofu steaks filled with a seasoned breadcrumb-vegetable mixture; adjust cooking time and temperature as needed.
- Low-calorie option: Swap breadcrumbs for chopped cauliflower rice and use only olive oil spray to reduce calories.
Frequently Asked Questions
Q: Can I prepare the stuffing ahead of time?
A: Yes — make the stuffing up to a day ahead, store refrigerated, and assemble just before rolling and baking.
Q: What if the stuffing is too dry or too wet?
A: If too dry, add chicken broth 1 tablespoon at a time. If too wet, mix in a few tablespoons of breadcrumbs or let it sit a few minutes to absorb moisture.
Q: Can I use pre-seasoned breadcrumbs?
A: Yes, but reduce added salt and garlic powder to prevent over-seasoning.
Q: How can I tell if the chicken is done without a thermometer?
A: Cut into the thickest part—juices should run clear and there should be no pink. However, a thermometer is the safest method.
Q: Can I make this gluten-free or vegetarian?
A: Yes — use gluten-free breadcrumbs or quinoa for gluten-free; for vegetarian, substitute chicken with large mushrooms or tofu and use vegetable broth.
Conclusion
I hope this stuffed chicken breast stuffing recipe inspires you to create a comforting, flavorful main dish that’s both homey and special. If you want to see a similar take on stuffing-stuffed chicken prepared on the stovetop, check out this helpful guide from Bites with Bri. For another classic approach and ideas to vary fillings, The Food Blog offers a tasty read on stuffed chicken breasts with stuffing.
If you make this, please share your photos and tips—I’d love to hear how you adapted the stuffing or what sides you paired it with.
Print
Stuffed Chicken Breast
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Juicy chicken breasts filled with a savory stuffing of breadcrumbs, vegetables, and herbs, perfect for weeknight dinners or special occasions.
Ingredients
- 4 boneless, skinless chicken breasts, pounded thin (about 6 oz / 170 g each)
- 2 cups breadcrumbs or cubed bread (preferably day-old) — ~200 g
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 small onion, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 2 tablespoons butter (optional, for brushing or dotting)
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add chopped celery, carrots, and onion and sauté until softened, about 5–7 minutes.
- Transfer the sautéed vegetables to a bowl. Add breadcrumbs, parsley, garlic powder, salt, and pepper, and chicken broth. Stir until the mixture is moistened but not soggy.
- Lay each pounded chicken breast flat on a cutting board. Spoon equal portions of the stuffing onto each breast, leaving a small border around the edges.
- Roll each chicken breast tightly and secure with toothpicks or kitchen twine, placing seam-side down in the prepared baking dish.
- Sprinkle with paprika and, if using, dot or brush with butter.
- Bake for 30–35 minutes until chicken reaches an internal temperature of 165°F (74°C). Let rest for 5 minutes before serving.
Notes
For a lighter version, use whole-wheat breadcrumbs and omit butter. Experiment with different herbs and cheeses for varied flavors.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 526
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 59g
- Cholesterol: 80mg
