Quick Look at the Recipe
Stuffed Chicken Breasts with Stuffing is a comforting, old‑fashioned dinner made special with juicy chicken breasts filled with a homemade cornbread stuffing dotted with cranberries and pecans. It looks impressive on the plate but is surprisingly doable for a weeknight or Sunday supper.
Ready in: about 45 minutes | Serves: 4 | Difficulty: Easy | Make‑Ahead Friendly: Yes
Jump to:
- Quick Look at the Recipe
- Why you'll love this recipe
- Main ingredient notes and easy substitutions
- Recipe variations and twists
- How to make stuffed chicken breasts with stuffing
- Serving ideas
- Recipe FAQs
- Tips for perfect results every time
- More chicken breast recipes that you’ll love
- Join the conversation
- Recipe:
Why you'll love this recipe
- Uses a quick and easy homemade cornbread stuffing using purchased corn muffins, not a boxed mix
- Looks fancy, but the steps are straightforward and forgiving
- Like my Cheesy Herb Stuffed Chicken Breasts, it’s perfect for weeknights, Sunday suppers, or company
- The stuffing is so good it can double as a side dish
- Carefully tested so the chicken stays tender and juicy
Main ingredient notes and easy substitutions
Here's a quick look at the key ingredients, smart substitutions, and a few details that make a real difference in how this recipe turns out.
- Chicken breasts: Boneless, skinless chicken breasts work best here. Try to choose breasts of similar size so they cook evenly. If sizes vary, you'll simply check them individually for doneness. You can substitute chicken thighs. If you use thighs, pound them out, add the dressing, and roll them up, like an egg roll.
- Cornbread muffins: Store‑bought cornbread muffins keep this recipe easy and add great texture. If your muffins are slightly dry, that's actually a plus; they absorb the stock beautifully.
- Cranberries and pecans: Dried cranberries (like Craisins) add a pop of sweetness, while pecans bring a buttery crunch. Walnuts can be substituted if that's what you have on hand.
- Chicken stock: Use a good‑quality stock, homemade chicken stock, or Better Than Bouillon for the most flavor. Because the stuffing is simple, the stock really matters here.
Recipe variations and twists
- Swap the cranberries for diced apple or dried cherries
- Add a handful of sautéed mushrooms to the stuffing
- Use cornbread stuffing as a side and serve the chicken unstuffed for a quicker meal
- Add a pinch of sage to lean more traditional holiday‑style stuffing
How to make stuffed chicken breasts with stuffing
This is a summary of the steps; the complete directions are in the recipe card below.
Make the cornbread stuffing
- Heat the olive oil and butter in a skillet over medium heat. Add the celery and onion and cook for 3-4 minutes, until softened.
- Stir in the cranberries, pecans, thyme, poultry seasoning, salt, and pepper.
- Crumble in the cornbread muffins and mix well.
- Add the chicken stock, stir to combine, and cook for 2-3 minutes. Remove from heat and set aside.
Prepare and stuff the chicken
- Preheat the oven to 375°F. Mix the garlic powder, paprika, salt, and pepper in a small bowl.
- Cut a pocket into each chicken breast, starting at the thick side and slicing horizontally to create an "envelope" for the stuffing. Tip: Think of this step as creating a pocket inside the chicken, not slicing it in half. Go slowly, and you'll be just fine.
- Season both sides of the chicken and the inside of each pocket.
- Spoon about 3 tablespoons of stuffing into each pocket.
- Press the edges together and insert 1-2 toothpicks through the sides to pin the opening closed.
Cook the chicken
- Heat the olive oil in a large oven‑safe skillet over medium‑high heat. Brown the chicken for 3-4 minutes per side.
- Transfer the skillet to the oven and bake for 20-25 minutes, until the internal temperature reaches 165°F. Because the chicken is stuffed, the temperature may rise only a degree or two as it rests. Remove it promptly at 165°F to prevent overcooking.
- Remove the chicken from the skillet, cover it loosely with foil, and let it rest for 5 minutes. Remove the toothpicks and serve.
Serving ideas
I like to serve this dish with:
- Twice-Baked Mashed Potatoes or Parmesan Potatoes Au Gratin
- Garlic Parmesan Green Beans and Spinach Strawberry Salad
- Extra stuffing served alongside as a bonus
Recipe FAQs
How do I store leftover stuffed chicken breasts?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
How do I reheat stuffed chicken breasts without drying them out?
Reheat gently in a 300°F oven or covered skillet until warmed through.
Can I freeze stuffed chicken breasts?
The stuffing freezes well on its own. For the best texture, freeze the stuffing separately and assemble fresh.
Why is my chicken dry?
Chicken breasts dry out quickly if overcooked. Use a thermometer and remove the chicken as soon as it reaches 165°F.
Tips for perfect results every time
- Use a digital thermometer-guessing leads to dry chicken
- Start checking smaller breasts first if sizes vary
- Insert toothpicks from the sides, not the top
- Let the chicken rest before slicing so the juices stay put
More chicken breast recipes that you’ll love
Join the conversation
If you try these stuffed chicken breasts, I'd love to hear how they turned out! Leave a comment below and a star rating; those ratings help my recipes rise to the top of search results and help other readers find this recipe.
G&P Wisdom: When it comes to chicken breasts, a thermometer is your best friend-just a few degrees can make all the difference.
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Stuffed Chicken Breasts with Stuffing
Tender, juicy stuffed chicken breasts filled with an easy homemade cornbread stuffing made with cranberries and pecans. This comforting dinner looks impressive but is simple to make, perfect for weeknights, Sunday suppers, or special occasions. Carefully tested to ensure moist, flavorful chicken every time.
Equipment
- large well-seasoned, cast-iron or oven-safe skillet
Ingredients
Cornbread Stuffing with Craisins and Pecans
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 rib celery chopped
- ½ sweet onion chopped
- 2 corn muffins purchased
- ¼ cup dried cranberries I used Craisins
- ¼ cup chopped pecans
- ½ teaspoon dried thyme
- ¼ teaspoon poultry seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¾ cup chicken stock I use Better than Bouillon Roasted Chicken Base mixed with water, or homemade
Chicken
- 4 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
- Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a skillet over medium heat. Add the celery and onion and cook for 3-4 minutes or until the onion is translucent. (If the onion starts browning too quickly, lower the heat.
- Add the Craisins, pecans, thyme, salt, pepper, and poultry seasonings to the skillet. Crumble the cornbread muffins and add. Mix well.
- Add the chicken stock and stir to combine. Cook the stuffing for 2-3 minutes. Remove the pan from the heat and set aside.
Stuffed Chicken
- Preheat your oven to 375°F.
- In a small bowl, combine 1 teaspoon of garlic powder, ½ teaspoon of paprika, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper.
- Use a sharp fillet knife to carefully cut a C-shaped pocket in each chicken breast. Be careful not to cut all the way through. You just want to create a pocket for the dressing. Think of this step as creating a pocket or envelope inside the chicken-not slicing it in half. Go slowly, and you'll be just fine. (See my notes below for step-by-step instructions.)
- Season both sides of the chicken and the inside of each pocket with the seasoning mixture.
- Spoon about 3 tablespoons of the stuffing into each pocket. Optional: Insert toothpicks from side to side to stitch the opening closed. This holds the stuffing in place much better than piercing straight through the top. ((See my notes below for step-by-step instructions.)
- Heat 2 tablespoons of olive oil in a large, well-seasoned cast-iron or oven-safe skillet over medium-high heat. Brown each stuffed breast for 3-4 minutes per side until browned. (The chicken will not be fully cooked at this point.)
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F, as measured with a digital meat thermometer. Because the chicken is stuffed, the internal temperature may rise a degree or two as it rests, so be careful not to let it cook past 165°F before removing it from the oven.
- Let the chicken rest for about 5 minutes. Be sure to remove the toothpicks and serve with your favorite sides.
Notes
How to cut a pocket in boneless, skinless chicken breasts:
• Inserting toothpicks straight down through the top instead of through the sides
• Using too many toothpicks (1–2 per breast is plenty)
• Forgetting to remove the toothpicks before serving Chicken breasts vary widely in size. During testing, one breast weighed nearly 1 pound and required about 20 minutes to cook, while a smaller 11-ounce breast was fully cooked in about 15 minutes. If your chicken breasts vary in size, check the smaller pieces first and test each one individually for doneness. I’ll be honest—I’m not usually a fan of chicken breasts because they can turn dry and tasteless if they’re cooked even a minute too long. In this recipe, though, the chicken stays tender and juicy because I carefully monitor the internal temperature and remove it from the oven as soon as it reaches 165°F. Keeping a close eye on the temperature is the key to perfectly cooked chicken. With this recipe, the amount of temperature increase from carry-over cooking is minimal.
- Lay the chicken breast flat on a cutting board with the smooth side facing up and the thicker edge facing you.
- Using a sharp knife, insert the tip into the thickest part of the breast and carefully slice horizontally, keeping the blade parallel to the cutting board.
- Create a deep pocket, stopping about a half inch from the opposite side, so you don't cut all the way through.
- Gently open the pocket with your fingers and, if needed, carefully widen it without tearing the chicken.
- Once filled, gently press the open edges of the chicken breast together to enclose the stuffing.
- Insert 1-2 toothpicks through the sides of the chicken (not straight down through the top), weaving them in slightly at an angle to "pin" the edges together. This helps seal in the stuffing and keeps it from spilling out during cooking.
• Inserting toothpicks straight down through the top instead of through the sides
• Using too many toothpicks (1–2 per breast is plenty)
• Forgetting to remove the toothpicks before serving Chicken breasts vary widely in size. During testing, one breast weighed nearly 1 pound and required about 20 minutes to cook, while a smaller 11-ounce breast was fully cooked in about 15 minutes. If your chicken breasts vary in size, check the smaller pieces first and test each one individually for doneness. I’ll be honest—I’m not usually a fan of chicken breasts because they can turn dry and tasteless if they’re cooked even a minute too long. In this recipe, though, the chicken stays tender and juicy because I carefully monitor the internal temperature and remove it from the oven as soon as it reaches 165°F. Keeping a close eye on the temperature is the key to perfectly cooked chicken. With this recipe, the amount of temperature increase from carry-over cooking is minimal.
Nutrition
Calories: 379kcalCarbohydrates: 13gProtein: 26gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 89mgSodium: 932mgPotassium: 573mgFiber: 2gSugar: 9gVitamin A: 353IUVitamin C: 4mgCalcium: 30mgIron: 1mg
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