Stuffed Chicken Breasts with Stuffing
Servings: 4 Breasts
Calories: 379kcal
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.
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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: 379kcal | Carbohydrates: 13g | Protein: 26g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 932mg | Potassium: 573mg | Fiber: 2g | Sugar: 9g | Vitamin A: 353IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg
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