Baked Chicken Breasts Stuffed With Stuffing (Simple, Satisfying, So Good!)

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Epic comfort food with 15 minutes effort and only 2 main ingredients. Holiday vibes without the holidays, these stuffed chicken breasts with stuffing give you the savory flavored hug you need at the end of a crappy day.

Plus, not only are they stinkin’ easy to make, they’re easy on the wallet to make when you have a small army to feed.

And yes, I absolutely drown them in gravy. I’m not above packet gravy. This isn’t Buckingham Palace.

🛒 Ingredient Highlights (with substitutions)

This recipe is similar to my 4 ingredient chicken and stuffing in the slow cooker, and both recipes hit all the emotional notes because they’re comforting, minimal effort, and make the house smell like Aunt Betty’s place on special occasions. Plus, it’s only a few ingredients that are super easy to find get you to comfort food heaven.

✅Chicken Breasts: I use medium-to-large chicken breasts because they hold more stuffing. Smaller ones work too — just won’t take as much filling.
Swap: turkey cutlets or thick center-cut pork chops also work (slice horizontally).
✅Boxed Stuffing Mix: Any flavor works: turkey, chicken, savory herb, even cornbread.
Swap: leftover homemade stuffing
✅Seasonings: I like to season the chicken inside AND outside: salt, pepper, garlic powder. Then add either Italian seasoning or poultry seasoning on top.
Swap: Cajun seasoning, all-purpose seasoning blends, or even lemon pepper.

Optional:

✅Butter (technically optional but I mean… it’s butter. You know what to do.): It makes the stuffing richer and helps the crispy edges form.
Swap: olive oil or a tablespoon of mayo mixed into the stuffing.
✅Gravy Packet: I whisk up a packet of gravy while the chicken bakes. Instant payoff.
Swap: jarred gravy, canned gravy, or broth thickened with a cornstarch slurry.

Eazy Note: Ingredients like common seasonings, oil, water, etc, don’t factor into the ingredient count because most people have those pantry items in their kitchen.

🔪 Directions at a Glance

1. Preheat the oven and prepare the stuffing according to the box instructions. (Typically, only water and butter are added).
2. Slice chicken breasts horizontally like a book and season.
3. Stuff generously and fold the chicken closed, seasoning the tops of the chicken.
4. Bake until the chicken reaches the proper temperature
5. Make your gravy.
6. Spoon gravy over the chicken and serve.

Please check the recipe card below for exact ingredient amounts and directions, and loads of helpful tips to make this perfect every time!

💡 Helpful Tips

• I mention that this recipe makes 4 servings, but really, by the time you stuff the larger chicken breasts, one breast is A LOT on a plate. (Especially with the sides). So I find that cutting them in half for a serving is a great portion. So, this easily could feed 8 portions. Just putting that out there.
• Be sure to let the stuffing/dressing sit after making it to fluff up. Don’t rush this part, fluffy stuffing equals way better texture.
• Don’t pack the stuffing inside the breast too tightly. I find it if it’s packed in there too tightly (or overstuffed), the stuffing will compress and the texture is dense after baking.
• Related to the last tip, don’t worry about stuffing that pokes out of the chicken. It gets a bit crispy and it’s delish! (Almost the best part.)
• Optional but yummy: During baking, baste the tops of the chicken with some melted butter. Total levels it up.
• Extra stuffing? No worries – Tuck extra stuffing around the chicken because it sort of turns into stuffing “croutons.” Nobody online talks about this, but they should.
• The breasts will open up a bit while baking and if that bugs you, use toothpicks to keep them shut. But again, don’t clamp them down or you’ll crush the dressing.

❄️ Storing & Freezing

Fridge: Store leftovers in an airtight container for 3 or 4 days. Reheat with a splash of broth or gravy so the stuffing stays moist.

Freezer: Freeze cooked stuffed chicken breasts individually with any sides to make a ‘Frozen Dinner’. I like to freeze the gravy separately and then reheat and drizzle over top. I find if you pour it over then freeze, when it reheats, it absorbs into the food.

Reheat: Thaw overnight and reheat at 300°F until heated through, then pour the gravy on top.