Enter your new family favorite way to eat Thanksgiving leftovers: stuffed chicken breast with stuffing! Juicy chicken stuffed with everyone’s favorite side.
Below, I’ll also show you how to make this stuffed chicken breast with my quick and+ EASY, bread-free stuffing (borrowed from my cauliflower stuffing recipe, sans cauli) — if you aren’t looking for low carb dinners, simply swap in your favorite stovetop version!
Best news is? This dish brings the joy of Thanksgiving to the dinner table all year round! Add it to your meal rotation along with my spinach stuffed chicken for a winner-winner-chicken-dinner every time!
I absolutely love the layers of savory flavor and the tender succulent consistency of this stuffed chicken breast with stuffing recipe. AND! It doesn’t take hours to put together.
- Great use of leftovers!!
- Layers of delectable flavor
- Suuuper high in protein, plus it’s low carb and keto (if you choose…)
- No crazy kitchen gadgets
How to Make Stuffed Chicken Breast With Stuffing, Step-by-Step Photos
4 EASY steps!!
1. Make stuffing or reheat leftovers. (You can follow my instructions below for a low carb, quick and easy version).
2. Cut chicken. Carefully cut a pocket into each chicken breast. For an easier method check out this how to butterfly a chicken breast.
3. Stuff each breast with stuffing, then sprinkle with parmesan cheese.
4. Bake in the oven preheated to 400 F for 35 minutes, or until the breasts have reached an internal temp of 165 F. This is my go-to for how long to bake chicken breast at 400, however, things may vary depending on how thick your chicken is.
Best Ingredients To Use & Why
Here’s what you’ll need to throw this easy dish together:
- Stuffing, or follow my recipe below!
- Chicken – Boneless skinless chicken breast works best here.
- Parmesan – because cheese stuffed chicken breast is always a good idea.
The main thing is that your stuffed chicken breast with stuffing is stored in an airtight container with a secure lid. You could technically keep it in a large Ziploc, but you have to be careful not to lose your stuffing. (Travesty!!)
Can You Freeze This?
Go for it!
One thing to remember about reheating cooked chicken breast is that it has a tendency to dry out. So I suggest freezing raw chicken and allowing it to defrost in the fridge the night before you plan to bake it.
Serve this dish with all your Thanksgiving leftover side dishes! Like smashed brussel sprouts or mashed cauliflower, and may I please strongly suggest covering your chicken breast in gravy (or low carb gravy!)?
Looking to switch things up a bit? Aside from using your own stuffing, here are a few more ways to add flair to this dish:
- Make it spicy. I wouldn’t go full-blown fajita stuffed chicken here, but you can use spicy Italian sausage for the stuffing or add in some hot sauce.
- Add more vegetables. This is a great dish to add your faves to — just dice and saute. Think broccoli, cauliflower, or asparagus stuffed chicken.
- Wrap the chicken in bacon!
- Use a different kind of cheese. Sprinkle whatever you prefer on top. Make this a cheddar, jack, or mozzarella stuffed chicken with this simple swap.
Can’t get enough of this weeknight staple?? Here are more ways to chow down on it:
- Low Carb Fried Chicken
- Yogurt Marinated Chicken
- Low Carb Chicken Parmesan
- Chicken Crust Pizza
- Greek Chicken Salad
Stuffed Chicken Breast With StuffingPrint Recipe Pin Recipe
- 1/4 Cup Unsalted Butter unsalted
- 12 Ounces Breakfast Sausage casings removed
- 1 Large Onion finely chopped
- 4 Celery Stalks finely chopped
- 2 Carrots finely chopped
- 1/2 Cup White Wine dry
- 1/4 Cup Fresh Parsley finely chopped
- 1 Tablespoon Sage finely chopped
- 1 Tablespoon Thyme finely chopped
- 2 1/2 Teaspoons Kosher Salt
- 1/2 Teaspoon Pepper
- 6 Chicken Breasts
- 1 Cup Parmesan grated
- Preheat oven to 400 degrees and prep a baking sheet with parchment paper.
- Melt butter in a large skillet.
- Brown breakfast sausage (12 ounces) in a large skillet over medium heat, and break up with a wooden spoon while it cooks.
- Remove sausage from the skillet and place it on a paper towel lined plate.
- Use a paper towel to clean the skillet of sausage grease.
- Melt butter in the skillet.
- Add onions (1 large finely chopped), carrots (2 finely chopped) and celery stalks (4 finely chopped). Sprinkle with salt (1 teaspoon) and pepper (1/2 teaspoon). Cook in butter until they're soft and lightly browned (around 10 minutes).
- Add wine (1/2 cup) to skillet and bring to a boil. Cook until no wine is left — about 5 minutes.
- Add finely chopped fresh parsley (1/4 cup), sage (1 tablespoon), thyme (1 tablespoon), and salt (1 ½ teaspoons). Stir to combine.
- Create a pocket in each of your chicken breasts (6 breasts) using a knife.
- Stuff each pocket with stuffing and a few spoonfuls of parmesan cheese.
- Place the chicken breasts on prepared baking sheet and into the oven. Cook for 35 minutes, or until the center of the thickest piece of chicken is no longer pink.
- Sprinkle with fresh parsley and enjoy!
Fans Also Made These Low Carb Recipes:
- You can stuff you chicken breast with whatever stuffing you’d prefer.
- Cover you chicken with gravy for an extra treat!