Stuffed chicken breast with stuffing on a cutting board

Stuffed Chicken Breast With Stuffing

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Servings :6 Servings
Prep Time25 mins
Cook Time30 mins
Total Time55 mins


  • 1/4 Cup Butter unsalted
  • 12 Ounces Breakfast Sausage casings removed
  • 1 Large Onion finely chopped
  • 4 Celery Stalks finely chopped
  • 2 Large Carrots finely chopped
  • 1/2 Cup White Wine dry
  • 1/4 Cup Parsley finely chopped
  • 1 Tablespoon Sage finely chopped
  • 1 Tablespoon Thyme finely chopped
  • 2 1/2 Teaspoons 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 the breakfast sausage in a large skillet over medium heat, and break up with a wooden spoon while it cooks.
  • Remove sausage from the skilled 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 chopped onions, carrots and celery. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon pepper. Cook in butter until they're soft and lightly browned (around 10 minutes).
  • Add wine to skillet and bring to a boil. Cook until no wine is left — about 5 minutes.
  • Add parsley, sage, thyme, and 1 ½ teaspoons of salt. Stir to combine.
  • Create a pocket in each of your chicken 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!


  • You can stuff you chicken breast with whatever stuffing you’d prefer.
  • Cover you chicken with gravy for an extra treat!


Calories: 603kcal | Carbohydrates: 6g | Protein: 63g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 217mg | Sodium: 1965mg | Potassium: 1188mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4260IU | Vitamin C: 12mg | Calcium: 254mg | Iron: 2mg
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