Chicken stuffed with dressing
Chicken stuffed with dressing is a mix of comfort and convenience. It has rich flavors but is easy to make. It's great for any family dinner or a quiet meal for two.
Ingredients
- 4 boneless skin-on chicken breasts
- 1 cup day-old bread cubes
- 1½ cups chicken broth
- 1 beaten egg
- 1 teaspoon garlic powder
- 1 teaspoon onion flakes
- 1 teaspoon dried thyme
- Fresh rosemary optional
- Fresh sage optional
- ¼ cup Greek yogurt
- ½ cup finely chopped celery
- ¼ cup diced apples optional
- ½ cup shredded cheddar cheese optional
- Salt and pepper to taste
- Olive oil or melted butter for brushing
Instructions
- Preheat your oven to 375°F (190°C)
- Prepare the chicken breasts by butterflying them - lay each breast flat on a cutting board and cut along the side to create a pocket without cutting through the other side
- Pat the chicken dry with paper towels and season with salt and pepper
- For the stuffing, combine bread cubes, chicken broth, beaten egg, garlic powder, onion flakes, dried thyme, and any optional fresh herbs in a bowl
- Add Greek yogurt, chopped celery, diced apples (if using), and shredded cheese (if using) to the stuffing mixture. Mix gently until just combined
- Let the stuffing mixture sit for 10 minutes to allow flavors to meld
- Fill each chicken breast with the stuffing mixture, leaving about ½ inch at the top to prevent overflow
- Secure the stuffed chicken using toothpicks, kitchen twine, or by placing seam-side down on the baking sheet
- Brush the chicken with olive oil or melted butter and season with additional spices if desired
- Place on a parchment-lined baking sheet and cover with foil
- Bake for 30 minutes covered, then remove foil and continue baking for 20-30 minutes until the internal temperature reaches 165°F (74°C)
- Let the chicken rest for 10 minutes before serving to allow juices to redistribute
Notes
- One-pan cooking makes cleanup easier
- Prep takes less than 30 minutes, with most steps done ahead
- Leftovers are great for quick meals
- Make double the recipe and freeze some for later
- Choose boneless, skin-on chicken breasts or tenderloins for even cooking
- Thighs are juicy but might need less time to cook
- Homemade stuffing with day-old bread cubes tastes richer than boxed mixes
- Use chicken broth for moisture and an egg or flaxseed for vegan options
- Fresh rosemary or sage make homemade versions better
- For gluten-free, use gluten-free breadcrumbs instead
- For dairy-free, choose coconut oil over butter
- Chop veggies or mix dry ingredients up to 24 hours before
- Don't overstuff the chicken, as this can make it take longer to cook
- If the stuffing gets dry, cover the chicken loosely with foil for the last 15 minutes
- For air fryers, cook at 375°F for 25–30 minutes, flipping halfway through
- Don't cut into the chicken before resting to keep the juices inside
- Try Mediterranean Mix with dried oregano, thyme, and lemon zest for a different flavor
- Southwest Spice with smoked paprika, cumin, and chili powder adds a smoky kick
- Add vegetables like mushrooms, spinach, peppers, or carrots for extra nutrition
- Add cheese variations like sharp cheddar, cream cheese, or goat cheese for richness