Description
Stuffing Stuffed Chicken Breasts are a fantastic way to enjoy a delicious, flavorful meal that’s simple enough for any night of the week.
Ingredients
Scale
- 4 large boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 2 cups bread cubes
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 3 tablespoons butter
- 1 teaspoon dried sage
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup chicken broth
- 2 tablespoons butter (for gravy)
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth (for gravy)
- salt and pepper to taste
Instructions
- Begin by preheating your oven to 375°F (190°C). While your oven is heating, take each chicken breast and lay it flat on your cutting board. Using a sharp knife, carefully butterfly each breast by slicing horizontally into the meat without cutting all the way through. Open the breast like a book and lightly season both sides with salt, pepper, garlic powder, and paprika, ensuring to coat evenly for maximum flavor.
- In a skillet over medium heat, melt three tablespoons of butter. Add the chopped celery and onion, sautéing until soft and fragrant. This usually takes about 3 to 4 minutes. Once these vegetables are tender, stir in the minced garlic, cooking just until you can smell its aroma. Remove the skillet from heat and add the bread cubes, dried thyme, sage, parsley, and rosemary to the vegetable mixture. Pour in 3/4 cup of chicken broth, mixing well until the bread has absorbed the liquid and everything is combined.
- Take your stuffing mixture and begin to fill each butterflied chicken breast with it. Be generous but careful not to overstuff — this will help the chicken bake evenly without spilling out the filling. Once filled, use toothpicks to secure the openings of each chicken breast to keep the stuffing in place during cooking.
- In an oven-safe skillet, heat one tablespoon of olive oil over medium-high heat. Carefully transfer the stuffed chicken breasts into the skillet and sear them for about 4–5 minutes on each side, or until they are golden brown. This step will help lock in the juices and add a delicious color to the chicken.
- Once seared, cover the skillet with a lid or aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this initial time, remove the cover and continue to bake for an additional 10–15 minutes or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear. This will give the chicken a lovely browned finish and ensure it is thoroughly cooked.
- While the chicken is baking, you can whip up a quick gravy. In a saucepan over medium heat, melt two tablespoons of butter. Add two tablespoons of all-purpose flour, whisking constantly until the mixture becomes a smooth paste. Gradually whisk in 1 1/2 cups of chicken broth, bring to a gentle simmer, and cook until thickened. Season with salt and pepper to taste.
Notes
Ensure the chicken isn’t too thick so that it cooks evenly throughout; otherwise, lower the oven temperature and cook longer.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 380 kcal
- Sodium: 850 mg
- Protein: 35 g