17 Delicious Stuffing Stuffed Chicken Breast Recipes Amazing

Oh, the joy of discovering a dish that’s as delightful to prepare as it is to devour! Our roundup of 17 Delicious Stuffing Stuffed Chicken Breast Recipes is here to transform your dinner routine into a feast of flavors. Perfect for those seeking comfort food with a twist or a quick yet impressive meal, these recipes promise to keep your taste buds dancing. Dive in and let the culinary adventure begin!

Classic Herb Stuffing Stuffed Chicken Breast

Fire up your oven for this show-stopping twist on a classic. Juicy chicken breasts meet herby, buttery stuffing in a dish that’s all about bold flavors and textures.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup coarse breadcrumbs (from a day-old artisan loaf)
• 1/4 cup rich unsalted butter, melted
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh sage, finely chopped
• 1 tsp fresh thyme leaves
• 1/2 cup low-sodium chicken stock
• 1 large farm-fresh egg, lightly beaten
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a bowl, mix breadcrumbs, melted butter, parsley, sage, thyme, salt, and pepper until well combined.
3. Carefully slice a pocket into each chicken breast, being sure not to cut all the way through.
4. Stuff each breast with the herb mixture, then secure with toothpicks if necessary.
5. Place the stuffed breasts in the prepared dish and brush the tops with the beaten egg for a golden finish.
6. Pour chicken stock around the breasts to keep them moist during baking.
7. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Let rest for 5 minutes before serving to allow juices to redistribute.

Absolutely irresistible, the chicken stays succulent while the stuffing crisps up slightly on top. Serve atop a bed of roasted veggies or slice into medallions for an elegant presentation.

Apple and Sage Stuffing Stuffed Chicken Breast

Now, let’s dive into a dish that’s a game-changer for your dinner routine. This recipe combines juicy chicken breast with the comforting flavors of apple and sage stuffing, creating a meal that’s both elegant and utterly satisfying.

Ingredients

• 2 large, boneless, skin-on chicken breasts
• 1 cup of day-old, crusty bread cubes
• 1/2 cup of finely diced, crisp apple
• 2 tbsp of fresh, fragrant sage leaves, chopped
• 1/4 cup of rich, unsalted butter, melted
• 1/2 cup of low-sodium, savory chicken broth
• 1/2 tsp of finely ground sea salt
• 1/4 tsp of freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a medium bowl, combine the bread cubes, diced apple, chopped sage, melted butter, salt, and pepper. Mix until the bread is evenly coated.
3. Carefully lift the skin of each chicken breast and stuff the apple and sage mixture underneath, pressing gently to secure.
4. Place the stuffed chicken breasts in a baking dish and pour the chicken broth around them to keep the meat moist during cooking.
5. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
6. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.

Perfectly cooked, the chicken is succulent with a crispy skin, while the stuffing is aromatic and slightly sweet from the apples. Serve it atop a bed of roasted vegetables for a colorful, flavorful plate that’s sure to impress.

Cranberry and Walnut Stuffing Stuffed Chicken Breast

Bold flavors meet in this cranberry and walnut stuffing stuffed chicken breast—**juicy, herby, and packed with crunch**. Perfect for impressing at dinner or spicing up your meal prep.

Ingredients

• 2 boneless, skinless chicken breasts (plump and evenly sized)
• 1 cup dried cranberries (chewy and tart)
• 1/2 cup walnuts (toasted and roughly chopped)
• 1/4 cup fresh parsley (finely chopped, vibrant green)
• 1 tbsp fresh thyme leaves (fragrant and earthy)
• 1/2 cup chicken broth (rich and savory)
• 2 tbsp unsalted butter (creamy and golden)
• 1/2 tsp salt (fine and sea-sourced)
• 1/4 tsp black pepper (freshly cracked)
• 1 tbsp olive oil (extra virgin, fruity)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium bowl, mix cranberries, walnuts, parsley, thyme, and 1/4 cup chicken broth until the stuffing is moist but not soggy.
3. Carefully slice a pocket into each chicken breast, being sure not to cut through the other side.
4. Stuff each breast evenly with the cranberry-walnut mixture, then secure with toothpicks if necessary.
5. Season the outside of the chicken with salt and pepper, ensuring even coverage for maximum flavor.
6. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
7. Sear the chicken for 3-4 minutes per side until golden brown, creating a flavorful crust.
8. Add the remaining chicken broth and butter to the skillet, then transfer to the oven.
9. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
10. Let the chicken rest for 5 minutes before slicing to keep the juices locked in.

Succulent chicken with a sweet and nutty stuffing **delivers a textural symphony**. Serve atop a bed of wild rice or with a drizzle of balsamic reduction for an extra touch of elegance.

Mushroom and Thyme Stuffing Stuffed Chicken Breast

Never underestimate the power of a perfectly stuffed chicken breast to elevate your dinner game. This Mushroom and Thyme Stuffing Stuffed Chicken Breast is a flavor bomb waiting to explode in your mouth.

Ingredients

• 2 boneless, skinless chicken breasts (plump and evenly sized)
• 1 cup finely chopped cremini mushrooms (earthy and fresh)
• 1/4 cup unsalted butter (rich and creamy)
• 1/4 cup finely diced yellow onion (sharp and aromatic)
• 1 tbsp fresh thyme leaves (fragrant and slightly lemony)
• 1/2 cup chicken broth (homestyle and savory)
• 1/2 cup panko breadcrumbs (crispy and golden)
• 1/4 tsp salt (fine and sea-derived)
• 1/4 tsp finely ground black pepper (bold and pungent)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly cooked chicken.
2. In a skillet over medium heat, melt the unsalted butter until it’s frothy and golden.
3. Add the finely diced yellow onion and sauté until translucent, about 3 minutes, releasing its sweet aroma.
4. Stir in the finely chopped cremini mushrooms and fresh thyme leaves, cooking until the mushrooms are soft and their moisture has evaporated, about 5 minutes.
5. Pour in the chicken broth, scraping up any browned bits for extra flavor, and simmer until the liquid is reduced by half, about 3 minutes.
6. Remove from heat and fold in the panko breadcrumbs until the mixture is cohesive and moist. Season with salt and finely ground black pepper.
7. Carefully slice a pocket into each chicken breast, being sure not to cut all the way through. Stuff each breast with half of the mushroom mixture.
8. Secure the openings with toothpicks and place the breasts in a baking dish. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Let the chicken rest for 5 minutes before slicing to retain its juices.

Velvety chicken encases a savory, herby stuffing that’s both moist and crumbly. Serve atop a bed of wild rice or alongside roasted vegetables for a meal that’s as visually stunning as it is delicious.

Spinach and Feta Stuffing Stuffed Chicken Breast

Dive into a dish that’s a game-changer for your dinner routine. Spinach and feta stuffing stuffed chicken breast is your ticket to a flavor-packed meal that’s as easy to make as it is delicious.

Ingredients

• 4 boneless, skinless chicken breasts (plump and evenly sized)
• 1 cup fresh spinach leaves (washed and thoroughly dried)
• 1/2 cup crumbled feta cheese (creamy and tangy)
• 1/4 cup ricotta cheese (smooth and mild)
• 1 tbsp extra virgin olive oil (rich and fruity)
• 1 tsp garlic powder (aromatic and pungent)
• 1 tsp onion powder (sweet and savory)
• 1/2 tsp salt (fine and sea-sourced)
• 1/2 tsp black pepper (freshly ground)
• 1/2 cup chicken broth (homestyle and flavorful)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a medium bowl, combine the spinach, feta, ricotta, garlic powder, onion powder, salt, and pepper. Mix until the ingredients are evenly distributed.
3. Carefully slice a pocket into the side of each chicken breast, being cautious not to cut all the way through.
4. Stuff each chicken breast with the spinach and feta mixture, ensuring it’s packed tightly to prevent leakage during cooking.
5. Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts.
6. Sear the chicken for 3-4 minutes on each side, or until golden brown, to lock in the juices.
7. Pour the chicken broth around the chicken in the skillet, then transfer the skillet to the preheated oven.
8. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Ready to serve? The chicken emerges juicy and tender, with a stuffing that’s creamy and bursting with flavor. Pair it with a crisp salad or roasted veggies for a meal that’s sure to impress.

Bacon and Cheddar Stuffing Stuffed Chicken Breast

Viral-worthy and utterly indulgent, this dish twists classic comfort into a showstopper. Imagine juicy chicken hugging a heart of smoky, cheesy stuffing—each bite’s a flavor bomb.

Ingredients

• 4 boneless, skinless chicken breasts (plump and evenly sized)
• 1 cup crispy bacon bits (thick-cut, applewood-smoked)
• 1 cup sharp cheddar cheese (freshly grated, extra creamy)
• 1/2 cup chicken broth (rich, homemade-style)
• 1/4 cup unsalted butter (melted, golden)
• 1 tbsp fresh thyme leaves (fragrant, finely chopped)
• 1 tsp garlic powder (bold, aromatic)
• 1/2 tsp kosher salt (coarse, crunchy)
• 1/2 tsp black pepper (freshly cracked, pungent)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
2. Butterfly each chicken breast: Slice horizontally, but not all the way through, then open like a book. Tip: Keep the knife parallel to the cutting board for even thickness.
3. Season inside each breast with garlic powder, salt, and pepper. Tip: Press seasonings in to ensure every bite is flavorful.
4. Mix bacon, cheddar, and thyme in a bowl. Divide stuffing among breasts, mounding in the center.
5. Fold chicken over stuffing, securing with toothpicks. Brush tops with melted butter. Tip: Butter under the skin adds moisture; don’t skip!
6. Bake for 25-30 minutes until internal temp hits 165°F and tops are golden. Rest 5 minutes before serving.

Serve this beauty sliced to reveal the molten core, or whole atop a heap of garlicky greens. The contrast of crispy skin against the gooey, bacon-studded center? *Chef’s kiss.*

Sun-Dried Tomato and Basil Stuffing Stuffed Chicken Breast

Hungry for a dish that screams summer? This sun-dried tomato and basil stuffing stuffed chicken breast is your ticket to flavor town—juicy, herby, and downright irresistible.

Ingredients

• 4 boneless, skinless chicken breasts (plump and evenly sized)
• 1 cup sun-dried tomatoes in oil (intensely sweet and tangy)
• 1/2 cup fresh basil leaves (bright and aromatic)
• 1/2 cup grated Parmesan cheese (sharp and nutty)
• 1/4 cup panko breadcrumbs (crispy and golden)
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt (flaky and mineral-rich)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly cooked chicken.
2. In a food processor, pulse sun-dried tomatoes, basil, Parmesan, and breadcrumbs until finely chopped but not pureed. Tip: The mixture should hold together when pressed.
3. Carefully slice a pocket into each chicken breast, being careful not to cut through. Tip: Use a sharp knife for clean cuts.
4. Stuff each breast with the tomato-basil mixture, securing with toothpicks if necessary. Tip: Don’t overstuff to prevent bursting during cooking.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown.
6. Transfer skillet to the oven. Bake for 20-25 minutes, or until internal temperature reaches 165°F (74°C).
7. Let rest for 5 minutes before slicing to retain juices.

Absolutely bursting with Mediterranean flavors, this dish pairs beautifully with a crisp salad or roasted veggies. The chicken stays moist, while the stuffing offers a delightful contrast in texture.

Cornbread Stuffing Stuffed Chicken Breast

Let’s dive into a dish that’s a game-changer for dinner—juicy chicken breast stuffed with savory cornbread stuffing, baked to golden perfection.

Ingredients

• 2 large, boneless chicken breasts
• 1 cup crumbled, day-old cornbread
• 1/4 cup rich chicken broth
• 2 tbsp melted, unsalted butter
• 1/4 cup finely diced celery
• 1/4 cup sweet, yellow onion
• 1 tsp fresh, chopped sage
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a bowl, mix crumbled cornbread, chicken broth, melted butter, celery, onion, sage, salt, and pepper until well combined.
3. Carefully slice a pocket into each chicken breast, being sure not to cut all the way through.
4. Stuff each breast with the cornbread mixture, securing with toothpicks if necessary.
5. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown.
6. Transfer the chicken to the prepared baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 5 minutes before slicing to keep the juices locked in.

This dish delivers a crispy exterior with a moist, flavorful interior. Try serving it over a bed of garlic mashed potatoes or alongside roasted Brussels sprouts for a complete meal.

Sausage and Apple Stuffing Stuffed Chicken Breast

Transform your dinner game with this **Sausage and Apple Stuffing Stuffed Chicken Breast**—juicy, flavorful, and stuffed to perfection.

Ingredients

• 4 boneless, skinless chicken breasts (plump and evenly sized)
• 1 cup savory breakfast sausage (cooked and crumbled)
• 1/2 cup crisp Granny Smith apples (finely diced)
• 1/4 cup sweet yellow onion (minced)
• 1/4 cup fresh sage (chopped)
• 1/2 cup unsalted butter (melted)
• 1 cup chicken broth (rich and flavorful)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a skillet over medium heat, cook the breakfast sausage until browned and crumbly, about 5 minutes. Drain excess fat.
3. Add the diced apples, minced onion, and chopped sage to the skillet. Cook for 3 minutes until the apples soften slightly.
4. Cut a pocket into each chicken breast, being careful not to cut through the other side. Season inside and out with salt and pepper.
5. Stuff each chicken breast with the sausage and apple mixture, securing with toothpicks if necessary.
6. Place the stuffed chicken breasts in a baking dish. Pour melted butter and chicken broth over them.
7. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Baste halfway through for extra moisture.
8. Let rest for 5 minutes before serving to allow juices to redistribute.

Flaky, tender chicken meets a sweet and savory stuffing that’s downright irresistible. Serve atop a bed of wild rice or with a side of roasted Brussels sprouts for a meal that’s as beautiful as it is delicious.

Wild Rice and Mushroom Stuffing Stuffed Chicken Breast

Dive into this mouthwatering Wild Rice and Mushroom Stuffing Stuffed Chicken Breast that’s sure to steal the spotlight at any dinner table.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 cup cooked wild rice (nutty and chewy)
• 1/2 cup finely chopped cremini mushrooms (earthy and tender)
• 1/4 cup diced yellow onion (sweet and aromatic)
• 2 tbsp unsalted butter (rich and creamy)
• 1 tbsp fresh thyme leaves (fragrant and lemony)
• 1/2 cup chicken broth (savory and golden)
• 1/2 tsp kosher salt (coarse and clean)
• 1/4 tsp freshly ground black pepper (sharp and pungent)
• 1 tbsp olive oil (fruity and smooth)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a skillet over medium heat, melt the unsalted butter until it’s frothy, about 1 minute.
3. Add the diced yellow onion and cook until translucent, stirring occasionally, about 3 minutes.
4. Stir in the finely chopped cremini mushrooms and cook until they release their moisture and brown slightly, about 5 minutes.
5. Fold in the cooked wild rice, fresh thyme leaves, kosher salt, and freshly ground black pepper, mixing well to combine. Remove from heat and let cool slightly.
6. Carefully slice a pocket into each chicken breast, being sure not to cut all the way through.
7. Stuff each chicken breast with the wild rice and mushroom mixture, packing it in tightly.
8. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
9. Pour the chicken broth into the skillet around the chicken breasts to keep them moist during baking.
10. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
11. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.

Outstandingly juicy chicken breasts with a hearty, flavorful stuffing that’s both textured and aromatic. Serve atop a bed of sautéed greens for a colorful plate or slice and fan over a creamy polenta for an elegant presentation.

Parmesan and Garlic Stuffing Stuffed Chicken Breast

Yield to the ultimate comfort food upgrade with this Parmesan and Garlic Stuffing Stuffed Chicken Breast—juicy, herby, and downright irresistible.

Ingredients

• 2 large, plump chicken breasts
• 1 cup of crusty, day-old bread cubes
• 1/2 cup of freshly grated Parmesan cheese
• 2 cloves of garlic, minced to aromatic perfection
• 1/4 cup of rich, extra virgin olive oil
• 1 tbsp of finely chopped fresh parsley
• 1/2 tsp of kosher salt
• 1/4 tsp of freshly ground black pepper
• 1/2 cup of low-sodium chicken broth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a medium bowl, combine the bread cubes, Parmesan cheese, minced garlic, olive oil, parsley, salt, and pepper. Mix until the bread is evenly coated.
3. Carefully slice a pocket into each chicken breast, being mindful not to cut all the way through.
4. Generously stuff each chicken breast with the bread mixture, securing the opening with toothpicks if necessary.
5. Place the stuffed chicken breasts in a baking dish and pour the chicken broth around them to keep the meat moist during cooking.
6. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the stuffing is golden brown.
7. Let the chicken rest for 5 minutes before slicing to retain all its juicy goodness.

Enjoy the crispy, golden stuffing paired with the tender, flavorful chicken. Serve atop a bed of roasted vegetables or alongside a crisp salad for a meal that’s as beautiful as it is delicious.

Caramelized Onion and Gouda Stuffing Stuffed Chicken Breast

Make your dinner unforgettable with this twist on stuffed chicken breast. Meltingly tender chicken hugs a heart of sweet caramelized onions and smoky Gouda stuffing—comfort food leveled up.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 cups day-old sourdough bread, cubed into 1/2-inch pieces
• 1 cup sharp smoked Gouda, shredded
• 2 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp rich extra virgin olive oil
• 1/2 cup chicken stock, low-sodium
• 1 tsp finely ground black pepper
• 1 tsp kosher salt
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, melt butter with olive oil. Add thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for 25 minutes until deeply golden and caramelized.
3. Tip: Lower the heat if onions are browning too quickly. Patience is key for perfect caramelization.
4. Transfer onions to a bowl. Mix with sourdough cubes, shredded Gouda, thyme, pepper, and chicken stock until combined.
5. Carefully slice a pocket into each chicken breast. Stuff evenly with the onion-Gouda mixture. Secure with toothpicks.
6. Season the outside with salt and pepper. Sear in the same skillet over medium-high heat for 3 minutes per side until golden.
7. Tip: Don’t overcrowd the skillet—sear in batches if needed for the best crust.
8. Transfer to the prepared baking dish. Bake for 20-25 minutes until the chicken reaches 165°F internally.
9. Tip: Let rest for 5 minutes before slicing to keep the stuffing intact.

Outrageously juicy chicken meets the crunch of golden bread and the gooey pull of Gouda. Serve atop a swirl of creamy polenta or with a crisp green salad for contrast.

Blue Cheese and Pear Stuffing Stuffed Chicken Breast

Wow your dinner guests with this bold twist on stuffed chicken—blue cheese and pear stuffing brings a sweet and tangy punch to every bite.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup crumbled blue cheese (sharp and creamy)
• 1/2 cup diced ripe pear (juicy and sweet)
• 1/4 cup breadcrumbs (golden and crispy)
• 1 tbsp fresh thyme leaves (fragrant and earthy)
• 1 tbsp unsalted butter (rich and creamy)
• 1/2 cup chicken broth (savory and deep-flavored)
• Salt and freshly ground black pepper (to season)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a bowl, mix the crumbled blue cheese, diced pear, breadcrumbs, and thyme leaves until well combined.
3. Carefully slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
4. Stuff each chicken breast with the blue cheese and pear mixture, securing the opening with toothpicks if necessary.
5. Season the outside of the chicken breasts with salt and freshly ground black pepper.
6. In an oven-safe skillet, melt the unsalted butter over medium-high heat until frothy.
7. Sear the stuffed chicken breasts for 2-3 minutes on each side, or until golden brown.
8. Pour the chicken broth into the skillet around the chicken, then transfer the skillet to the preheated oven.
9. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
10. Let the chicken rest for 5 minutes before slicing to retain its juices.

This dish delivers a juicy chicken breast with a molten center of sweet pear and tangy blue cheese. Try serving it over a bed of wild rice or alongside roasted Brussels sprouts for a complete meal.

Jalapeno and Corn Stuffing Stuffed Chicken Breast

Let’s dive into a dish that’s a game-changer for dinner—spicy, sweet, and stuffed to perfection.

Ingredients

• 4 boneless, skinless chicken breasts (plump and evenly sized)
• 1 cup cornbread stuffing mix (crunchy and golden)
• 1/2 cup fresh corn kernels (juicy and sweet)
• 2 jalapenos (finely diced, seeds removed for less heat)
• 1/4 cup rich chicken broth
• 2 tbsp melted butter (creamy and golden)
• 1 tsp smoked paprika (earthy and vibrant)
• 1/2 tsp garlic powder (pungent and finely ground)
• Salt to taste (fine and sea-sourced)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly cooked center.
2. In a bowl, mix the cornbread stuffing, fresh corn, jalapenos, chicken broth, melted butter, smoked paprika, garlic powder, and salt until well combined. Tip: Let the mixture sit for 5 minutes to absorb the flavors.
3. Carefully slice a pocket into each chicken breast, being sure not to cut all the way through. Tip: Use a sharp knife for clean cuts.
4. Generously stuff each chicken breast with the cornbread mixture, then secure with toothpicks if necessary.
5. Place the stuffed chicken breasts on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Tip: For extra crispiness, broil for the last 2 minutes.

Here’s the deal—each bite delivers a crunch from the stuffing, a kick from the jalapenos, and a melt-in-your-mouth chicken. Serve it sliced over a bed of greens or alongside roasted veggies for a full meal that’s anything but boring.

Sweet Potato and Pecan Stuffing Stuffed Chicken Breast

Wow your dinner guests with this show-stopping dish that’s equal parts elegant and comforting. Stuffed with a sweet and nutty filling, it’s a flavor explosion in every bite.

Ingredients

• 2 large, plump boneless chicken breasts
• 1 cup roasted sweet potato, mashed until creamy
• 1/2 cup toasted pecans, roughly chopped for crunch
• 2 tbsp pure maple syrup, for a touch of sweetness
• 1 tbsp fresh sage, finely chopped for earthy aroma
• 1/2 tsp smoked paprika, for a subtle heat
• 1/4 tsp sea salt, to enhance flavors
• 1/4 tsp freshly ground black pepper, for a slight kick
• 1 tbsp rich extra virgin olive oil, for searing

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a bowl, combine the creamy mashed sweet potato, crunchy toasted pecans, sweet maple syrup, earthy sage, smoked paprika, sea salt, and black pepper. Mix well to create the stuffing.
3. Carefully slice a pocket into each chicken breast, being sure not to cut all the way through. Tip: Use a sharp knife for clean cuts.
4. Generously stuff each breast with the sweet potato mixture, then secure with toothpicks if necessary.
5. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown. Tip: Don’t move the chicken too soon to get a perfect sear.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
7. Let the chicken rest for 5 minutes before slicing to keep the juices locked in.

Ready to serve, the chicken boasts a juicy interior with a crispy exterior, while the stuffing offers a sweet and nutty contrast. Pair it with a crisp green salad or roasted vegetables for a complete meal that’s sure to impress.

Quinoa and Kale Stuffing Stuffed Chicken Breast

Viral-worthy and packed with flavor, this dish turns the classic chicken breast into a showstopper. Stuffed with a hearty quinoa and kale mix, it’s a meal that’s as nutritious as it is delicious.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup cooked quinoa (fluffy and slightly nutty)
• 1 cup finely chopped kale (fresh and vibrant)
• 1/4 cup grated Parmesan cheese (sharp and salty)
• 2 tbsp rich extra virgin olive oil
• 1 tbsp minced garlic (aromatic and pungent)
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt (crisp and clean)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium bowl, combine the cooked quinoa, chopped kale, Parmesan cheese, minced garlic, black pepper, and sea salt. Mix well to create a uniform stuffing.
3. Carefully slice a pocket into each chicken breast, being sure not to cut all the way through. Tip: Use a sharp knife for clean cuts.
4. Stuff each chicken breast with half of the quinoa and kale mixture, packing it gently to avoid overfilling.
5. Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts. Sear for 2-3 minutes on each side until golden brown. Tip: Don’t move the chicken too soon to get a perfect sear.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
7. Remove from the oven and let rest for 5 minutes before slicing.

Each bite offers a juicy chicken breast with a flavorful, textured stuffing that’s both wholesome and satisfying. Serve atop a bed of roasted vegetables for a complete meal that’s sure to impress.

Apricot and Almond Stuffing Stuffed Chicken Breast

Absolutely wow your dinner guests with this showstopper—juicy chicken breast stuffed with a sweet and nutty apricot almond filling, then roasted to golden perfection.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup dried apricots, finely chopped
• 1/2 cup sliced almonds, toasted
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup chicken broth, low-sodium

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a medium bowl, mix together the chopped apricots, toasted almonds, parsley, 1 tbsp olive oil, black pepper, and sea salt to create the stuffing.
3. Carefully slice a pocket into each chicken breast, being sure not to cut all the way through.
4. Stuff each chicken breast evenly with the apricot almond mixture, then secure with toothpicks if necessary.
5. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
6. Transfer the seared chicken breasts to the prepared baking dish and pour the chicken broth around them.
7. Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.

Serve this succulent stuffed chicken breast over a bed of wild rice or alongside roasted vegetables for a meal that’s as nutritious as it is delicious. The contrast of the tender chicken with the crunchy almond and sweet apricot stuffing is simply irresistible.

Conclusion

Kitchen adventures await with these 17 mouthwatering stuffing stuffed chicken breast recipes! Perfect for home cooks looking to spice up their meal rotation, each dish promises a delightful blend of flavors and textures. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning your top picks on Pinterest. Happy cooking!