Easy Stuffing Stuffed Chicken Breast
Stuffing stuffed chicken breast is an oven-baked chicken dinner made by filling thick boneless breasts with a buttery bread stuffing seasoned with onion, celery, sage, and thyme. I like this version because the filling stays moist without turning pasty, while the chicken cooks evenly around it. The main mistake to avoid is packing in too much stuffing: leave enough room to close the breast, and look for clear juices and a center temperature of 165°F before serving.
Ingrédients
- 4 large boneless skinless chicken breasts
- 4 cups day-old bread cubes
- 3 tablespoons butter
- 1 small yellow onion finely diced
- 2 celery stalks finely diced
- 2 garlic cloves minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley chopped
- 1 to 1 1/4 cups chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and butter or lightly oil a baking dish.
- Cook the onion and celery in butter for about 5 minutes, then add the garlic, sage, and thyme and cook for 30 seconds.
- Combine the cooked vegetables with the bread and parsley. Gradually add enough broth to moisten the bread without making it soggy, then cool slightly.
- Cut a deep horizontal pocket into each chicken breast without cutting completely through.
- Season the chicken, spread a little Dijon inside each pocket, and fill loosely with the cooled stuffing.
- Secure the openings with toothpicks if needed, brush the chicken with olive oil, and arrange in the baking dish.
- Bake for 25 to 35 minutes, or until the thickest part of the chicken reaches 165°F.
- Rest for 5 to 10 minutes, remove the toothpicks, and slice before serving.
Notes
Add chicken broth to the stuffing gradually. Do not pack the filling tightly into the chicken, and verify doneness with an instant-read thermometer.