When cooking chicken and stuffing, it's like a warm hug on a plate. Honestly, I love making this for dinner because it's great for the whole family, plus I don’t have to spend all night in the kitchen. So grab a drink, let's choose a recipe and make tonight tasty!
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1) Classic Herb-Roasted Chicken and Stuffing
You can enjoy this feel-good meal that tastes like your grandma's Sunday dinners any night of the week.
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Classic Herb-Roasted Chicken and Stuffing
Juicy herb-rubbed chicken roasted directly over bread stuffing that is buttery and savory.
Ingredients
Method
- Heat oven to 375F and butter a large baking dish.
- Toss bread cubes with onion, celery, melted butter, herbs, and broth until evenly moistened, then spread in the dish.
- Pat chicken thighs dry, season generously with salt and pepper, and nestle them on top of the stuffing.
- Roast 50 to 55 minutes until the chicken hits 175F and the skin is golden.
- Let rest 10 minutes so the stuffing soaks up all those juices before serving.
Notes
Use day-old bread for the best texture; fresh bread turns mushy.
2) Cheesy Sausage and Sage Stuffed Chicken
Slice into one of these and you'll discover a surprise in every bite: melty goodness studded with sausage!
Cheesy Sausage and Sage Stuffed Chicken
Chicken breasts filled with delicious sausage, sage, and cheesy goodness.
Ingredients
Method
- Heat oven to 400F and line a baking sheet.
- Mix cooked sausage, mozzarella, sage, and breadcrumbs in a bowl.
- Spoon the filling into each butterflied breast and secure with toothpicks.
- Rub the outside with olive oil and garlic powder, then sear in a hot skillet 2 minutes per side.
- Transfer to the oven and bake 20 to 25 minutes until the chicken reaches 165F.
- Rest 5 minutes, remove toothpicks, and slice to show off that cheesy center.
Notes
Cook the sausage fully before stuffing so the filling stays food-safe.
3) Slow Cooker Chicken Cordon Bleu with Stuffing
Enjoy all the great flavors of cordon bleu without the hassle! Your slow cooker will do all the work!
Slow Cooker Chicken Cordon Bleu with Stuffing
Cooked low and slow, the dish consists of tender chicken and layers of ham and Swiss with creamy stuffing.
Ingredients
Method
- Lay chicken breasts in the bottom of the slow cooker and season with salt and pepper.
- Top each breast with a slice of ham and a slice of Swiss.
- Whisk soup, broth, and milk together, then pour over the chicken.
- Sprinkle the dry stuffing mix evenly across the top.
- Cover and cook on low for 4 hours until the chicken is tender and the stuffing is set.
- Let it sit uncovered 10 minutes to thicken before scooping out servings.
Notes
Don't stir while it cooks; the layers keep the stuffing fluffy on top.
4) Buffalo Chicken Stuffed with Cream Cheese and Jalapeños
For the friends that believe dinner should have just the right amount of spice and a whole lot of creamy coziness.
Buffalo Chicken Stuffed with Cream Cheese and Jalapeños
Buffalo chicken breasts topped with cream cheese and jalapeños.
Ingredients
Method
- Heat oven to 400F and grease a baking dish.
- Mix cream cheese, jalapeños, and cheddar in a bowl.
- Stuff each butterflied breast with the mixture and secure with toothpicks.
- Brush the outside with buffalo sauce, olive oil, and paprika.
- Bake 25 to 30 minutes until the chicken reaches 165F and the tops are bubbly.
- Drizzle with extra buffalo sauce before serving.
Notes
Wear gloves when dicing jalapeños, or your eyes will regret it later.
5) Apple and Cranberry Stuffed Chicken Breast
The flavor of THIS is sweet, tart, and savory all at once. It tastes Like fall no matter the season!
Apple and Cranberry Stuffed Chicken Breast
Chicken breasts with the fillings of apple slices, dried cranberries, and a touch of cinnamon.
Ingredients
Method
- Heat oven to 375F and butter a baking dish.
- Saute diced apple in butter until softened, then stir in cranberries, breadcrumbs, cinnamon, and thyme.
- Spoon the filling into each butterflied breast and secure with toothpicks.
- Season the outside with salt and pepper and place in the dish.
- Bake 28 to 30 minutes until the chicken reaches 165F.
- Rest 5 minutes before slicing into the jeweled filling.
Notes
A firm apple like Honeycrisp holds its shape better than a soft variety.
6) Garlic Parmesan Crusted Chicken with Stuffing
Kids will definitely fight over that crunchy, garlicky crust!
Garlic Parmesan Crusted Chicken with Stuffing
Parmesan-crusted chicken served over a butter herb stuffing.
Ingredients
Method
- Heat oven to 400F and spread prepared stuffing in a baking dish.
- Mix parmesan, panko, and garlic on a plate.
- Brush each breast with mayonnaise, then press into the parmesan mixture to coat.
- Set the coated chicken on top of the stuffing and dot with butter.
- Bake 30 to 35 minutes until the crust is golden and the chicken reaches 165F.
- Let rest 5 minutes before serving.
Notes
Mayo keeps the crust glued on and the chicken juicy; you won't taste it.
7) Sun-Dried Tomato Pesto Stuffed Chicken
A bit of Mediterranean magic makes any Tuesday feel special!
Sun-Dried Tomato Pesto Stuffed Chicken
Chicken breasts rolled up with tangy sun-dried tomatoes and basil pesto.
Ingredients
Method
- Heat oven to 400F and grease a baking dish.
- Spread pesto inside each butterflied breast, then layer on sun-dried tomatoes and mozzarella.
- Roll up and secure with toothpicks.
- Brush the outside with olive oil and Italian seasoning.
- Sear in a hot skillet 2 minutes per side, then bake 22 to 25 minutes until the chicken reaches 165F.
- Rest 5 minutes and slice into pretty pinwheels.
Notes
Use oil-packed sun-dried tomatoes for the richest flavor.
8) Spinach and Feta Stuffed Chicken
When I want to feel fancy and put together, this light option is my go to.
Spinach and Feta Stuffed Chicken
Chicken stuffed with cream spinach and feta cheese.
Ingredients
Method
- Heat oven to 400F and grease a baking dish.
- Wilt spinach with garlic in a skillet, then stir in feta and cream cheese off the heat.
- Spoon the filling into each butterflied breast and secure with toothpicks.
- Rub the outside with olive oil and oregano.
- Bake 24 to 28 minutes until the chicken reaches 165F.
- Rest 5 minutes before serving.
Notes
Squeeze excess water from the spinach so the filling isn't runny.
9) Bacon-Wrapped Chicken with Jalapeño Stuffing
People will probably message you about this dinner Bacon, jalapeños, and chicken.
Bacon-Wrapped Chicken with Jalapeño Stuffing
Bacon-wrapped chicken that's smoky and stuffed with jalapeño and cream cheese filling with a kick.
Ingredients
Method
- Heat oven to 400F and line a baking sheet.
- Mix cream cheese, jalapeños, cheddar, and garlic powder in a bowl.
- Stuff each butterflied breast with the filling and fold closed.
- Wrap each breast with two slices of bacon, tucking the ends under.
- Bake 30 to 35 minutes until the bacon is crisp and the chicken reaches 165F.
- Broil 2 minutes at the end for extra crispy bacon, then rest 5 minutes.
Notes
Place on a wire rack over the sheet so the bacon crisps all around.
10) Savory Mushroom and Herb Stuffed Chicken Thighs
Mushrooms and herbs created a flavor combination worthy of a restaurant.
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Savory Mushroom and Herb Stuffed Chicken Thighs
Juicy chicken thighs rolled up and filled with garlic mushrooms and herbs.
Ingredients
Method
- Heat oven to 400F and grease a baking dish.
- Saute mushrooms and garlic in butter until the liquid cooks off, then stir in breadcrumbs and herbs.
- Lay thighs flat, spoon filling onto each, then roll and secure with toothpicks.
- Brush with olive oil and season with salt and pepper.
- Bake 28 to 30 minutes until the chicken reaches 175F.
- Rest 5 minutes before serving.
Notes
Cooking off the mushroom liquid first keeps the filling from getting soggy.
11) Maple Pecan Chicken with Holiday Stuffing
No need for all-day cooking; this one brings the entire holiday feeling to the table.
Maple Pecan Chicken with Holiday Stuffing
Maple-glazed chicken with herbed stuffing and pecans.
Ingredients
Method
- Heat oven to 375F and spread prepared stuffing in a baking dish.
- Whisk maple syrup, Dijon, melted butter, and rosemary together.
- Set chicken breasts on the stuffing and brush generously with the maple glaze.
- Sprinkle pecans over the top.
- Bake 35 to 40 minutes, brushing with more glaze halfway, until the chicken reaches 165F.
- Rest 5 minutes before serving.
Notes
Real maple syrup makes a big flavor difference over pancake syrup here.
12) Tangy BBQ Chicken with Cornbread Stuffing
Smoky-sweet BBQ chicken over cornbread stuffing is truly the epitome of comfort food!
Tangy BBQ Chicken with Cornbread Stuffing
BBQ chicken baked over cornbread stuffing.
Ingredients
Method
- Heat oven to 375F and butter a baking dish.
- Toss crumbled cornbread with onion, broth, and melted butter, then spread in the dish.
- Set chicken thighs on top and season with smoked paprika.
- Brush the chicken generously with BBQ sauce.
- Bake 35 to 40 minutes, adding more sauce halfway, until the chicken reaches 175F.
- Rest 5 minutes before serving.
Notes
Crumble the cornbread the night before so it dries out and holds up.
13) Mediterranean Chicken with Olive and Artichoke Stuffing
With briny olives and artichokes, you can transform ordinary chicken into a dish that'll transport you to a gorgeous coastal escape!
Mediterranean Chicken with Olive and Artichoke Stuffing
Chicken filled with olives, artichokes, and herbs.
Ingredients
Method
- Heat oven to 400F and grease a baking dish.
- Mix artichokes, olives, feta, and lemon zest in a bowl.
- Spoon the filling into each butterflied breast and secure with toothpicks.
- Brush the outside with olive oil and oregano.
- Bake 24 to 28 minutes until the chicken reaches 165F.
- Rest 5 minutes and finish with a squeeze of lemon.
Notes
The olives and feta are salty, so go light on added salt.
14) Lemon Garlic Chicken with Spinach and Cheese Stuffing
Fresh flavor is combined with comfort food with the bright lemon and garlic.
Lemon Garlic Chicken with Spinach and Cheese Stuffing
Creamy spinach and cheese stuffed zesty lemon garlic chicken.
Ingredients
Method
- Heat oven to 400F and grease a baking dish.
- Wilt spinach with half the garlic, then stir in ricotta, mozzarella, and lemon zest.
- Spoon the filling into each butterflied breast and secure with toothpicks.
- Whisk olive oil, lemon juice, and remaining garlic, then brush over the chicken.
- Bake 24 to 28 minutes until the chicken reaches 165F.
- Rest 5 minutes before slicing.
Notes
Drain the ricotta if it looks watery for a firmer filling.
15) Prosciutto-Wrapped Stuffed Chicken with Mozzarella
If you want to impress someone while making the least amount of effort, wrapping chicken in prosciutto is the perfect way to do it.
Prosciutto-Wrapped Stuffed Chicken with Mozzarella
Chicken stuffed with mozzarella and basil and then wrapped in crispy prosciutto.
Ingredients
Method
- Heat oven to 400F and line a baking sheet.
- Tuck mozzarella and basil inside each butterflied breast and press closed.
- Wrap each breast snugly with two slices of prosciutto.
- Brush with olive oil and season with pepper.
- Bake 26 to 30 minutes until the prosciutto is crisp and the chicken reaches 165F.
- Rest 5 minutes before slicing.
Notes
No toothpicks needed; the prosciutto holds everything together.
16) Apricot and Almond Stuffed Chicken Breasts
This is a bit exotic and a lot delicious with sweet apricots and crunchy almonds.
Apricot and Almond Stuffed Chicken Breasts
Chicken stuffed with chewy dried apricots, toasted almonds, and warm spices.
Ingredients
Method
- Heat oven to 375F and grease a baking dish.
- Mix apricots, almonds, breadcrumbs, softened butter, and cinnamon in a bowl.
- Spoon the filling into each butterflied breast and secure with toothpicks.
- Brush the outside with olive oil and season with salt.
- Bake 24 to 28 minutes until the chicken reaches 165F.
- Rest 5 minutes before slicing.
Notes
Toast the almonds in a dry pan first for the deepest nutty flavor.
17) Cajun Spiced Chicken with Andouille Stuffing
If your family enjoys a little spice, this smoky Cajun dish will be a huge hit.
Cajun Spiced Chicken with Andouille Stuffing
Bold Cajun chicken stuffed with spicy andouille sausage and the Holy Trinity.
Ingredients
Method
- Heat oven to 400F and grease a baking dish.
- Saute andouille, onion, and bell pepper until softened, then stir in breadcrumbs.
- Spoon the filling into each butterflied breast and secure with toothpicks.
- Rub the outside with olive oil and Cajun seasoning.
- Sear in a hot skillet 2 minutes per side, then bake 22 to 25 minutes until the chicken reaches 165F.
- Rest 5 minutes before serving.
Notes
Andouille is already spicy, so adjust the Cajun seasoning to your crowd.
18) Pesto and Mozzarella Stuffed Chicken Breast
Any chicken breast can be improved with Basil pesto and gooey mozzarella.
Pesto and Mozzarella Stuffed Chicken Breast
Basic chicken breasts are filled with bright basil pesto and gooey mozzarella cheese.
Ingredients
Method
- Heat oven to 400F and grease a baking dish.
- Spread pesto inside each butterflied breast, then add mozzarella and parmesan.
- Fold closed and secure with toothpicks.
- Brush the outside with olive oil and garlic powder.
- Bake 24 to 28 minutes until the chicken reaches 165F and the cheese is melty.
- Rest 5 minutes before slicing.
Notes
Homemade or store-bought pesto both work beautifully here.
19) Teriyaki Chicken with Asian Plum Stuffing
Enjoy taking a trip and grabbing some fun take out. Using sweet teriyaki and tangy plum sauce will really bring the spirit to your homemade dinner.
Teriyaki Chicken with Asian Plum Stuffing
Glazed teriyaki chicken with a plum and ginger sweet and sour stuffing.
Ingredients
Method
- Heat oven to 400F and grease a baking dish.
- Mix plum sauce, panko, ginger, and green onions for the filling.
- Spoon the filling into each butterflied breast and secure with toothpicks.
- Brush the outside with olive oil, then with teriyaki sauce.
- Bake 24 to 28 minutes, glazing with more teriyaki halfway, until the chicken reaches 165F.
- Rest 5 minutes and sprinkle with extra green onion.
Notes
Sprinkle sesame seeds on top for a pretty takeout-style finish.
20) Cream Cheese and Spinach Stuffed Chicken Enchiladas
All the magic of creamy, cheesy enchiladas, but with a sneaky serving of greens!
Cream Cheese and Spinach Stuffed Chicken Enchiladas
Tortillas rolled with spinach chicken, then baked with red enchilada sauce.
Ingredients
Method
- Heat oven to 375F and spread a thin layer of enchilada sauce in a baking dish.
- Mix shredded chicken, cream cheese, spinach, and half the cheese.
- Spoon the filling onto each tortilla, roll up, and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Bake 22 to 25 minutes until bubbly and the cheese is melted.
- Let stand 5 minutes before serving.
Notes
Warm the tortillas for 10 seconds so they roll without cracking.
21) Greek Yogurt and Sundried Tomato Stuffed Chicken
Tangy Greek yogurt keeps this filling creamy and light. There's no guilt!
Greek Yogurt and Sundried Tomato Stuffed Chicken
Chicken filled with a creamy Greek yogurt sauce and a sun-dried tomato and herb mixture.
Ingredients
Method
- Heat oven to 400F and grease a baking dish.
- Mix Greek yogurt, sun-dried tomatoes, feta, garlic, and dill in a bowl.
- Spoon the filling into each butterflied breast and secure with toothpicks.
- Brush the outside with olive oil and season with salt and pepper.
- Bake 24 to 28 minutes until the chicken reaches 165F.
- Rest 5 minutes before slicing.
Notes
Use full-fat Greek yogurt so the filling stays rich and doesn't separate.