Boneless Chicken Breasts with Stuffing Mix
Transform weeknight dinners with this irresistible Boneless Chicken Breasts with Stuffing Mix recipe, a comforting blend of savory flavors and cheesy goodness. Juicy, perfectly seasoned chicken breasts are layered with fluffy, buttery stuffing made from boxed stuffing mix and chicken broth, then smothered in a creamy soup and milk sauce for ultimate moisture and flavor. Topped with melted cheddar cheese and baked to golden perfection, this dish is the ultimate crowd-pleaser. With just 15 minutes of prep and easy-to-find ingredients like cream of chicken soup, garlic powder, and paprika, this one-dish wonder is as simple as it is satisfying. Perfect for busy families, it bakes in just under an hour, delivering diner-style comfort with minimal effort. Serve with a side of steamed vegetables or a crisp green salad for a complete, heartwarming meal.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 6 ounces Boxed stuffing mix
- 1.5 cups Chicken broth
- 2 tablespoons Butter
- 1 can (10.5 ounces) Cream of chicken soup
- 0.5 cup Milk
- 1 cup Shredded cheddar cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of butter.
Season the chicken breasts on both sides with salt, black pepper, garlic powder, and paprika. Set aside.
In a medium saucepan, bring the chicken broth to a simmer on medium heat. Add the butter and stir until melted. Remove the saucepan from heat and stir in the boxed stuffing mix until fully combined. Set aside to allow the stuffing to absorb the liquid.
In a small bowl, whisk together the cream of chicken soup and milk until smooth.
Spread the seasoned chicken breasts evenly in the prepared baking dish. Top each chicken breast with a generous amount of the prepared stuffing mixture, lightly pressing the stuffing to adhere to the chicken.
Pour the soup and milk mixture evenly over the chicken breasts and stuffing. Use a spoon to ensure all the chicken and stuffing are coated.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F (74°C).
Remove the dish from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 1548 mg | 67% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 5.0 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 338 mg | 26% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 699 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
