Chicken and Stuffing
Savor the comforting flavors of this classic Chicken and Stuffing recipe, a hearty dish that's perfect for busy weeknights or cozy family dinners. Tender, seasoned chicken breasts are seared to perfection and nestled atop a bed of flavorful homemade stuffing, made with sautéed celery, onions, and aromatic herbs like sage and thyme. A creamy sauce of cream of chicken soup and milk is poured over the top, adding rich, savory goodness to every bite. Baked until golden and bubbly, this easy, one-pan meal combines the best of tender poultry and rustic stuffing for a soul-warming dinner that’s ready in just over an hour. Perfectly balanced and incredibly satisfying, this dish is a must-make for fans of classic comfort food!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 tablespoons butter
- 2 cups chicken broth
- 4 cups dried bread cubes (store-bought or homemade)
- 1 cup celery (diced)
- 1 cup onion (finely chopped)
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 2 teaspoons dried parsley
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Season the chicken breasts on both sides with salt, black pepper, garlic powder, and onion powder.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken breasts and sear for 2-3 minutes per side until lightly browned. Remove from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter. Sauté the diced celery and chopped onion until softened, about 5 minutes.
In a large mixing bowl, combine the sautéed celery and onion, dried bread cubes, chicken broth, dried sage, dried thyme, and dried parsley. Stir to mix evenly until the bread cubes are moistened but not soggy.
Spread the stuffing mixture evenly in the prepared baking dish. Place the seared chicken breasts on top of the stuffing.
In a small bowl, whisk together the cream of chicken soup and milk. Pour this mixture over the chicken breasts and stuffing, spreading it out evenly with a spatula.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the top is golden brown.
Let the dish rest for 5 minutes before serving. Enjoy your Chicken and Stuffing!
Nutrition Facts
Calories |
3830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 8905 mg | 387% | |
| Total Carbohydrate | 412.4 g | 150% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 48.4 g | ||
| Protein | 292.3 g | 585% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 1150 mg | 88% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 4488 mg | 95% | |
*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.
