Garden Chicken and Stuffing
Transform your weeknight dinners with this comforting and flavorful Garden Chicken and Stuffing recipe! Tender, seasoned chicken breasts are layered with a medley of sautéed vegetables—zucchini, carrots, broccoli, and aromatic garlic—then topped with a savory herb-stuffed crust that bakes to perfection. A golden layer of melted cheddar cheese ties it all together, delivering an irresistible balance of rich flavors and hearty textures. This one-dish meal is a breeze to prepare, combining fresh ingredients with pantry staples like stuffing mix and chicken broth, making it perfect for busy nights. With a prep time of just 20 minutes, this recipe offers the ultimate convenience while showcasing a wholesome twist on classic comfort food. Serve it straight from the oven, garnished with fresh parsley, for a family-friendly dinner that feels indulgent yet nourishing.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups herb-seasoned stuffing mix
- 1.5 cups chicken broth
- 4 tablespoons butter
- 1 cup zucchini, diced
- 1 cup carrots, diced
- 1 cup broccoli florets, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a medium saucepan, heat the chicken broth and butter over medium heat until the butter melts. Remove from heat and stir in the herb-seasoned stuffing mix until the broth is absorbed. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, zucchini, carrots, and broccoli. Season with salt, black pepper, and dried thyme. Sauté for about 5-7 minutes, or until the vegetables are slightly tender. Remove from heat.
Place the chicken breasts in the prepared baking dish. Season both sides of the chicken with a pinch of salt and black pepper. Spread the sautéed vegetables evenly over the chicken breasts.
Spoon the prepared stuffing mixture evenly over the vegetables and chicken. Press lightly with the back of the spoon to ensure an even layer.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the aluminum foil and sprinkle the shredded cheddar cheese over the stuffing. Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped parsley, if desired.
Serve warm and enjoy your Garden Chicken and Stuffing!
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1921 mg | 84% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.1 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 323 mg | 25% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1070 mg | 23% | |
*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.
