Skip the complex stuffed turkey and try this smaller (and safe!) version of cornbread stuffing stuffed chicken breasts.
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Stuffing stuffed really hurt my soul to write because the phrase alone just doesn’t make sense. But I’m here to tell you that it doesn’t have to with this chicken, you just need it in your life and it’s as simple as that.
Here’s what we’re up to today, guys: cornbread stuffing gets stuffed into chicken breasts and it’s kinda like a miniature version of roast turkey.
Only so much better in my opinion since we’re making this magic happen in only 40 minutes and it’s still totally a Thanksgiving vibe.
You don’t see actual stuffing-stuffed turkeys very much these days anymore since typically that leads to either overcooked stuffing or undercooked meat, but I’ve always loved the idea of stuffing acting as an actual STUFFING and that’s where this chicken comes in.
Pair it with my all-time favorite cornbread stuffing and we’ve got a deal.
This Stuffed Chicken Features…
- Juicy seared chicken breasts
- A moist homemade cornbread stuffing
- Ready in minutes and a great smaller-scale option for Thanksgiving
Making the Stuffed Chicken
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Yellow onion
- Celery
- Garlic
- Parsley
- Poultry seasoning
- Rubbed sage
- Cornbread
- Egg
- Chicken broth
- Chicken breasts
- Vegetable oil
How to Prep Chicken
You will need 4 medium boneless skinless chicken breasts for this recipe. Prep the chicken for this recipe by using a sharp knife to cut a pocket in each breast about 2/3 of the way through.
Choosing Your Cornbread
I recommend choosing a less-sweet cornbread recipe or brand of mix for this stuffing as we want the flavors on the savory side. Both homemade cornbread and boxed mix work great in this recipe.
Tips for Perfect Stuffed Chicken
- Saute aromatics for stuffing – cook the onion, celery, garlic, and spices to build a flavor base for the stuffing.
- Hand crumble cornbread – pea-sized cornbread pieces are what you’re looking for.
- Pan sear chicken breasts before filling – searing the chicken before filling it makes it much easier to flip when you don’t have to worry about the filling falling out. (shout out to a smart reader who shared this helpful tip with me awhile back!)
- Fill chicken breasts and finish in oven – stuff the cornbread stuffing into the seared chicken breasts and finish baking the chicken in a 400F oven 15-20 minutes until the chicken registers 165F. I strongly recommend using a kitchen thermometer to test chicken for doneness.
Recipe Variations
Try these ideas for a different twist on this chicken.
- Use another fresh herb – try thyme or rosemary in place of the parsley.
- Try a different kind of bread – replace the cornbread with dry French bread or ciabatta pieces.
Serving Suggestions
This stuffed chicken is great served at Thanksgiving in lieu of regular turkey with gravy on top alongside traditional side dishes like mashed potatoes, sweet potatoes, green beans, dinner rolls, etc.
Storing and Freezing Chicken
This chicken stores well in refrigerator up to 6 days. Reheat individual servings in microwave on high for 2-3 minutes until heated through.
To freeze chicken, wrap well, and freeze up to 2 months. Thaw completely in refrigerator and reheat individual servings.
More stuffed chicken you’ll love!
- Caramelized Onion Mushroom Stuffed Chicken
- Asparagus Stuffed Chicken Cordon Bleu
- Broccoli Cheese Stuffed Chicken
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
Cornbread Stuffing Stuffed Chicken Breasts
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Ingredients
- 3 tablespoons unsalted butter, divided
- 1/2 cup finely-diced yellow onion
- 1/2 cup finely-diced celery
- 2 medium cloves garlic, minced
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon dry rubbed sage
- 1-1/2 cups crumbled baked cornbread
- 1 large egg, lightly beaten
- 1/2 cup chicken broth
- Salt and pepper to taste
- 4 medium (about 2 lbs) boneless skinless chicken breasts
- 1 tablespoon vegetable oil
- Gravy for serving, optional
Instructions
- Preheat oven to 400F and lightly grease a 9×13 baking dish. Melt 2 tablespoons butter in a large high-walled skillet or Dutch oven over medium-high heat. Add onion and celery and saute 3-5 minutes until tender. Add garlic, parsley, poultry seasoning, and sage and saute 1-2 additional minutes until fragrant. Remove pan from heat and allow to cool slightly.
- Fold crumbled cornbread into vegetable mixture until evenly combined. Drizzle egg and chicken broth over top, lightly tossing until mixture is moistened. Season stuffing with salt and pepper to taste, transfer to a bowl, and set aside.
- Pat chicken breasts dry and cut a slit in each about 2/3 through. Season chicken on both sides with salt and pepper.
- Wipe same skillet clean and set over medium-high heat. Add remaining 1 tablespoon butter and vegetable oil to pan and swirl to coat bottom. Add chicken to pan and sear 2-3 minutes per side until golden brown. Transfer to a large plate and set aside for a moment.
- Fill each chicken breast with cornbread mixture using toothpicks to secure if needed. Arrange chicken in prepared pan and bake at 400F 15-20 minutes until chicken registers 165F.
- Serve chicken breasts warm with gravy on top if desired. Enjoy!
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