Patrick Simon January 9, 2026

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Herbed Stuffed Chicken Breasts

Name: Herbed Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4–6 boneless, skinless chicken breasts (about 2 lbs); 1 (14–16 oz) box herbed stuffing mix; 1 (10.5 oz) can cream of chicken soup; 1 cup water; Salt and pepper to taste; Optional: vegetables for serving (e.g., roasted carrots, green beans, or a simple green salad)

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A golden aroma fills the kitchen as the herbed stuffing warms and the chicken roasts, the edges turning a soft bronze while the stuffing stays moist and fragrant. This is the kind of dish you bring out when you want something comforting but a little special, a weeknight favorite that also dresses up nicely for a Sunday supper. If you enjoy stuffed chicken variations, try a leafy twist like spinach stuffed chicken breasts for another green, flavorful take that complements the same cozy mood.

What Makes This Special

This Herbed Stuffed Chicken Breasts recipe is all about contrast, every bite bringing together a tender, juicy chicken exterior and a savory, herb-forward filling. The familiar, homey smell of herbed stuffing warmed with cream of chicken soup evokes family dinners while the presentation feels polished enough for guests. You get comfort without heaviness, because the stuffing soaks up juices and the chicken remains bright and lean.

Why you will often reach for this recipe

It comes together quickly, using a few pantry staples for maximum impact.
The stuffing stays moist against roasted chicken, creating a delightful texture contrast.
It adapts well, so you can swap vegetables or add a cheese, without losing the recipe’s easy charm.

Ingredients and Key Notes

A quick note on ingredients, roles, and a few swaps. The herbed stuffing mix brings dried herbs and seasoned breadcrumbs, giving structure and an instant hit of flavor. Cream of chicken soup adds binding creaminess and extra savory depth, while the water rehydrates the stuffing so it bakes fluffy rather than dry. Use fresh, boneless, skinless chicken breasts for even cooking and a clean presentation.

Ingredients

4–6 boneless, skinless chicken breasts, about 2 lbs
1 (14–16 oz) box herbed stuffing mix
1 (10.5 oz) can cream of chicken soup
1 cup water
Salt and pepper to taste
Optional: vegetables for serving, such as roasted carrots, green beans, or a simple green salad

Ingredient notes

If you prefer a smokier profile, swap in turkey bacon for a lighter, leaner touch, crisped and chopped into the stuffing. This keeps the dish savory without introducing pork.
You can substitute low-sodium soup and adjust seasoning if you are watching salt. Fresh herbs like parsley or thyme stirred into the stuffing lift the flavor further.

Step by Step

Preheat the oven to 375°F, the warm oven filling the kitchen with a promise of roasted aroma, and set a rack in the middle position so heat circulates evenly around the chicken.
In a mixing bowl, combine the herbed stuffing mix, cream of chicken soup, and water, stirring until the dry mix is moistened and cohesive, a soft, scoopable texture that clings to a spoon.
Season the chicken breasts on all sides with salt and pepper, pressing the seasoning gently so it adheres, you should be able to see the granules sparkle a little on the surface.
Place the chicken breasts in a greased baking dish, spaced so air can flow between them, each breast sitting proud and ready for its topping.
Spoon the stuffing mixture over the chicken breasts, spreading it to cover each piece evenly so the top browns slightly and the interior stays juicy; the stuffing should mound slightly and hold its shape.
Cover the dish tightly with aluminum foil and bake for 30 minutes, during which the kitchen will fill with a savory, herby steam and the chicken will begin to firm and turn opaque.
Remove the foil and bake for an additional 15–20 minutes, or until the chicken is cooked through and the stuffing is hot, watching for a golden top and juices that run clear when pierced; the stuffing should be slightly crisp at the edges.
Serve with your choice of vegetables on the side, plating warm and letting the steam rise, the herbed filling contrasting against the glossy chicken.

Prep ~15 minutes, Cook ~45–50 minutes, Total ~60–65 minutes, Servings ~4, Kcal ~600

Make-Ahead and Prep Tips

You can streamline dinner time by prepping parts of this recipe ahead. Combine the stuffing mix, cream of chicken soup, and water, then refrigerate the mixture in an airtight container for up to 24 hours. Trim and season the chicken breasts, then store them covered in the refrigerator as well, so assembly only takes a few minutes before baking. If you prefer to assemble completely, place the stuffed breasts in the greased baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours; allow 10 to 15 minutes for the dish to come closer to room temperature before baking so cooking is even.

To freeze for future meals, assemble the stuffed breasts in a freezer-safe dish, cover tightly with foil and plastic, and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator, then follow the baking times, adding 5–10 minutes if the chicken is still slightly cool. These make-ahead options make Herbed Stuffed Chicken Breasts a reliable choice for nights when you want a homemade meal with minimal evening prep.

Storing and Reheating

Leftovers store beautifully and reheat well with a few simple steps. Refrigerate cooled leftovers in an airtight container for up to 3 to 4 days. For freezing, wrap individual pieces tightly in plastic, then foil, or use freezer bags and freeze for up to 2 months. Label the container with the date so you can track freshness.

Reheat gently to preserve moisture, either in a preheated 325°F oven for 15 to 20 minutes covered loosely with foil, until warm through, or in a microwave on medium power in 1-minute bursts, covering to trap steam and rotating for even heating. A hotplate or skillet over low heat with a splash of water and a lid can refresh the topping while keeping the chicken tender. Freshness cue, the smell is a good guide, if it smells off or sour, discard. Properly stored, the chicken should retain good flavor and texture for several days.

Serving Ideas

Perfect accompaniments will balance the savory stuffing and highlight the herbs.

Steamed green beans with a squeeze of lemon
Roasted baby potatoes tossed with olive oil and rosemary
A crisp mixed green salad with a light vinaigrette
Sautéed mushrooms and shallots for an earthy side
Buttered carrots glazed with a touch of honey for sweetness

Make It Your Own

This recipe is a welcoming base for playful variations, here are ways to personalize it without losing the essence of Herbed Stuffed Chicken Breasts.

Add cheese to the stuffing, such as shredded Swiss or fontina, for a gooey interior that melts into the breadcrumbs as it bakes.
Stir in chopped fresh spinach to the stuffing mix for color and gentle vegetal flavor, squeezing excess moisture so the stuffing does not become soggy.
For extra richness, fold in a handful of sautéed mushrooms and onions to the stuffing, cooking them until soft and fragrant before mixing.
Make it smoky by crisping chopped turkey bacon and stirring it into the stuffing, adding a savory, slightly smoky note without pork.
Brighten the dish with lemon zest and chopped parsley folded into the stuffing before topping, the citrus lift cutting through the creamy base.
Try a Mediterranean twist by adding sun-dried tomatoes, kalamata olives, and a pinch of oregano to the stuffing mix.
For a lighter option, swap the cream of chicken soup for a lighter mushroom or reduced-sodium version and increase fresh herbs for flavor.
If you like a saucy finish, serve with a simple pan sauce made from chicken stock reduced with a touch of mustard and a knob of butter, spooned lightly over the plated chicken, similar to warmer, heartier roast chicken accompaniments; for inspiration on a saucier, comfort-forward version, consider flavors that echo an Alice Springs chicken style of mushrooms and tangy mustard without adding pork.

Cook’s Notes and Secrets

Use room temperature chicken for more even cooking, especially if breasts vary slightly in size.
Space the breasts in the dish, do not crowd them, to encourage even browning and airflow.
Aim for an internal temperature of 165°F at the thickest part of the breast, using an instant read thermometer for accuracy.
If you like a crisper top, remove the foil for the final 10 minutes and switch to the broiler for 1 to 2 minutes, watching closely so the stuffing does not burn.
Let the chicken rest 5 minutes after baking, this helps the juices redistribute and keeps each slice moist.
If one breast is much larger, halve or pound it to uniform thickness so every piece finishes at the same time.

Frequently Asked Questions

What kind of stuffing mix works best for this recipe
Any herbed stuffing mix works because it already contains dried herbs that meld with the chicken as it cooks. If you prefer a particular herb profile, choose mixes labeled garlic and herb or sage and onion, and consider adding fresh parsley or thyme for brightness.

Can I use chicken thighs instead of breasts
Yes, boneless, skinless chicken thighs can be used for a richer, more forgiving result. Thighs may need slightly different baking time, generally a little less if smaller, so check for an internal temperature of 165°F.

How do I prevent the stuffing from becoming soggy
Make sure the stuffing mixture is moist but not watery before you top the chicken. Use the amount of water called for, and if you add extra vegetables with high moisture, sauté them first to remove excess liquid, this will keep the stuffing tender and not soggy.

Is it safe to add raw ingredients like mushrooms directly to the stuffing
You can add raw mushrooms, but they release moisture as they cook, which can make the stuffing softer. For the best texture and concentrated flavor, sauté mushrooms briefly with a little oil until they release their water and begin to brown before adding them to the stuffing mixture.

Can I double this recipe for a larger gathering
Yes, double the ingredients and use two baking dishes, or a single larger roasting pan if the chicken pieces are not crowded. Keep the same oven temperature and monitor cooking time, checking internal temperature at several spots to ensure even doneness.

What if my chicken breasts are different sizes
For uneven breasts, pound the larger ones gently to even thickness or separate and time the larger pieces slightly longer in the oven. Uniform thickness helps ensure all pieces reach 165°F at roughly the same time.

Final Thoughts

This Herbed Stuffed Chicken Breasts recipe strikes a lovely balance of comfort and refinement, delivering tender chicken and a savory herb filling with minimal fuss. It is a flexible weeknight favorite that doubles as a special occasion dish, easy to make ahead or adapt to the ingredients you have on hand. Invite this into your dinner rotation for a reliably delicious meal that warms the kitchen and the table, and enjoy the simple pleasure of a well seasoned, perfectly stuffed chicken breast.

Herbed Stuffed Chicken Breasts

Author: anastasia-rice
Total Time: 60
Yield: 4 servings 1x
Diet: Gluten-Free (if using gluten-free stuffing mix)

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Description

A comforting and flavorful dish featuring tender chicken filled with savory herbed stuffing, perfect for weeknight dinners or special occasions.

Ingredients

Scale

4–6 boneless, skinless chicken breasts (about 2 lbs)
1 (14–16 oz) box herbed stuffing mix
1 (10.5 oz) can cream of chicken soup
1 cup water
Salt and pepper to taste
Optional: vegetables for serving (e.g., roasted carrots, green beans, or a simple green salad)

Instructions

Preheat the oven to 375°F, set a rack in the middle position.
In a bowl, mix the herbed stuffing mix, cream of chicken soup, and water until moistened.
Season the chicken breasts with salt and pepper.
Place the chicken in a greased baking dish.
Spoon the stuffing mixture over the chicken, covering evenly.
Cover with aluminum foil and bake for 30 minutes.
Remove foil and bake for an additional 15–20 minutes until the chicken is cooked through.
Serve warm with vegetables on the side.