Nothing says comfort food like a cozy chicken dinner, and when you add savory stove top stuffing into the mix, you’ve got a family favorite that’s both delicious and easy to prepare. Whether you’re craving a quick weeknight meal or planning a special weekend feast, these 19 recipes are sure to bring everyone to the table. Let’s dive in and discover your new go-to dish!
Classic Stove Top Stuffing Chicken Casserole
Zesty and comforting, this casserole is the ultimate cozy dinner. You get all the flavors of Thanksgiving stuffing in a simple one-dish meal. It’s perfect for a busy weeknight when you crave something hearty.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the casserole base:
– 1 (6 oz) box of Stove Top stuffing mix (any flavor)
– 1 1/2 cups chicken broth
– 2 cups cooked, shredded chicken (rotisserie chicken works great)
– 1 (10.5 oz) can cream of chicken soup
– 1/2 cup sour cream
For the topping:
– 1/4 cup (1/2 stick) unsalted butter, melted
– 1/2 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. In a large bowl, combine the Stove Top stuffing mix and chicken broth. Let it sit for 5 minutes to absorb.
3. Stir in the shredded chicken, cream of chicken soup, and sour cream until evenly mixed.
4. Transfer the mixture to the prepared baking dish and spread it into an even layer.
5. Pour the melted butter evenly over the top of the casserole.
6. Sprinkle the shredded cheddar cheese evenly over the buttered top.
7. Bake uncovered at 375°F for 40-45 minutes, until the top is golden brown and the edges are bubbly.
8. Remove from the oven and let it rest for 5 minutes before serving.
Golden and bubbly straight from the oven, this casserole has a crispy, buttery top that gives way to a moist, savory interior. The stuffing mix soaks up all the creamy sauce, making every bite flavorful and satisfying. Try serving it with a simple green salad or roasted vegetables for a complete, comforting meal.
Creamy Chicken and Stuffing Skillet
You know those cozy, comforting dinners that feel like a warm hug? This creamy chicken and stuffing skillet is exactly that—a one-pan wonder that’s perfect for busy weeknights. It’s hearty, flavorful, and comes together with minimal fuss, making it a go-to when you want something satisfying without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the chicken and base:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
For the creamy sauce:
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 1/2 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
For the stuffing topping:
– 2 cups dry stuffing mix (such as Stove Top)
– 1/4 cup melted butter
Instructions
1. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the cubed chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until browned on all sides and no longer pink inside.
3. Tip: Don’t overcrowd the pan—cook in batches if needed to ensure the chicken browns nicely instead of steaming.
4. Reduce the heat to medium and add the diced onion to the skillet, cooking for 3–4 minutes until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet for extra flavor.
7. Bring the mixture to a simmer and let it cook for 2 minutes to reduce slightly.
8. Tip: If you prefer a thicker sauce, you can mix 1 tbsp cornstarch with 2 tbsp water and stir it in at this point.
9. Lower the heat to medium-low and pour in the heavy cream, stirring to combine.
10. Add the shredded cheddar cheese, dried thyme, salt, and black pepper, stirring constantly until the cheese is fully melted and the sauce is smooth, about 2–3 minutes.
11. Remove the skillet from the heat and set it aside.
12. In a medium bowl, combine the dry stuffing mix with the melted butter, tossing until evenly coated.
13. Tip: For extra crunch, spread the stuffing mixture in a single layer on a baking sheet and toast it in a 350°F oven for 5 minutes before adding to the skillet.
14. Sprinkle the buttered stuffing mix evenly over the creamy chicken mixture in the skillet.
15. Place the skillet in a preheated 375°F oven and bake for 10–12 minutes, until the stuffing is golden brown and crispy on top.
16. Carefully remove the skillet from the oven using oven mitts and let it cool for 5 minutes before serving.
Perfectly creamy with tender chicken and a crispy, buttery stuffing topping, this dish offers a delightful contrast in textures. The rich sauce, infused with thyme and cheddar, pairs wonderfully with the savory stuffing—try serving it over mashed potatoes or with a side of steamed green beans for a complete meal that’s sure to become a family favorite.
Stove Top Stuffing Chicken Bake
A cozy, comforting dinner that practically makes itself? Yes, please! This Stove Top Stuffing Chicken Bake is your new weeknight hero, combining juicy chicken with that classic stuffing flavor for a meal everyone will love.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Chicken & Base:
– 1.5 lbs boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Stuffing Topping:
– 1 (6 oz) box Stove Top Stuffing Mix (for Chicken)
– 1 1/2 cups low-sodium chicken broth
– 4 tbsp unsalted butter, melted
For the Sauce:
– 1 (10.5 oz) can condensed cream of chicken soup
– 1/2 cup sour cream
– 1/4 cup milk
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with cooking spray or a bit of olive oil.
2. Pat the 1.5 lbs of boneless, skinless chicken breasts completely dry with paper towels—this helps them brown better.
3. Place the chicken breasts in the prepared baking dish in a single layer.
4. Drizzle the 1 tbsp of olive oil evenly over the chicken breasts.
5. In a small bowl, combine the 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Sprinkle the spice mixture evenly over all sides of the chicken breasts, rubbing it in gently.
7. In a medium mixing bowl, whisk together the entire can of condensed cream of chicken soup, 1/2 cup sour cream, and 1/4 cup milk until completely smooth.
8. Pour the sauce mixture evenly over and around the seasoned chicken breasts in the baking dish.
9. In a separate large bowl, combine the entire 6 oz box of Stove Top Stuffing Mix with the 1 1/2 cups of low-sodium chicken broth and the 4 tbsp of melted unsalted butter. Stir just until the bread crumbs are moistened; let it sit for 5 minutes to absorb the liquid. Tip: Don’t overmix the stuffing, or it can become gummy.
10. Spoon the moistened stuffing mixture evenly over the sauced chicken, covering it completely to form a topping layer.
11. Cover the baking dish tightly with aluminum foil and bake in the preheated 375°F oven for 30 minutes.
12. Carefully remove the foil. Tip: The steam is hot, so lift the foil away from you.
13. Return the uncovered dish to the oven and bake for an additional 15 minutes, or until the stuffing topping is golden brown and crispy, and the chicken is cooked through to an internal temperature of 165°F when checked with a meat thermometer. Tip: For extra crispy topping, broil for the final 1-2 minutes, watching closely to prevent burning.
14. Remove the bake from the oven and let it rest for 5-10 minutes before serving.
Enjoy the fantastic contrast of the tender, flavorful chicken and the creamy sauce with that crispy, herby stuffing crust. It’s pure comfort food that’s perfect with a simple green salad or steamed green beans for a complete, satisfying meal.
Herbed Chicken and Stuffing with Gravy
Just imagine coming home to the cozy aroma of herbed chicken and stuffing—it’s the ultimate comfort meal that feels like a warm hug on a plate. You’ll love how simple it is to pull together, and that rich gravy ties everything together perfectly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the chicken and stuffing:
– 4 boneless, skinless chicken breasts (about 1.5 lbs)
– 1 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 box (6 oz) stuffing mix
– 1 1/2 cups chicken broth
– 4 tbsp unsalted butter, melted
For the gravy:
– 2 tbsp all-purpose flour
– 1 cup chicken broth
– 1/4 cup heavy cream
– Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F.
2. Pat the chicken breasts dry with paper towels to help them brown evenly.
3. In a small bowl, mix the thyme, rosemary, salt, and pepper.
4. Rub the olive oil over the chicken breasts, then sprinkle the herb mixture evenly on both sides.
5. Heat a large oven-safe skillet over medium-high heat and sear the chicken for 3–4 minutes per side until golden brown.
6. Remove the chicken from the skillet and set it aside on a plate.
7. In a medium bowl, combine the stuffing mix, 1 1/2 cups chicken broth, and melted butter, stirring until moistened.
8. Spread the stuffing mixture evenly in the bottom of the same skillet.
9. Place the seared chicken breasts on top of the stuffing.
10. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F.
11. While the chicken bakes, make the gravy: in a small saucepan over medium heat, whisk the flour into the remaining 1 cup chicken broth until smooth.
12. Bring the gravy to a simmer, stirring constantly for 2–3 minutes until it thickens.
13. Stir in the heavy cream and cook for another minute, then season with salt and pepper.
14. Remove the skillet from the oven and let it rest for 5 minutes before serving.
15. Drizzle the warm gravy over the chicken and stuffing.
Velvety gravy coats the tender, herb-infused chicken, while the stuffing stays moist and fluffy underneath. Serve it with a side of steamed green beans or mashed potatoes for a complete, satisfying dinner that’ll have everyone asking for seconds.
Cheesy Chicken and Stove Top Stuffing Dinner
Kicking off a cozy weeknight dinner has never been easier than with this all-in-one pan dish. You get juicy chicken, savory stuffing, and a creamy, cheesy sauce all baked together for minimal fuss and maximum comfort. It’s the kind of meal that feels like a hug on a plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the chicken and base:
– 1.5 lbs boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For the stuffing layer:
– 1 (6 oz) box Stove Top stuffing mix (chicken flavor)
– 1 1/2 cups hot water
– 4 tbsp unsalted butter, melted
For the cheesy sauce:
– 1 (10.5 oz) can condensed cream of chicken soup
– 1/2 cup sour cream
– 1/2 cup milk
– 1 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. Pat the chicken breasts dry with paper towels. Tip: Drying the chicken helps it brown better in the pan.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Season the chicken breasts evenly on both sides with the garlic powder, onion powder, salt, and black pepper.
5. Place the seasoned chicken in the hot skillet. Cook for 4-5 minutes per side, until golden brown. The chicken will finish cooking in the oven.
6. Transfer the browned chicken breasts to the prepared baking dish, arranging them in a single layer.
7. In a medium bowl, combine the Stove Top stuffing mix, hot water, and melted butter. Stir until just moistened. Tip: Let the stuffing mixture sit for 5 minutes to allow the bread to fully absorb the liquid.
8. Spoon the moistened stuffing mixture evenly over and around the chicken in the baking dish.
9. In the same medium bowl (no need to wash it), whisk together the condensed cream of chicken soup, sour cream, and milk until smooth.
10. Pour the soup mixture evenly over the stuffing and chicken layer.
11. Sprinkle the shredded cheddar cheese evenly over the top.
12. Cover the baking dish tightly with aluminum foil. Tip: The foil trap steam, ensuring the chicken stays moist and the stuffing cooks through.
13. Bake, covered, at 375°F for 30 minutes.
14. Carefully remove the foil and continue baking for an additional 10-15 minutes, until the cheese is bubbly and lightly browned.
15. Remove the dish from the oven and let it rest for 5 minutes before serving.
What you get is a wonderfully textured meal where the chicken stays tender, the stuffing is perfectly moist yet slightly crisp on top, and the sauce is rich and velvety. The sharp cheddar adds a tangy punch that cuts through the creaminess beautifully. For a fun twist, try serving scoops of it over a bed of steamed green beans or with a simple side salad for a complete, comforting dinner.
Stuffed Chicken Breasts with Stove Top Stuffing
Kicking off your weeknight dinner with something special doesn’t have to be a chore. You can transform a simple chicken breast into a comforting, flavor-packed meal that feels like a holiday dinner, all with a little help from a box of stuffing mix.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the stuffing:
– 1 (6 oz) box Stove Top Chicken Flavor Stuffing Mix
– 1 1/2 cups water
– 4 tbsp unsalted butter
For the chicken:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium saucepan over medium-high heat, bring 1 1/2 cups of water and 4 tbsp of butter to a boil.
- Remove the saucepan from the heat and stir in the entire box of Stove Top stuffing mix until just combined. Let it sit for 5 minutes to absorb the liquid. Tip: Don’t overmix the stuffing, or it can become gummy.
- While the stuffing rests, place one chicken breast on a cutting board. Use a sharp knife to slice a deep pocket horizontally through the thickest side, being careful not to cut all the way through.
- Repeat step 4 with the remaining three chicken breasts.
- Season the inside and outside of each chicken breast pocket with 1/2 tsp salt and 1/4 tsp black pepper total, divided among them.
- Spoon about 1/2 cup of the prepared stuffing mixture into each chicken breast pocket. Use a toothpick to secure the opening closed. Tip: Pack the stuffing firmly so it doesn’t fall out during baking.
- Heat 1 tbsp of olive oil in a large oven-safe skillet over medium-high heat.
- Place the stuffed chicken breasts in the hot skillet and sear for 3-4 minutes per side, until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer. Tip: Let the chicken rest for 5 minutes after baking for juicier results.
Every bite delivers that perfect contrast: tender, juicy chicken wrapped around a savory, herb-packed stuffing that’s crispy on top. The flavors are so cozy and familiar, it’s like a hug on a plate. Try serving it sliced over a bed of creamy mashed potatoes to catch all the delicious pan juices.
One-Pot Chicken and Stuffing Bake
Remember those cozy Sunday dinners? This one-pot chicken and stuffing bake brings all that comfort to your table with minimal cleanup. It’s a hearty, savory dish that’s perfect for busy weeknights or lazy weekends.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the chicken and base:
– 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper
For the vegetables and aromatics:
– 1 medium yellow onion, diced
– 2 celery stalks, diced
– 2 carrots, peeled and diced
– 3 garlic cloves, minced
For the stuffing and liquid:
– 1 (6 oz) box stuffing mix (such as Stove Top)
– 2 cups chicken broth
– ¼ cup unsalted butter, melted
– 1 tsp dried thyme
Instructions
1. Preheat your oven to 375°F.
2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
3. Add chicken cubes, salt, and pepper to the skillet. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. Tip: Don’t overcrowd the pan to ensure proper browning.
4. Remove the chicken from the skillet and set it aside on a plate.
5. In the same skillet, add onion, celery, and carrots. Cook for 5 minutes, stirring frequently, until the vegetables start to soften.
6. Add minced garlic and cook for 1 more minute until fragrant.
7. Return the cooked chicken to the skillet with the vegetables.
8. Sprinkle the stuffing mix evenly over the chicken and vegetable mixture.
9. In a small bowl, whisk together chicken broth, melted butter, and dried thyme. Tip: Use warm broth to help the butter incorporate smoothly.
10. Pour the broth mixture evenly over the stuffing in the skillet.
11. Cover the skillet tightly with a lid or aluminum foil. Bake in the preheated oven for 25 minutes.
12. Remove the cover and bake for an additional 10–15 minutes, until the top is golden brown and crispy. Tip: Check at 10 minutes to prevent over-browning.
13. Let the bake rest for 5 minutes before serving.
What you get is a wonderfully textured dish with tender chicken, soft vegetables, and a crispy, savory stuffing topping. The flavors meld together beautifully, making it a complete meal in one pan. Try serving it with a simple green salad or steamed green beans for a fresh contrast.
Stove Top Stuffing Layered Chicken
Sometimes you just need a cozy, comforting dinner that comes together without a fuss—this Stove Top Stuffing Layered Chicken is exactly that. It’s a simple, one-pan meal that layers juicy chicken with savory stuffing and a creamy sauce, all baked until golden and bubbly. You’ll love how the flavors meld together for a hearty dish that feels like a hug on a plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– For the chicken layer:
– 4 boneless, skinless chicken breasts (about 1.5 lbs total)
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– For the stuffing layer:
– 1 box (6 oz) Stove Top Stuffing Mix (chicken flavor)
– 1 1/2 cups chicken broth
– 2 tbsp unsalted butter, melted
– For the sauce:
– 1 can (10.5 oz) cream of chicken soup
– 1/2 cup sour cream
– 1/4 cup milk
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with non-stick spray.
2. Pat the chicken breasts dry with paper towels to help them brown better, then place them in the prepared dish in a single layer.
3. Drizzle the olive oil over the chicken, then sprinkle evenly with garlic powder, onion powder, salt, and black pepper, rubbing the seasonings in with your hands.
4. In a medium bowl, combine the Stove Top Stuffing Mix, chicken broth, and melted butter, stirring until the breadcrumbs are moistened—let it sit for 5 minutes to absorb the liquid.
5. Spoon the stuffing mixture evenly over the chicken breasts, pressing it down gently to form a layer.
6. In the same bowl, whisk together the cream of chicken soup, sour cream, and milk until smooth, then pour this sauce evenly over the stuffing layer, covering it completely.
7. Cover the baking dish tightly with aluminum foil and bake at 375°F for 30 minutes to cook the chicken through and let the flavors meld.
8. Remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden brown and the sauce is bubbly around the edges.
9. Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F in the thickest part, then let the dish rest for 5 minutes before serving.
Fluffy, savory stuffing tops tender chicken in a rich, creamy sauce that’s perfect for soaking up with crusty bread. The textures play off each other beautifully—crispy on top, moist underneath—and you can jazz it up by adding steamed veggies on the side or sprinkling fresh parsley for a pop of color.
Zesty BBQ Chicken and Stuffing
Hey, you know those days when you want something comforting but with a little kick? Here’s a cozy, flavor-packed meal that’s perfect for a busy weeknight or a casual gathering—it’s all about that sweet, smoky BBQ paired with savory stuffing in one satisfying dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the chicken:
– 4 boneless, skinless chicken breasts (about 1.5 lbs total)
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the BBQ sauce:
– 1 cup ketchup
– 1/4 cup brown sugar
– 2 tbsp apple cider vinegar
– 1 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
For the stuffing:
– 1 (6 oz) box stuffing mix (like Stove Top)
– 1 1/2 cups chicken broth
– 2 tbsp unsalted butter
Instructions
1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish lightly with cooking spray or a little olive oil.
2. Pat the chicken breasts dry with paper towels to help them brown better. Rub them all over with 1 tbsp olive oil, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
3. Heat a large skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until golden brown. Tip: Don’t overcrowd the pan—cook in batches if needed for a good sear.
4. While the chicken sears, make the BBQ sauce. In a medium bowl, whisk together 1 cup ketchup, 1/4 cup brown sugar, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, and 1/2 tsp smoked paprika until smooth.
5. Transfer the seared chicken to the prepared baking dish. Pour the BBQ sauce evenly over the chicken, coating each piece well.
6. In the same skillet (no need to wash it), melt 2 tbsp unsalted butter over medium heat. Add 1 1/2 cups chicken broth and bring to a simmer. Tip: Use the skillet’s leftover bits for extra flavor in the stuffing.
7. Remove the skillet from heat. Stir in the stuffing mix from the 6 oz box until just combined—don’t overmix to keep it fluffy.
8. Spoon the stuffing mixture around the chicken in the baking dish, spreading it evenly. Tip: Leave a little space around the chicken so the sauce can bubble up.
9. Bake uncovered at 375°F for 25-30 minutes, until the chicken reaches an internal temperature of 165°F and the stuffing is golden on top.
10. Let it rest for 5 minutes before serving to allow the juices to settle.
Really, this dish hits all the notes—the chicken stays juicy under that tangy-sweet BBQ glaze, while the stuffing soaks up the sauce for a soft, savory bite. Serve it straight from the dish with a simple green salad or roasted veggies for a complete, fuss-free dinner that’ll have everyone asking for seconds.
Stove Top Stuffing Chicken and Vegetable Medley
Venturing into the kitchen for a cozy, one-pan meal? This hearty chicken and veggie dish comes together with the comforting flavor of Stove Top stuffing—perfect for busy weeknights when you want something satisfying without fuss. It’s a crowd-pleaser that’s as easy as it is delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the chicken and vegetables:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups broccoli florets
– 1 red bell pepper, sliced into strips
– 1 yellow onion, diced
For the stuffing mixture:
– 1 (6 oz) box Stove Top Stuffing Mix (chicken flavor)
– 1.5 cups chicken broth
– 2 tbsp unsalted butter, melted
Instructions
1. Preheat your oven to 375°F.
2. In a large oven-safe skillet, heat 2 tbsp olive oil over medium-high heat.
3. Season 1.5 lbs chicken cubes evenly with 1 tsp salt and 1/2 tsp black pepper.
4. Add the chicken to the hot skillet and cook for 5–7 minutes, stirring occasionally, until browned on all sides.
5. Remove the chicken from the skillet and set it aside on a plate.
6. In the same skillet, add 1 diced yellow onion and cook for 3–4 minutes until softened.
7. Add 2 cups broccoli florets and 1 sliced red bell pepper to the skillet.
8. Cook the vegetables for 5 minutes, stirring occasionally, until they start to soften.
9. Tip: Don’t overcrowd the pan—this helps the veggies caramelize instead of steaming.
10. Return the cooked chicken to the skillet with the vegetables.
11. In a medium bowl, combine 1 box Stove Top Stuffing Mix, 1.5 cups chicken broth, and 2 tbsp melted butter.
12. Stir the stuffing mixture until just moistened—let it sit for 2 minutes to absorb the liquid.
13. Spoon the stuffing mixture evenly over the chicken and vegetables in the skillet.
14. Tip: Press the stuffing down lightly with a spoon so it forms a cohesive layer.
15. Transfer the skillet to the preheated oven and bake for 15 minutes.
16. Bake until the stuffing is golden brown and crispy on top.
17. Tip: Check at 12 minutes—if the top isn’t browning, broil for 1–2 minutes, watching closely to prevent burning.
18. Carefully remove the skillet from the oven using oven mitts.
19. Let the dish rest for 5 minutes before serving to allow flavors to meld.
Crunchy stuffing topping gives way to tender chicken and vibrant veggies in every bite. Consider serving it straight from the skillet for a rustic presentation, or pair it with a simple green salad to round out the meal.
Mushroom and Herb Chicken Stuffing
Fancy a cozy, savory side that’ll make your whole kitchen smell amazing? This mushroom and herb chicken stuffing is packed with earthy flavors and tender bites. You’ll love how simple it comes together for a comforting meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the base:
– 1 loaf (about 12 oz) day-old bread, cubed
– 4 tbsp unsalted butter
– 1 medium yellow onion, diced
– 2 celery stalks, diced
– 8 oz cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried sage
– 1/2 tsp salt
– 1/4 tsp black pepper
For the liquid mixture:
– 1 1/2 cups chicken broth
– 1 large egg, beaten
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. Spread the bread cubes on a baking sheet and toast in the oven for 10 minutes until lightly crisp, stirring halfway through. Tip: Using day-old bread helps it hold up better without getting soggy.
3. Melt the butter in a large skillet over medium heat.
4. Add the onion and celery to the skillet and cook for 5 minutes, stirring occasionally, until softened.
5. Stir in the mushrooms and cook for 8 minutes until they release their liquid and brown slightly.
6. Add the garlic, thyme, sage, salt, and pepper to the skillet and cook for 1 minute until fragrant.
7. Transfer the toasted bread cubes to a large mixing bowl.
8. Pour the skillet mixture over the bread and toss gently to combine.
9. In a small bowl, whisk together the chicken broth and beaten egg until smooth.
10. Pour the broth mixture evenly over the bread mixture and fold until everything is moistened. Tip: Let it sit for 5 minutes so the bread absorbs the liquid fully.
11. Spoon the stuffing into the prepared baking dish and cover tightly with aluminum foil.
12. Bake at 350°F for 25 minutes.
13. Remove the foil and bake for an additional 20 minutes until the top is golden brown and crisp. Tip: Check for doneness by inserting a knife into the center—it should come out hot with no liquid pooling.
Delightfully moist inside with a crispy, herb-speckled top, this stuffing brings a rich umami kick from the mushrooms. Serve it alongside roasted chicken or turkey, or scoop it into a bowl as a hearty standalone dish on a chilly evening.
Maple-Glazed Chicken with Stuffing
Remember those cozy Sunday dinners that just hit the spot? This recipe brings all that comfort home with a sweet and savory twist that’s surprisingly simple to pull together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Stuffing:
- 1 (6 oz) box of seasoned stuffing mix
- 1 1/2 cups chicken broth
- 4 tbsp unsalted butter, melted
- 1/2 cup diced celery
- 1/2 cup diced onion
For the Glaze:
- 1/2 cup pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the 4 chicken breasts dry with a paper towel to help them brown better.
- Season the chicken breasts evenly on both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat for 1 minute.
- Place the seasoned chicken breasts in the hot skillet and sear for 3-4 minutes per side, until golden brown.
- Remove the skillet from the heat and transfer the seared chicken to a plate.
- In a medium mixing bowl, combine the 6 oz stuffing mix, 1 1/2 cups chicken broth, 4 tbsp melted butter, 1/2 cup diced celery, and 1/2 cup diced onion.
- Stir the stuffing mixture until all ingredients are just moistened and evenly combined.
- Spoon the prepared stuffing mixture into the bottom of the same oven-safe skillet, spreading it into an even layer.
- Place the seared chicken breasts on top of the stuffing layer in the skillet.
- In a small bowl, whisk together 1/2 cup maple syrup, 2 tbsp Dijon mustard, and 1 tbsp apple cider vinegar until smooth.
- Brush half of the maple glaze mixture evenly over the top of each chicken breast.
- Place the skillet in the preheated oven and bake, uncovered, for 25 minutes.
- After 25 minutes, carefully remove the skillet from the oven and brush the remaining maple glaze over the chicken.
- Return the skillet to the oven and bake for an additional 10-15 minutes, until the chicken’s internal temperature reaches 165°F (74°C) and the glaze is bubbly.
- Remove the skillet from the oven and let it rest for 5 minutes before serving.
Here’s what you get: juicy chicken with a sticky-sweet crust, sitting on a bed of savory, herby stuffing that soaks up all the delicious pan juices. Honestly, it’s the kind of meal that makes you want to skip the plates and just eat it straight from the skillet with a big spoon.
Savory Apple and Chicken Stuffing Delight
Nothing says comfort food like a hearty stuffing, and this savory apple and chicken version is about to become your new favorite. You’ll love how the sweet apples balance the savory chicken and herbs—it’s perfect for a cozy dinner or holiday side dish.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the stuffing base:
– 1 lb boneless, skinless chicken breasts, diced into 1/2-inch pieces
– 2 medium apples (like Granny Smith), peeled, cored, and diced into 1/2-inch pieces
– 8 cups cubed day-old bread (about 1 loaf, cut into 1-inch cubes)
– 1 medium yellow onion, finely chopped
– 2 celery stalks, finely chopped
– 3 cloves garlic, minced
For the liquid mixture:
– 2 cups chicken broth
– 2 large eggs, beaten
– 1/4 cup unsalted butter, melted
For seasoning:
– 1 tbsp dried sage
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large skillet over medium-high heat, cook the diced chicken for 5–7 minutes until it’s no longer pink and lightly browned, stirring occasionally.
3. Remove the chicken from the skillet and set it aside in a large mixing bowl.
4. In the same skillet, melt 2 tbsp of the butter over medium heat, then add the chopped onion and celery.
5. Sauté the onion and celery for 5 minutes until they’re softened and translucent, stirring frequently.
6. Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Transfer the onion, celery, and garlic mixture to the large mixing bowl with the chicken.
8. Add the diced apples, cubed bread, dried sage, dried thyme, salt, and black pepper to the mixing bowl.
9. In a separate small bowl, whisk together the chicken broth, beaten eggs, and melted butter until well combined.
10. Pour the liquid mixture over the dry ingredients in the large mixing bowl.
11. Gently toss everything together with a large spoon until the bread is evenly moistened and all ingredients are incorporated.
12. Spread the stuffing mixture evenly into the prepared baking dish, pressing it down lightly with the back of the spoon.
13. Cover the baking dish tightly with aluminum foil and bake at 375°F for 30 minutes.
14. Remove the foil and bake for an additional 15 minutes until the top is golden brown and crispy.
15. Let the stuffing rest for 5 minutes before serving to allow it to set slightly.
Zesty and satisfying, this stuffing has a wonderful contrast of textures—crispy on top, tender inside, with juicy bites of apple and chicken. Serve it warm alongside roasted turkey or as a main dish with a green salad for a complete meal that’s sure to impress.
Spinach and Feta Stuffed Chicken with Stuffing
Dinner just got a whole lot more exciting with this easy-to-make stuffed chicken. It’s a simple way to turn basic chicken breasts into a flavorful, impressive meal that feels special but comes together without fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- For the stuffing:
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 4 oz feta cheese, crumbled
- 1/4 cup seasoned breadcrumbs
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- For the chicken:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F.
- Pat the 4 chicken breasts completely dry with paper towels.
- Place one chicken breast on a cutting board.
- Use a sharp knife to cut a horizontal pocket into the thickest side of the chicken breast, being careful not to cut all the way through.
- Repeat step 4 for the remaining 3 chicken breasts.
- In a medium bowl, combine the 1 cup of squeezed-dry spinach, 4 oz of crumbled feta, 1/4 cup seasoned breadcrumbs, 1 tbsp olive oil, and 1/4 tsp garlic powder. Tip: Squeezing the spinach thoroughly prevents a soggy stuffing.
- Divide the spinach and feta mixture evenly into 4 portions.
- Stuff one portion of the mixture into the pocket of one chicken breast.
- Use 2-3 toothpicks to secure the opening of the pocket closed.
- Repeat steps 8 and 9 for the remaining 3 chicken breasts and stuffing portions.
- Brush the outside of all 4 stuffed chicken breasts with 1 tbsp of olive oil.
- Sprinkle the 1/2 tsp salt and 1/4 tsp black pepper evenly over all the chicken breasts.
- Place the stuffed chicken breasts in a baking dish.
- Bake at 375°F for 25-30 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer. Tip: A thermometer is the best way to guarantee juicy, perfectly cooked chicken.
- Remove the baking dish from the oven.
- Let the chicken rest on the counter for 5 minutes before removing the toothpicks. Tip: Resting allows the juices to redistribute, keeping the chicken moist.
The chicken comes out wonderfully juicy, with the warm, tangy feta and savory spinach stuffing creating a delicious contrast in every bite. Try serving it sliced over a bed of lemon rice or with a simple side salad for a complete, satisfying meal that’s sure to become a regular in your rotation.
Cranberry-Topped Stove Top Chicken Stuffing
Remember those cozy fall dinners where everything just feels right? You’re about to make one happen with this easy, one-pan wonder. It’s savory, a little sweet, and perfect for a busy weeknight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the chicken and base:
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 small yellow onion, finely diced
– 2 stalks celery, finely diced
– 2 cloves garlic, minced
– 1 (6 oz) box Stove Top stuffing mix (Savory Herb flavor)
– 1 ½ cups low-sodium chicken broth
For the cranberry topping:
– 1 cup fresh or frozen cranberries
– ¼ cup granulated sugar
– 2 tbsp water
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb cubed chicken breasts to the skillet in a single layer. Cook for 5–6 minutes, turning once, until golden brown and cooked through (internal temperature 165°F). Transfer chicken to a plate.
3. In the same skillet, add diced onion and celery. Cook for 4–5 minutes, stirring often, until softened and translucent.
4. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
5. Pour in 1 ½ cups chicken broth and scrape up any browned bits from the bottom of the pan—this adds great flavor!
6. Stir in the entire box of Stove Top stuffing mix until just combined. Remove skillet from heat, cover, and let sit for 5 minutes so the stuffing absorbs the liquid.
7. While the stuffing rests, combine 1 cup cranberries, ¼ cup sugar, and 2 tbsp water in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook for 8–10 minutes, stirring occasionally, until cranberries burst and sauce thickens slightly.
8. Fluff the stuffing with a fork, then gently fold the cooked chicken back into the skillet.
9. Spoon the warm cranberry sauce over the top of the chicken and stuffing mixture.
This dish gives you fluffy, herb-packed stuffing with tender chicken and a bright, tangy-sweet cranberry finish. Try scooping it into bowls and topping with a sprinkle of crispy fried onions for extra crunch, or serve it alongside a simple green salad to balance the richness.
Conclusion
Variety is the spice of life, and these 19 stove top stuffing chicken recipes offer just that—delicious, family-friendly meals ready in no time. We hope you find a new favorite! Give one a try, share your thoughts in the comments, and pin this roundup on Pinterest to save for later. Happy cooking!
