Chicken Breasts with Stuffing

5 from 1 vote

Chicken Breasts with Stuffing

This Chicken Breasts with Stuffing recipe is the perfect comfort food dinner! Simple homemade stuffing with juicy chicken breasts.

Course Main Dish, Side Dish

Cuisine Christmas, Comfort Food, Holiday, Holidays, Side Dish, Thanksgiving, Vegetarian

Keyword chicken breasts with stuffing

Prep Time 20

Cook Time 1 15

Total Time 1 40

Servings servings

Calories 549kcal

Author Chrissie

Ingredients

8 cups day-old french bread cubed in 1 to 1.5-inch pieces, (about one 1-lb loaf)
1/2 cup butter
1 large onion diced
1 cup diced celery
2 cloves garlic finely minced
a few pinches each of salt and pepper
2 tablespoons fresh parsley chopped (or use 2 teaspoons dried)
2 tablespoons fresh sage chopped (or use 2 teaspoons dried)
2 tablespoons fresh rosemary chopped (or use 2 teaspoons dried)
1 tablespoon fresh thyme chopped (or use 1 teaspoon dried)
2 1/2 cups chicken stock
2 large eggs

For the chicken:

1 tablespoon olive oil
4 large chicken breasts
2 teaspoons lemon pepper seasoning

Instructions

Preheat your oven to 300 degrees Fahrenheit and arrange the cubed bread on a large baking sheet.
Roast for about 20 minutes, then remove the pan from the oven to cool.
Alternatively, use pre-toasted bread cubes available at most grocery stores (check the bakery section).
Set the oven temperature to 350 degrees Fahrenheit.
Heat a skillet on the stovetop over medium heat and add the butter.
When the butter melts, add the onion, celery and garlic and saute just until the onion is soft and translucent.
Add the onion mixture to a large bowl, along with the roasted bread cubes.
Add the salt and pepper and fresh herbs and stir well.
Whisk the eggs into the vegetable stock and add the liquid to the bread mixture slowly, stirring well as you add the liquid so the bread re-hydrates evenly.
Once the mixture is well combined, pour it out into a greased 9-inch by 13-inch rectangular baking dish (or equivalent), smoothing out the top so it's as even as possible.
Cover the pan with foil and bake for 30 minutes at 350 degrees Fahrenheit, covered.
While the stuffing bakes, heat a large skillet over medium-high heat and add the olive oil.
Season the chicken breasts on both sides with the lemon pepper seasoning.
Brown the chicken breasts on both sides until golden brown (about 2-3 minutes per side). Don't worry about cooking the chicken breasts all the way through.
Once the chicken breasts are browned on both sides, set them aside on a plate. After the stuffing has cooked for 30 minutes, remove it from the oven and remove the foil. Add the chicken breasts to the baking dish, arranging them on top of the stuffing.
Add the baking pan back to the oven bake for another 25-30 minutes, or until the top of the stuffing is crispy and golden brown and the chicken is cooked through to an internal temperature of 74 degrees Celsius (165 Fahrenheit).
Serve immediately.

Video

Notes

To make this chicken and stuffing ahead of time, simply follow the recipe as directed until just before baking. Cover the stuffing well and place the pan in the fridge. When you're ready to bake, make sure the stuffing is covered with foil and place the cold pan in a cold oven (to prevent the pan from breaking in the oven), letting the pan heat up with the oven. Bake as directed in the recipe, browning and adding the chicken halfway through baking as stated in the recipe directions.

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