This is my Stuffed Chicken Breast with Stuffing Recipe, made on the stove top with a really simple homemade stuffing. It's inspired by my Mother's stuffing recipe combining sausages, almonds, apricots, a few herbs, garlic, and shallots. It's unbelievably delicious and way better than store-bought stuffing.
This is a great option for a thanksgiving recipe or for if you're serving individual portions for Christmas lunch. I love dishing up my Stuffed Chicken Breast with Stuffing with mashed potato, chives, and chicken gravy. Some other veggies that would go really well with it is cavolo Nero, Brussels sprouts, green beans, or wilted spinach.
If you're looking for some more show-stopper chicken recipes, then you'll love my chicken piccata, cheesy baked chicken with cream of chicken soup, or my greek yoghurt chicken in the air fryer.
If you're in the mood for more comforting winter warmers, then my sausage stew, French onion soup chicken casserole, or creamy mushroom vegan stroganoff are all great options.
For a quick and easy festive side, why not check out my brussels sprouts with bacon seasoned with maple syrup and balsamic vinegar...so good!
For something a bit lighter, check out my ground turkey stuffed peppers using Mediterranean ingredients!
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Why you'll love this recipe
Comforting: this stuffed chicken breast with stuffing recipe is made using homemade apricot, almond, and sausage stuffing and is the epitome of comfort. Served with mashed potato and gravy, it's perfect for a winter's day meal.
Show-stopper: I feel like any kind of meat that is presented stuffed with a stuffing is impressive. And although it may look and taste incredible, these stuffing stuffed chicken breasts are incredibly easy to make.
Easier quantities: for thanksgiving or Christmas, buying a turkey is the norm. However, for those of you who don't like turkey, or if you're just serving for a smaller number of people, then these stuffed chicken breasts are exactly what you need.
Ingredients and substitutions
Chicken breast: this is the best cut of chicken to enable you to stuff the meat.
Mashed potatoes: You can either make a simple mashed potato or this cheesy mashed potato recipe by my friend Mimi! So delicious!
For the stuffing
Apricots: I've used dried apricots for this stuffing recipe. If you don't like apricots, dried cranberries would also be lovely.
Breadcrumbs: panko breadcrumbs are light and airy Japanese breadcrumbs. You could also use homemade breadcrumbs. It helps soak up the juices and keeps the stuffing really moist and delicious.
Sage: a classic festive herb. If you don't have sage, thyme or rosemary would also be good.
Parsley: I've used fresh parsley for this recipe. You can also use dried parsley. Once again if you don't have parsley, thyme or rosemary would be nice.
Almonds: adds a lovely crunch to the stuffing for the chicken breasts. If you don't have almonds, hazelnuts or chestnuts would be lovely.
Sausage meat: I always tend to use quite a high percentage fat sausage meat to ensure that the stuffing is really juicy. If you don't like sausage meat, you could use beef mince or chicken mince.
Garlic: fresh garlic cloves will do. If you only have garlic granules, that's fine.
Shallots: they add a lovely sweetness to the stuffing stuffed chicken breast recipe. You can also use a white or red onion if you don't have shallots.
The full ingredients list with measurements is further down this blog in the recipe card!
Step by step instructions with photos
Step 1: In a medium-sized bowl, combine all of your stuffing ingredients; chopped dried apricots, breadcrumbs, sage, parsley, chopped almonds, sausage meat, minced garlic, finely chopped shallots, salt, and pepper.
Step 2: Get your chicken breast and gently press down on the top of the chicken breast with your non-dominant hand to keep it steady. Use a sharp knife and start at the thickest part of the chicken breast, near the side edge. Insert the knife into the breast, moving the knife deeper, leaving about ¼ inch of meat intact on all sides of the pocket to ensure the stuffing doesn’t leak out. Remove the knife and use a spoon or your fingers to fill the pocket with stuffing. Repeat for all 4 chicken breasts.
Step 3: Place a skillet/frying pan on medium heat and drizzle in 1-2 tablespoon of olive oil. Add in your stuffing stuffed chicken breasts and fry on each side for 5 minutes. Then reduce the heat to low, cover with a lid and cook on each side for another 5 minutes until cooked through.
Step 4: Meanwhile, prepare your mashed potato and gravy. When your stuffed chicken breasts are cooked, serve up with mashed potato, gravy, chives, and enjoy!
What to do with leftovers
Storage: Place any leftover cooked stuffed chicken breast with stuffing in airtight containers and into the fridge for up to 3 days.
Freezing: Place any leftover cooked stuffed chicken breast with stuffing in airtight containers and into the freezer for up to 3 months. Thaw overnight and then reheat in the microwave or in the oven at 160C/320F until piping hot.
Stuffing leftovers: I love to fry up any stuffing leftovers and serve it with mashed potato and gravy!
FAQs
Get your chicken breast and gently press down on the top of the chicken breast with your non-dominant hand to keep it steady. Use a sharp knife and start at the thickest part of the chicken breast, near the side edge. Insert the knife into the breast, moving the knife deeper, leaving about ¼ inch of meat intact on all sides of the pocket to ensure the stuffing doesn’t leak out. Remove the knife and use a spoon or your fingers to fill the pocket with stuffing. Repeat for all 4 chicken breasts.
Absolutely!
I'd recommend frying the stuffing stuffed chicken in the pan for 5 minutes on each side to brown slightly first. Then you can place it in the oven for 15 minutes at 180C/350f.
Other recipes you might enjoy!
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Stuffed Chicken Breast with Stuffing Recipe
Ingredients
- 4 chicken breasts
- 4 portions of mashed potato
- chicken gravy
- chives finely sliced
For the stuffing
- 50 g dried apricots finely chopped
- 25 g panko breadcrumbs
- 1 teaspoon dried sage
- 5 g parsley finely chopped
- 50 g almonds finely chopped
- 225 g sausage meat
- 3 garlic cloves minced
- 1 shallot finely chopped
- salt and pepper
Instructions
- In a medium-sized bowl, combine all of your stuffing ingredients; chopped dried apricots, breadcrumbs, sage, parsley, chopped almonds, sausage meat, minced garlic, finely chopped shallots, salt, and pepper.
- Get your chicken breast and gently press down on the top of the chicken breast with your non-dominant hand to keep it steady. Use a sharp knife and start at the thickest part of the chicken breast, near the side edge. Insert the knife into the breast, moving the knife deeper, leaving about ¼ inch of meat intact on all sides of the pocket to ensure the stuffing doesn’t leak out. Remove the knife and use a spoon or your fingers to fill the pocket with stuffing. Repeat for all 4 chicken breasts.
- Place a skillet/frying pan on medium heat and drizzle in 1-2 tablespoon of olive oil. Add in your stuffing stuffed chicken breasts and fry on each side for 5 minutes. Then reduce the heat to low, cover with a lid and cook on each side for another 5 minutes until cooked through.
- Meanwhile, prepare your mashed potato and gravy. When your stuffed chicken breasts are cooked, serve up with mashed potato, gravy, chives, and enjoy!
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