stove top stuffing recipe chicken
The Best stove top stuffing recipe chicken
This recipe for stove-top chicken stuffing is one of those simple, foolproof dishes that always brings a smile to my face—and to my family’s. There’s something so comforting about it, especially on a cooler evening or during a busy week when I need something hearty but not overly complicated. I first made it years ago when my kids were young, and it became a staple for family dinners, holiday gatherings, and even just a cozy night in. The way the tender chicken melts into the breadcrumbs, the herbs, and the warm broth is just perfect—no fuss, no extra steps, and it always tastes like home.
My kids love it because it’s easy to customize—we’ll add extra veggies like carrots or celery, or swap out the herbs for something like rosemary if they prefer. It’s also great for meal prep because you can make a big batch ahead and reheat it quickly. Plus, it’s surprisingly healthy for what it is. The chicken is lean, and the stuffing is packed with fiber from the whole wheat bread and veggies, while the herbs and garlic add flavor without too much extra fat. It’s the kind of dish that feels indulgent but isn’t—just a simple, satisfying meal that everyone can enjoy. Whether it’s for Thanksgiving or just a regular weeknight, this stuffing is a winner.
Stovetop Stuffing with Chicken
A flavorful, easy-to-make stuffing recipe that pairs perfectly with roasted chicken. This dish combines tender chicken, savory herbs, and a rich tomato-based sauce for a comforting meal.
🥘Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp dried sage
- 1 tsp dried parsley
- 1 cup chicken broth
- 1 egg
- ½ cup diced celery
- ½ cup diced onion
- 2 tbsp unsalted butter
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 tbsp butter
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
👨🍳Directions
-
1 Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Season chicken breasts with thyme, rosemary, garlic powder, salt, and pepper. Cook for 5-6 minutes per side until fully cooked (165°F internal temp). Remove and set aside.
-
2 In a large bowl, combine flour, salt, sage, and parsley. Stir in chicken broth, egg, celery, onion, and butter until a dough forms. Let it rest for 5 minutes.
-
3 In a separate skillet, melt butter over medium heat. Add tomato sauce, chicken broth, oregano, and red pepper flakes. Simmer for 5 minutes. Strain if desired for a smoother sauce.
-
4 In a large oven-safe skillet or Dutch oven, spread the stuffing dough evenly. Pour the sauce over the top. Place cooked chicken breasts on top of the stuffing. Cover with foil and bake for 20 minutes.
-
5 Remove foil, bake for another 10-15 minutes until golden and crispy. Let rest for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Large skillet
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Oven (for optional baking)
- Fine-mesh strainer (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Stovetop Stuffing with Chicken Works
This stove-top stuffing recipe is a lifesaver for any occasion because it’s simple enough to make ahead of time and still taste incredible when served hot. It’s perfect for family gatherings because it holds together well without needing to be baked, making cleanup easier and ensuring everyone gets a hearty serving. Plus, the flavors meld together beautifully, so it’s always a crowd-pleaser no matter the occasion.
❓ Frequently Asked Questions About Stovetop Stuffing with Chicken
What is the best way to prepare chicken for stuffing on the stove top?
To prepare chicken for stove-top stuffing, first remove the meat from the bones and shred or chop it into bite-sized pieces. Rinse the chicken thoroughly under cold water and pat it dry with paper towels. Remove any visible fat or skin, then season generously with salt, pepper, and any other desired herbs or spices like garlic powder, onion powder, or paprika. For extra flavor, you can also mix in some cooked and chopped vegetables like carrots, celery, or onions. If you want a more moist texture, you can also add a splash of broth or water to the chicken before stuffing.
What ingredients should I use for the best-tasting stove top stuffing?
For the best-tasting stove-top stuffing, use a combination of the following ingredients: – Chicken (shredded, cooked, and seasoned) – Mashed potatoes (or a mix of potatoes and breadcrumbs) – Onions, celery, and carrots (cooked and chopped) – Butter, broth, or milk (for moisture) – Breadcrumbs (to bind the stuffing) – Herbs (such as rosemary, thyme, sage, or parsley) – Garlic powder, onion powder, salt, and pepper (for seasoning) – Optional: Cheese (like cheddar or Gruyère), buttermilk, sour cream, or crispy fried onions for added flavor and texture.
How do you make the perfect moist and fluffy stove top stuffing?
To achieve moist and fluffy stove-top stuffing, follow these tips: 1. Cook the chicken first – Remove excess fat and season well before adding it to the stuffing. 2. Use a mix of moist and dry ingredients – Combine mashed potatoes and breadcrumbs to create a balance between moisture and texture. 3. Add liquid gradually – Stir in broth, milk, or water slowly while cooking to avoid making the stuffing too wet. 4. Cook low and slow – Heat on medium-low to prevent drying out while allowing the ingredients to meld together. 5. Stir occasionally – Keep stirring to ensure even cooking and prevent burning. 6. Add aromatics properly – Cook onions, celery, and carrots separately first, then mix them into the stuffing after they’re softened. 7. Use buttery or creamy elements – Adding butter, cheese, or buttermilk helps keep the stuffing moist.
Can you use leftover cooked chicken for stuffing, and if so, how do re-season it?
Yes, you can absolutely use leftover cooked chicken for stuffing. To re-season it properly: – Pat dry – Ensure the chicken is completely dry to help it absorb flavors better. – Shred or chop finely – Break it down into small pieces for even distribution. – Season generously – Sprinkle with salt, pepper, and fresh herbs (like rosemary or thyme). If the chicken was bland, add extra garlic powder, onion powder, or smoked paprika. – Mix with wet ingredients – Combine with broth, milk, or butter to help bind and rehydrate the chicken. – Let it sit – Allow the stuffing to sit for 10–15 minutes before cooking to let the flavors meld.
What’s the secret to preventing stove top stuffing from getting dry or rubbery?
To keep stove-top stuffing moist and tender: – Use a mix of wet and dry ingredients – Combine mashed potatoes, breadcrumbs, and herbs, then add liquid (broth, milk, or butter) gradually while stirring. – Cook low and steady – Avoid high heat, which can dry out the stuffing. Use medium-low to prevent burning. – Add moisture-rich elements – Include ingredients like buttermilk, sour cream, or cheese to keep it juicy. – Stir frequently – Prevents sticking and ensures even cooking. – Don’t overcook – Remove from heat just before it’s fully done to retain moisture. – Use a splash of liquid – If the stuffing starts to dry out, add a little broth or milk while cooking. – Let it rest – After cooking, let the stuffing sit covered for a few minutes before serving to redistribute moisture.
How long does stove top stuffing typically take to cook, and what’s the ideal serving temperature?
Stove-top stuffing usually takes 20–30 minutes to cook, depending on the recipe and ingredients. Here’s a general timeline: – First 10–15 minutes – Cook the chicken, onions, celery, and carrots separately, then mix them into the stuffing. – Next 10–15 minutes – Stir in the mashed potatoes, breadcrumbs, and any other dry ingredients, then add liquid (broth, milk, or butter) gradually. – Final 5–10 minutes – Simmer gently, stirring often, until fully heated through.
The ideal serving temperature is 165°F (74°C) for the stuffing itself, ensuring it’s hot and moist. Serve immediately after checking the internal temperature.
