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4-Ingredient Chicken and Stuffing Bake

4-Ingredient Chicken and Stuffing Bake

A foolproof, comforting dinner that requires minimal prep and delivers maximum flavor. Tender chicken topped with savory, buttery stuffing.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients
  

  • 4 boneless skinless chicken breasts (or chicken thighs)
  • 1 box 6 oz stuffing mix (chicken, savory herb, or cornbread flavor)
  • 2 cups chicken broth low-sodium preferred
  • 1/2 cup 1 stick unsalted butter, melted
  • Optional: Black pepper and garlic powder for seasoning the chicken.

Instructions
 

  • Preheat Oven: Preheat your oven to the temperature specified on your stuffing mix box (usually 375°F / 190°C). Lightly grease a 9x13-inch baking dish or tin foil tray.
  • Mix the Stuffing: In a medium bowl, combine the dry stuffing mix, 2 cups of chicken broth, and the 1/2 cup of melted butter. Toss gently with a fork until the stuffing is evenly moistened. Set aside.
  • Prepare the Chicken: Place the chicken breasts or thighs in a single layer at the bottom of the prepared baking dish. Lightly season the tops of the chicken with a pinch of black pepper and garlic powder if desired.
  • Add the Topping: Spoon the moistened stuffing mixture evenly over the chicken pieces, spreading it out so the meat is completely covered.
  • Cover and Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
  • Uncover and Crisp: Carefully remove the foil. Continue to bake uncovered for an additional 10 to 15 minutes, or until the stuffing is golden brown and crispy on top, and the chicken reaches an internal temperature of 165°F (74°C).
  • Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with fresh herbs or serve with a side of warm gravy if desired.

Notes

  • Vegetable Add-in: Mix 1 cup of frozen green beans or broccoli florets directly into the stuffing mixture before baking for a complete one-pan meal.
  • Make Ahead: Assemble the casserole up to 12 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes to the covered bake time if baking straight from the fridge.
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