Baked Chicken and Stuffing
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Tender chicken baked over savory stuffing with a creamy sauce, all in one dish. A cozy, comforting dinner that tastes like the holidays any night of the week.
By Mia HartwellUpdated September 7, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Chicken and stuffing in one cozy bake
- 38g of protein per serving
- Tastes like the holidays any night
- Easy, comforting, and budget-friendly
Baked Chicken and Stuffing
55 min totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 470kcal
- Protein
- 38g
- Carbs
- 34g
- Fat
- 18g
- Fiber
- 2g
- Sugar
- 4g
Step-by-Step Instructions
- 1
Preheat the oven to 375°F (190°C). Season the chicken with garlic powder, salt, and pepper and place in a greased baking dish.
- 2
Whisk the cream of chicken soup with the milk and pour over the chicken.
- 3
Prepare the stuffing: combine the stuffing mix with the broth and melted butter until just moistened.
- 4
Spoon the stuffing evenly over the chicken.
- 5
Cover with foil and bake 25 minutes, then uncover and bake 12-15 minutes until the chicken reaches 165°F (74°C) and the stuffing is golden.
- 6
Rest 5 minutes, garnish with parsley, and serve.
Pro Tips for the Best Results
- Use thin or pounded chicken breasts so they cook through by the time the stuffing is golden.
- Moisten the stuffing just until damp — too wet turns gummy, too dry stays crunchy.
- Cover first so the chicken cooks through, then uncover to crisp the stuffing.
- Always cook chicken to 165°F (74°C).
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How to Cook Baked Chicken and Stuffing
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Layer chicken and sauce
Season the chicken and nestle it in the dish with a creamy sauce poured over, which keeps the lean meat moist as it bakes and forms the savory base.
Top with moistened stuffing
Moisten the stuffing mix just until damp and spoon it over the chicken. Getting the moisture right is key — too wet turns gummy, too dry stays crunchy.
Bake covered, then crisp
Bake covered so the chicken cooks through to a safe 165°F (74°C), then uncover to crisp and golden the stuffing on top. A short rest lets it set before serving.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days; reheat covered with a splash of broth. Best enjoyed within a few days.
Serving Suggestions
This baked chicken and stuffing pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use homemade stuffing?+
Yes — use about 4 cups of your favorite prepared stuffing in place of the boxed mix.
Can I make it without canned soup?+
Yes — use about 1.5 cups of homemade cream sauce (a roux with broth and milk).
Thighs or breasts?+
Both work — thighs stay juicier; pound breasts even so they don't dry out. Cook to 165°F (74°C).
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