Stuffed Chicken Breasts with Cornbread Dressing Recipe

Stuffed Chicken Breasts with Cornbread Dressing Recipe
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 5 mins
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    6 People
  • VIEWS
    157

Elevate your weeknight dinner with these succulent stuffed chicken breasts, featuring a savory cornbread dressing that's both comforting and flavorful. A delightful twist on a classic Southern comfort food.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    26 g
  • Cholesterol
    138 mg
  • Fiber
    2 g
  • Protein
    32 g
  • Saturated Fat
    6 g
  • Sodium
    947 mg
  • Sugar
    4 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C).

02

Step

Cut a pocket into the side of each chicken breast, being careful not to cut all the way through. Season the chicken with salt and pepper; set aside.

03

Step

Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper, and chicken livers (if using); cook until the onion is translucent, about 5 minutes. Add the garlic and sage; cook until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a simmer, then remove from the heat. Gently stir in the cornbread crumbs and set aside to cool slightly.

04

Step

Carefully spoon the cornbread stuffing into the pocket of each chicken breast. Arrange the stuffed chicken breasts in a 9x13-inch baking dish. Spoon any remaining stuffing around the chicken. In a separate bowl, whisk together the condensed cream of chicken soup and water; pour evenly over the chicken and stuffing. Cover the dish tightly with a lid or aluminum foil.

05

Step

Bake in the preheated oven for 45 minutes. Remove the lid or foil and bake for an additional 10-15 minutes, or until the chicken is golden brown and the internal temperature of the chicken reaches 160 degrees F (70 degrees C).

For a richer flavor, consider using homemade chicken broth.
If you don't have cornbread crumbs, you can substitute with stuffing mix or seasoned breadcrumbs.
Feel free to add other vegetables to the stuffing, such as celery or carrots.
Ensure chicken is cooked to a safe internal temperature of 165°F (74°C).

Bradley Collier

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 52 Ratings)
Total Reviews: (10)
  • Daniela Reinger

    I added some chopped celery to the dressing and it turned out great!

  • Selina Schaden

    I skipped the chicken livers and it was still delicious.

  • Janice Larson

    I used a packaged cornbread mix and it was still fantastic. A great weeknight meal!

  • Lynn Turcotte

    This was so easy to make and my family loved it! The cornbread dressing was delicious.

  • Drake Kuvalis

    My chicken breasts were a little dry. Next time I'll try brining them first.

  • Willy Bartoletti

    Excellent recipe! I will definitely make this again. Thank you!

  • Augusta Quigley

    I made this for a potluck and everyone raved about it!

  • Aron Kassulke

    The cream of chicken soup made it so moist and flavorful!

  • Kaci Lubowitz

    Easy to follow directions and the dish came out perfect!

  • Raymond Corkery

    The chicken livers added a really nice depth of flavor. I'll definitely make this again.

LEAVE A REVIEW

Please Rate