Just a few ingredients and 25 minutes of baking, and you have a cozy dinner that fits into any busy schedule. Stuffing-coated chicken is juicy on the inside and crunchy on the outside. Serve with a side of cream of chicken gravy and dinner is ready.
Delicious comfort food this time of year is my #1 go-to for dinner. But who has hours to cook meals like beef Ragu or beef tips and gravy during busy weeknights? Not many. So this chicken with stuffing breading is a recipe that I keep in my back pocket for nights when I’m craving something as easy as it is tasty.
As I mentioned, this recipe only uses a few simple ingredients. You don’t even need separate ingredients to make the gravy that goes on top. The best thing is that this time of year stuffing mix and creamed soups are very cheap, so I usually grab a couple of boxes and cans so that I always have the items to make this on hand.
All you need to make this crispy breaded baked chicken breast recipe is-
- Chicken tenderloins or chicken breasts cut into strip
- Chicken flavored stuffing mix
- Cream of chicken soup, half for the chicken coating and the other half for the gravy
- Added mayonnaise to make the coating stick and make the chicken moist as it bakes
- Shredded cheese for added flavor
How to make stuffing-covered chicken step-by-step
First, preheat the oven to 375 degrees and cut up the chicken into pieces if you did not buy tenderloins.
Cover a 9×13 baking sheet with parchment paper.
Next, in a bowl add half the can of cream of chicken soup. Reserve the other half soup in a bowl and put it into the refrigerator.
Combine the condensed soup with the mayonnaise and shredded cheese.
Use your hands or a mallet to pound the bag of stuffing to crumble the pieces further. Add the stuffing mix to a bowl or plate.
Take the chicken and dip it into the cream of chicken soup and mayo mixture.
Cover the chicken in the stuffing mix on both sides, then place it on the baking sheet. Continue with the rest of the chicken.
In a microwave-proof measuring cup or mug, melt 1/4 cup butter.
Pour over the top of the chicken pieces.
Place the chicken into the oven and bake for 25 minutes.
In the last 5 minutes of baking, take the other half of the cream of chicken soup and mix with 1/4 cup milk and stir to combine. Microwave for 2 minutes to make the gravy for the top of the chicken.
Tips & Variations
- While I use chicken flavored stuffing mix, cornbread stuffing mix works well too.
- Serve these breaded chicken cutlets with a vegetable, some fruit, and these creamy mashed potatoes from Spend With Pennies.
More easy chicken dinner recipes
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
- 9x13 baking sheet
- parchment paper
- small microwave-proof dish
- 2 pounds boneless, skinless chicken breasts or tenderloins
- 1 10.5 ounces cream of chicken soup halved
- 1/2 cup mayonnaise
- 1/2 cup shredded colby jack cheese
- 1 6 ounces stuffing mix I used chicken flavor
- 1/4 cup butter, melted
- 1/4 cup whole milk
- Preheat the oven to 375 degrees and place parchment paper on the baking sheet.
- Cut up the chicken into pieces if you did not buy tenderloins.2 pounds boneless, skinless chicken breasts or tenderloins
- In a bowl, add half the can of cream of chicken soup. Mix together with the mayonnaise and shredded cheese.1 10.5 ounces cream of chicken soup, 1/2 cup mayonnaise, 1/2 cup shredded colby jack cheese
- Lightly crush the stuffing mixture in the bag then add the stuffing mix to a bowl or plate.1 6 ounces stuffing mix
- Take the chicken and dip into the cream of chicken soup mixture.
- Cover the chicken in the stuffing mixture, then place it on the baking sheet. Continue with the rest of the chicken.
- In a microwave-proof measuring cup or mug melt 1/4 cup butter. Pour over the top of the chicken.1/4 cup butter, melted
- Place the chicken into the oven and bake for 25 minutes.
- In the last 5 minutes of baking, take the other half of the cream of chicken soup and mix with 1/4 cup milk and stir to combine. Microwave for 2 minutes to make the gravy for the top of the chicken.1/4 cup whole milk
Tips for making this recipe:
- Use tongs to dip the chicken into the cream of chicken mixture and breadcrumbs.
- Push the chicken down into each of the mixtures to make sure it properly coats.
- You can use aluminum foil in place of parchment paper, just make sure to spray with cooking spray.
Originally published in December of 2018. Updated post in March of 2022 with new photos and slight recipe modifications.
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Last Updated on March 8, 2022 by Erin@BottomLeftoftheMitten