Let’s face it – a boneless skinless chicken breast can be pretty boring. But it certainly doesn’t have to be that way. Take these Cranberry Sage Stuffed Chicken Breasts as an example – they’re boneless skinless breasts all dressed up with bready stuffing, fresh sage, and tart cranberries. (In other words, they’re incredibly delicious. And they’re easy to make, too!)
Some of my favorite partners for poultry are stuffing, gravy, and cranberries and this dish has all three. It definitely has a Thanksgiving vibe but is a little more fitting for those of us who don’t love turkey. (I tend to enjoy all the things that go with turkey more than the actual turkey, myself.)
You can certainly buy the ingredients for the express purpose of making this dish but it also serves as a great use-it-up recipe if you happen to have leftover stuffing and gravy taking up room in the fridge. All you do is slice open a chicken breast partway and stuff it with some stuffing mix that’s been moistened with broth and gravy and livened up with some cranberries, sage, onion, and celery and then bake. Easy and delicious – my favorite kind of dinner!
Cranberry Sage Stuffed Chicken Breasts
10m prep time
30m cook time
- 1 (6 oz) box stuffing mix
- 1 cup chicken broth
- 1 cup prepared turkey or brown gravy
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1 tablespoon fresh sage, minced
- 3/4 cup dried cranberries
- 4 large boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 375°F and grease a baking dish with nonstick spray.
- In a large bowl, mix together the stuffing mix, chicken broth, gravy, onion, celery, sage, and cranberries. Let sit to absorb liquid while you prep the chicken.
- Season chicken breasts with salt and pepper, then cut a slit lengthwise in each breast to form a pocket without cutting all the way through.
- Stuff each breast with stuffing mixture and arrange in prepared baking dish.
- Cover dish with foil and bake 20 minutes. Remove foil and bake until chicken is cooked all the way through, about 10 minutes more. Serve and enjoy!
Recipe adapted from Easy Dinner Ideas.