Stuffing-Coated Chicken

All you need is 4 ingredients to make my easy stuffing-coated chicken breast recipe. It’s deliciously flavorful, delightfully crunchy, and perfectly tender; what more could you want?

Easy Recipe For Crunchy and Flavorful Boneless Skinless Chicken Breasts!

I pulled this stuffing-coated chicken recipe out of Grandmama’s crate of recipes, which are currently residing at my house while I go through them and pull out recipes for my next book. My husband declares it’s right up there along with Granny’s oven-fried chicken, which is a big accolade in this household.

The best part is, this is even less work than that recipe, which gives it a bonus point in my books. Seriously, this is such a quick and easy crunchy chicken recipe. It takes between 30 and 40 minutes from start to finish, which gives you enough time to whip up a side dish to go along with it.

All you need is 4 ingredients: chicken breasts, stovetop stuffing mix (in the flavor of your choosing), milk, and cream of chicken soup. We use the milk and cream of chicken soup instead of egg to hold the breading in place. Trust me y’all, this adds the perfect pop of flavor AND ensures the chicken is deliciously moist and tender at the end. Then instead of breadcrumbs, we use crumbled stuffing mix. Sounds weird, but tastes so good. 

All you’re gonna do is crush the stuffing mix, mix together the soup and milk, and then dip each chicken breast in the soup mixture and then the stuffing mixture. Pop these on a greased baking sheet and let them cook until golden brown. 

Keep scrolling for lots of serving suggestions to make this the perfect main dish for you and your family. Enjoy!

Ingredients for stuffing-coated chicken.

Recipe Ingredients

Helpful Kitchen Tools

How to Make Stuffing-Coated Chicken

Place stuffing mix in bag and crush into crumbs.

Start by placing the stuffing mix in a large zipper seal bag and beating the living mess out of it with a rolling pin or meat tenderizer.

I highly recommend hammering out your chicken or stuffing mix as often as possible as it helps work out the frustration with the craziness in the world around us – and keeps us sweet.

You can also use a food processor.

Stir together milk and cream of chicken soup.

Stir together the milk and cream soup in a small bowl or measuring cup until well blended.

Place stuffing crumbs in one bowl and soup mixture in another.

Make a breading station by placing the stuffing mix crumbs in one bowl and the soup mixture in another.

Dip both sides of chicken breasts into soup mixture.

Dip each chicken breast on both sides into the soup…

Then dip chicken breasts into stuffing mix on both sides.

Then into the crushed stuffing mix, both sides as well.

Place stuffing-coated chicken on greased baking sheet and bake.

Place these on a lightly greased baking sheet and bake at 400 for 20-30 minutes until golden brown.

Thicker chicken breasts will need closer to 30 minutes and thinner breasts will be closer to 20 minutes.

To check for doneness, just cut in the center of one and pull it apart a bit to make sure there isn’t any pinkness.

Stuffing-coated chicken on plate.

Serve this hot and crispy stuffing-coated chicken as soon as it’s done with the side dish of your choice.

Mine is featured with my creamy cucumber salad.



Recipe Notes

  • Feel free to use any kind of stuffing mix. I’m using chicken but herb, pork, or turkey stuffing mix all work as well.
  • You can also use chicken tenders instead of chicken breasts. Just reduce the cooking time accordingly.
  • For extra flavor, add 1 minced garlic clove or 1/2 cup of shredded cheese to the soup mixture. Cheddar cheese, parmesan cheese, or even Colby Jack cheese work. 
  • Another way to add flavor? Pour 1/4 cup of melted butter over the coated chicken breasts before baking.
  • You can also swap the cream of chicken soup for cream of mushroom soup.

Recipe FAQs

How do you get the coating to stick to the chicken?

Here are some tips if you’re struggling:

  • Pat dry the chicken breasts with a paper towel before adding the coating.
  • Ensure all surface area is covered in the milk and soup mixture.
  • Don’t be afraid to pat the coating onto the chicken with your hands to ensure it sticks.
  • A final option is to place the chicken on a wire rack or platter in the fridge for 30 minutes before baking. This helps the ingredients solidify and thus stick better.

What should I coat my chicken with?

You can coat chicken in panko breadcrumbs, cracker crumbs, cereal crumbs, or… stuffing mix!

What do you serve with stuffing-coated chicken?

You can serve your crunchy chicken with so many different side dishes:

You may also like these crunchy chicken recipes:

Lemon Parmesan Chicken

Blackened Chicken With Cheese Topping

Fried Chicken Cordon Bleu, Southern-Style

3-Ingredient Ritz Cracker Chicken

Chicken Planks (Like Chicken Fingers, Only Better)

Southern Fried Chicken (Fuss-Free)

Stuffing-Coated Chicken

All you need is 4 ingredients to make my easy stuffing-coated chicken breast recipe. It's deliciously flavorful, delightfully crunchy, and perfectly tender.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Keyword: breaded, chicken
Servings: 4
Calories: 387kcal


  • 4 boneless skinless chicken breasts
  • 1 box stovetop stuffing mix
  • 1 10-ounce can cream of chicken soup
  • 1/2 cup milk


  • Place the stuffing mix in a large zipper seal bag and crush it with a rolling pin or meat tenderizer (or your hands).
    1 box stovetop stuffing mix
  • In a bowl or measuring cup, stir together the canned soup and milk until well blended.
    1 10-ounce can cream of chicken soup, 1/2 cup milk
  • Pour stuffing mix crumbs into one bowl and the soup mixture into another.
  • Dip each chicken breast, on both sides, first into the soup mixture and then into the stuffing mix crumbs.
    4 boneless skinless chicken breasts
  • Place them on a greased baking sheet.
  • Bake at 400 for 20-30 minutes or until chicken is golden brown and no longer pink in the center.


Calories: 387kcal
Tried this recipe?Mention @southernplate or tag #southernplate!



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  1. Hi Christy, you just so saved my life I had forgotten about your home made version of cream of chicken soup substitute in Come Home to Supper. I can not get it from the American store right now they are out of it and our Australian version is not the same. I am looking forward to making crispy Chicken soon . Hope you had a lovely day for your birthday.

  2. Lovely recipe!! I adore chicken and I’m always looking for new ways to fix it. My daughter bought me a Kindle when I went to care for her dog and cat while she was deployed to Afghanistan almost 4 years ago. Certainly was the best gift she could ever have given me as I am totally addicted to books and read all the time. My personal real-book library is probably around 1,000 volumes (used to be more, but they get hard to store – run out of room for bookcases!) and I have around 3,000 books on my Kindle. I am also frugal and have paid for only 2 of the books on my Kindle – love all the free books I have found there. That is especially nice if I don’t like a book, I can delete it and not feel like I wasted money.

  3. I have to agree. I have a nook, and it is handy. But I LOVE REAL BOOKS. Digital books just aren’t the same. You can’t tear a recipe out of an e-reader. 😉

  4. I LOVE my NookColor!!! My husband bought it as an UNwished-for Christmas gift a few years ago and I couldn’t live without it now! I saw it as something that cost a lot AND was going to eat up a lot more money for books….little did I know about all the FREE books. I download something just about every day when my BookBub post shows up on Facebook. I like how I can read in the car at night, and read in bed with it turned to the black screen and the white letters dimmed to not disturb hubby. I like being able to make the font larger too. If I do read a paper book, it just bothers me. Now for the recipe…going to try that one. Oh, I made the 3 recipe biscuits last weekend! Good, but going to make mine larger next time.

  5. Isn’t it wonderful we live in a place where it is possible to have both e-readers and tactile books. I wouldn’t take any amount of money for my grandmother’s copy of “Girl of the Limberlost” by Gene Stratton Porter, and yet thanks to my Kindle, I have been able to read other books by the same author for free. I am so gratefu to have grown up in a family where I watched my parents read, heard my parents read to my brother and me, and was taught to value all the gifts a book could bring!

  6. I have an author that I like: Laura Childs. She does mystery books. Kind of a Nancy Drew for adults. She does: Tea Shop Mysteries, Scrapbooking Mysteries, and a mystery series called, Cackleberry Club ( one of which is called, “Eggs Benedict Arnold”). I think you would like them.
    Took a book (with three stories in it) when we went on our cruise. You’ll have to check them out!

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