Stuffed chicken is a delicious and versatile meal that can be customized in endless ways. However, one of the most common questions home cooks have is how long to cook stuffed chicken to perfection. Undercooking can lead to food safety issues, while overcooking results in dry, stringy meat. Follow this detailed guide to learn exactly how long you need to cook stuffed chicken breasts, thighs, or a whole bird to achieve tender, juicy results every time.
Factors That Affect Stuffed Chicken Cooking Time
Several key factors impact how long it takes to cook stuffed chicken properly
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Size of the chicken Larger pieces of stuffed chicken take longer to cook than smaller ones A whole chicken may need over an hour of cooking time
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Thickness of meat Chicken breasts pounded thin cook faster than thick, boneless breasts.
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Type of filling: Hearty fillings with veggies or grains take longer than soft cheese or fully cooked fillings.
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Cooking method: Grilling, baking, poaching, and slow cooking all require different cooking times.
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Temperature: Higher oven temps speed up cooking while lower, slower cooking takes longer.
General Cooking Times for Stuffed Chicken
Keep these average cooking times in mind for common stuffed chicken recipes:
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Stuffed chicken breasts: Bake at 375°F for 25-35 minutes depending on thickness. Grill for 6-10 minutes per side.
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Stuffed chicken thighs: Bake at 375°F for 30-40 minutes. Grill for 8-12 minutes per side.
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Whole stuffed chicken: Bake at 350°F for 18-22 minutes per pound.
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Stuffed Cornish hens: Bake at 350°F for 60-75 minutes depending on size.
How to Tell When Stuffed Chicken is Done
An instant read thermometer is the most reliable way to check for doneness. Insert it into the thickest part of the chicken, avoiding bone.
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For safety, whole cuts of chicken should reach 165°F internally.
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For optimal juiciness, remove chicken between 160-165°F and allow carryover cooking.
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The filling should also reach 165°F for food safety.
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Let chicken rest 5-10 minutes before serving for redistribution of juices.
Tips for Cooking Moist, Flavorful Stuffed Chicken
Follow these pro tips for the best stuffed chicken every time:
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Don’t overstuff: Leave room for steam to circulate and meat to cook evenly.
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Prep filling in advance: Pre-cook raw ingredients like rice, quinoa or veggies first.
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Use broth or sauce: Adding liquid to the filling helps keep chicken moist.
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Brown before baking: Searing the chicken first adds color and seals in juices.
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Baste with butter/oil: Brushing chicken skin with fat ensures crispy skin.
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Bake on a rack: Elevating chicken allows air circulation for even cooking.
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Tent with foil: Covering chicken keeps it from drying out in the oven.
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Rest before serving: Letting chicken rest seals in juices and prevents drying out.
Delicious Stuffed Chicken Filling Ideas
With so many options for stuffed chicken fillings, it’s easy to keep dinners exciting. Consider these creative combinations:
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Classic herb stuffing with onion, celery, broth and spices
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Spinach, bacon, mushrooms and goat cheese
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Sun-dried tomatoes, basil, parmesan, and mozzarella
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Feta, olives, artichokes, red peppers, and garlic
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Chili-spiced cornbread with peppers and onions
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Wild rice pilaf with pecans and cranberries
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Sausage, apple, sage, and cornbread
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Caramelized onions, bacon, gouda, and potato
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Pesto, ricotta, pine nuts, and sun-dried tomatoes
Let your imagination run wild playing with flavors in the filling while following cooking time guidelines to ensure your stuffed chicken comes out tender and juicy every time. Enjoy this versatile and comforting meal any night of the week!
FAQs About Cooking Stuffed Chicken
What’s the best way to prep raw stuffing ingredients?
Pre-cook raw vegetables, grains and fruits in the stuffing before adding to chicken. This ensures even cooking and food safety.
Can I stuff chicken ahead of time and refrigerate?
Yes, but refrigerate stuffed chicken no more than 1-2 days before cooking. Cook from fully chilled.
How can I tell if the filling is fully cooked?
Insert a thermometer into the center of the stuffing and check for a minimum temperature of 165°F.
My chicken looks done but filling isn’t quite 165°F. What should I do?
Cover chicken tent-style with foil and continue baking another 5-10 minutes until filling reaches food-safe 165°F temp.
Help! My stuffed chicken is overcooked and dry. Any solutions?
Try slicing and serving the chicken with a flavorful sauce. Gravy, chimichurri or even marinara can add welcomed moisture.
Can I speed up the cooking time if I’m in a rush?
Yes, raise the oven temp 25 degrees to cut cooking time by about 5 minutes. But watch closely to avoid overcooking.
Is it safe to eat raw stuffing cooked inside chicken?
No. Any raw ingredients in the stuffing must reach 165°F for safety. Partially cook them first before stuffing.
Can I cook stuffed chicken from frozen?
Yes, but add 5-10 extra minutes to the cooking time. Thaw in fridge overnight first for juiciest results.
Which is better – dark or white chicken meat for stuffing?
Dark meat stays juicier but white meat gives a leaner option. Go with your preference or use a mix of both.
With the proper technique and by following recipe cooking times, you’ll get tender stuffed chicken every time. Master this flexible dinner recipe by experimenting with global flavor combos in the filling. Enjoy!
Mozzarella Cheese Stuffed Chicken Recipe
Stuffed chicken recipes are some of my favorites to make for easy dinners because they’re sure to be a hit with everyone at the table. This time around, I stuffed chicken breast with a mix of mozzarella and parmesan cheese, plus plenty of garlic and Italian seasoning. Then I coated them in breadcrumbs before baking in the oven to give them a wonderful crunchy finish.
Made with just 10 ingredients in under 1 hour, it’s hard to believe this cheesy baked chicken dinner is so simple to make! Feel free to use different types of cheeses for the stuffed chicken filling, like Burrata, pecorino, or gouda.
To keep the cheese from completely melting out of stuffed chicken, I secure my chicken breasts closed with toothpicks. Also, try not to overstuff the chicken–this will help prevent everything from oozing out in the oven. Even though that sounds delicious, we want the cheese to stay inside of the chicken!
Cheese Stuffed Chicken Breast Recipe
- ▢ 4 boneless, skinless chicken breasts
- ▢ 4 cloves garlic (sliced)
- ▢ ½ cup freshly shredded mozzarella cheese
- ▢ ½ cup freshly grated Parmesan cheese (divided)
- ▢ 4 tablespoons unsalted butter (room temperature (½ stick))
- ▢ 2 teaspoons Italian seasoning (divided)
- ▢ 1 cup all-purpose flour
- ▢ 3 large eggs (beaten)
- ▢ 2 cups Panko breadcrumbs
- ▢ kosher salt and freshly ground black pepper (to taste)
- ▢ olive oil (for frying)
- Preheat oven to 375°F.
- In a small bowl, stir together the garlic, mozzarella, ¼ cup Parmesan, butter, and 1 teaspoon Italian seasoning until well mixed.4 cloves garlic, ½ cup freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese, 4 tablespoons unsalted butter, 2 teaspoons Italian seasoning
- Cut about a 3-inch wide pocket into the thick side of each chicken breast (almost to the other side, but do not cut all the way through).4 boneless, skinless chicken breasts
- Stuff ¼ of the cheese filling into each chicken breast and secure it with toothpicks. Set aside.
- Get out 3 shallow bowls for the breading station. In one bowl, mix the flour with a pinch of salt and pepper. Put the eggs in the second bowl. Mix the breadcrumbs, ¼ cup parmesan, 1 teaspoon Italian seasoning, salt, and pepper together in the third.1 cup all-purpose flour, 3 large eggs, 2 cups Panko breadcrumbs, kosher salt and freshly ground black pepper
- Heat a cast iron skillet over medium-high heat. Add enough oil to cover the bottom of the skillet.olive oil
- Dip each side of the chicken in the flour, then egg, and finally breadcrumb mixture. Place the chicken in the hot skillet and repeat until each chicken breast is breaded and cooking.
- Cook the chicken until golden brown on both sides, about 3-4 minutes per side. Transfer the skillet to the oven and bake for about 20 minutes or until the chicken is 165°F at the thickest point.
- Remove from the oven, let rest for 5 minutes, and serve.
- Chicken: Depending on the size of the chicken breasts, you may need to sear the breasts in batches. They’ll shrink as they cook, so you should be able to fit them all in the skillet for baking.
- Don’t forget to secure the chicken breasts with toothpicks! If you skip out on the toothpicks, the cheese will all melt out.
- Don’t over-stuff the chicken. If you breasts are under 6 oz., that’s okay! Just use a little less filling and bake for a shorter amount of time, until you reach 165°F.
- Searing the chicken is so important, so don’t rush it. The golden brown coloration it gets is not just for appearance, but also for flavor.
- If you don’t have a cast iron skillet, you can also bake this dish in a 9×13-inch baking pan.