Easy Stuffed Chicken Breast – Thanksgiving Dinner for Two

Thanksgiving always seems to sneak up fast — and let’s be honest, not everyone wants to roast a whole turkey (or even a turkey breast!). When it’s just two people, cooking a full Thanksgiving spread can feel like more work than it’s worth. I’ve done it before, but there are definitely years when I just don’t feel like fussing with the big meal. That’s why I love simple dishes like this easy stuffed chicken breast — it captures all the cozy Thanksgiving flavors without all the heavy lifting.

Easy Stuffed Chicken Breast

Serves 2 – 3

1 large chicken breast
4 cups stale bread cut into pieces
3 eggs
2 TBS herbes de Provence
1 pint chicken stock
2 TBS butter
1/4 cup flour
1/4 cup milk
salt and pepper

Preheat oven to 350°
Cut a deep pocket in the chicken breast. Salt the chicken on the inside.
Add the bread to a large bowl. I used a mix of challah and Italian bread ends.
Add the eggs and 1 TBS of the herbs de Provence. Mix well to make the stuffing.
Stuff the stuffing in the chicken breast pocket. Keep pushing, it will fit. It won’t close.
Place the chicken breast open side down in a baking dish. Sprinkle the top with salt and 1/2 tablespoon of the herbes de Provence. Cover
Bake in the preheated oven for 25 minutes and remove the cover.
Bake for 10 more minutes until the chicken is cooked through.

Make the Gravy
While the chicken is cooking make the gravy.
Add the flour to the butter and mix well.
Bring the stock to a boil and lower to a simmer.
Add the flour mixture a little at a time until the gravy starts to thicken. You might not use all of the flour mixture.
Add the milk, bring back to a simmer.
Add the remaining herbes de Provence and season with salt and pepper.
Serve with the chicken.
After you remove the chicken from the oven let it sit for 5 minutes before you cut it.

How Was the Stuffed Chicken Breast?

This was really tasty.  As I noted above it really had the flavors of Thanksgiving. The herbes de Provence carry those delicious rosemary notes that, at least to me, scream holiday. There were actually some leftovers that I enjoyed for lunch and they were even tastier.

I served this stuffed chicken with roasted green beans, and honestly, the only thing missing was a little cranberry sauce — which you could easily add if you have some on hand. Feel free to add a bread or salad of your choice as well! For dessert, a slice of pumpkin cheesecake made the perfect ending to our cozy holiday meal. If you’re craving something a little different next time, try my Apple and Cheddar Stuffed Chicken — another simple, flavorful dinner-for-two that’s just as delicious and easy to make.