Easy Stuffed Chicken Breast – Thanksgiving Dinner for Two
Thanksgiving is coming up fast and not everyone is looking to cook a turkey or even a turkey breast. Sometimes when it’s just two people you don’t want to go through the whole Thanksgiving dinner. I’ve done it, but there are also years I just don’t want to fuss. That is why I like meals like this easy stuffed chicken breast that give the flavors and feel of the holiday without all of the heavy lifting.
All Amazon purchase links are affiliate links which means if you make a purchase I receive a small commission (at no additional cost to you)
Easy Stuffed Chicken Breast
Serves 2 – 3
I 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.
Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.
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 it with roasted green beans because what do I have more of around here than green beans. The only thing missing was cranberry sauce and that can easily be added. I just didn’t happen to have any on hand. For dessert a pumpkin cheesecake was the perfect end to the holiday. If you are looking for a less traditional dinner try apple and cheddar stuffed chicken – another dinner for two using a bird that is easy to make and delicious.
