‘Potluck go-to’: Just 4 ingredients. I’ve made this so often they now expect me to bring it.
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This isn’t just dinner—it’s tradition made easy. Imagine golden chicken breasts tucked beneath a crisp, herb-scented layer of stuffing, all bathed in a velvety sauce that tastes like pure nostalgia. Inspired by Thanksgiving leftovers but streamlined for Tuesday night, this one-pan wonder fills the kitchen with the aroma of sage, butter, and roasted chicken—yet requires only 15 minutes of prep. No boiling, no browning, no fuss. Just soul-deep satisfaction.
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🧂 Ingredients
| Ingredient | Amount / Notes |
|---|---|
| Boneless, skinless chicken breasts | 2 lbs (900 g), pounded to even thickness (about 1 inch) |
| Stuffing mix | 1 box (6 oz), Stove Top Savory Herbs (avoid low-sodium for best flavor) |
| Cream of chicken soup | 2 cans (10.5 oz each, Campbell’s full-fat for richness) |
| Chicken broth | 1½ cups (360 ml), low-sodium (or water + 1 tsp Better Than Bouillon) |
| Garlic powder | ½ tsp (optional, for sauce) |
| Dried thyme | ¼ tsp (optional, for sauce) |
| Fresh parsley | For garnish |
| Black pepper | To taste |
Pro Upgrade Options
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- Stir in 1 cup frozen peas/carrots for extra heartiness.
- Swap ½ cup broth for dry white wine to brighten flavor.
- Drizzle 1 Tbsp melted butter over stuffing before baking for extra crispness.
👩🍳 Step-by-Step Instructions
1. Prep & Preheat
- Position oven rack in center; preheat to 375°F (190°C).
- Place two 8×8 foil trays on a rimmed baking sheet (for easy handling).
- Optional: Lightly spray trays with nonstick spray.
2. Prep the Chicken
- Pat chicken very dry for better sauce adhesion.
- Cut into 4–6 even pieces; season lightly with salt and pepper.
- Arrange in a single layer in trays.
3. Build the Sauce
- In a bowl, whisk together soup, broth, garlic powder, and thyme until smooth.
- Pour half over chicken in each tray, spreading evenly.
4. Prep the Stuffing
- In a bowl, add dry stuffing mix.
- Drizzle with ¼ cup hot broth (from the 1½ cups). Toss with a fork until just moistened—like damp sand, not soggy.
5. Layer & Bake
- Sprinkle stuffing evenly over chicken in each tray; gently pat down (don’t pack).
- Cover tightly with foil and bake for 25 minutes.
- Uncover and bake an additional 15–20 minutes, until chicken reaches 165°F and stuffing is golden-crisp.
- Optional: Broil 1–2 minutes for extra crunch—watch closely.
6. Rest & Serve
- Let rest for 5 minutes so sauce thickens and juices redistribute.
- Garnish with parsley and black pepper. Serve warm.
