This maple sausage stuffed chicken is one of those dinners I come back to when I’m craving something cozy. Chicken breasts are filled with stuffing, maple breakfast sausage, apple, onion and celery, then baked with the extra stuffing tucked around them.
I use a box of chicken Stove Top stuffing to keep this recipe simple. A similar store brand works, too. Adding the sausage, vegetables and apple makes that little box of stuffing feel like something special without making dinner complicated.
It has all those comforting fall flavors I love, and you don’t have to pound the chicken flat or roll it up. Just butterfly each breast, spoon the stuffing inside and nestle the chicken breasts next to each other in a baking dish.
Ingredients You’ll Need
- 3–4 medium boneless, skinless chicken breasts: Choose breasts that are similar in size so they cook more evenly.
- 1 box chicken Stove Top stuffing: A similar store-brand chicken stuffing mix works, too.
- Water and butter called for on the stuffing package: Follow your particular box so the stuffing has the right amount of moisture.
- ½ package uncooked Johnsonville maple breakfast sausage links: Remove the sausage from the casings before cooking.
- 1 small onion: Finely dice it so it blends into the stuffing.
- 2 small stalks celery: Finely dice these, too.
- ¾ of an apple: Cut it into small pieces. Peel it if you prefer.
- Salt and black pepper: Season the chicken to taste. The sausage and boxed stuffing already bring plenty of seasoning.
ckage directions, using the water and butter called for on the box. A similar store-brand chicken stuffing mix works, too.
Add the prepared stuffing to the skillet with the sausage, onion, celery and apple. Mix well, then remove from the heat.
4. Butterfly and season the chicken
Place each chicken breast flat on a cutting board. With your knife parallel to the board, slice horizontally through the middle, stopping before you cut all the way through. Open it like a book.
There’s no need to pound or flatten the chicken. Rub with a little olive oil, then season with salt, black pepper, onion powder and garlic powder.
5. Fill and arrange
Spoon the sausage stuffing mixture inside each chicken breast. Arrange the filled chicken breasts next to each other in the prepared baking dish, with the stuffing peeking out of the openings.
Spoon the remaining stuffing around the chicken.
6. Bake
Bake for 40–45 minutes, or until the thickest part of the chicken and the center of the stuffing reach 165°F.
If the exposed stuffing starts getting too brown before the chicken is ready, loosely cover the dish with foil for the remaining baking time. Larger or thicker chicken breasts may need additional time, so check for doneness with an instant-read thermometer.
Tips for the Best Stuffed Chicken
- Dice the vegetables and apple small. Smaller pieces are easier to tuck into the chicken and give you a little of everything in each bite.
- Use uncooked sausage links. You need sausage that can be squeezed from the casings and crumbled in the skillet.
- Follow your stuffing box. Different brands may call for different amounts of water and butter.
- Keep the extra stuffing. Tuck it around the chicken so everyone can have an extra spoonful.
- Check the filling, too. The center of the stuffing inside the chicken needs to reach 165°F along with the meat.
What to Serve with Stuffed Chicken
Since the stuffing bakes right alongside the chicken, I usually keep the rest of dinner simple. Roasted carrots, broccoli, green beans or a green salad would all work well.
For another cozy dinner, try my Sweet Potato Shepherd’s Pie.
Frequently Asked Questions
Can I use store-brand stuffing?
Yes! A similar box of chicken-flavored stuffing works well. Prepare it with the water and butter listed on its own package.
Do I need to flatten the chicken breasts?
No. Simply butterfly each chicken breast by slicing horizontally through the middle without cutting all the way through. Open it up and spoon the stuffing inside.
Can I use regular breakfast sausage instead of maple?
Yes. Uncooked regular breakfast sausage will work, although the finished stuffing won’t have the same maple flavor.
How do I keep the stuffing from getting too brown?
Check the dish as it bakes. If the exposed stuffing is browning before the chicken is fully cooked, loosely cover the baking dish with foil.
Watch How To Make This Maple Sausage Stuffed Chicken!
You can watch me make this and more fall meals in this Youtube video.
And for more fall meals check out these videos:
MORE FALL FRIENDLY RECIPES TO TRY
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Maple Sausage Stuffed Chicken
- Total Time: 1 hour
- Yield: 4 1x
Description
Chicken breasts filled with chicken Stove Top stuffing, maple breakfast sausage, apple, onion and celery. The extra stuffing bakes around the chicken for a cozy fall dinner.
Ingredients
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3-4 medium boneless, skinless chicken breasts
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1 box chicken Stove Top stuffing, or similar store-brand chicken stuffing mix
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Water and butter in the amounts called for on the stuffing package
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1/2 package uncooked Johnsonville maple breakfast sausage links, casings removed
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1 small onion, finely diced
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2 small stalks celery, finely diced
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3/4 of an apple, finely diced
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Salt, black pepper, onion powder and garlic powder, to taste
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Olive oil, if needed for the skillet
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Cooking spray or oil, for greasing the baking dish
Get Recipe Ingredients
Instructions
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Preheat the oven. Preheat to 350°F. Lightly grease a baking dish large enough to hold the chicken breasts next to each other with room for the extra stuffing.
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Cook the sausage and vegetables. Add 1 tbsp olive oil to a pan over medium heat. Add the onion and celery and cook for 5-6 minutes until soft. Squeeze the sausage out of the link casings into the skillet and discard the casings. . Cook over medium heat, breaking the sausage into small crumbles, until it is cooked through and the vegetables have softened. Add a little olive oil if the skillet seems dry.
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Add the apple. Stir in the diced apple and cook for a few minutes, until it begins to soften.
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Prepare the stuffing. While the veggies and sausage are cooking, prepare the stuffing according to the package directions, using the water and butter called for on the box. Follow the package’s order for adding the liquid and stuffing mix. Pour the cooked stuffing into the pan with the sausage, onion, celery and apple and mix well. Remove from heat.
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Butterfly the chicken. Place each chicken breast flat on a cutting board. Slice horizontally through the middle, stopping before cutting all the way through, then open it like a book. Do not pound or flatten it. Season with olive oil, salt, pepper, onion powder, and garlic powder.
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Fill and arrange. Spoon the sausage stuffing mixture inside each chicken breast. Place the filled breasts next to each other in the prepared baking dish, with the stuffing peeking out. Spoon the remaining stuffing around the chicken.
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Bake. Bake for 40–45 minutes, or until the thickest part of the chicken and the center of the stuffing reach 165°F. If the stuffing browns too quickly, loosely cover the dish with foil. Larger breasts may need additional time.
Notes
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Use uncooked maple breakfast sausage links, rather than fully cooked links, for the casing-removal and crumbling method.
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Follow your stuffing package for the correct water and butter quantities.
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Finely dice the onion, celery and apple so they fit easily inside the chicken.
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Baking time depends on the size and thickness of the chicken breasts. Check both the chicken and stuffing with an instant-read thermometer.
- Prep Time: 20
- Cook Time: 40
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