If you grew up in the South, you already know that cornbread stuffing belongs on just about everything — turkey, pork chops, casseroles, and especially chicken. This cornbread stuffed chicken recipe is one of those comfort food meals that tastes like Sunday dinner at grandma’s house but is easy enough to make on a weeknight.
Juicy chicken breasts are filled with savory cornbread stuffing, baked until golden, and topped with a light gravy or butter sauce. It’s hearty, filling, and one of the best ways to use leftover cornbread.
This recipe works great for holidays, family dinners, or whenever you want something warm and comforting.
Why You’ll Love This Cornbread Stuffed Recipe
Table of Contents
- Perfect use for leftover cornbread
- Great holiday or Sunday dinner recipe
- Easy to customize with sausage, celery, or cranberries
- Can be made ahead of time
- Classic Southern comfort food
Cornbread Stuffed Chicken Recipe
Ingredients
For the Cornbread Stuffing
- 2 cups crumbled cornbread (day old works best)
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 2 tbsp butter
- 1 tsp poultry seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup chicken broth
- 1 egg
For the Chicken
- 4 large chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper
- 1 tbsp melted butter
Instructions
Step 1 – Prepare the Stuffing
In a skillet, melt butter and sauté celery and onion until soft.
In a bowl, combine:
- Crumbled cornbread
- Cooked celery and onion
- Poultry seasoning
- Salt and pepper
- Chicken broth
- Egg
Mix until the stuffing is moist but not soggy.
Step 2 – Prepare the Chicken
Cut a pocket into each chicken breast without cutting all the way through.
Stuff each chicken breast with the cornbread stuffing and secure with toothpicks if needed.
Rub chicken with olive oil, garlic powder, paprika, salt, and pepper.
Step 3 – Bake
Place stuffed chicken in a baking dish and brush with melted butter.
Bake at 375°F for 30–35 minutes or until chicken reaches 165°F internal temperature.
Let rest 5 minutes before serving.
Optional Gravy Sauce
If you want to take this to another level, pour gravy over the top before serving.
Quick gravy:
- 1 tbsp butter
- 1 tbsp flour
- 1 cup chicken broth
- Salt and pepper
Cook butter and flour, then whisk in broth until thick.
Cornbread Stuffed Variations
You can customize cornbread stuffing in many ways:
Sausage Cornbread Stuffed
Add 1/2 lb cooked breakfast sausage to stuffing.
Cranberry Cornbread Stuffed
Add 1/3 cup dried cranberries for holiday flavor.
Bacon Cornbread Stuffed
Add cooked chopped bacon.
Cornbread Stuffed Pork Chops
Use the same stuffing recipe and stuff into thick pork chops instead of chicken.
What To Serve With Cornbread Stuffed Chicken
This dish pairs well with:
- Green beans
- Mashed potatoes
- Collard greens
- Roasted carrots
- Sweet potatoes
- Side salad
- Mac and cheese
Tips for the Best Cornbread Stuffed Chicken
- Day-old cornbread works best
- Don’t overstuff the chicken
- Add extra broth if stuffing seems dry
- Use a meat thermometer
- Let chicken rest before cutting
- Add gravy for extra flavor
Storage Instructions
Refrigerator
Store leftovers in airtight container for up to 3 days.
Freezer
Wrap stuffed chicken tightly and freeze for up to 2 months.
Reheat
Bake at 325°F covered until warm.
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Cornbread Stuffed Recipe
Cornbread Stuffed Chicken
Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
- 2 cups crumbled cornbread
- 1/2 cup celery
- 1/4 cup onion
- 2 tbsp butter
- 1 tsp poultry seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup chicken broth
- 1 egg
- 4 chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper
- 1 tbsp melted butter
Instructions
- Preheat oven to 375°F.
- Sauté celery and onion in butter.
- Mix stuffing ingredients in a bowl.
- Cut pockets into chicken breasts.
- Stuff chicken with cornbread stuffing.
- Season chicken and place in baking dish.
- Brush with melted butter.
- Bake 30–35 minutes until done.
- Rest 5 minutes before serving.
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