Easy Baked Chicken & Stuffing

Three ingredients, one dish, dinner in half an hour. This is the kind of no-fuss weeknight bake that practically assembles itself: boneless chicken breasts topped with a mixture of stuffing and cream of mushroom soup, then baked uncovered until the chicken is juicy and the topping turns golden.

The soup does the real work. Stirred into the dry stuffing mix, it moistens the crumbs and, as everything bakes, bastes the chicken from above so the lean breasts stay tender instead of drying out, the usual pitfall with skinless chicken breast.

Baking it uncovered lets the top of the stuffing crisp while the soup keeps the bottom soft and savory, so every serving has that contrast of crunchy and creamy.

It’s the weeknight answer when you want something hot and homey without a sink full of dishes. Add a green vegetable and call it done.

Pro Tips

• Cook to an internal temperature of 165°F (74°C) for juicy, safe chicken, and pull it as soon as it hits the mark.
• Pound thick breasts to an even thickness so they cook through at the same rate.
• Don’t overbake; lean breasts dry out fast once past temperature.
• Let it rest a few minutes so the juices settle before serving.

Variations

• Use cream of chicken or cream of celery soup instead of mushroom.
• Tuck a layer of frozen green beans or peas under the chicken.
• Scatter shredded cheese over the top in the last few minutes for a cheesy crust.