I made this small Thanksgiving dinner for two after cooking way too much turkey one year and eating leftovers for what felt like forever. I learned my lesson.
Now my easy Thanksgiving dinner for two is chicken, stuffing, gravy, and no mountain of leftovers staring back at me. That already feels like a win.
If you want a non-traditional Thanksgiving dinner for two that still feels festive, this is the version I’d make again. Same comfort, far less chaos.
Easy Stuffing-Stuffed Chicken Dinner
EQUIPMENT (PAID LINKS)
- Serrated knife
- Meat mallet or rolling pin
- Kitchen twine or toothpicks, optional
- Instant-read meat thermometer
Ingredients
- 4 slices whole wheat sandwich bread cut into ¼-inch cubes, about 3 cups
- 3 tablespoons unsalted butter
- 1 cup finely diced onion
- ¾ cup finely diced celery
- ½ teaspoon ground sage
- 1 teaspoon rubbed sage
- ¾ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons minced fresh parsley
- 2 to 3 tablespoons chopped dried cranberries
- ⅔ cup chicken broth plus more if needed
- 2 large boneless skinless chicken breasts
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ¼ teaspoon onion powder
- 4 slices prosciutto
- Olive oil for brushing if not using prosciutto
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ¼ cup reserved cooked onion and celery mixture from the stuffing
- 1½ to 2 cups chicken broth
- Salt to taste
- Black pepper to taste
Instructions
- Dry the Bread: Heat the oven to 250°F. Spread the bread cubes on a baking sheet and bake for about 30 minutes, or until dry and lightly crisp. Remove from the oven and set aside.4 slices whole wheat sandwich bread
- Cook the Vegetables: Melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until softened. Stir in the ground sage, rubbed sage, thyme, rosemary, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. Remove and reserve ¼ cup of this vegetable mixture for the gravy.3 tablespoons unsalted butter, 1 cup finely diced onion, ¾ cup finely diced celery, ½ teaspoon ground sage, 1 teaspoon rubbed sage, ¾ teaspoon dried thyme, ½ teaspoon dried rosemary, ¾ teaspoon kosher salt, ¼ teaspoon black pepper
- Make the Stuffing: Place the dried bread cubes in a large mixing bowl. Add the remaining cooked vegetable mixture, parsley, dried cranberries, and ⅔ cup chicken broth. Toss until evenly moistened. Add a small splash of extra broth if the stuffing still feels dry.2 tablespoons minced fresh parsley, 2 to 3 tablespoons chopped dried cranberries, ⅔ cup chicken broth
- Prepare the Chicken: Increase the oven temperature to 400°F. Butterfly the 2 chicken breasts to create 4 thin cutlets. Place the cutlets between sheets of parchment paper or plastic wrap and gently pound them until evenly thin.2 large boneless
- Season the Chicken: Season the cutlets evenly with ½ teaspoon kosher salt, ⅛ teaspoon black pepper, and ¼ teaspoon onion powder.½ teaspoon kosher salt, ⅛ teaspoon black pepper, ¼ teaspoon onion powder
- Add the Stuffing: Spread a thin layer of stuffing over each chicken cutlet, leaving a small border around the edges. Do not overfill them or the stuffing will escape as the chicken rolls.
- Roll the Chicken: Roll each cutlet tightly around the stuffing. Wrap each roll with a slice of prosciutto. If you are not using prosciutto, secure the rolls with kitchen twine or toothpicks and lightly brush the outside with olive oil.4 slices prosciutto, Olive oil for brushing
- Arrange the Chicken: Place the chicken rolls seam-side down on a parchment-lined baking sheet, leaving a little space between each roll.
- Bake the Chicken: Bake at 400°F for 22 to 25 minutes, or until the thickest part of the chicken reaches 165°F on an instant-read thermometer. Let the chicken rest for 5 minutes before slicing.
- Make the Roux: While the chicken rests, melt 2 tablespoons butter in the same skillet used for the vegetables. Whisk in the flour and cook for about 1 minute, stirring constantly, until smooth.2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
- Finish the Gravy: Stir in the reserved ¼ cup onion and celery mixture. Slowly whisk in 1½ cups chicken broth. Simmer for 5 to 8 minutes, stirring occasionally, until the gravy thickens. Add more broth if you want a thinner gravy, then season with salt and black pepper to taste.¼ cup reserved cooked onion and celery mixture from the stuffing, 1½ to 2 cups chicken broth, Salt, Black pepper
- Slice and Serve: Cut the stuffed chicken rolls into thick slices or pinwheels and spoon the warm gravy over the top. Serve with mashed potatoes, cranberry sauce, and a green vegetable for a complete Thanksgiving dinner for two without the turkey.
Thanksgiving Dinner for Two Without Turkey: The Little Things That Make It Better
This is the part where a few tiny decisions save you from dry chicken, soggy stuffing, and unnecessary holiday drama. Basically, the stuff I wish someone had told me the first time.
Use Dry Bread, Not Soft Sandwich Bread
Fresh bread turns mushy fast once the broth hits it. I like to dry the cubes ahead of time, even the day before, because good stuffing should be soft, not baby food.
Don’t Overfill the Chicken
It is very tempting to cram in as much stuffing as possible, but that usually ends with half of it on the baking sheet. A thinner layer rolls better, cooks more evenly, and causes far less swearing.
Pound the Chicken Evenly
If one end is paper-thin and the other looks like a doorstop, it will cook unevenly. Take an extra minute to even things out and your chicken will be much harder to accidentally ruin.
Boxed Stuffing Is Completely Fine
Homemade stuffing is great, but if Thanksgiving week has already defeated you, use a good boxed stuffing mix. Add sautéed onion, celery, herbs, and dried cranberries and nobody at the table needs to know how little effort that took.
Skip the Prosciutto if You Want
The prosciutto adds flavor and helps hold everything together, but kitchen twine or toothpicks work just fine. Brush the outside with a little olive oil and the chicken will survive perfectly well without its fancy Italian jacket.
Keep the Gravy Flexible
Start with less broth and add more as needed. It is much easier to thin out gravy than to stare sadly at a watery skillet and wonder where your holiday spirit went.
Use a Thermometer, Not Guesswork
Stuffed chicken is one place where I do not rely on vibes. Check the thickest part and pull it at 165°F because dry chicken has ruined enough Thanksgiving dinners already.
Make It Ahead
You can assemble the chicken rolls a day ahead, cover them well, and refrigerate until you are ready to bake. I also make the gravy ahead when I can because Thanksgiving is much nicer when fewer things are demanding attention at the same time.
Swap the Cranberries
Dried cranberries are my favorite because they give the stuffing a little sweet-tart bite, but chopped dried cherries or dried apricots work too. Just keep the pieces small so every slice gets a little sweetness.
Change Up the Stuffing
Cornbread stuffing works beautifully here, especially if you want a more classic Southern Thanksgiving feel. Sausage stuffing also works, but I would use a light hand because the chicken is supposed to be the main character.
Store Leftovers Properly
Keep leftover chicken and gravy in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the oven and warm the gravy on the stove so your second dinner tastes like dinner, not punishment.
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