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Stuffed chicken roulade with gravy, croquettes, and roasted Brussels sprouts on a terracotta plate.

Easy Stuffing-Stuffed Chicken Dinner

This cozy Thanksgiving dinner gives you juicy chicken stuffed with buttery herbs, bread, cranberries, and all the flavors people actually show up for. You get stuffing, gravy, and a holiday-worthy main dish without buying a turkey big enough to feed the neighborhood.
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Prep Time 20 minutes
Course Main Course
Servings 2

EQUIPMENT (PAID LINKS)

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
    A ceramic bowl filled with a savory mixture of toasted bread cubes, cranberries, onions, celery, and herbs.
  • 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.
    A thin chicken cutlet topped with a savory breadcrumb and cranberry stuffing on a wooden board.
  • 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
    Stuffed chicken roulades wrapped in prosciutto and tied with twine on a wooden board.
  • 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.