Italian Chicken & Stuffing Bake
Italian Chicken and Stuffing Bake with tender chicken, basil pesto, mozzarella cheese, and savory stuffing. An easy, comforting dinner perfect for busy nights!
This Italian Chicken & Stuffing Bake is a delicious dinner that everyone in the family will enjoy. Packed with tender chicken, savory stuffing, melted mozzarella, and a fragrant layer of basil pesto, it gives a fresh Italian twist to a classic dish. Simple to make and full of flavor, it’s perfect for weeknight dinners or anytime you’re craving something delicious. Best of all, this easy chicken and stuffing bake is on your table in under 40 minutes, filling your kitchen with the best aromas.
Italian Chicken & Stuffing Bake
This chicken and stuffing bake is made without soup (which varies from my classic Chicken & Stuffing Bake). This chicken and stuffing bake recipe starts with layers of comfort. Juicy chicken and savory stuffing soak up the rich tomato juices, while a blanket of melted mozzarella creates creamy, cheesy goodness. A drizzle of fragrant basil pesto adds bright, herbaceous notes and a hint of garlic to perfectly balance the richness. Get the best of both worlds in one dish! This Italian chicken stuffing bake is a simple yet hearty dinner, marrying classic American comfort food with authentic Italian flavors. If you want to try something new for dinner this week, this is the recipe to make!
Find my expert tips on how to make Italian chicken & stuffing bake below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected! ❤️
Why You’ll Love This Italian Chicken & Stuffing Bake:
- Easy-To-Make: Comes together in just a few simple steps using pantry-friendly ingredients. Perfect for busy weeks, saving you both time and money.
- Flavorful Chicken: Bite-sized chicken pieces stay juicy and absorb all the savory flavors, making every bite better than the last.
- Bold Italian Flavors: Topped with basil pesto and melted mozzarella cheese for that delicious Italian flair.
- Crispy Topping: The stuffing and tomato mixture create a golden, flavorful crust.
- Leftovers-Friendly: This bake reheats beautifully, making it perfect for meal prep or next-day dinners.
- Thanksgiving Alternative Dish: This hearty bake is a great main course for non-turkey eaters or for guests with poultry allergies and food sensitivities.
Ingredients
- 1 can (14 ounces) diced tomatoes, undrained
- 1 box (6 ounces) Stove Top Chicken Stuffing Mix
- 1/3 cup water
- 2 cloves garlic, minced
- 1 ½ lbs. boneless skinless chicken breasts, cut into bite-size pieces
- 1/3 cup basil pesto
- 1 cup shredded Mozzarella cheese
Instructions
Preheat oven to 375° F. Grease a 9×13-inch baking dish with butter. Set aside.
In a large bowl, combine diced tomatoes, stuffing mix, water, and garlic. Stir together until stuffing is moistened.
Lay the chicken pieces in a single layer in the prepared baking pan. Spread the basil pesto over the top of the chicken pieces. Sprinkle the cheese evenly over the chicken. Top evenly with the stuffing mixture.
Cover and bake for 30 minutes or until chicken is cooked through. Serve and enjoy!
Servings
Serves 4 to 6
Storage and Reheating
Allow the chicken stuffing bake to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for 20 or until heated through. Remove foil for the last few minutes to melt or brown the cheese. Individual portions can also be microwaved on medium-high for 45 seconds or until heated thoroughly, stirring halfway through.
Holly’s Tips for The Best Italian Chicken & Stuffing Bake:
- Choose High-Quality Chicken: Use fresh, boneless, skinless chicken breasts for tender, juicy bites. Cutting them into even pieces also ensures they cook evenly.
- Use Fresh Garlic: Minced garlic adds a bright, aromatic flavor that canned or pre-minced garlic can’t match.
Don’t Overmix: Combine the diced tomatoes, stuffing mix, water, and garlic gently so the stuffing stays slightly textured instead of turning mushy. - Layer Evenly: Spread the basil pesto evenly over the chicken before adding cheese and stuffing to ensure every bite is herby and cheesy.
- Crispy Topping Tip: Remove the foil for the last 5 minutes of baking if you like a golden and slightly crispy stuffing topping.
- Customize To Your Taste: You can add vegetables such as diced bell peppers, spinach, zucchini, or mushrooms into the stuffing mixture or layer over the chicken before baking!
Frequently Asked Questions:
Absolutely. You can assemble the bake 24 hours in advance. Cover it tightly and refrigerate until ready to bake. This makes it perfect for meal prep or to save time.
It’s best to use thawed chicken cut into bite-sized pieces to ensure even cooking. If using frozen, allow it to thaw completely before assembling the bake.
Yes! Feel free to use provolone, fontina, or even cheddar for a different flavor.
You can make this Italian Chicken & Stuffing Bake dairy-free by replacing the mozzarella with a dairy-free cheese alternative and by ensuring the pesto doesn’t contain cheese.
To make this Italian Chicken & Stuffing Bake gluten-free, swap the Stove Top Chicken Stuffing Mix for a certified gluten-free stuffing or homemade gluten-free breadcrumbs mixed with Italian herbs and a bit of olive oil or butter. The other ingredients, like the diced tomatoes, chicken, pesto, and mozzarella, are naturally gluten-free, but double-check labels to be safe. For extra flavor and a crispy topping, you can mix gluten-free breadcrumbs with Parmesan or almond flour.
Similar Recipes
Craving something similar? Try my classic Chicken & Stuffing Bake next.
Not in the mood for chicken? These Turkey & Stuffing Roll Ups are just as delicious.
Looking for something more hearty? These comforting Stuffing-Topped Pork Chops shine as a main course, ideal for Sunday dinners.
Can’t get enough stuffing? Satisfy your cravings with these popular Thanksgiving sides: Classic Bread Stuffing and Cheesy Stuffing Casserole. Yum!
Have you made this Italian Chicken & Stuffing Bake recipe? 🍽️
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Italian Chicken and Stuffing Bake
Ingredients
- 1 can (14 ounces) diced tomatoes undrained
- 1 box (6 ounces) Stove Top Chicken Stuffing Mix
- 1/3 cup water
- 2 cloves garlic minced
- 1 ½ lbs. boneless skinless chicken breasts cut into bite-size pieces
- 1/3 cup basil pesto
- 1 cup shredded Mozzarella cheese
Instructions
- Preheat oven to 375° F. Grease a 9×13-inch baking dish with butter. Set aside.
- In a large bowl, combine diced tomatoes, stuffing mix, water and garlic. Stir together until stuffing is moistened. Don't over mix.
- Lay the chicken pieces in a single layer in the prepared baking pan. Spread the basil pesto over the top of chicken pieces. Sprinkle the cheese evenly over the chicken. Top evenly with the stuffing mixture.
- Cover and bake for 30 minutes or until chicken is cooked through. Serve and enjoy!
Notes
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I love this recipe! Pinning! =)
Is 30 min really enough time? It seems like the chicken may need more time to bake. Looks delicious!
Hi Tammy! It is plenty of time because the chicken is cut in bite-size pieces (about 1 inch pieces). You could always bake it an extra 5 to 10 minutes if you feel it needs more time. The internal temperature of the chicken needs to reach 165 degrees F. 🙂
Amazing!!. Delicious and full of flavours.
Thank you.
My family loved this–the flavor was great and the ease of perpetration was a huge bonus for busy weeknights. I’m looking forward to making again but thinking I might mix the pesto, chicken , and motz together and maybe add 1 beaten egg, decrease water by 1/4 cup and top with grated Parmesan to see if I can get the stuffing to be a little crunchier. It reminded me of parmesean chicken. I used a 9×11 instead of 9×13 which may have caused the stuffing to be too moist since it wasn’t as spread out. Anyway. We loved it and it was a huge hit for my crew of 9 wih 7 picky kids!!! Thanks for sharing!!
I made this for my husband and I. It will definitely be made again, and again! He’s not a big chicken fan but he loved this meal! I didn’t have mozzarella so I used the parmesan we had in the fridge. This is so easy and so satisfyingly delicious! Thank you!!
I love this recipe but my husband isn’t a fan of pesto, any recommendations for a substitute or do you think I’d be okay without the pesto?
Jen, the pesto really gives it flavor. You could leave it out, but I’m not sure how it would taste without it. I’m sorry!
Don’t think a recipe could get much easier. My husband and son said make it again! I did use garlic power and onion powder because I just do!
Did served it over a little cooked pasta!THANKS for a great easy meal!
Could add cheeses if you want!