Pounded thin boneless, skinless chicken breasts rolled up with a savory bread stuffing. Stuffed Chicken Cutlets are then cooked in a delicious gravy till tender. These are another one of our easy to make chicken cutlet recipes that's great for dinner any night of the week.
What would our Weekly Meal Plans look like without another easy chicken recipe? Stuffed Chicken Cutlets Recipe needs only 6 ingredients and is ready in 40 minutes.
This recipe is not as fast as my Breaded Chicken Cutlets Italian Style Recipe, but it is just as good! There have actually been times I've made it in 30 minutes but that's because I'm really good at getting dinner ready fast. Like tonight, I had dinner on the table in 15 minutes!
I served this recipe with homemade mashed potatoes but you could use Homemade Mac and Cheese. Or you could choose your favorite from our Side Dishes for Chicken Cutlets index.
Chicken and Stuffing Roll Ups
But let's talk about this recipe. It tastes like you made my Dutch Oven Roast Chicken Recipe with a side of homemade stuffing. Only this recipe for Stuffed Chicken Cutlets uses thin chicken breasts and Stove Top Stuffing Mix...yes, the kind of stuffing that comes in a box.
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Main Ingredients Needed
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- Chicken Cutlets – try to make sure the chicken cutlets are very similar in size so the chicken cooks evenly.
- Stove Top Stuffing Mix - 6 ounce box size; prepared according to the instructions on the box.
- Flour - I used all purpose flour for this recipe.
- Butter - to help us make the roux which will help make the gravy.
- Poultry Seasoning - I sprinkled about a teaspoon of this on top of each chicken cutlet.
- Chicken Broth
- Oil and Butter - to be used in the cast iron pan.
Cooking Tip: It's easier to roll up a thin chicken cutlet, so pound them using a meat mallet if necessary. Check out how I get thin chicken cutlets in the post, How to Make Thin Chicken Cutlets.
Step 1: How to Prepare Stuffed Chicken Cutlets
Lay the chicken cutlets on a piece of parchment paper. Make sure they are thin by using a meat mallet if necessary.
Step 2: Spread the Stuffing on Top
Spread about 2 tablespoons of prepared Stove Top Stuffing mix on top of each thin chicken cutlet.
Step 3: Roll the Chicken Cutlets Up
Very carefully, roll the chicken cutlets up and secure with a toothpick. If you have some stuffing come out at the ends, it's okay, just gently push it back in.
Heat the butter and oil in a heavy cast iron pan. Add the chicken roll ups to the pan and lightly brown them. Remove them to a plate and set aside while you prepare the gravy.
Step 4: Make the Homemade Gravy
In the same cast iron pan, add the butter and allow it to melt. Then add the flour. Cook the flour for a minute or two until slightly browned. Then add the chicken broth and cook until thickened.
Step 5: Baking Instructions
Place the rolled up chicken cutlets back in the pan with the gravy. Then place the cast iron pan in a preheated 385 degree oven.
Step 6: When are Chicken and Stuffing Roll Ups Done?
Allow the chicken cutlets to cook for about 20 minutes or until they reach an internal temperature of 165 degrees. Use a digital meat thermometer to check.
FREQUENTLY ASKED RECIPE QUESTIONS
Chicken cutlets are very healthy! They provide a rich source of protein more than four times the amount found in an egg.
Leftover Stove Top Stuffing should be refrigerated and used within 3 days.
Tried this recipe? Let me know in the comments and don't forget to rate it!
Ready for more great recipes? Try these other Easy Chicken Cutlet Recipes.
- 4 chicken cutlets pounded thin
- 1 - 6 ounce package of Stove Top Stuffing Mix prepared according to package directions
- 2 teaspoons poultry seasoning
- 2 cups chicken broth
- 4 tablespoons butter; divided
- 2 tablespoons all purpose flour
- Lay the chicken breasts on a piece of parchment paper.
- Sprinkle the chicken breasts with the poultry seasoning.
- Spread prepared stuffing mixture evenly onto chicken cutlets to within ½" of edges.
- Roll up from one of the short sides to enclose stuffing.
- Secure with a toothpick.
- Heat 2 tablespoons of butter and 1 tablespoon of cooking oil in a cast iron skillet or heavy frying pan.
- Place the chicken roll ups in the pan and lightly brown on both sides.
- Remove the chicken roll ups to a dish and set aside while you prepare the homemade gravy.
- In the same pan, heat 2 tablespoons of butter until melted.
- Then stir in the 2 tablespoons of flour and cook for about 2 minutes or until blended completely with the butter and lightly browned.
- Immediately stir in the chicken broth and cook until thick and bubbly.
- Return the chicken roll ups to the pan with the gravy.
- Place the skillet in a preheated 385 degree oven and cook for about 20 minutes or until the chicken reaches an internal temperature of 165 degrees.
You most likely will not use all of the stuffing on top of the chicken cutlets. I served the extra as a side dish.
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Amount Per Serving: Calories: 479Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 181mgSodium: 946mgCarbohydrates: 28gFiber: 1gSugar: 2gProtein: 33g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2011 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!