You've never had chicken legs and stuffing like this before. Stuffed Chicken Legs are made with your favorite boxed stuffing and a package of drumsticks. You can have a fancy dinner that feeds several mouths for cheap.
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I serve boxed stuffing a few times a month because it's a Frugal Pantry Staple to Keep on Hand, but mostly because it's one food I know my kids will eat.
My kids are huge fans of stuffing, whether it's homemade or from the box. They just can't seem to get enough. They're also big fans of chicken, so putting the two together means they can get their favorite main dish and side dish in every bite.
We're no strangers to Stuffed Chicken Roll Ups, but when I made stuffed chicken drumsticks the first time, the kids couldn't sit still. There were so many happy dances and praises about the meal, especially when I served it up with some Instant Pot Steamed Broccoli (their favorite veggie).
You're going to love this fun dinner idea, and if you love chicken legs as much as we do, make sure to check out my Instant Pot Chicken Drumsticks and Sheet Pan Chicken, Brussel Sprouts, and Potatoes.
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💛 Why You'll Love This Recipe
- It's an affordable dinner option. One box of stuffing is supposed to feed 6 servings (according to the package). My 2 kids can easily eat half a box to themselves. One box in the pantry can stretch to feed everyone with this nifty recipe. We often talk about How to Save Money by Stretching Meat, but sometimes stretching the side dishes can help too!
- One box can stuff up to 5 pounds of legs. One standard sized box of stuffing can easily fill the insides of 5 pounds worth of chicken drumsticks! This means plenty of servings to share with everyone.
- The chicken skin is crispy. Who doesn't love a good crispy, chewy chicken skin? This Stuffed Chicken Legs recipe pulls the skin away from the meat, allowing it to cook and crisp without drying out the meat because the stuffing is there as a layer of protection.
- The juiciness of the meat reminds me of our Oven Beer Butt Chicken, and I'm pretty sure it has something to do with the steam from the added moisture. It's so perfect.
🛒 Ingredients
Chicken legs- You will need thawed chicken drumsticks with bones and skin. The skin is what holds the stuffing inside, and the meat should be thawed so that it's easier to work with.
Boxed stuffing- Use your favorite box of prepared stuffing, whether it be chicken flavor, turkey flavor, cornbread, or other. This can also be a great way to use up leftover holiday stuffing too!
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Stuffing Variation: By swapping out the boxed stuffing with homemade cranberry stuffing from Christmas or Old Fashioned Thanksgiving Dressing. Perfect for using up those holiday feast leftovers. Check out How to Reuse Leftover Food if you still have holiday leftovers to get through!
Chicken Variation: Another idea is to swap out the chicken legs for some Crispy Baked Chicken Quarters. Chicken quarters are the legs and thighs together, uncut. This means more meat per serving and more skin to fill with stuffing as well!
Cooking Time Note: Stuffed chicken leg quarters will cook for about 40-45 minutes in the oven. So plan accordingly.
💰 Budget-Friendly Tips
Buy chicken legs in bulk. Family packs are much cheaper per pound. Separate and freeze portions to use later, stuffed or unstuffed, for easy future dinners.
Serve with affordable sides. Pair with rice, roasted potatoes, or frozen veggies for a complete meal that feels restaurant-worthy but costs under $2 per serving.
🥄 Instructions for Stuffed Chicken Legs
Step 1: Preheat your oven to 425 degrees F and line a baking sheet with foil or spray it with nonstick cooking spray. Set it aside.
Step 2: Add your seasonings to a small bowl (Image 1).
Step 3: Mix together (Image 2)and then set aside.
Step 4: Prepare the stuffing according to the package directions. I followed the microwave instructions. Add stuffing ingredients to a large mixing bowl (Image 3).
Step 5: Cover and microwave for 5 minutes. Remove the cover and fluff with a fork (Image 4).
Step 6: Set it aside to cool. You don't want the hot stuffing to touch the raw chicken.
Step 7: Pat the chicken legs dry with a paper towel if they're too wet. Arrange on the prepared baking sheet.
Step 8: Brush with olive oil (Image 5).
Step 9: Sprinkle the seasoning over the top of the chicken legs and then rub around to evenly coat. Use this time to lift the skin and get underneath (Image 6).
Step 10: Lift the skin of the chicken legs and stuff them with your cooled-to-the-touch stuffing. Repeat until all have been filled (Image 7).
Step 11: Bake in your oven for about 35-40 minutes or until the internal temperature reaches 165 degrees F (Image 8).
Step 12: Remove from oven and let rest 5 minutes before serving.
👩🏻🍳 Expert Tips
- Cover the chicken if needed. If at any point you think the skin of the chicken legs is getting too dark or "burnt" for your tastes, go ahead and loosely place a piece of foil over the top of the baking sheet.
- This will help the chicken to keep cooking without browning the tops too much more. (This is a tip from my White Bread Recipe and it works well here too!)
- Chicken safety. You will know that your chicken has finished cooking properly when you can insert an instant read food thermometer into the meat and have it register as 165 degrees F. The meat and juices may still have a slight pink coloration to them but they should not look raw.
❄️ Storage, Reheating & Make Ahead
Storage: Keep leftover stuffed chicken legs in an airtight container in the fridge for 3-5 days. For best texture, enjoy them sooner, as the stuffing may soften over time.
Reheating: Reheat one chicken leg at a time in the microwave for about 1½ minutes, adding more time as needed for multiple pieces. Check frequently to avoid overcooking. You can also reheat in a 350°F oven for 10-15 minutes to keep the stuffing crisp.
Make Ahead: Prepare the chicken up to 2 days in advance and keep it covered in the fridge until ready to bake. If using a glass baking dish, let it sit at room temperature for 1 hour before preheating the oven to prevent cracking.
🥗 Side Dishes or Pairing Ideas
My kids love these Stuffed Chicken Legs with a simple side of broccoli, but any green veggie like Cast Iron Green Beans or pasta would work well. Try these chicken legs with some Instant Pot Asparagus or Instant Pot Boxed Au Gratin Potatoes.
Another option would be to serve them up with some tasty Zucchini Cornbread Casserole.
- Cast Iron Green BeansRecipe $2.34 / Serving $0.39
- Instant Pot Boxed Au Gratin PotatoesRecipe $3.02 / Serving $0.30
- Zucchini Cornbread CasseroleRecipe $5.04 / Serving $0.42
- Oven Roasted AsparagusRecipe $4.13 / Serving $1.03
❓ Stuffed Chicken Legs FAQs
You will know that your chicken is ready to eat when you can insert an instant read thermometer into the thickest part of the chicken meat (not touching any bones). The thermometer should register 165 degrees F and the liquid should run mostly clear.
Yes, stuffing acts as an insulation layer to hydrate the meat and keep it moist as it cooks. The steam from the meat gets trapped in the stuffing and holds it in like insulation, keeping it juicy and tender.
Because this recipe already has a main dish and a starch, adding any vegetable (especially a green veggie) sounds like a great choice! Broccoli, Instant Pot Zucchini, asparagus, green beans, etc.
🍽️ More Recipes You'll Love
- Chicken Leg Sheet Pan DinnerRecipe $11.07 / Serving $1.85
- Honey Gold WingsRecipe $8.73 / Serving $2.18
- Instant Pot Chicken SpaghettiRecipe $10.38 / Serving $1.74
- Honey Garlic Chicken BitesRecipe $3.98 / Serving $1.00
🐝 If you tried these stuffed chicken legs, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Stuffed Chicken Legs
Ingredients
Stuffing
- 1 ½ cup water - ($0.00)
- ¼ cup butter or margarine - ($0.50)
- 1 box (6 ounces) stuffing mix - ($0.93)
Chicken
- 5 pounds chicken drumsticks - ($5.97)
- 3 tablespoons olive oil - ($0.42)
- 1 teaspoon Italian seasoning - ($0.08)
- 1 teaspoon onion powder - ($0.08)
- 1 teaspoon garlic powder - ($0.08)
- ½ teaspoon paprika - ($0.04)
- ½ teaspoon salt - ($0.01)
- ¼ teaspoon ground black pepper - ($0.02)
Instructions
- Prepare stuffing. Make stuffing according to package directions using water and butter. Set aside to cool completely so it does not touch raw chicken while hot.
- Prep oven. Preheat oven to 425°F. Line a baking sheet with foil or coat with nonstick spray.
- Season chicken. In a small bowl, combine Italian seasoning, onion powder, garlic powder, paprika, salt, and pepper. Pat chicken dry, arrange on the baking sheet, brush with olive oil, and rub seasoning evenly over all sides, including under the skin.
- Stuff. Carefully loosen the skin on each drumstick and spoon cooled stuffing underneath. Repeat until all drumsticks are filled.
- Bake. Bake for 35 to 40 minutes, until chicken reaches an internal temperature of 165°F.
- Rest. Remove from oven and let rest 5 minutes before serving.
Notes
- Variations. Homemade stuffing or cranberry stuffing works well. Chicken quarters can be used and typically cook in 40 to 45 minutes.
- Cooking Tips. Cover loosely with foil if skin browns too quickly. Frozen drumsticks may need additional time.
- Reheating. Reheat one drumstick at a time in the microwave for about 1 minute 30 seconds.
- Make Ahead. Assemble up to 2 days in advance and refrigerate. Let glass dishes sit at room temperature before baking.
- Storage. Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Best eaten sooner to avoid soggy stuffing.
Nutritional Information
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