Chicken Stuffing Bake (One Pot)
This one pot chicken stuffing bake recipe is made from scratch and designed to satisfy those comfort food cravings. Tender seasoned chicken over delicious homemade stuffing.
Servings (change as needed): 4 (or 3 larger portions)
Ingredients
Stuffing
- 6 ounces bread, Note 1 (about 5-6 slices bread, 170 grams or 3 cups toasted bread cubes)
- 2 tablespoon butter or olive oil (or combination)
- 1/2 onion, chopped
- 2 stalks celery, chopped
- 1 teaspoon minced garlic (or 1/4 tsp. garlic powder)
- 1/2 red pepper, chopped (optional), Note 2
- 1 apple, cored and diced (optional) (no need to peel)
- 1/2 cup vegetable broth or chicken broth start with a bit less
Seasonings for stuffing
- 1 teaspoon poultry seasoning, Note 2
- 1/2 teaspoon thyme
- 1/4 cup chopped parsley
- 1/2 to taste kosher salt or to taste
- 1/4 to taste black pepper or to taste
Chicken
- 2 pounds bone-in skin-on chicken thighs, Note 3
- 1 tablespoon chicken rub seasoning, Note 4 or a bit more if needed
Instructions
- HEAT OVEN to 400F/204C.
- PREPARE BREAD CUBES: Toast bread to golden brown (alternatively bake in oven for 5-8 minutes, turning once). Cut or rip into 1/2 inch/1.3 cm pieces/cubes. Alternatively, buy toasted bread cubes. You will need about 3+ cups/170 grams.
- MAKE STUFFING: While bread is toasting, heat 2 tbsp. butter (or oil) on medium heat in a large skillet or non stick pan. Add onion, celery, garlic (and pepper or other veggies you're using). Sauté for 4-5 minutes. Add diced apple, poultry seasonings and thyme and sauté another 1 minute. Add bread cubes and parsley. Mix in 1/2 cup/118 ml broth a little at a time to moisten. Keep in mind chicken will add moisture to bread so don't add too much broth. Taste and add salt and pepper as needed.
- ADD CHICKEN AND BAKE: Season chicken by rubbing or sprinkling seasoning all over the chicken pieces including under the skin. Place pieces on top of stuffing in skillet (skin side up). Put skillet on center rack in oven and bake in preheated oven until temperature of chicken is 160F/71C measured with meat thermometer. It will rise when resting. Bake about 25 minutes for bone-in chicken. Note 3 for boneless chicken.
- OPTIONAL EXTRA BROWNING STEP (for bone-in chicken): Place oven rack in top third of oven. Put skillet under the broiler (or transfer to an ovenproof casserole dish) and broil for 3 minutes until chicken is nicely browned.
Notes
- Bread: Good quality white sandwich bread or challah is best, but almost any bread will work. Even gluten-free bread.
- Other stuffing variations
- Vegetables: Feel free to add red pepper or other veggies like mushrooms, snap peas, frozen corn niblets, finely diced carrots.
- Extra add-ins: raisins, dried cranberries, nuts, chopped canned chestnuts for crunch. You can also add smoked hotdogs or cooked pork sausage to infuse a smoky flavor.
- Stuffing Seasoning: If you like a bit of smokiness, try adding some smoked paprika for great flavor. If you don't have poultry seasoning, use any combination of thyme, sage and marjoram.
- Boneless chicken alternative: For boneless skinless chicken, season chicken (you will need less seasoning, about 1/2 tablespoon), lay chicken on top of stuffing, then bake 15-20 minutes until temperature reaches 160F/71C. Bake time will depend on thickness of thighs. Sprinkle with paprika and serve. Or, pile the stuffing on top of the chicken and broil for a few minutes to get the stuffing crispier on top. You can use boneless skinless chicken breasts too. Just keep in mind they are easier to over cook and become dry.
- Seasoning/rub for chicken: Use your favorite store-bought rub or check out five rubs for chicken by Joyful Healthy Eats. Here's a rub recipe if you want to make your own: 1/2 tablespoon brown sugar, 1/2 teaspoon each kosher salt, black pepper, paprika, 1/4 teaspoon each garlic powder and onion powder.
- Shortcuts
- Make a stove top stuffing mix according to package directions. You can add sautéed veggies if you like (frozen vegetables will work too).
- Buy toasted bread cubes instead of making them yourself.
- Boneless chicken takes less time to cook than bone-in chicken. The prep time is the same.
- For a quick meal, skip the baked chicken and just add leftover chicken, cut up rotisserie chicken or leftover Thanksgiving turkey to the stuffing, then cover it with a hot creamy gravy. You can even use leftover stuffing of course. Dinner in 15 minutes!
- Condiments to serve with chicken stuffing bake: chutney, cranberry sauce (or 5 minute relish), quick chicken gravy.
- Make ahead:
- You can certainly make the stuffing ahead then bake the chicken stuffing casserole in the next day or two. Keep the stuffing in the fridge in an airtight container.
- Leftovers will keep in the fridge for 2-3 days. Or in the freezer for 2-3 months.
Calories: 647kcal | Carbohydrates: 33g | Protein: 36g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 572mg | Potassium: 561mg | Fiber: 3g | Sugar: 8g | Vitamin A: 614IU | Vitamin C: 9mg | Calcium: 96mg | Iron: 4mg