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4 servings


0 hours 10 mins


0 hours 30 mins


0 hours 40 mins

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4 Tbsp. Unsalted butter

2 Cups of broccoli florets

1 Cup of frozen corn kernels, thawed

1 Cup celery, chopped

1 Cup onion, chopped

4 Tsp. Fresh Sage, chopped

Fresh ground black pepper to taste

Kosher Salt to taste

2 Cups cubed, dried baguette bread

1 Lb. Chicken thighs, cut into large chunks

1 1/2 Cups chicken stock

4 Tbsp. dried cranberries


1. Place your dried and cubed bread in a large bowl. Preheat your oven to 350 degrees.

2. In a large skillet, melt two tablespoons of butter and add the broccoli, onion and celery. Stir about 5 minutes until broccoli is just starting to cook and the onion and celery are translucent. Salt and pepper the mix.  Add the corn and cook one more minute.

3. Add the sage and stir into the mix.  Add just one cup of the broth and bring to a boil. Pour mixture over the bread and toss to get everything moist. Cover with tin foil to keep warm.

4. Add the remaining two tablespoons of butter into the same skillet. Sprinkle the chicken chunks with salt and pepper and then add to the pan. Cook five to eight minutes until the chicken is cooked through. Remove chicken  and juices from the pan and place in a bowl.

5. Lay the bread and veggie mix in the skillet. Add the remaining stock IF NEEDED to keep everything moist but not wet.  Top with the chicken pieces and any juices from the bowl and sprinkle with the cranberries. Cover the skillet with tin foil and put in the oven for about 10 -15 minutes to heat everything through.

6. Remove from the oven and serve. Enjoy.

NOTE: This is such a great, easy dinner to pull together.  It is my “riff” on Thanksgiving dinner all in one pan.  I use chicken instead of turkey and chunks of dry bread for the stuffing.  You have the traditional flavors of sage, onion and celery and then a playful garnish of dried cranberries for fun.

The addition of broccoli and corn give you a well rounded meal all in one skillet.  Feel free to add more or different veggies to the mix.  Any kind of chunky, sturdy bread would work.

I can serve the entire skillet right on a cutting board in the middle of the table and let everyone scoop out their serving.  Talk about easy cleanup!

Get this one into regular rotation, it will make your life easier.  If you are looking for other easy one pan or one pot meal ideas, check out some of my sheet pan dinner recipes:  Sheet Pan Stuffed Chicken and Sheet Pan Steak Fajitas are great.