This is such a great, easy dinner to pull together. This chicken and stuffing skillet 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.
To get started on this recipe, place your dried and cubed bread in a large bowl. Preheat your oven to 350 degrees F.
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.
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
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.
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.
Remove from the oven and serve right in the skillet. Enjoy.
If you like the easy of this dish and love the idea of one pot or one pan dinners, be sure to try some of my go to recipes.
Sheet Pan Lemon cod on Crispy Garlic Potatoes with Asparagus
Braised Beef Short Ribs with Mushrooms and Onions
Baked Pasta with Turkey Sausage
Chicken and Stuffing Skillet
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- Place your dried and cubed bread in a large bowl. Preheat your oven to 350 degrees.
- 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.
- 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.
- 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.
- 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.
- Remove from the oven and serve. Enjoy.
