I love how simple this chicken and stuffing bake is! I sear seasoned chicken breasts in a skillet, then add the stuffing mix to the same pan and let the oven finish the meal. The chicken and stuffing cook together, so the stuffing picks up all those flavorful browned bits and savory juices from the chicken as it bakes.
This one-pan chicken and stuffing recipe is perfect for when I'm craving the familiar flavors of a classic holiday meal, but want an easy dinner without all the extra prep. There's no vegetables to chop and no need to prepare the chicken and stuffing separately.
Here's what I love even more about this recipe:
- No canned cream of chicken soup: Chicken broth, butter, and the herb-seasoned chicken give the stuffing plenty of flavor without a can of condensed soup.
- Sear and bake in the same skillet: Searing the chicken first creates a flavorful base in the pan, which the stuffing absorbs as it bakes beneath the chicken.
- Fluffy and golden: The stuffing stays soft and fluffy while the bottom and edges become golden and crisp.
If you love the cozy flavors of my one-pot baked chicken, potatoes, and carrots, you'll probably love this recipe, too. It has a similar hearty, comforting feel, but requires much less work to get on the table!
Jump to:
Key Ingredient Notes
- Chicken breast - The chicken breast pieces don't need to be thin, cutlet-sized, but they shouldn't be giant, oversized pieces either because they'll take too long to cook through. Three medium-sized breasts equaling two pounds total is ideal.
- Cubed dry stuffing mix - I've tested this recipe using two different brands of stuffing mix: Pepperidge Farm Herb Seasoned Cube Stuffing and Kinder's Brown Butter and Herbs Stuffing Mix. Both options worked out well, however, I preferred the milder flavor of the Pepperidge Farm mix.
- Chicken broth - Low-sodium broth or stock is best so the dish doesn't become too salty-tasting.
- Butter - I tested the recipe using salted butter.
*See the recipe card below for a detailed list of ingredients and measurements.
I use bagged stuffing mix to keep this recipe as easy as possible, but if you're looking for a homemade version, my brioche bread stuffing is one of my favorites!
Best Pan to Use
You'll need a 3.5-quart oven-safe skillet or braiser that can go directly from the stovetop to the oven.
- I use my Lodge cast iron braiser, and I've also tested this recipe in a regular 12-inch cast iron skillet and gotten the same results.
- The pan needs to be large enough to hold the chicken and stuffing without overcrowding, while also being safe for both stovetop cooking and oven baking.
- If your skillet is smaller than 3.5 quarts, I recommend using a larger pan rather than trying to squeeze everything in.
Step-by-Step Instructions with Photos
- Combine the dried herbs, salt, pepper, and olive oil in a medium-sized mixing bowl.
- Add the chicken breast and toss to thoroughly coat the chicken with the herb and oil mixture.
- Place the dry stuffing mix in a separate large mixing bowl.
- Whisk the chicken broth, eggs, and melted butter in a large Pyrex measuring cup or small mixing bowl, then pour it over the stuffing mix.
- Mix together thoroughly so every single piece of stuffing becomes moistened.
- Let the stuffing sit while you brown the chicken. This will give it time to soak up most of the liquid.
- Add oil to a large, oven-safe skillet over medium heat.
- Once hot, brown both sides of the chicken breast for about 4-5 minutes per side.
- Once they're nicely browned on both sides, you can turn off the heat and remove the chicken from the pan.
- Pour the stuffing into the skillet and smooth it out into an even layer.
- Place the browned chicken breasts on top.
- Bake uncovered for 35 minutes, or until the chicken and stuffing are cooked through.
- After the chicken and stuffing are baked, I like to let it rest for about 5-10 minutes before slicing the chicken into bite-sized pieces and serving. Enjoy!
FYI: I use Pepperidge Farm stuffing in my Thanksgiving turkey meatballs, too! I'm not lying when I say it's my go-to bagged stuffing mix!
Side Dish Ideas
Since my baked chicken and stuffing cover the protein and starch portion of the meal, I always serve this dinner with a vegetable side dish. Here are a few good options:
FAQs
For this recipe, you'll want to use an oven-safe skillet that can go from the stovetop to the oven. Searing the chicken in the skillet creates flavorful brown bits that the stuffing absorbs as it cooks. If you transfer everything to a casserole dish, you'll lose some of that flavor, and the stuffing is more likely to stick, unless you grease the dish first.
No, you shouldn't need to grease the skillet. There should be enough oil left in the pan from browning the chicken to keep the stuffing from sticking.
I left them out of the recipe to keep the prep quick and easy. Chopping and sautéing extra vegetables would add a lot of prep time, which I was trying to avoid.
More Recipes to Try
If you tried this recipe for Baked Chicken and Stuffing or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Easy Chicken and Stuffing Bake
Ingredients
- 2 pounds chicken breast about 3 medium-sized breasts
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage leaf
- ½ teaspoon dried rosemary
- 3 tablespoons extra virgin olive oil
- 6 cups cubed herb-seasoned dry stuffing mix or one 12-ounce bag of Pepperidge Farm cubed stuffing mix
- 2 cups chicken broth low-sodium
- 2 large eggs
- 6 tablespoons salted butter melted
- 1-2 tablespoons extra virgin olive oil for the pan
Instructions
- Preheat the oven and prepare the chicken. Preheat your oven to 375°F. If needed, lightly pound the thickest sections of the chicken breasts so they are relatively even in thickness and cook evenly. You should have about three medium-sized chicken breasts weighing 2 pounds total.
- Season the chicken. Combine the salt, pepper, garlic powder, thyme, sage, rosemary, and 3 tablespoons of olive oil in a medium-sized mixing bowl. Add the chicken breasts and toss until they're thoroughly coated with the herb mixture.
- Prepare the stuffing. Place the dry stuffing mix in a large mixing bowl. In a separate bowl or large measuring cup, whisk together the chicken broth, eggs, and melted butter. Pour the mixture over the stuffing and stir thoroughly, making sure every piece of stuffing is moistened. Let the stuffing sit while you brown the chicken so it has time to absorb most of the liquid.
- Heat the skillet. Add 1-2 tablespoons of olive oil to a 3.5-quart oven-safe skillet or braiser and heat over medium heat.
- Brown the chicken. Once the oil is hot, add the chicken breasts and cook for 4-5 minutes per side, or until both sides are nicely browned. The chicken does not need to be cooked through at this point. Turn off the heat and remove the chicken from the skillet.
- Grease the pan. If needed, use a paper towel to carefully spread the remaining oil in the pan across the bottom and up the sides. This helps prevent the stuffing from sticking.
- Add the stuffing to the skillet. Pour the prepared stuffing into the same skillet, leaving the browned bits from the chicken in the pan. Spread the stuffing into an even layer.
- Top with the chicken. Arrange the browned chicken breasts on top of the stuffing, keeping them in a single layer.
- Bake the chicken and stuffing. Bake uncovered at 375°F for about 35 minutes, or until the chicken reaches 165°F in the thickest part and the stuffing is cooked through.
- Rest and serve. Let the chicken and stuffing rest for 5-10 minutes before slicing the chicken and serving. Enjoy!
Nutrition
Notes
- You'll need a 3.5-quart oven-safe skillet or braiser that can go directly from the stovetop to the oven.
- I've tested this recipe using two different brands of stuffing mix: Pepperidge Farm Herb Seasoned Cube Stuffing and Kinder's Brown Butter and Herbs Stuffing Mix. Both options worked out well; however, I preferred the milder flavor of the Pepperidge Farm mix.
- The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Comments
No Comments