Easy Chicken and Stuffing Bake
This easy chicken and stuffing bake combines herb-seasoned chicken breasts with buttery, fluffy stuffing in one skillet! The chicken is seared first, then the stuffing is added to the same pan so it can soak up the savory flavor left behind from the chicken. Everything finishes baking together for a comforting family dinner with no canned cream of chicken soup or vegetables to chop.
Servings: 6
Ingredients
For the chicken breast
- 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
For the stuffing
- 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!
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.
Nutrition
Calories: 616kcal | Carbohydrates: 44g | Protein: 41g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 191mg | Sodium: 1958mg | Potassium: 749mg | Fiber: 2g | Sugar: 5g | Vitamin A: 496IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 3mg
Find it online at sugarandsnappeas.com!