Sheet Pan Chicken and Stuffing
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
40 mins
-
Total Time
1 hr 10 mins
-
Servings
4 servings
-
Course
Main Course
Sheet Pan Chicken and Stuffing
Description
This recipe begins by baking sourdough and multigrain bread cubes until crispy and golden, which forms the base for the stuffing. Meanwhile, chicken thighs are seasoned with poultry seasoning, garlic powder, onion powder, salt, and pepper, then seared in a hot skillet to develop a crisp, golden skin.
The savory stuffing includes sautéed garlic, onion, carrots, celery, and a mixture of fresh parsley, sage, and thyme, which are combined with the toasted bread and moistened with chicken stock until absorbed. This mixture is allowed to rest briefly to meld flavors and soften slightly before being spread on a sheet pan.
Finally, the seared chicken thighs are placed atop the stuffing and baked together, allowing the chicken to finish cooking while infusing the stuffing with its flavors. The result is an attractive, one-pan meal with tender chicken and flavorful, herbaceous stuffing ideal for a hearty dinner.
Ingredients
- 4 cups sourdough bread cubes
- 4 cups multigrain bread cubes
- 1 teaspoon poultry seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 8 chicken thigh bone-in, skin-on
- 2 tablespoons canola oil
- 6 tablespoons butter unsalted
- 3 cloves garlic minced
- 1 sweet onion diced
- 2 carrot diced
- 2 celery diced, ribs
- ¼ cup parsley chopped fresh leaves
- 1 tablespoon sage leaves chopped fresh
- 2 teaspoons thyme chopped fresh leaves
- 2 cups chicken stock
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Spread bread cubes in a single layer. Place into oven and bake until crisp and golden, about 10-13 minutes; set aside.
- In a small bowl, combine poultry seasoning, garlic powder, onion powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with poultry seasoning mixture.
- Heat canola oil in a large cast iron skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Melt butter in the skillet. Add garlic, onion, carrots and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in parsley, sage and thyme until fragrant, about 1 minute.
- Remove from heat. Stir in bread; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined. Let stand 5 minutes, stirring occasionally, until liquid is absorbed.
- Place chicken in a single layer onto the prepared baking sheet. Place bread mixture in a single layer around the chicken on the prepared baking sheet.
- Place into oven and bake until the chicken is cooked through, about 20-25 minutes.
- Serve immediately with cranberry orange sauce, if desired.
User Reviews
Overall Rating
5
You'll Also Love
