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Sheet Pan Chicken and Stuffing
5 from 21 votes

Sheet Pan Chicken and Stuffing

Sheet Pan Chicken and Stuffing features bone-in, skin-on chicken thighs seasoned with poultry spices and seared to a golden brown before combining with herb-infused stuffing made from toasted sourdough and multigrain bread cubes mixed with sautéed vegetables and fresh herbs. The mixture is baked together on a sheet pan, finishing with juicy chicken and moist, flavorful stuffing.

Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 4 servings
Course: Main Course
Cuisine: American, Canadian

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

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Spread bread cubes in a single layer. Place into oven and bake until crisp and golden, about 10-13 minutes; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Place into oven and bake until the chicken is cooked through, about 20-25 minutes.
  9. Serve immediately with cranberry orange sauce, if desired.