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Best One-Pan Chicken and Stuffing Bake for Friendsgiving

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A one-pan chicken and stuffing bake that turns a kitchen disaster into a delicious, crowd-pleasing Friendsgiving dish. Juicy chicken thighs and savory stuffing come together with minimal cleanup.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2.5 lbs / 1.1 kg)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 6 cups (about 300g) stale bread cubes
  • 1 medium onion, diced (about 1 cup / 150g)
  • 2 celery stalks, diced (about ½ cup / 75g)
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1 ½ cups (360 ml) low-sodium chicken broth
  • 1 can (10.5 oz / 298g) cream of mushroom soup
  • 1 teaspoon poultry seasoning
  • ½ teaspoon dried sage
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional garnish)
  • Cranberry sauce (optional, for serving)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven. Pat the chicken thighs dry with paper towels.
  2. In a small bowl, mix together 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon garlic powder, and 1 teaspoon dried thyme. Rub this mixture all over the chicken thighs, including under the skin if possible. Set aside.
  3. In a large oven-safe skillet, melt 4 tablespoons of butter over medium heat. Add the diced onion and celery, and cook for 4-5 minutes until softened. Add the minced garlic and cook for another 30 seconds.
  4. Remove the skillet from heat. Add the 6 cups of bread cubes, 1 can of cream of mushroom soup, 1 ½ cups of chicken broth, 1 teaspoon poultry seasoning, and ½ teaspoon dried sage. Stir gently until well combined. Season with a pinch of salt and pepper. Spread the stuffing mixture evenly in the skillet.
  5. In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the chicken thighs skin-side down and cook without moving them for 5-6 minutes, until the skin is golden brown and crispy. Flip and cook for another 2 minutes.
  6. Nestle the seared chicken thighs, skin-side up, into the stuffing mixture. Place the skillet in the preheated oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the stuffing is golden on top.
  7. Remove the skillet from the oven and let it rest for 5 minutes. Garnish with fresh parsley and serve straight from the skillet.

Notes

For best results, use stale or toasted bread cubes to prevent soggy stuffing. Don’t skip searing the chicken—it adds crucial flavor and crispy skin. Let the dish rest for 5 minutes before serving to allow juices to redistribute. For a gluten-free version, use gluten-free bread cubes and gluten-free cream of mushroom soup.

Nutrition

Keywords: one-pan chicken, stuffing bake, Friendsgiving, chicken thighs, easy dinner, comfort food, fall recipe

Find it online: https://prismtaste.com/best-one-pan-chicken-and-stuffing-bake-for-friendsgiving/