American
Baked Chicken and Stuffing
Chicken thighs sit on a pan of herbed stuffing that soaks up the juices as the chicken roasts. It is a Sunday plate on a Tuesday clock.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
Photo: roland (CC0). Source
Why you’ll love it
- The chicken seasons the stuffing.
- Thighs stay moist for the time the stuffing needs.
- Sage is the herb, not a mix of everything.
- One dish.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Heat the oven to 400°F. Salt and pepper the chicken.
- 2
Toss the bread, onion, celery, sage, and broth in a baking dish. It should be moist, not soupy.
- 3
Set the chicken on top and rub with oil.
- 4
Bake 32 to 35 minutes, until the chicken reaches 175°F and the stuffing is browned at the edges.
- 5
Rest 5 minutes.
Pro tips
- Stale bread holds broth. Fresh bread turns to paste.
- If the stuffing looks dry at 20 minutes, add 1/4 cup broth.
- Do not cover it or the top will not brown.
Easy substitutions
- Chicken thighs
- Bone-in breasts, check the temperature
- Sage
- Thyme
- Bread
- Cornbread cubes
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Cover and heat at 350°F until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 460
- Protein
- 36 g
- Carbs
- 28 g
- Fat
- 22 g
- Fiber
- 2 g
Moderate · Oven · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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