Sheet Pan Chicken and Stuffing

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon cubes

Low-sodium broth reduces sodium intake, while bouillon cubes are a cost-effective option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cheaper substitute.

stuffing mix

🥗Healthier: homemade bread stuffing

💰Cheaper: day-old bread

Homemade stuffing can be healthier and day-old bread is often cheaper.

chicken thighs

💰Cheaper: chicken drumsticks

Drumsticks are typically less expensive than thighs.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens