Get a Load of This Stuff! Rustic Chicken Thighs & Stuffing Bake!

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon

Water with bouillon is a cost-effective way to achieve similar flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

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

stuffing mix

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Using day-old bread reduces waste and costs.

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: chicken drumsticks

Drumsticks are often less expensive and still flavorful.

Preheat the oven to 400°F.

In a bowl, season 6 bone-in chicken thighs with about 1 teaspoon of salt, 1.5 to 2 teaspoons of black pepper, 1.5 teaspoons of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and 3/4 of a pouch of ranch powder. Mix until fully coated.

Set the seasoned chicken aside for a few minutes.

In a pot, bring 1 cup of chicken broth and 2 tablespoons of unsalted butter to a boil.

Once boiling, remove from heat and stir in the stuffing mix, adding a bit more broth (totaling about 1.25 cups) to keep it moist during baking. Set aside.

In a 9x13 baking dish, brush the bottom with olive oil.

Add multicolored baby potatoes and baby carrots to the dish, seasoning with salt, black pepper, garlic, Italian seasoning, and 1-2 tablespoons of melted butter. Stir in 1-2 tablespoons of sour cream for creaminess.

Spread the stuffing mixture over the vegetables in the baking dish.

Lay the seasoned chicken thighs on top of the stuffing, arranging them nicely.

Bake in the preheated oven for about 50 minutes until the chicken is cooked through.

After baking, splash some lemon juice over the dish and garnish with cilantro or parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens