Because I can't wait for Thanksgiving.
Love stuffing too much to enjoy it only on Thanksgiving? You’ve come to the right place. Featuring crispy-skinned chicken breast on a bed of onion herb stuffing, this simple skillet dinner will be winner in your household all year round.
For the ultimate stuffing, skip the stale bread and toast fresh bread in the oven instead. Toasting dries the bread more thoroughly, and the light browning will add more flavor to the stuffing. I like to buy a whole loaf of bread so I can cut it to my preferred thickness (which happens to be ¾”) and then tear the slices into rough ¾” pieces. Those torn edges crisp up in the oven and bring great texture.
Bone-in, skin-on breast is the best chicken to use here. Cooking on the bone helps prevent the chicken from drying out, while the skin also helps protect the chicken and keep it tender—and also means you get the bonus of the super crispy top! I do not recommend substituting chicken thighs or drumsticks in this recipe: the dark meat releases a lot more schmaltz which, while flavorful, would flood the skillet with fat and overwhelm the stuffing.
If you’re looking for a side to complete this meal, I highly recommend roasting some brussels sprouts or radishes to serve alongside—or when all else fails, making a simple green salad. If you want a fun condiment (a la Thanksgiving!) you could also make the cranberry sauce from my Thanksgiving sliders. That’s another traditional side that should also be eaten more often.
Enjoy!
Weeknight Chicken and Stuffing Skillet
(Serves 4)
8 oz. white country bread, cut or torn into ¾” cubes
2 bone-in, skin-on chicken breasts (1 ¼ to 1 ½ pounds)
2 tsp. kosher salt, divided
Finely ground black pepper
4 tbsp. unsalted butter
½ large yellow onion, finely chopped (about 1 ½ c.)
2 stalks celery, thinly sliced (about 1 c.)
2 tbsp. finely chopped fresh sage
1 tbsp. finely chopped thyme
1 large egg, room temperature
1 c. low-sodium chicken stock
Equipment: baking sheet, heavy oven-safe pan (preferably cast-iron)
Instructions
Preheat oven to 350 degrees, rack in the middle position. Arrange bread on a large baking sheet. Toast until dry and crisp to the touch, about 20 minutes. Remove from oven and set aside.
Meanwhile, season chicken all over with 1 teaspoon kosher salt; sprinkle generously with pepper. Place chicken skin-side down in a large oven-safe pan (preferably cast iron) and place over medium heat. Cook, undisturbed, until skin is golden-brown and crisp, 14-16 minutes.
Flip chicken and continue to cook until browned on the bottom, 4-5 minutes more. (The chicken will not be cooked through.) Remove from pan to a small plate and set aside.
Place pan back over medium heat and add 4 tbsp. butter, onion, celery, and ½ teaspoon salt. Cook until translucent and onion is sweet to the taste, 7-9 minutes. Add sage and thyme and cook, stirring occasionally, until fragrant, about 1 minute. Remove from heat.
In a large bowl, whisk together egg and chicken stock until blended. Add bread, sauteed vegetables, and ½ teaspoon salt and toss until well combined and the liquid is absorbed by the bread. Transfer mixture back to cast iron pan. Nestle partially cooked chicken, skin side up, into the stuffing mixture.
Transfer pan to oven and cook until stuffing is golden-brown and crispy on top and chicken is cooked through (and instant-probe thermometer inserted into center of the breast should read 165 degrees, 25-30 minutes. Top with fresh thyme and black pepper and serve.
Originally posted November 9, 2024.
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