If you’re on the hunt for a cozy, comforting dish that brings the magic of Thanksgiving right to your kitchen any day of the year, you’re going to absolutely adore this Thanksgiving Chicken and Stuffing Bake with Easy Gravy Recipe. It’s one of those recipes I keep coming back to because it combines tender, juicy chicken thighs nestled in savory, herb-spiked stuffing, all drizzled with a rich, homemade gravy that’s surprisingly easy to whip up. Seriously, this is the kind of meal that makes everyone at the table feel warm and happy, and I’m excited to share all my tips so you nail it every time!
Why You’ll Love This Recipe
- One-Pan Wonder: This dish saves you loads of cleanup by baking the chicken right on top of the stuffing.
- Deep, Layered Flavors: The fresh herbs, garlic, and homemade gravy all work together to deliver rich, comforting tastes.
- Family Favorite: Trust me, my family literally goes crazy for this and asks for it every season.
- Easy to Master: Even if you’re new to stuffing or gravy-making, I’ve broken down every step so you can cook with confidence.
Ingredients You’ll Need
All the ingredients here are easy to find and come together to create that classic holiday flavor combo—plus, I include some fresh herbs to brighten it all up. Here’s a quick tip: using bone-in, skin-on chicken thighs really amps up the juiciness and flavor compared to boneless options.
- Butter: Adds rich flavor and helps soften your veggies and crisp the stuffing edges.
- Sweet onion: Gives a natural sweetness that balances savory herbs beautifully.
- Diced celery: Adds crunch and freshness—don’t skip it!
- Garlic cloves: Minced for a punch of garlicky warmth.
- Kosher salt and pepper: Essential for seasoning everything just right.
- Fresh herbs (sage, parsley, thyme): These bring that unmistakable Thanksgiving aroma and flavor.
- Bread cubes: The base of your stuffing, soaking up all the terrific flavors.
- Chicken stock: Moistens the stuffing and is the base of your gravy—homemade or good-quality store-bought works.
- Egg: Helps bind the stuffing so it holds together.
- Olive oil: For browning the chicken to a beautiful golden crisp.
- Bone-in, skin-on chicken thighs: Juicy and flavorful, perfect for baking over the stuffing.
- Garlic powder, dried sage, dried oregano: The perfect seasoning trio for the chicken.
- Flour: For thickening that luscious homemade gravy.
Variations
I love adapting this recipe depending on what I have on hand or what my family’s craving. Feel free to switch up the herbs or swap chicken thighs for breasts if you prefer leaner meat!
- Vegetarian option: I’ve tried making this without chicken by adding sautéed mushrooms and extra herbs—just skip the chicken steps and add a vegetable broth-based gravy.
- Spice it up: For a little kick, sprinkle some smoked paprika or cayenne into the chicken seasoning. It’s a new favorite in my house!
- Gluten-free: Use gluten-free bread cubes and substitute all-purpose flour for a gluten-free blend in the gravy—you won’t lose any comfort or flavor.
- Make it fresher: Some days I toss in dried cranberries or chopped apples for a holiday twist that adds sweetness and texture.
How to Make Thanksgiving Chicken and Stuffing Bake with Easy Gravy Recipe
Step 1: Sauté Your Veggies and Herbs
Start by melting butter in a large cast iron skillet—trust me, it adds depth to your flavors that you just can’t beat. Toss in the chopped sweet onion, diced celery, and minced garlic with a good pinch of salt and pepper. Cook them over medium heat until they’re soft and fragrant, about 5 minutes. When the veggies look tender and your kitchen smells amazing, stir in your fresh sage, parsley, and thyme. Cook just a few more minutes so the herbs release their oils and flavor. Then, turn off the heat and set it aside — no need to overcook those fresh herbs!
Step 2: Build Your Stuffing Base
Spray a 9×13 inch baking dish well with nonstick spray to prevent sticking. Place your bread cubes evenly in the dish. Pour the onion-celery-herb mixture over the bread cubes—make sure you scrape all the buttery goodness from your pan, because that’s flavor gold! Add another pinch of salt and pepper and toss gently to combine, soaking the bread with all that savory yum.
Step 3: Mix the Moisture and Bind the Stuffing
Whisk the chicken stock and egg together in a bowl until smooth. Pour this mixture evenly over your bread cubes and toss again to combine everything well. Drizzle the remaining melted butter over the top for that extra richness that makes the stuffing golden and crispy on the edges. Then, pop the baking dish into your oven at 375°F, uncovered, for 20 to 25 minutes. This initial bake sets the stuffing just right before the chicken goes on top.
Step 4: Brown the Chicken Thighs to Perfection
While your stuffing is baking, heat olive oil in the same skillet you used earlier—no need to wash it, all those leftover bits add flavor. Mix together garlic powder, dried sage, dried oregano, salt, and pepper, then rub this seasoning all over your chicken thighs. Brown the chicken skin-side down first, about 3 to 4 minutes per side until golden and crispy. I have to confess: this step makes the kitchen smell like Thanksgiving heaven!
Step 5: Combine Chicken and Stuffing, Then Bake
Once the stuffing’s initial bake is done, carefully nestle the browned chicken thighs on top. Return everything to the oven and bake for another 20 to 25 minutes, or until the chicken’s internal temperature hits 165°F and the stuffing is hot throughout. This final bake lets all those flavors mingle while ensuring juicy chicken and perfectly cooked stuffing.
Step 6: Make the Easy Gravy
This is where your patience pays off. Using the drippings from the skillet, pour them back into the pan over medium heat. In a separate shaker cup or jar, vigorously shake together chicken stock and flour until smooth—this slurry prevents lumps. Pour the slurry into the pan and whisk constantly, scraping every bit from the bottom. The gravy will start to thicken anywhere from 10 to 20 minutes—the key is steady whisking and attention. Don’t rush this step; it’s worth it. Once thickened, season with salt and pepper to make those flavors sing.
When the chicken and stuffing are ready, sprinkle the whole dish with chopped parsley, plate it up, and drizzle with your homemade gravy. Get ready to enjoy some serious comfort food magic!
Pro Tips for Making Thanksgiving Chicken and Stuffing Bake with Easy Gravy Recipe
- Use Bone-In Thighs: I learned that chicken thighs with the bone and skin yield juicier, more flavorful meat than boneless options.
- Don’t Overmix Stuffing: Toss gently so your bread cubes don’t get mushy—light coating helps keep good texture.
- Patience with Gravy: Stirring and scraping the pan often avoids lumps and beautifully thickens your gravy.
- Temperature Matters: Use a meat thermometer to ensure your chicken is perfectly cooked but still juicy.
How to Serve Thanksgiving Chicken and Stuffing Bake with Easy Gravy Recipe
Garnishes
I love topping this dish with fresh chopped parsley at the end—not just for color but for that fresh herbal note that brightens each bite. Sometimes, I sprinkle a little extra dried sage on top for that extra herbal kick that makes you feel like you’re at a festive holiday table.
Side Dishes
This bake stands beautifully with simple sides like roasted green beans, steamed carrots, or a crisp autumn salad with toasted pecans. And hey, if you want to keep it classic, mashed potatoes or cranberry sauce pair perfectly to round out your meal.
Creative Ways to Present
For special occasions, I’ve served this bake straight from a rustic cast iron skillet to the table, which keeps it warm and adds charm. You can also serve individual portions in small ramekins layered with stuffing, chicken, and gravy—perfect for intimate dinners or fancy gatherings.
Make Ahead and Storage
Storing Leftovers
I usually let leftovers cool completely, then store them in an airtight container in the fridge. It keeps for about 3 to 4 days, and I actually find that the flavors intensify, making for even more delicious meals the next day.
Freezing
This is a fantastic freezer-friendly recipe! I freeze the chicken and stuffing together in a sealed container. To enjoy later, thaw overnight in the fridge and then reheat in the oven to preserve the crispy stuffing texture—it works like a charm every time.
Reheating
I recommend reheating leftovers in the oven at 350°F, covered with foil to keep moisture in but removed near the end for a few minutes to crisp up the stuffing again. Microwave works in a pinch, but you’ll lose a bit of that delightful texture.
FAQs
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Can I use chicken breasts instead of thighs in this Thanksgiving Chicken and Stuffing Bake with Easy Gravy Recipe?
Yes, you can substitute chicken breasts, but keep in mind they cook faster and tend to be less juicy than thighs. Watch the internal temperature carefully to avoid drying them out, and consider slightly reducing baking time during the final bake.
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How do I make the gravy lump-free every time?
The key is to whisk the flour and chicken stock together into a smooth slurry before adding it to the pan drippings. Then, whisk continuously over medium heat while pouring it in to prevent lumps. Scraping the bottom of the pan ensures any browned bits dissolve into the gravy.
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Can this stuffing be made ahead of time?
You can prepare the stuffing mixture a day in advance and refrigerate it, but it’s best to bake the stuffing and chicken fresh for optimal texture and flavor. If prepping ahead, cover tightly and bring to room temperature before baking.
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What bread is best for the stuffing?
Use a sturdy bread like French or sourdough for the best texture. Avoid super soft bread as it might become mushy. I like using day-old bread because it soaks up the liquids without turning overly soggy.
Final Thoughts
This Thanksgiving Chicken and Stuffing Bake with Easy Gravy Recipe is one of those meals that feels like a warm hug on a plate. I’ve made it countless times, and every single time, it brings comfort and smiles to the table. Whether you’re cooking for a crowd or just a cozy dinner for two, it’s straightforward, truly delicious, and incredibly satisfying. Give it a try—you’ll see why it quickly becomes a go-to in your recipe collection just like it did in mine!
Print
Thanksgiving Chicken and Stuffing Bake with Easy Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Thanksgiving Chicken and Stuffing Bake with Easy Gravy is a comforting one-pan meal that combines tender, seasoned chicken thighs nestled atop a flavorful herb-infused stuffing, all baked to golden perfection. The dish is finished with a rich, homemade gravy made from pan drippings, making it a perfect cozy meal for holiday gatherings or a special family dinner.
Ingredients
Stuffing
- 4 tablespoons butter
- 1 sweet onion, diced
- ½ cup diced celery
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- ¼ cup mixed chopped fresh sage, parsley, and thyme
- 12 ounces bread cubes
- 1 cup chicken stock
- 1 large egg
- 4 tablespoons butter, melted
Chicken
- 1 to 2 tablespoons olive oil
- 5 bone-in, skin-on chicken thighs
- 1 teaspoon garlic powder
- ½ teaspoon dried sage
- ½ teaspoon dried oregano
- Kosher salt and pepper, to taste
Gravy
- Drippings from the chicken thighs (2 tablespoons to ¼ cup)
- 16 ounces chicken stock
- 3 heaping tablespoons all-purpose flour
- Kosher salt and pepper, to taste
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F. Spray a 9×13 inch baking dish with nonstick spray to prevent sticking.
- Sauté Vegetables for Stuffing: In a large cast iron skillet, melt 4 tablespoons of butter over medium heat. Add diced onion, celery, minced garlic, and a generous pinch of kosher salt and pepper. Cook, stirring frequently, until the vegetables soften, about 5 minutes. Stir in fresh chopped sage, parsley, and thyme, cooking for an additional 2 to 3 minutes. Turn off the heat.
- Combine Stuffing Ingredients: Place the bread cubes in the prepared baking dish. Pour the sautéed vegetable and herb mixture over the bread cubes, scraping the pan to capture all the flavorful bits. Add another pinch of salt and pepper, then toss everything together well.
- Add Liquids to Stuffing: In a separate bowl, whisk together the chicken stock and egg until combined. Pour this mixture over the bread cubes and vegetables, tossing thoroughly. Drizzle the remaining 4 tablespoons of melted butter over the top.
- Bake Stuffing: Place the baking dish uncovered in the oven and bake for 20 to 25 minutes until the stuffing begins to brown and set.
- Prepare Chicken Seasoning and Brown Chicken: While the stuffing bakes, heat olive oil in the same cast iron skillet over medium heat. Combine garlic powder, dried sage, dried oregano, kosher salt, and pepper in a small bowl, then evenly sprinkle this seasoning mix over all sides of the chicken thighs. Brown the chicken in the skillet for 3 to 4 minutes per side, until deeply golden.
- Combine Chicken with Stuffing and Finish Baking: When the stuffing is done, remove the baking dish from the oven. Nestle the browned chicken thighs into the stuffing. Return the dish to the oven and bake for another 20 to 25 minutes, or until the internal temperature of the chicken and stuffing reaches 165°F.
- Make the Gravy: Using the same skillet with chicken drippings, heat the drippings over medium heat. In a shaker cup or bowl, vigorously shake or whisk together the chicken stock and all-purpose flour until fully combined, creating a smooth slurry. Slowly pour the slurry into the skillet with drippings, whisking continuously to prevent lumps. Continue whisking and stirring for 10 to 20 minutes until the gravy thickens and becomes smooth, scraping the bottom of the pan to incorporate all bits.
- Season Gravy and Serve: Taste the gravy and add kosher salt and pepper as needed to enhance the flavor. When the chicken and stuffing bake is fully cooked, sprinkle with extra chopped fresh parsley. Serve warm, drizzling the gravy over chicken and stuffing. Enjoy your comforting meal!
Notes
- Use stale or day-old bread cubes for better texture in the stuffing.
- Make sure not to overcrowd the skillet when browning chicken to get a nice crisp skin.
- Constant whisking is key to avoid lumps in the gravy.
- Internal temperature of chicken should reach 165°F to ensure safety.
- Fresh herbs in the stuffing enhance flavor significantly; substitute with dried herbs if necessary but reduce quantity.
- Leftover gravy can be stored in the fridge for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 145 mg
