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
Scale
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
