Written by 
This thanksgiving chicken and stuffing bake is the perfect solution for Thanksgiving when you don’t have the time or need to cook a large turkey. Served with my perfect gravy, it tastes so delicious and comes together quickly and easily!
How are we here already?!
It’s HowSweetEats Thanksgiving week and I’m here to share with you the most delicious, new and exciting recipes for our favorite holiday.
That’s right! This is totally my favorite holiday. It is like my super bowl, for real.
This chicken and stuffing bake is extra special because it really can be made any time of year. If you’re ever craving those traditional Thanksgiving smells and tastes, make this! Chicken thighs are browned and placed in a baking dish of my famous stuffing, then baked until done. Drizzle everything with gravy and it.is.fantastic.
It’s safe to say that I am fully obsessed with this dish. I love making a traditional turkey – I even roast one and smoke one for Thanksgiving – but sometimes we just don’t NEED a giant turkey.
And let’s be real: I’m here for the side dishes on Thanksgiving. When it comes to a plate full of goodness, between the stuffing and mashed potatoes and corn and everything – I can’t even tell the difference between chicken and turkey. In fact, I’d probably prefer chicken.
So that’s where my chicken and stuffing bake comes in. It’s easy. It doesn’t take forever to prepare or roast. And it makes a manageable amount of food with just a little bit of extra stuffing. Because stuffing is what makes the Thanksgiving meal. I wait all year for it.
Now, we no longer have to wait all year. You can make this dish in spring or summer if you wish! It’s cute and compact in a little baking dish and it makes everyone so happy.
Another reason I wanted to share this recipe is because I already have the best traditional turkey recipes that I could ever want. This classic butter herb roasted turkey is absolutely fantastic. I make it every year, no matter what.
I also have a very easy roasted turkey breast recipe too – if you want something scaled down, but not as scaled down as this chicken and stuffing.
For the rest of the week you’ll find the other dishes to go with this meal! From scalloped corn to sourdough biscuits to sweet potatoes and more. I can’t wait! In the meantime, you can find a lot of my Thanksgiving essentials here, along with all of previous years’ recipes here!
Thanksgiving Chicken and Stuffing Bake with Easy Gravy
Thanksgiving Chicken and Stuffing Bake with Easy Gravy
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
This thanksgiving chicken and stuffing bake is the perfect solution for Thanksgiving when you don’t have the time or need to cook a large turkey. Served with my perfect gravy, it tastes so delicious and comes together quickly and easily!
gravy
- drippings from the chicken thighs 2 tablespoons to ¼ cup
- 16 ounces chicken stock
- 3 heaping tablespoons all-purpose flour
-
Preheat the oven to 375 degrees F. Spray a 9×13 inch baking dish with nonstick spray.
-
In a large cast iron skillet, melt the 4 tablespoons butter. Add in the onions, celery, garlic and a big pinch of salt and pepper. Cook, stirring often, until the veggies soften, about 5 minutes. Stir in the fresh herbs. Cook for 2 to 3 minutes. Turn off the heat.
-
Place the bread cubes in the sprayed baking dish. Pour the onion celery mixture over top, being sure to scrape the pan so all the flavor gets into the bread cubes. Add another pinch of salt and pepper and toss everything well.
-
Whisk together the chicken stock and egg. Pour the mixture over the breadcrumbs and toss. Drizzle the remaining 4 tablespoons butter over the stuffing.
-
Stick the pan in the oven, uncovered, for 20 to 25 minutes.
-
While the stuffing cooks, make the chicken. In the same cast iron skillet, heat the olive oil over medium heat. Stir together the garlic powder, dried sage, oregano and a big pinch of salt and pepper. Sprinkle it all over the chicken.
-
Brown the chicken in the pan about 3 to 4 minutes per side, until it’s deeply golden in color.
-
When the stuffing is finished, remove the pan. Take each chicken thigh from the skillet and nestle it into the stuffing. Return the pan to the oven and cook for another 20 to 25 minutes, or until the internal temp of the chicken and stuffing both reach 165 degrees F.
-
While that cooks, make the gravy. In the same pan where you cooked the chicken (don’t clean it out!), heat the remaining drippings over medium heat. In a shaker cup, shake the stock and flour together for at least 30 seconds to make a slurry, until it is fully combined.
-
Pour the slurry into the drippings in the pan, whisking the entire time. Continue to whisk to avoid any lumps and stir until the gravy has thickened, anywhere from 10 to 20 minutes. Make sure you are scraping the bottom of the pan! Stirring is key – I have stood and stirred gravy for 20 to 30 minutes at a time!
-
Taste the gravy and season it with salt and pepper to your liking. Salt and pepper make all the difference here. The drippings and stock add flavor, but the salt is what brings the flavor out.
-
When the chicken and stuffing bake is finished, sprinkle it with extra chopped parsley. Serve and drizzle with gravy. Enjoy!
The happiest plate of the year!