Sheet Pan Chicken and Stuffing
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The best no-fuss SHEET PAN DINNER! Crisp, juicy chicken thighs baked alongside my favorite stuffing recipe.
A holiday sheet pan dinner? Yes, please.
I’m all for holiday goodness shortcut meals where I can have my cake and eat it too. In this case, chicken and stuffing all baked on one sheet pan goodness when I need my holiday fix.
This is also one of my favorite stuffing recipes, using a combination of sourdough and multigrain bread cubes. But if multigrain (or sourdough) is not to your liking, you can absolutely use your favorite kind of bread loaf here.
If you also want some extra meat to your stuffing, you can throw in some crumbled Italian sausage, or keep it meatless since you have some crispy, juicy chicken thighs coming your way.
Serve with your favorite cranberry sauce (in this case, I highly recommend the easiest homemade cranberry orange sauce or an even easier IP cranberry sauce) for a complete meal.
Sheet Pan Chicken and Stuffing
Ingredients
- 4 cups sourdough bread cubes
- 4 cups multigrain bread cubes
- 1 teaspoon poultry seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons canola oil
- 6 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 sweet onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- ¼ cup chopped fresh parsley leaves
- 1 tablespoon chopped fresh sage leaves
- 2 teaspoons chopped fresh thyme leaves
- 2 cups chicken stock
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Spread bread cubes in a single layer. Place into oven and bake until crisp and golden, about 10-13 minutes; set aside.
- In a small bowl, combine poultry seasoning, garlic powder, onion powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with poultry seasoning mixture.
- Heat canola oil in a large cast iron skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Melt butter in the skillet. Add garlic, onion, carrots and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in parsley, sage and thyme until fragrant, about 1 minute.
- Remove from heat. Stir in bread; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined. Let stand 5 minutes, stirring occasionally, until liquid is absorbed.
- Place chicken in a single layer onto the prepared baking sheet. Place bread mixture in a single layer around the chicken on the prepared baking sheet.
- Place into oven and bake until the chicken is cooked through, about 20-25 minutes.
- Serve immediately with cranberry orange sauce, if desired.
Did you make this recipe?
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Wow, this was good! Being European, I wanted to have a Thanksgiving dinner, but without the fuss and large bird. 😉
Chicken pieces as fowl, stuffing/dressing on the baking sheet and still have the taste! Genious!
I made a nice fall salad with apples, pecans and cranberries and pumpkin pudding as dessert. The plates were licked clean, even by the sometimes picky kids!
Next time, I might need to double everything, especially the stuffing/dressing. 😀
Thank you!
Excellent!
I want to cook this and deliver it someone for dinner. Suggestions for reheating? Thanks
I have never even considered making stuffing from scratch outside of a bird, but I had all of these ingredients nearly going off in my fridge and gave it a go. It turned out incredible. I wish there was a word for something that is both perfectly crispy and pleasantly soggy at the same time. I used bits and bobs of bread ends that I’d been keeping in my freezer. I didn’t use all of the stock, but was glad to have the leftover 3/4 of a cup to help with reheating in the oven in later. The only thing I omitted was the butter, as there was plently of schmaltz in the pan. Super good recipe, thank you.
I made last night and should have followed this advice and left out the butter. 6 tablespoons is excessive! Especially if leaving the skin on. I also found I didn’t need a full 2 cups of stock. If I made the recipe again, I would definitely make these changes. I couldn’t understand the later step of soaking the same bread cubes I’d just baked in stock? Would it all turn out the same without the baking? It seemed like an extra step that maybe didn’t add much in the end.
My 7 year old declared this delicious! We all did. With a little prep – this came together easily for a weeknight dinner. The house smelled amazing.
I did not have fresh herbs so I did dried and reduced them to a 1/3 of the fresh and that worked out well.
I even have left overs in my lunch for today – can’t wait for lunch time!
This dish was absolutely delicious. I had never stuffing before because the thought of soggy bread scares me, but I’m so glad I gave this recipe a go as it was a real smasher!
Help! My husband is allergic to celery!! What can I substitute in my stuffing, so it will still be delicious??!!
Made this with some green bean casserole for a mini Christmas dinner since I’m in a tiny airbnb kitchen on vacation. It was amazing and a perfect way to make two things at once!
Winner, winner! Chicken dinner!
My wife does not like thighs. Can you use chicken breast halves? If so, can you provide any adjustments needed in terms of time and temperature? Thank you.
My family doesn’t either did you find a solution
Whoops! You total time reads ‘1 day 10 minutes. Just saying.
Love your blog, so inspirational!