Baked Chicken & Dressing Recipe
Make Baked Chicken & Dressing Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Dressing (stuffing) base
Bread & binder
Optional add-ins
Method
Chicken
- 1
Preheat and season
Preheat oven to 375°F (190°C). Pat chicken thighs dry with paper towels. In a small bowl combine olive oil, garlic powder, onion powder, paprika, kosher salt and black pepper. Rub mixture evenly over chicken thighs, under and over the skin where possible.
- 2
Sear (optional)
Heat an oven-safe skillet or sauté pan over medium-high heat. When hot, place chicken skin-side down and sear 3–4 minutes until golden brown. Flip and sear 1–2 minutes on the other side. Remove chicken to a plate; reserve the pan and any browned bits.
- 3
Bake
Arrange seared (or unseared) chicken thighs on top of the prepared dressing mixture in a baking dish (see Dressing directions). Bake uncovered at 375°F (190°C) for 35–45 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear. If the skin browns too quickly, tent loosely with foil for the final 10 minutes.
Dressing (stuffing)
- 4
Prepare vegetables
In a large skillet or the reserved oven-safe pan, melt 4 tbs unsalted butter over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic, chopped sage, parsley, and dried thyme; cook 1–2 minutes more until fragrant.
- 5
Combine with bread
Place the cubed bread (8 cups) in a large mixing bowl. Pour the cooked vegetable-butter mixture over the bread and toss to combine so the bread absorbs some butter and aromatics.
- 6
Add binder and stock
In a separate bowl, whisk together the eggs and milk. Pour egg mixture over the bread mixture. Add 1 tsp salt, 1/2 tsp black pepper and 2 cups warm (not boiling) chicken stock. Gently fold until evenly moistened but not soggy. If using dried cranberries and nuts, fold them in now.
- 7
Transfer to baking dish
Lightly grease a 9x13-inch or similarly sized baking dish. Transfer the dressing mixture into the dish and spread evenly. If you will bake the dressing separately from the chicken, dot additional butter (1–2 tbs) over the top for browning.
- 8
Top with chicken and bake
Nestle the seasoned chicken thighs skin-side up on top of the dressing, spacing them evenly. Pour any juices from the chicken plate into the dressing. Bake as directed in the Chicken section, 35–45 minutes, until chicken reaches 165°F (74°C) and dressing is set and golden on top. If the dressing seems very wet mid-bake, bake uncovered until excess liquid evaporates; a final 5–10 minutes under the broiler can crisp the top — watch closely.