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Cozy One-Pan Chicken and Stuffing Bake for Friendsgiving

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A comforting one-pan chicken and stuffing bake that’s perfect for Friendsgiving or any fall gathering. Juicy chicken thighs are nestled in a savory stuffing and baked until golden and crispy.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds total)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 (12-ounce) package seasoned stuffing mix
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup unsalted butter, melted
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried sage
  • 1/4 cup fresh parsley, chopped (optional)
  • 1/2 cup dried cranberries (optional)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 cup sliced mushrooms (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven.
  2. Pat the chicken thighs dry with paper towels. In a small bowl, mix together the garlic powder, onion powder, thyme, smoked paprika, salt, and pepper. Drizzle the olive oil over the chicken, then rub the seasoning mixture all over each piece, getting it under the skin if you can. Set aside.
  3. In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the diced onion and celery, and cook for about 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. In a large mixing bowl, combine the stuffing mix, sautéed vegetables, dried sage, and the remaining melted butter. Pour the chicken broth over everything and stir gently until the bread cubes are evenly moistened. The mixture should look like wet sand—not soupy, but definitely not dry.
  5. Transfer the stuffing mixture to a 9×13-inch baking dish and spread it into an even layer. Nestle the seasoned chicken thighs into the stuffing, skin side up, spacing them evenly. Don’t push them all the way in—about halfway is perfect.
  6. Cover the dish tightly with foil and bake for 30 minutes.
  7. Remove the foil and continue baking for another 20-25 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the thickest part of the chicken reaches 165°F (74°C). The stuffing should be set and slightly golden on top.
  8. Let the dish rest for 5-10 minutes before serving. Sprinkle with fresh parsley just before serving.

Notes

Don’t skip covering with foil—it keeps the stuffing moist. Let chicken come to room temperature before seasoning for even cooking. For make-ahead, assemble the dish (without baking) up to 24 hours in advance and refrigerate; add about 10 minutes to covered baking time.

Nutrition

Keywords: chicken and stuffing bake, one-pan chicken, Friendsgiving recipe, fall dinner, comfort food, chicken thighs, stuffing casserole

Find it online: https://milacook.com/cozy-one-pan-chicken-and-stuffing-bake-for-friendsgiving/