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One Pan Chicken and Stuffing



  • 4 boneless skinless chicken breasts or chicken thighs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • salt and pepper, to taste
  • 1 tablespoon oil


  • 3 tablespoons butter
  • 1 stalk celery, chopped
  • 1/2 onion, diced
  • 1 teaspoon minced garlic
  • 2 cups chicken broth
  • 3 cups stuffing mix

gravy (optional)

  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 teaspoon or cube chicken bouillon
  • 1 teaspoon onion powder
  • salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. Season chicken with Italian seasoning, garlic powder, paprika, and salt and pepper to taste.
  3. Drizzle a large skillet over medium heat (at least 2-inches deep) with oil, add chicken and brown on both sides for 2-3 minutes. Transfer to a plate and cover to keep warm.
  4. Add butter to the skillet. Add celery and onions and saute 1 minute, then add garlic and saute another minute until fragrant.
  5. Stir in stuffing mix, then stir in chicken broth.
  6. Return chicken to the pan, cover, and transfer to preheated oven. Bake for 15-20 minutes until chicken is cooked through.
  7. Fluff stuffing with a fork. Garnish with fresh thyme or parsley.

For the Gravy

  1. While the chicken and stuffing are baking, prepare the gravy. Melt butter in a large sauce pan over medium heat. Stir in flour.
  2. Gradually whisk in broth until completely incorporated. Stir in bouillon cube, onion powder, salt, and pepper.
  3. Taste, and add more salt and pepper if needed. Serve over chicken and stuffing.

Source: Crem de le Crumb

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