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SHEET PAN CHICKEN AND STUFFING

Sheet pan chicken and stuffing with potatoes and broccoli.
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A complete comforting dinner on one pan! Juicy seasoned chicken bakes alongside classic herby stuffing for a meal that feels like a holiday but comes together in just 35 minutes.

Ingredients

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  • For the Chicken:
  • 1.5 pounds boneless, skinless chicken thighs or breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • For the Stuffing:
  • 1 (6 oz) package Stove Top stuffing mix
  • 1 1/2 cups chicken broth
  • 4 tablespoons unsalted butter, melted
  • 2 celery stalks, finely diced
  • 1/2 small yellow onion, finely diced
  • 1/2 cup frozen peas (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Pat chicken dry and place on one side of a large rimmed sheet pan.
  2. Drizzle chicken with olive oil. Mix garlic powder, onion powder, thyme, parsley, paprika, salt, and pepper in a small bowl. Sprinkle seasoning evenly over both sides of chicken.
  3. In a medium bowl, combine dry stuffing mix, diced celery, diced onion, and frozen peas (if using). Pour in chicken broth and melted butter. Stir until breadcrumbs are evenly moistened.
  4. Spoon stuffing mixture onto empty side of sheet pan, spreading into an even layer next to the chicken.
  5. Bake for 20-25 minutes until chicken reaches 165°F internally and stuffing is golden brown. Broil for 1-2 minutes at the end for extra crispy chicken if desired.

Notes

For best texture, don't over-mix the stuffing. Use a large enough sheet pan to avoid overcrowding. Store leftovers in airtight container in fridge for up to 3 days. Reheat in oven at 350°F for best texture.

Nutrition

Find it online: https://www.stacksipsnack.com/sheet-pan-chicken-and-stuffing/