Best 6 Simple Chicken Flavored Skillet Stuffing Recipes

SKILLET STUFFING

Steps:

• In a small bowl, combine the first four ingredients; set aside. In a large skillet, saute celery and onion in butter until tender. Add the cornbread mixture and seasonings; mix well. Cook over medium heat until lightly browned.

SIMPLE CHICKEN STUFFING

Steps:

• Mix all ingredient in a bowl.
• Stuff chicken and cook as per usual.
• This is quite a moist firm mix so you could also roll into a firm pattie and cook to one side.

SIMPLE CHICKEN FLAVORED SKILLET STUFFING

Steps:

• In a large skillet saute the onion, garlic (if using) and celery, in butter, until soft.
• Stir in the remaining ingredients, except the bread crumbs; simmer for 5 minutes.
• Add the bread crumbs; cover, turn off heat, and allow to sit for 8-10 mins (if the mixture seems dry, then add in a bit more chicken broth).
• Sprinkle with Parmesan cheese if desired.

ROAST CHICKEN WITH SKILLET STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl.
• Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper.
• Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken.
• Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing into quarters. Spoon stuffing onto each serving patter and top with chicken.

CHICKEN & STUFFING SKILLET

Steps:

• 1. HEAT butter in skillet. Add chicken and cook 12 to 15 min. or until done. Remove chicken. PREPARE stuffing in skillet according to pkg. directions except let stand 2 min. TOP with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through & until cheese is melted.

MEXICAN CORNBREAD STUFFING

Steps:

• Heat oven to 400°F. Grease 8-inch square pan with butter or cooking spray. In medium bowl, stir cornbread ingredients just until blended (batter will be lumpy). Pour into pan. Bake 16 to 18 minutes or until golden brown. Cool.
• Reduce oven temperature to 325°F. Grease 3-quart casserole with butter or cooking spray.
• Coarsely crumble cornbread onto large cookie sheet. Bake 20 minutes or until slightly dry. Remove cornbread from cookie sheet to large bowl; set aside.
• In 12-inch skillet, melt 1/4 cup butter over medium-high heat. Add onions, bell peppers, chiles, sage and oregano. Cook about 10 minutes, stirring frequently, until vegetables are softened. Add vegetable mixture to cornbread crumbs in bowl. Stir in thawed corn, corn chips and cilantro.
• In medium bowl, beat 3 eggs, the sugar, salt and pepper. Stir in cream corn. Add to vegetable-cornbread mixture; stir until blended. Spoon into casserole.
• Cover with foil; bake 30 minutes. Uncover; bake 20 minutes longer or until thoroughly heated and top is golden brown.