Skillet-Roasted Chicken and Stuffing

From Cook's Country | February/March 2013

Why this recipe works:

To translate this holiday classic into a one-pan weeknight meal, we took the stuffing out of the chicken. Sautéed aromatics are the base of the dish, and the chicken—brushed with a flavorful herb butter—roasts right on top of them in the skillet. Scattering the bread cubes around the bird… read more

To translate this holiday classic into a one-pan weeknight meal, we took the stuffing out of the chicken. Sautéed aromatics are the base of the dish, and the chicken—brushed with a flavorful herb butter—roasts right on top of them in the skillet. Scattering the bread cubes around the bird before it goes into the oven simultaneously toasts them and allows them to soak up the flavorful juice as the chicken roasts. While the chicken rests on a carving board, a quick stir and a splash of broth moisten the stuffing, and a few minutes later dinner is on the table.

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Serves 4

You can find Italian bread in the bakery section of your grocery store. Take care when stirring the contents of the skillet in steps 4 and 5, as the skillet handle will be very hot.

Ingredients

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