Chicken and Dressing in One Dish
Indulge in the comfort of homemade flavor with this "Chicken and Dressing in One Dish" recipe that combines tender, seared chicken breasts with a rich, savory cornbread dressing. Perfectly seasoned with sage, thyme, and garlic, this dish is baked to golden perfection, blending the hearty textures of crumbled cornbread and cubed white bread with the creamy goodness of chicken broth, eggs, and heavy cream. The addition of sautéed celery and onions adds a touch of sweetness and depth, while fresh parsley provides a burst of freshness. Ideal for family dinners, holiday feasts, or any occasion that calls for a warm, soul-soothing meal, this one-pan wonder simplifies preparation without sacrificing flavor. Ready in just 80 minutes and serving six, this easy chicken and dressing recipe is destined to become your go-to comfort food classic.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 cup Celery, diced
- 1 cup Onion, diced
- 2 cloves Garlic, minced
- 2 cups Chicken broth
- 4 cups Cornbread, crumbled
- 2 cups White bread, cubed
- 1 teaspoon Sage, dried
- 0.5 teaspoon Thyme, dried
- 2 large Eggs, beaten
- 1 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Season both sides of the chicken breasts with salt and black pepper.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear until golden brown on each side (about 2-3 minutes per side). The chicken does not need to be cooked through at this stage. Remove from the skillet and set aside.
Melt the remaining 1 tablespoon of butter in the same skillet. Add the diced celery and onion, cooking until softened (about 4-5 minutes). Stir in the garlic and cook for an additional minute. Remove from heat.
In a large mixing bowl, combine the crumbled cornbread, cubed white bread, cooked celery and onion mixture, sage, and thyme.
In a separate bowl, whisk together the chicken broth, beaten eggs, and heavy cream. Pour this mixture over the bread mixture and stir until fully combined.
Spread half of the dressing mixture evenly into the prepared baking dish. Place the seared chicken breasts on top, then cover with the remaining dressing.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and the chicken is cooked through (internal temperature of 165°F/74°C).
Remove from the oven and let rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
6001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.8 g | 313% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1504 mg | 501% | |
| Sodium | 10679 mg | 464% | |
| Total Carbohydrate | 577.7 g | 210% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 90.2 g | ||
| Protein | 316.4 g | 633% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1431 mg | 110% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 4675 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
