Skillet Chicken Stuffing and Gravy
Elevate your weeknight dinner game with this comforting Skillet Chicken Stuffing and Gravy recipe—a one-pan wonder that’s as flavorful as it is easy to make. Juicy, herb-seasoned chicken breasts are seared to golden perfection, then nestled atop a bed of savory herb-stuffed dressing infused with sautéed onions, celery, and garlic. The dish is finished with a rich and creamy homemade gravy, made from scratch using chicken stock and heavy cream, adding the perfect touch of indulgence. Ready in just 50 minutes with minimal cleanup, this hearty and satisfying skillet dish is ideal for family dinners, offering a classic comfort food experience with the added convenience of stovetop cooking.
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Recipe Information
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2.5 cups chicken stock
- 4 cups herb-seasoned stuffing mix
- 2 tablespoons all-purpose flour
- 0.5 cup heavy cream
Instructions
Season the chicken breasts with salt, black pepper, and dried thyme on both sides.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, sauté the diced onion and celery for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Pour in 2 cups of chicken stock and scrape the bottom of the skillet to deglaze, releasing the flavorful browned bits.
Stir in the herb-seasoned stuffing mix until fully combined and moistened by the stock.
Nestle the seared chicken breasts back into the skillet, placing them on top of the stuffing. Cover the skillet with a lid and reduce the heat to low. Cook for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F).
While the chicken is cooking, prepare the gravy. In a small saucepan, whisk together 2 tablespoons of flour with the remaining 1/2 cup of chicken stock until smooth. Heat the mixture over medium heat, whisking constantly, until thickened.
Stir in the heavy cream and cook for another 1-2 minutes to create a rich and creamy gravy. Season with salt and pepper to taste.
Once the chicken is cooked, remove the skillet from the heat. Serve the chicken and stuffing with the gravy drizzled on top. Enjoy!
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 2249 mg | 98% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 10.7 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 143 mg | 11% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 629 mg | 13% | |
*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.
