Best Chicken Stuffing Skillet Recipes

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.

STOVE TOP CHICKEN & BROCCOLI STUFFING SKILLET

Steps:

• Cook chicken in hot oil in large skillet on medium-high heat 3 to 4 min. on each side or until done (165°F). Remove from skillet; cover to keep warm.
• Add water and broccoli to skillet; bring to boil. Add stuffing mix; stir just until moistened.
• Return chicken to skillet; sprinkle with cheese. Cover; cook on low heat 5 min. or until cheese is melted.

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.

CHICKEN AND STUFFING SKILLET

Steps:

• Heat butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 minutes or until no longer pink. Remove chicken.
• Prepare stuffing in skillet according to package directions except let stand 2 minutes.
• Return chicken to skillet. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

25-MINUTE CHICKEN AND SALSA STUFFING SKILLET

Steps:

• Melt butter in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until done (165°F). Remove from skillet.
• Add water and peppers to skillet; bring to boil. Add stuffing mix; stir just until moistened. Top with chicken.
• Spoon salsa over chicken; sprinkle with cheese. Cover. Cook on low heat 5 min. or until heated through.

30-MINUTE MEXICAN CHICKEN STUFFING SKILLET

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. on each side or until chicken is done (165°F). Remove chicken from skillet; keep warm.
• Add water and pepper to skillet. Bring to boil. Add stuffing mix; stir until moistened. Return chicken to skillet.
• Spoon salsa over chicken; sprinkle with cheese. Cover. Cook on low heat 5 min. or until cheese is melted.

SKILLET ROASTED CHICKEN AND STUFFING RECIPE - (4.8/5)

Steps:

• Adjust oven rack to lower-middle position and heat oven to 375 degrees. Pat chicken dry with paper towels. Melt 4 tablespoons butter in small bowl in microwave, about 45 seconds. Stir in 1 tablespoon sage, 1 tablespoon thyme, 1 teaspoon salt, and ½ teaspoon pepper. Brush chicken with herb butter. Melt remaining 2 tablespoons butter in 12-inch ovensafe skillet over medium heat. Add onions, celery, ½ ­teaspoon salt, and ½ teaspoon pepper and cook until softened, about 5 minutes. Add remaining 1 tablespoon sage and remaining 1 tablespoon thyme and cook until fragrant, about 1 minute. Off heat, place chicken, breast side up, on top of vegetables. Arrange bread cubes around chicken in bottom of skillet. Transfer skillet to oven and roast until breasts register 160 degrees and thighs register 175 degrees, about 1 hour, rotating skillet halfway through roasting. Carefully transfer chicken to plate and tent loosely with aluminum foil. Holding skillet handle with potholder (handle will be hot), stir bread and vegetables to combine, cover, and let stand for 10 minutes. Add broth and any accumulated chicken juice from plate and cavity to skillet and stir to combine. Warm stuffing, uncovered, over low heat until heated through, about 3 minutes. Remove from heat, cover, and let sit while carving chicken.

CREAMY CHICKEN SKILLET WITH STUFFING

Steps:

• Prepare stuffing mix as directed on package. Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet.
• Add vegetables, soup and water to skillet; cover. Cook 6 min. or until heated through, stirring often.
• Return chicken to skillet. Cook 1 min. or until hot. Serve with stuffing.

QUICK VEGGIE, CHICKEN AND STUFFING SKILLET

Steps:

• Melt butter in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove from skillet.
• Add water and vegetables to skillet; bring to boil. Add stuffing mix; stir just until moistened. Top with chicken, gravy and cheese; cover.
• Cook on low heat 5 min. or until gravy is heated through and cheese is melted.

SKILLET CHICKEN, STUFFING AND GRAVY

Steps:

• Spray large nonstick skillet with cooking spray. Add chicken and cook on medium heat for 3 minutes on each side. Add gravy to skillet and cook for 5 minutes or until chicken is cooked through.
• In bowl, combine stuffing mix and water. Spoon stuffing over chicken in skillet. Cover and cook for 5 minutes or until heated.

SKILLET CHICKEN AND APPLE STUFFING

Steps:

• Heat oil in large nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until thoroughly cooked.* Remove chicken from pan.
• Add broth and Recipe Ready Celery to skillet; bring to a boil over high heat. Continue boiling 1 minute. Stir in stuffing mix and apple. Remove from heat.
• Arrange chicken in skillet and sprinkle with cheese. Stand covered 5 minutes.

FRENCH ONION CHICKEN & STUFFING SKILLET

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken and yellow onions; cook 12 to 14 min. or until chicken is done (165°F), turning chicken and stirring onions after 6 min. Remove chicken from skillet; set aside.
• Cook and stir onions 4 min. or until golden brown; stir in Worcestershire sauce. Return chicken to skillet. Spoon onions over chicken.
• Combine stuffing mix and water; spoon around edge of skillet. Cover; cook 5 min. or until stuffing is heated through. Remove from heat.
• Top with remaining ingredients.

15 MINUTE CHICKEN AND STUFFING SKILLET

Steps:

• 1. Brown chicken in 2 tablespoons of margarine in large nonstick skillet. Add contents of vegetable/seasoning packet, water and remaining 2 tablespoons margarine. Bring to a boil.
• 2. Reduce heat to low, cover and simmer 5 minutes. Stir stuffing into skillet; cover. Remove from heat. Let stand 5 minutes.

CHEESY VEGGIE & STUFFING SKILLET WITH CHICKEN

Steps:

• Cook chicken in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until evenly browned. Remove from skillet.
• Add vegetables, water and garlic powder to skillet; bring to boil. Add stuffing mix; stir just until moistened.
• Top with chicken and cheese; cover. Cook on low heat 5 min. or until chicken is done (165ºF) and cheese is melted.

CHICKEN & STUFFING SKILLET

Steps:

• Heat butter in skillet. Add chicken and cook 12 to 15 minute or until done. Remove chicken.
• Prepare stuffing in skillet according to package directions except let stand 2 minute.
• Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

ITALIAN-STYLE CHICKEN & STUFFING SKILLET

Steps:

• Heat oven to 425°F.
• Add hot water to stuffing mix; stir just until moistened.
• Heat Italian dressing in large ovenproof skillet on medium heat. Add chicken and vegetables; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in pasta sauce. Remove from heat; stir in cheese. Top with stuffing.
• Bake 20 min. or until chicken is done and stuffing is golden brown.

CHICKEN AND STUFFING SKILLET

Steps:

• Cook Time 20 Minutes Heat : butter in a 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 in 2 min. Top : with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

CHICKEN & BROCCOLI STUFFING SKILLET

Steps:

• 1. COOK chicken in hot oil in large skillet on medium-high heat for 6 minutes on each side or until chicken is cooked through. Remove chicken from skillet; cover to keep warm. 2. ADD water and broccoli to skillet; bring to boil. Add stuffing mix; stir just until moistened. 3. RETURN chicken to skillet; sprinkle with cheese. Reduce heat to low; cover. Cook 5 minutes or until cheese is melted. NUTRITION: Cal 410, Total fat 19g, Sat fat 8g, Chol 95 mg, Sodium 720mg, Carb 24g, Dietary fiber 3g, Sugars 4g, Protein 36g

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.

CHICKEN & STUFFING SKILLET

Steps:

• Heat butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until it's well browned on both sides and cooked through. Remove the chicken from the skillet. Prepare the stuffing in the skillet according to the package directions except let stand for 2 minutes. Return the chicken to the skillet. Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken. Sprinkle with the cheese. Cover and cook over medium heat until the mixture is hot and the cheese is melted.