One Pot Chicken and Stuffing

Story by Holly
One Pot Chicken and Stuffing
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This time every year Natalie and I go back to the drawing board and discuss what it is we should bring you, our readers, to aid in your holiday preparations. And, as much as we love bringing you updated versions of holiday classics and decadent meals perfect for serving to company, we also recognize that sometimes your family just needs to eat. Holiday season always seems especially busy in my home, so I appreciate a quick and tasty weeknight meal. Over the years, The Modern Proper has amassed quite the arsenal of soups and one pot dishes that are perfect for the family on the go, but we are always working to discover recipes that are instant classics and destined to become new family favorites. I have high hopes that this one pot chicken and stuffing dish will do just that. It’s the perfect combination of cozy ingredients that scream November, and yet it can become a staple one pot dish that works anytime of year.

To keep this recipe extra simple, I decided to leave sausage out of the stuffing. But fear not, if you are a big fan of traditional sausage stuffing, I promise you will still love the flavor of this dish. I found that by first braising the chicken skin side down in the same pan I sauté the onions and celery in, the dish achieves a really wonderful rich chicken flavor. Additionally, I kept the bread pieces a bit dry, because once the chicken thighs are nestled into the bread its juices melt into the stuffing releasing tons of moisture and even more depth of flavor. The result is a savory and comforting one pot meal that’s quick to whip up and will soon be at the top of everyone’s favorite meals list.

If you love the ease of one pot dishes, be sure to try our recipes for One Pan Honey Mustard Chicken and Vegetables, One Pot Braised Kale with Crispy Chicken, or my personal favorite, Turkey Meatballs in Creamy Red Curry Sauce. If you have a bit more time on your hands our Turkey Pumpkin Chili and Red Beans and Rice are incredible and use one pot and simmer on the stovetop. Or, if you prefer your slow cooker and want to skip the stove altogether we recommend our Slow Cooker Chicken Pumpkin Curry and our Crockpot Paleo Chili. Delicious family meals shouldn’t be reserved just for holidays, so get cooking and share with us what you’ve made!

One Pot Chicken and Stuffing


1 loaf day-old italian bread, torn into 1-inch pieces (about 8 cups)
¼ cup olive oil
6 skin on, bone in chicken thighs
1 large yellow onion, diced
1 1/2 cups celery, 1/4-inch slices
2 tbsp fresh sage, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
2 tsp kosher salt
1 tsp freshly ground black pepper
1 3/4 cups chicken stock
1 granny smith apple, thinly sliced
1/2 cup chopped flat-leaf parsley


  1. Preheat oven to 250°. Bake bread pieces on a baking sheet, stirring occasionally, until dried out, about 1 hour. Set aside. 
  2. Meanwhile, heat ¼ cup olive oil in a large pan (if you want to keep this meal a one pot dish, use an oven-safe braiser) over medium-high heat; salt and pepper the chicken thighs. Add the chicken thighs skin side down and braise until the skin begins to brown. Remove chicken from pan, set aside. 
  3. To the pan, add the onions and celery. Stir often until just beginning to brown, while gently scraping the brown bits from the pan, about 10 minutes.
  4. Turn the oven temperature to 350°.
  5. Add the bread pieces to the pan; stir in herbs, salt, and pepper. Drizzle the chicken stock evenly over the bread and toss gently.
  6. Nestle the chicken and apple slices into the stuffing mixture. Bake for 40 minutes or until an instant-read thermometer inserted into the center of the chicken thigh registers 170°.

* For the fresh herbs in this recipe, you can purchase a "poultry blend" at your local grocery store similar to this (not sponsored, just showing you what it looks like.) This is the best way to keep the expense of the dish low.