Best Skillet Chicken And Apple Stuffing Recipes

Chicken With Apples and Stuffing image

Provided by PianoCook

Categories Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts, chopped in bite-size pieces
1 teaspoon kosher salt, to taste
1 teaspoon black pepper, to taste
1/2 teaspoon cinnamon, to taste
1 -2 tablespoon honey, to taste
1 tablespoon extra virgin olive oil
1 (6 ounce) package seasoned stuffing mix, flavor of choice
1 (21 ounce) can apple pie filling
1 teaspoon cinnamon

Steps:

Preheat oven to 350 degrees F.
Chop chicken, season with salt, pepper and 1/2 teaspoons cinnamon, rubbing dry spices in thoroughly.
In a skillet, brown chicken in oil over medium-high heat, adding honey as soon as the chicken hits the pan and starts sizzling! Toss to coat chicken. Remove as soon as chicken is cooked on all sides.
Meanwhile, prepare stuffing according to package directions.
Spread pie filling in a greased 8-in. x 8-in. square baking dish. Stir in 1 teaspoons cinnamon if not already included in pie filling. *Note: At this juncture, you may want to remove apples from their sauce and dice them up, then return. I find that though the apple flavor blends nicely, the whole apple slices frequently overpower the other components of the dish.
Add chicken over the top of the pie filling, and then add the stuffing on top.
Cover and bake for 25 minutes. Uncover; bake 5-8 minutes longer or just until top of stuffing browns just a bit and pie filling starts to bubble.

Nutrition Facts : Calories 329.9, Fat 4.3, SaturatedFat 0.8, Cholesterol 45.9, Sodium 837.1, Carbohydrate 51.4, Fiber 2.3, Sugar 19, Protein 21.4

Skillet Stuffing with Apples, Shallots, and Cranberries image

Provided by Leah Koenig

Yield Serves 8

Number Of Ingredients 15

2 large shallots, roughly chopped
1 medium onion, roughly chopped
2 celery stalks, roughly chopped
2 medium green apples, roughly chopped (do not peel)
2 garlic cloves, roughly chopped
4 tablespoons (1/2 stick) unsalted butter
Kosher salt
freshly ground black pepper
1 medium loaf rustic country bread, cut into 1-inch cubes (about 10 cups)
1 1/2 cups low-sodium chicken broth, plus more if necessary
1/2 cup apple cider
1 teaspoon chopped fresh rosemary leaves
1 1/2 teaspoons chopped fresh thyme leaves
1/2 cup dried cranberries
2 eggs, lightly beaten

Steps:

Preheat the oven to 375°F. In the bowl of a food processor, pulse the shallot, onion, celery, apple, and garlic, scraping down sides of the bowl, until finely chopped.
In a 12-inch cast iron or other oven-safe skillet over medium-high heat, heat butter. Add the chopped vegetable mixture, season with a generous pinch of salt and pepper, and cook, stirring occasionally, until tender, 7 to 8 minutes. Reduce heat to medium, add the bread cubes and cook, stirring occasionally, until softened, 5 to 7 minutes.
Remove pan from heat and stir in the broth, cider, rosemary, thyme, and cranberries. Once the liquid is completely absorbed, stir in the eggs, transfer the pan to the oven and bake until browned on top and cooked through, 20 to 25 minutes.

Skillet Chicken and Stuffing image

Provided by Foxxyladyone

Categories Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 5

1 (16 ounce) bag mixed vegetables
16 ounces prepared stuffing
1 lb boneless skinless chicken breast, cubed and cooked
1/4 cup butter
1 2/3 cups water

Steps:

Cube and cook up chicken breasts on the stove top.
Mix vegetables, water, and butter in skillet until boiling then simmer for 5 minute.
Add in stuffing mix until moistened.
Add in chicken and heat on low until all heated through.
Makes 8 servings.

Nutrition Facts : Calories 242, Fat 11.5, SaturatedFat 4.8, Cholesterol 48.2, Sodium 471.1, Carbohydrate 17.6, Fiber 3.4, Sugar 2.6, Protein 16.4