ROAST CHICKEN WITH SKILLET STUFFING
Sliced French bread soaks up roast chicken juices to make delicious skillet stuffing. Perfect for chilly winter evenings. Since it only uses one pan, cleanup is a breeze.
Provided by Lux
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h5m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 756.7 calories, Carbohydrate 33.2 g, Cholesterol 190.6 mg, Fat 47.3 g, Fiber 3.3 g, Protein 48.3 g, SaturatedFat 15.5 g, Sodium 565.7 mg, Sugar 5.7 g
SKILLET SAUSAGE STUFFING
To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. -Jennifer Lynn Cullen, Taylor, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth and sage. , Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 219 calories, Fat 13g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 756mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
SAVORY STOVE TOP STUFFING & PORK CHOP SKILLET
Skillet-cooked pork chops are known to be quick and easy. But flavorful? These are that, too, when you add stuffing mix and Worcestershire sauce.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat large heavy nonstick skillet on medium-high heat. Sprinkle chops with seasonings. Add chops and onions to skillet; cook 8 to 10 min. or until chops are done (145°F), turning chops and stirring onions after 5 min. Remove chops from skillet; set aside.
- Cook and stir onions 5 min. or until golden brown; stir in Worcestershire sauce. Return chops to skillet. Spoon onions over chops.
- Mix stuffing mix and water; spoon around edge of skillet. Top with cheese; cover. Cook 5 min. or until stuffing is heated through and cheese is melted.
Nutrition Facts : Calories 310, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g
SKILLET STUFFING WITH ITALIAN SAUSAGE AND WILD MUSHROOMS
Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra creamy and flavorful. Cooking and baking the stuffing in the same skillet saves time and cuts down on dishes.
Provided by Anna Stockwell
Categories Thanksgiving Side Stuffing/Dressing Sage Sausage Mushroom Quick & Easy White Wine Parmesan
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, about 10 minutes. Let cool. Reduce oven temperature to 375°F.
- Meanwhile, heat 1 Tbsp. oil in a 12" cast-iron skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes. Add onion, mushrooms, and sage and cook, stirring occasionally, until well browned, 8-10 minutes. Add wine and cook, stirring occasionally, until reduced by half. Let cool slightly.
- Whisk eggs, broth, cheese, mustard, salt, and pepper in a large bowl. Add sausage mixture, reserving skillet, and bread and toss to combine. Let sit 5 minutes, toss again, then pack back into skillet.
- Bake stuffing until lightly browned on top and cooked through, about 20 minutes.
STUFFING-TOPPED PORK & APPLE SKILLET
This pork chop skillet is ideal comfort food. From the apples and sautéed onions to the stuffing, it's the food equivalent of a bear hug.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat 3 Tbsp. dressing in large skillet on medium-high heat. Add chops; cook 5 to 6 min. or until done (145ºF), turning after 3 min. Transfer to plate; cover to keep warm.
- Add remaining dressing, onions and apples to skillet; cook 3 min. or until apples are slightly softened, stirring frequently. Add water and sugar; stir. Cook on medium-low heat 3 min., stirring occasionally. Meanwhile, prepare stuffing as directed on package.
- Return chops to skillet. Spoon onion mixture over chops, then spoon stuffing around edge of skillet; cover. Cook 5 min. or until stuffing is heated through.
Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 3 g, TransFat 2 g, Cholesterol 55 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
SKILLET PORK CHOPS AND STUFFING
Complete with green beans and stuffing (and ready in just 20 minutes), these skillet pork chops are just like Grandma's! (Maybe even better.)
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Melt 2 Tbsp. of the butter in large nonstick skillet on medium-high heat. Add chops; cook 4 min. on each side or until cooked through (160°F). Remove from skillet; cover to keep warm.
- Add beans, water and remaining 2 Tbsp. butter to skillet. Bring to boil, stirring occasionally.
- Stir in stuffing mix just to moisten. Top with the chops; cover. Reduce heat to low. Cook 5 min. or until heated through.
Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 650 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 4 g, Protein 26 g
STOVE TOP PORK CHOP & STUFFING SKILLET
Serve up a feast using this STOVE TOP Pork Chop & Stuffing Skillet recipe from My Food and Family. This dish is delicious and is ready to serve in 30 minutes.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Brown chops in hot oil in large skillet on high heat. Reduce heat to medium-high; cook 5 min. on each side or until chops are done (145°F), adding onions for the last 5 min. Remove chops from skillet, reserving onions in skillet; cover chops to keep warm.
- Add carrots and water to skillet; stir. Bring to boil. Add stuffing mix; stir just until moistened.
- Return chops to skillet; top with cheese. Reduce heat to low; cover. Cook 5 min. or until cheese is melted.
Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 34 g
DOUBLE-APPLE CRANBERRY-SPICED STUFFING AND PORK CHOPS SKILLET
Savor the flavors of sweet stuffing and delicious pork chops when you try our Double-Apple Cranberry-Spiced Stuffing and Pork Chops Skillet recipe.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium heat. Add chops; cook 4 min. on each side or until done (145ºF). Transfer to plate; cover to keep warm.
- Add apples, onions, apple juice and cinnamon to skillet; mix well. Bring to boil.
- Stir in stuffing mix. Top with chops; cover. Remove from heat; let stand 5 min.
Nutrition Facts : Calories 390, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
SKILLET STUFFING WITH APPLES, SHALLOTS, AND CRANBERRIES
Provided by Leah Koenig
Categories Thanksgiving Cranberry Apple Thyme Shallot
Yield Serves 8
Number Of Ingredients 15
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.
CHICKEN AND STUFFING SKILLET
The down-home flavors of tender chicken and Pepperidge Farm® Stuffing are paired with a perfect sauce made with Campbell's® Condensed Cream of Mushroom Soup and Cheddar cheese.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 20m
Yield 4
Number Of Ingredients 6
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.
SIMPLE CHICKEN FLAVORED SKILLET STUFFING
Easy and very good! Please adjust all seasoning to taste. Add in some dried chili flakes for extra heat when frying the onions and garlic if desired. Feel free to add in some frozen peas or other cooked veggies.
Provided by Kittencalrecipezazz
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 348.7, Fat 14.9, SaturatedFat 8.1, Cholesterol 30.5, Sodium 726.8, Carbohydrate 44.1, Fiber 3.3, Sugar 5, Protein 9.6
STOVE TOP CHICKEN & BROCCOLI STUFFING SKILLET
Broccoli, chicken breasts and savory stuffing are topped with melted Cheddar in this skillet-simple dish. Bonus: it's ready to serve in under a half hour!
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 360, Fat 14 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 620 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 3 g, Protein 33 g
SKILLET ROASTED CHICKEN AND STUFFING RECIPE - (4.8/5)
Provided by á-896
Number Of Ingredients 9
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.
30-MINUTE MEXICAN CHICKEN STUFFING SKILLET
Got 30 minutes and some chicken breasts you'd like to make more interesting? Try this Mexican-style skillet with chunky salsa, stuffing and cheese.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 450, Fat 16 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 1240 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 5 g, Protein 36 g
25-MINUTE CHICKEN AND SALSA STUFFING SKILLET
Enjoy a quick and easy chicken skillet with salsa and cornbread stuffing in just 25 minutes. (That's less time than it takes to order in!)
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 340, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 800 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 4 g, Protein 31 g
SKILLET TEX-MEX CORNBREAD STUFFING
[DRAFT]
Provided by Food Network
Categories side-dish
Time 40m
Yield 8-10 Servings
Number Of Ingredients 12
Steps:
- 1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. In a large bowl, whisk together the cornmeal, baking powder, baking soda, chili powder, and salt. In a medium bowl, whisk together the buttermilk, butter, creamed corn, and eggs. Set aside. 2. In an 11-inch heavy ovenproof skillet, heat 2 tablespoons oil over medium-high heat on a Frigidaire Gallery® Induction Cooktop. Add the onion and peppers and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer to the bowl with the cornmeal mixture and toss to evenly coat. Wipe the skillet clean. 3. Stir the buttermilk mixture into the cornmeal mixture and fold just until evenly moistened. Heat the remaining tablespoon oil in the same skillet over high heat. Pour in the batter, spread evenly, and transfer to the oven. 4. Bake until a toothpick inserted in the center comes out clean and the edges are brown, about 20 minutes. Cut the mixture into 1-inch chunks in the skillet, then use a fork to mix and toss the creamy cornbread into a fluffy stuffing. Serve hot.
- Weeknight Tips: -To serve as cornbread, bake for 25 to 30 minutes or until the top of the bread bounces back slightly when you gently press the top with a fingertip. Cut into wedges to serve warm. -To turn the stuffing into a one-dish meal, fold in beans or chunks of chicken or sausage. -Leftover stuffing can be formed into patties and pan-fried in a little oil on a Frigidaire Gallery® Induction Cooktop until crisp on both sides.
SKILLET CHICKEN, STUFFING AND GRAVY
My mom used to make this so it's a comfort food to me. I make it fairly often because it is the quickest easiest recipe that I have. You can have a hot dinner on the table in about 20 minutes.
Provided by Sandy in Oklahoma
Categories Chicken Breast
Time 21m
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 283.7, Fat 7.2, SaturatedFat 1.6, Cholesterol 77.7, Sodium 793.8, Carbohydrate 23.6, Fiber 0.9, Sugar 3.3, Protein 29.6
CREAMY CHICKEN SKILLET WITH STUFFING
Skillet-cooked with condensed cream of broccoli soup and veggies, this chicken and stuffing recipe is indeed creamy-just like its name suggests.
Provided by My Food and Family
Categories Home
Time 27m
Yield Makes 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 2.5 g, TransFat 2 g, Cholesterol 70 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
SKILLET CHICKEN AND APPLE STUFFING
Tender, browned chicken breasts are served atop stuffing with lots of celery and apples, and sprinkled with Cheddar cheese.
Provided by Bird's Eye
Categories Trusted Brands: Recipes and Tips Birds Eye®
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 493.3 calories, Carbohydrate 28.2 g, Cholesterol 101.3 mg, Fat 25.7 g, Fiber 1.9 g, Protein 37.1 g, SaturatedFat 9 g, Sodium 1311.8 mg, Sugar 7.3 g
CRANBERRY, STUFFING & PORK CHOP SKILLET
You're just 20 minutes away from serving up this easy and delicious pork chop skillet dish, made with whole berry cranberry sauce and stuffing.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Spread mustard onto both sides of chops. Sprinkle with thyme; press gently into mustard to secure.
- Heat dressing in large nonstick skillet on medium heat. Add chops; cook 2 to 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
- Add cranberry sauce and ham to skillet; mix well. Top with chops. Bring sauce to boil; simmer on medium-low heat 10 min. or until chops are done (145ºF) and sauce is thickened. Meanwhile, prepare stuffing as directed on package.
- Remove chops from skillet. Let stand 3 min. before serving with cranberry sauce and stuffing.
Nutrition Facts : Calories 630, Fat 20 g, SaturatedFat 4.5 g, TransFat 3 g, Cholesterol 70 mg, Sodium 1290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love