Chicken, stuffing, and sweet vegetables combine in a skillet, topped with golden crispy onions for a homestyle meal.
# Ingredients:
→ Poultry
01 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
04 - 1 tablespoon olive oil
→ Vegetables
05 - 1 cup diced carrots
06 - 1 cup diced celery
07 - 1 small yellow onion, diced
08 - 2 cloves garlic, minced
→ Stuffing Components
09 - 3 cups cubed day-old bread or stuffing mix
10 - 1 ½ cups low-sodium chicken broth
11 - 2 tablespoons unsalted butter, melted
12 - 1 teaspoon dried sage
13 - 1 teaspoon dried thyme
14 - ½ teaspoon dried rosemary
→ Topping
15 - 1 cup store-bought crispy fried onions
# Instructions:
01 - Preheat oven to 400°F (200°C). In a large oven-safe skillet, heat olive oil over medium-high heat. Season chicken pieces with salt and pepper. Cook until lightly browned and just cooked through, approximately 5–6 minutes. Remove chicken from the skillet and set aside on a plate.
02 - In the same skillet, add diced carrots, celery, and onion. Sauté the vegetables for 4–5 minutes until they begin to soften. Add the minced garlic and cook for an additional minute until fragrant.
03 - Incorporate the cubed bread or stuffing mix, dried sage, thyme, and rosemary into the sautéed vegetables. Pour in the melted butter and chicken broth. Stir to combine until the bread is evenly moistened and all elements are well integrated.
04 - Return the browned chicken pieces to the skillet. Gently fold the chicken into the stuffing mixture, ensuring even distribution.
05 - Evenly distribute the store-bought crispy fried onions over the surface of the chicken and stuffing mixture in the skillet.
06 - Transfer the skillet to the preheated oven. Bake uncovered for 15–18 minutes, or until the topping is golden brown and the internal stuffing mixture is heated thoroughly.
07 - Allow the skillet to rest for 5 minutes before serving to allow the flavors to meld and the dish to set slightly.
