I've got another debate to start today. Dressing or stuffing? I'm claiming Switzerland on this one, but do like the idea that if it's not stuffed inside a bird, it's dressing. Whatever you call it, dressing is always one of my favorites at the Thanksgiving meal. This Chicken & Dressing Sheet Pan is a nod to the flavors of Thanksgiving with chicken thighs baked on top of a homemade cranberry-herb dressing. Best part is you won't be in the kitchen for hours waiting for your whole turkey to be done!
Making the Dressing
There are a few different avenues to take when making your own dressing. If you are able to plan ahead, cube your bread and place it in a single layer on a baking sheet. Leave uncovered on your counter for a couple days and it will be nice and "stale" when you're ready for it.
Another option is drying the bread in the oven. Place the cubed bread on a baking sheet and bake at 300 degrees for about 30 minutes, stirring halfway through, until the bread is dried but not toasted.
I've also seen pre-packaged dried bread cubes in the bakery section of my grocery store, especially around the holidays. This would be all ready to use and is a great option!
Whichever option you choose, you will want to use thick cut white bread. I've found that one loaf that's anywhere from 20-24 ounces is the perfect amount and will give you about 9 cups of cubed bread.
While you're waiting for your bread cubes to dry in the oven, or have them ready to go in a mixing bowl, time to get the rest of the dressing ready. Chop half an onion and dice carrots & celery into small pieces. For something special, I like to buy the multi-colored carrots. The colors are so fun.
In a large skillet, melt butter over medium-high heat. Add veggies, salt & pepper and sauté 7-8 minutes until vegetables start to get tender. Rough chop thyme & sage and add to the skillet. Cook another minute. Remove from heat and add to large mixing bowl with dried bread cubes.
Stir in dried cranberries & chicken broth and mix well. This is why you want the bread to be nice and dried out to avoid too soggy of a dressing once you add the chicken broth. Spread dressing onto a large baking sheet.
Chicken Thighs
Chicken thighs are much cheaper and more foolproof than chicken breasts. They tend to not dry out as much when cooking and get nice & tender. Boneless chicken thighs will cook a lot faster than bone-in and with more fat throughout I don't miss the skin on the outside. I also want the chicken to cook faster so the dressing doesn't get too dried out and crunchy.
Coat chicken thighs with a drizzle of olive oil & season both sides with salt & poultry seasoning. Place thighs evenly on top of dressing. Bake at 425 degrees for 30-35 minutes until chicken reaches 165 degrees. Dinner is served!
This Chicken & Dressing Sheet Pan would be a great alternative to a large turkey dinner if your Thanksgiving is looking a little smaller this year. The flavors in this meal are quintessential Thanksgiving but can be enjoyed anytime!
Chicken & Dressing Sheet Pan
Ingredients
Dressing
- 9 cups thick sliced white bread cut into 1 inch cubes
- 2 tbsp. butter
- 1 cup celery about 2 stalks
- 2 cups carrots about 3-4 carrots
- ½ white onion
- 1 tsp. salt
- ½ tsp. black pepper
- 1 ½ tsp. thyme fresh
- 1 ½ tsp. sage fresh
- ½ cup dried cranberries
- 2 cups chicken broth
Chicken
- 6 boneless, skinless chicken thighs about 2 pounds
- 1 tbsp. olive oil
- ½ tsp. salt
- 1 tsp. poultry seasoning
Instructions
Drying Out Bread
- Option 1: If planning in advance, place bread cubes in a single layer on a baking sheet and leave uncovered for a few days to dry out.Option 2: Place bread cubes in a single layer on a baking sheet and bake at 300 degrees for 30 minutes, stirring about halfway through, until dried but not toasted.
Recipe
- Preheat oven to 425 degrees
- Chop onion and dice celery & carrots into small pieces. Roughly chop thyme & sage. Set aside.
- In a large skillet, melt butter over medium-high heat. Add onion, celery, carrots and salt & pepper and sauté for 7-8 minutes until vegetables start to get tender. Add herbs and cook another minute.
- Place dried bread cubes in a large mixing bowl and add the sautéed vegetables. Stir in dried cranberries & chicken broth and mix well. Spread onto large baking sheet.
- Drizzle chicken thighs with olive oil & season both sides with salt & poultry seasoning. Place on top of dressing evenly spaced out. Bake 30-35 minutes until chicken reaches an internal temperature of 165 degrees.
- Remove from oven & serve immediately.
Notes
- I've also seen pre-packaged bags of dried bread pieces in the bakery section of my grocery store, especially around Thanksgiving.
- Vegetable broth may also be used for the dressing
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