Chicken & Dressing Sheet Pan
Tender, flavorful chicken thighs baked on top of homemade cranberry-herb dressing for a sheet pan supper that's a quick nod to Thanksgiving dinner
Servings: 6 servings
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