If you’re looking for a cozy, comforting dinner that tastes like a warm hug on a plate, let me introduce you to my Thanksgiving Chicken and Stuffing Bake with Easy Gravy Recipe. This dish is one of those magic meals where everything cooks together in one pan, delivering juicy, golden chicken nestled on a bed of herb-packed stuffing, all drizzled with the creamiest homemade gravy. Whether it’s the holidays or just any night you want a little extra love in your meal, this recipe is a total winner you’ll want on repeat.
Why You’ll Love This Recipe
- One-Pan Convenience: Everything from the stuffing to the chicken cooks together, saving you time and cleanup.
- Perfectly Juicy Chicken: The skin-on thighs get beautifully browned and stay moist thanks to the baking process.
- Rich, Homemade Gravy: Made from the drippings in the pan, this gravy is easy to whip up and elevates the whole dish.
- Comfort Food at Its Best: It tastes like Thanksgiving dinner, with way less fuss, and your family will thank you.
Ingredients You’ll Need
The ingredients here work in harmony, bringing out those homey autumn flavors we all crave. My tip? Use fresh herbs when you can—they really boost the stuffing’s flavor and make your kitchen smell amazing.
- Butter: Salted butter works great for richness and flavor.
- Sweet onion: Adds a gentle sweetness and depth.
- Celery: Provides a nice crunch and classic stuffing texture.
- Garlic cloves: Freshly minced, they give an aromatic punch.
- Kosher salt and pepper: Essential for seasoning every layer.
- Fresh herbs (sage, parsley, thyme): These herbs make the stuffing taste like it’s straight from Thanksgiving day.
- Bread cubes: Day-old bread works best to soak up all the flavors without turning mushy.
- Chicken stock: Adds moisture and savory depth to the stuffing and gravy.
- Large egg: Helps bind the stuffing nicely so it holds together.
- Olive oil: For browning the chicken perfectly.
- Chicken thighs (bone-in, skin-on): They’re juicy and flavorful, and the skin crisps up beautifully.
- Garlic powder, dried sage, dried oregano: Simple spice blend that complements the fresh herbs.
- All-purpose flour: The secret to thickening your easy gravy.
Variations
One of the things I like best about the Thanksgiving Chicken and Stuffing Bake with Easy Gravy Recipe is how flexible it is. You can easily customize it depending on what you have or prefer, making it your own.
- Use turkey thighs: If you want to lean into the Thanksgiving vibe, turkey thighs work beautifully instead of chicken.
- Gluten-free stuffing: Swap bread cubes for gluten-free bread to keep this meal allergy-friendly without losing flavor.
- Vegetable boost: I’ve tossed in diced carrots or mushrooms in the stuffing mix when I want extra veggies.
- Spice it up: A pinch of smoked paprika or cayenne gives the chicken a little kick.
How to Make Thanksgiving Chicken and Stuffing Bake with Easy Gravy Recipe
Step 1: Soften the Aromatics
Start by preheating your oven to 375°F and prepping a 9×13 baking dish with nonstick spray. Melt 4 tablespoons of butter in a cast iron skillet over medium heat, then add the diced sweet onion, celery, minced garlic plus a generous pinch of salt and pepper. Stir often until everything softens and smells amazing—about 5 minutes. Then stir in fresh chopped sage, parsley, and thyme, cooking for another couple minutes to let those flavors bloom. This step is the flavor foundation for your stuffing, so don’t rush it!
Step 2: Mix the Stuffing Base
Transfer your bread cubes into the baking dish, then pour the softened veggie and herb mixture right over the top, scraping the pan to scoop up every last bit of flavor. Sprinkle another pinch of salt and pepper, then toss carefully to combine. In a separate bowl, whisk together the chicken stock and egg, then drizzle this over your bread mixture to moisten it all in. Drizzle the remaining melted butter on top and give it one last gentle toss. This helps the stuffing come together beautifully when baked.
Step 3: Bake the Stuffing
Pop that stuffing mix uncovered into the oven for about 20 to 25 minutes. This gives the bread cubes a chance to soak up all the juicy flavors and get a little golden on top. You’ll notice the smell getting better by the minute, assuring you that you’re on the right track.
Step 4: Brown the Chicken
While the stuffing is baking, heat olive oil in the same skillet you used before—no need to clean it since those flavors will add depth to the chicken. Mix the garlic powder, dried sage, oregano, salt, and pepper and sprinkle this seasoning all over the chicken thighs. Sear them skin side down first, about 3 to 4 minutes per side, until you get that perfect golden-brown crust. This step locks in flavor and gives you crispy, irresistible skin.
Step 5: Combine and Bake Again
Once the stuffing is ready, carefully nestle the browned chicken thighs right on top. Return the entire pan to the oven and bake for an additional 20 to 25 minutes, or until the internal temperature reaches 165°F. The stuffing soaks up the chicken juices, making every bite bursting with savory goodness. Plus, cooking it all together means less mess and more flavor – trust me, it’s a game changer.
Step 6: Whip Up the Easy Gravy
Don’t toss out that pan – it’s gold for gravy! Heat the leftover drippings over medium heat. In a separate shaker or jar, vigorously shake together the chicken stock and flour to make a smooth slurry, about 30 seconds. Slowly pour this into the pan drippings while whisking constantly to avoid lumps. Keep stirring and scraping the bottom—it will thicken over 10 to 20 minutes. I learned that patience here pays off with a silky, rich gravy that tastes like you spent hours making it. Finish with salt and pepper to taste, and you’re set.
When everything’s done, sprinkle chopped parsley over the bake for a fresh pop of color. Serve it hot, with a generous drizzle of that easy homemade gravy. You’re going to love how all those flavors come together!
Pro Tips for Making Thanksgiving Chicken and Stuffing Bake with Easy Gravy Recipe
- Don’t Skip Browning Chicken: That golden crust adds incredible flavor and texture that you just can’t get otherwise.
- Let the Stuffing Absorb Liquids: Toss the bread cubes well with stock and egg so the stuffing isn’t dry—this balance makes all the difference.
- Stir Gravy Constantly: I’ve learned that patient stirring prevents lumps and helps you cook down to a luscious consistency.
- Use a Meat Thermometer: Avoid overcooked chicken by checking the internal temperature for that perfect juicy finish.
How to Serve Thanksgiving Chicken and Stuffing Bake with Easy Gravy Recipe
Garnishes
Fresh chopped parsley is my go-to for a bright, herbal finish—it adds color and freshness that wake up the rich flavors. Sometimes I sprinkle a little extra dried sage or drizzle a touch of browned butter for a fancy flair.
Side Dishes
Since this bake is pretty hearty and loaded with flavor, I like to serve it with simple roasted green beans or a crisp arugula salad with lemon vinaigrette to balance things out. And of course, some homemade cranberry sauce never hurts if you want that classic holiday vibe!
Creative Ways to Present
For special occasions, I like to serve this bake right in the skillet or a rustic ceramic dish, so it stays warm longer and looks cozy on the table. You can even portion out individual servings in small cast iron skillets for a charming dinner party presentation that guests love.
Make Ahead and Storage
Storing Leftovers
I usually let the bake cool to room temperature, then cover it tightly with foil or plastic wrap and store in the fridge for up to 3 days. It reheats beautifully, and sometimes the flavors even deepen overnight. Just make sure to keep the gravy separate if you want it to stay silky!
Freezing
I’ve frozen this bake a couple of times without any issue — just wrap it tightly in foil and then plastic wrap to prevent freezer burn. Thaw overnight in the fridge, and reheat gently in the oven, adding gravy fresh at serving.
Reheating
To reheat, I cover it with foil and warm in a 350°F oven for about 20 minutes until heated through. Adding a little extra chicken stock or gravy during reheating helps keep the stuffing moist and the chicken juicy.
FAQs
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Can I use chicken breasts instead of thighs in this Thanksgiving Chicken and Stuffing Bake with Easy Gravy Recipe?
You can substitute chicken breasts, but keep in mind they cook faster and might dry out more easily than thighs. To keep them juicy, watch the cooking time carefully and consider using bone-in breasts if possible.
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Is it okay to prepare the stuffing ahead of time?
Absolutely! You can prepare the stuffing mix up to a day ahead and keep it covered in the fridge. Bring it to room temperature before baking to ensure even cooking and fluffiness.
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How do I know when the gravy is done?
The gravy should be thick enough to coat the back of a spoon without being gluey. It usually takes about 10-20 minutes of whisking over medium heat. Taste and adjust seasoning before serving.
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Can I make this recipe dairy-free?
Yes! Swap the butter for a dairy-free alternative like olive oil or a plant-based butter, and use a dairy-free chicken stock. The stuffing will still be delicious and the gravy can thicken nicely with the flour slurry.
Final Thoughts
This Thanksgiving Chicken and Stuffing Bake with Easy Gravy Recipe has become one of my favorite weeknight dinners and crowd-pleasers because it combines so many classic favorite flavors into one simple dish. When I first made it, my family couldn’t get enough, and it quickly earned a spot as my go-to comfort food. I hope you’ll try it too and find as much joy in every bite as I do. It’s the kind of meal that feels like home on a plate, with the bonus of being straightforward to make. Happy cooking!
Print
Thanksgiving Chicken and Stuffing Bake with Easy Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Thanksgiving Chicken and Stuffing Bake with Easy Gravy is a comforting, all-in-one meal perfect for holiday dinners or cozy family meals. Juicy, bone-in, skin-on chicken thighs are seasoned, browned, and baked atop a flavorful herb-infused bread stuffing. A savory homemade gravy made from the chicken drippings completes the dish, making it rich and satisfying.
Ingredients
Stuffing
- 4 tablespoons butter
- 1 sweet onion, diced
- 1/2 cup diced celery
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1/4 cup mixed chopped fresh sage, parsley, and thyme
- 12 ounces bread cubes
- 1 cup chicken stock
- 1 large egg
- 4 tablespoons butter, melted
Chicken
- 1 to 2 tablespoons olive oil
- 5 bone-in, skin-on chicken thighs
- 1 teaspoon garlic powder
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried oregano
- Kosher salt and pepper, to taste
Gravy
- 2 tablespoons to 1/4 cup drippings from the chicken thighs
- 16 ounces chicken stock
- 3 heaping tablespoons all-purpose flour
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and spray a 9×13 inch baking dish with nonstick spray to prevent sticking.
- Cook Vegetables for Stuffing: In a large cast iron skillet, melt 4 tablespoons butter over medium heat. Add diced onions, celery, minced garlic, and season with a generous pinch of salt and pepper. Cook, stirring frequently, until the vegetables soften, about 5 minutes. Stir in chopped fresh herbs (sage, parsley, thyme) and cook for an additional 2 to 3 minutes. Turn off the heat to stop cooking.
- Combine Stuffing Ingredients: Place bread cubes into the prepared baking dish. Pour the cooked vegetable and herb mixture over the bread, ensuring to scrape the skillet to capture all flavors. Add another pinch of salt and pepper, then toss everything until well combined.
- Add Liquid to Stuffing: In a bowl, whisk together chicken stock and the large egg until blended. Pour this mixture evenly over the bread cubes and toss gently. Drizzle the remaining 4 tablespoons of melted butter over the top of the stuffing.
- Bake Stuffing: Place the stuffing dish in the preheated oven, uncovered, and bake for 20 to 25 minutes until it begins to brown and set.
- Prepare and Brown Chicken: While the stuffing bakes, heat olive oil in the same cast iron skillet over medium heat. Mix garlic powder, dried sage, dried oregano, salt, and pepper in a small bowl. Rub this seasoning mixture all over the chicken thighs. Brown the chicken in the skillet for about 3 to 4 minutes per side, until golden and crispy.
- Combine Chicken and Stuffing: Remove the stuffing from the oven. Nestle each browned chicken thigh into the partially cooked stuffing in the baking dish. Return the dish to the oven and bake for an additional 20 to 25 minutes, or until both the chicken and stuffing reach an internal temperature of 165°F (74°C).
- Make the Gravy: Using the skillet with the leftover chicken drippings (do not clean it), heat the drippings over medium heat. In a separate shaker cup, combine chicken stock and all-purpose flour, shaking vigorously for at least 30 seconds to create a smooth slurry. Slowly pour the slurry into the skillet while whisking constantly to prevent lumps. Continue to whisk and cook the gravy until thickened, about 10 to 20 minutes, scraping the pan bottom to incorporate all flavorful bits. Season the gravy with salt and pepper to taste.
- Serve: Once done, garnish the chicken and stuffing bake with extra chopped parsley. Serve hot with the homemade gravy drizzled on top. Enjoy!
Notes
- Ensure the internal temperature of the chicken reaches 165°F to guarantee it is fully cooked and safe to eat.
- Use day-old or slightly stale bread cubes for better texture in the stuffing.
- For a crispier skin, pat chicken thighs dry before seasoning and browning.
- If you don’t have a cast iron skillet, a heavy-bottomed oven-safe skillet or pan can be used.
- The gravy requires constant whisking to avoid lumps and achieve a smooth texture—patience is key.
- Fresh herbs in the stuffing add bright flavor but dried can be substituted if needed (reduce quantity).
Nutrition
- Serving Size: 1 serving (1/4 recipe)
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg
