Easy Weeknight Chicken & Stuffing Bake (Ready in 45 Minutes!)

Byrecipesprep6@gmail.com

There’s something incredibly satisfying about pulling a bubbling casserole from the oven—golden chicken nestled in savory stuffing, filling your kitchen with that unmistakable comfort food aroma. This Chicken & Stuffing Bake is my go-to recipe when I want something hearty but don’t have hours to spend in the kitchen.

What makes this chicken casserole special is the combination of tender bone-in chicken thighs seasoned with Herbes de Provence, paired with fluffy stuffing that soaks up all those delicious pan juices. It’s one of those recipes that feels fancy enough for Sunday dinner but simple enough for a Tuesday night. If you’re looking for more quick dinner solutions, check out these Garlic Chicken Wraps for another easy weeknight winner.

Why This Chicken and Stuffing Bake Works Every Time

This recipe eliminates the guesswork. You’re not juggling multiple pots or worrying about dry chicken. Everything bakes together in one dish, and the bone-in thighs stay juicy while the stuffing gets perfectly crispy on top.

The secret is the cauliflower rice mixed into the stuffing—it adds moisture and sneaks in some vegetables without changing the classic flavor. Plus, the Herbes de Provence chicken gives you that restaurant-quality seasoning without buying five different spices.

What You’ll Love:

  • One-dish cleanup
  • Bone-in chicken stays incredibly moist
  • Stuffing absorbs all the chicken flavor
  • Perfect for meal prep
  • Budget-friendly ingredients

Ingredients You’ll Need for This Easy Chicken Casserole

For the Chicken:

  • 6 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 2 teaspoons Herbes de Provence
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Stuffing:

  • 1 box (6 oz) stuffing mix (I use Stove Top)
  • 1½ cups chicken broth (low-sodium works best)
  • 1 cup frozen cauliflower rice
  • ½ cup diced celery
  • ½ cup diced onion
  • 2 tablespoons butter
  • ½ teaspoon dried sage
  • ¼ teaspoon black pepper

Optional Garnish:

  • Fresh parsley, chopped
  • Extra butter for drizzling

Ingredient Notes and Substitutions

Chicken Thighs: Bone-in, skin-on thighs are my first choice because they stay juicy and add incredible flavor to the stuffing underneath. The bones release gelatin as they cook, making everything more flavorful.

Herbes de Provence: This French herb blend usually contains thyme, rosemary, oregano, and lavender. If you don’t have it, substitute with 1 teaspoon dried thyme plus ½ teaspoon each dried rosemary and oregano.

Stuffing Mix: Any brand works, but I prefer a traditional herb-seasoned variety. The pre-seasoned box saves time and gives consistent results.

Cauliflower Rice: This is my secret weapon for adding moisture without extra calories. Fresh or frozen both work—just make sure frozen is thawed and drained.

Chicken Broth: Low-sodium lets you control the salt level. If using regular broth, reduce the added salt in both the chicken and stuffing.

Step-by-Step Instructions for Perfect Chicken & Stuffing Bake

Step 1: Prep Your Chicken

Preheat your oven to 375°F. Pat the chicken thighs completely dry with paper towels—this helps the skin get crispy instead of rubbery.

In a small bowl, mix together the Herbes de Provence, garlic powder, salt, and pepper. Rub this seasoning all over the chicken thighs, getting under the skin where you can. Let them sit at room temperature while you prepare the stuffing.

Step 2: Make the Stuffing Base

In a large skillet over medium heat, melt the butter. Add the diced celery and onion, cooking for about 4-5 minutes until softened but not browned. You want them tender with a little bite still.

Stir in the cauliflower rice and cook for another 2 minutes to remove excess moisture. Add the chicken broth, sage, and pepper, bringing everything to a simmer.

Remove from heat and stir in the dry stuffing mix. Let it sit for 5 minutes to absorb the liquid. The mixture should be moist but not soggy.

Step 3: Assemble the Casserole

Spread the prepared stuffing evenly in a 9×13-inch baking dish. Make six small indentations in the stuffing where the chicken will sit—this helps the chicken nestle in and prevents it from sliding around.

Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 3-4 minutes until the skin is golden brown. You’re not cooking them through, just creating that beautiful color.

Step 4: Bake to Golden Perfection

Arrange the seared chicken thighs skin-side up on top of the stuffing, nestling them into those indentations you made. The stuffing should come up the sides of the chicken but not cover the skin.

Bake uncovered for 35-40 minutes until the chicken reaches an internal temperature of 165°F and the skin is crispy and golden. The stuffing around the edges should be slightly crispy while the center stays moist from the chicken juices.

Let the casserole rest for 5 minutes before serving. This allows the juices to redistribute and makes serving easier.

Tips for the Best Comfort Food Recipes Results

Don’t Skip the Sear: Those 3-4 minutes of searing the chicken skin make a huge difference. It locks in flavor and gives you that crispy texture everyone loves.

Control Your Moisture: If your stuffing seems too dry before baking, add 2-3 tablespoons more broth. Too wet? Let it sit longer to absorb, or add a handful more dry stuffing mix.

Temperature Matters: Use an instant-read thermometer to check the chicken. Thighs are forgiving, but you still want to hit that 165°F mark for food safety without going over.

Customize Your Herbs: Fresh herbs make a difference. Toss in a tablespoon of fresh thyme or sage into the stuffing for extra flavor.

Crispy Skin Secret: For extra crispy skin, place the baking dish under the broiler for 2-3 minutes at the end. Watch it carefully—it goes from golden to burnt quickly.

Storing and Reheating Your Chicken Casserole

This easy chicken casserole stores beautifully, making it perfect for meal prep or planned leftovers.

Refrigerator: Store in an airtight container for up to 4 days. The flavors actually deepen overnight, so day-two leftovers are sometimes even better than fresh.

Freezer: You can freeze this for up to 3 months. I recommend freezing individual portions in freezer-safe containers for easy grab-and-go lunches.

Reheating: For best results, reheat in a 350°F oven covered with foil for 15-20 minutes. Microwave works in a pinch (2-3 minutes on high), but the stuffing won’t be as crispy.

Make-Ahead Tip: Prepare the stuffing and season the chicken up to 24 hours ahead. Store them separately in the fridge, then assemble and bake when you’re ready to eat.

Serving Suggestions

This stuffing recipe is hearty enough to stand alone, but a few simple sides round out the meal perfectly.

Best Side Dishes:

  • Simple green salad with vinaigrette
  • Roasted green beans with garlic
  • Steamed broccoli with lemon
  • Cranberry sauce (yes, even if it’s not Thanksgiving!)
  • Glazed carrots

Wine Pairing: A medium-bodied white wine like Chardonnay or a light red like Pinot Noir complements the herb-seasoned chicken beautifully.

For More Casserole Ideas: If you loved this recipe, try this Tater Tot Casserole for another crowd-pleasing dinner option.

Variations to Try

Creamy Version: Add a can of cream of chicken soup mixed into the stuffing for an extra-rich casserole.

Vegetable-Loaded: Stir in frozen peas, diced carrots, or mushrooms with the cauliflower rice.

Spicy Kick: Add ½ teaspoon red pepper flakes to the stuffing or brush the chicken with hot sauce before baking.

Different Proteins: Swap chicken thighs for bone-in chicken breasts, pork chops, or even turkey cutlets. Adjust cooking time as needed.

Cheese Lover’s: Sprinkle ½ cup shredded cheddar or Gruyere over the stuffing during the last 10 minutes of baking.

Frequently Asked Questions

Q: Can I use boneless, skinless chicken breasts instead of bone-in thighs?

A: Yes, you can, but bone-in thighs provide more flavor and moisture. If using boneless breasts, check the cooking time to avoid overcooking. Start checking at the 25-minute mark since they cook faster.

Q: Can I make this casserole ahead of time?

A: Yes, you can prepare the stuffing and marinate the chicken ahead of time. Just refrigerate them separately, then assemble and bake when ready to serve. This is perfect for busy weeknights or entertaining.

Q: Is this chicken and stuffing casserole gluten-free?

A: No, the boxed stuffing mix typically contains gluten. To make it gluten-free, use a gluten-free stuffing mix. Several brands make excellent gluten-free versions that work perfectly in this recipe.

Q: Can I substitute fresh cauliflower rice for frozen?

A: Yes, you can use fresh cauliflower rice, but you may need to cook it slightly before mixing it into the stuffing. Sauté it for 2-3 minutes to remove excess moisture.

Q: Why is my stuffing soggy?

A: Too much liquid is usually the culprit. Make sure your cauliflower rice is well-drained and don’t add extra broth beyond what the recipe calls for. The chicken releases juices as it cooks, adding more moisture.

Q: Can I make this in a different size pan?

A: A 9×13-inch pan is ideal, but you can use a similar-sized baking dish. Just make sure the chicken pieces fit comfortably with stuffing around them. Deeper dishes may require slightly longer cooking time.

Why This Recipe Works for Busy Weeknights

I created this chicken and stuffing bake for those nights when you need real food fast. It uses pantry staples, comes together in under an hour, and dirties exactly two dishes—the skillet and the baking pan.

The bone-in chicken thighs are nearly impossible to overcook, making this recipe forgiving even if you’re multitasking with homework help or answering work emails. The stuffing does double duty as both a side dish and a flavor-soaking base for the chicken.

Need more inspiration? Find thousands of quick dinner ideas on Pinterest where home cooks share their favorite variations and serving suggestions.

Nutrition Information (Per Serving)

Based on 6 servings:

  • Calories: 420
  • Protein: 32g
  • Carbohydrates: 28g
  • Fat: 20g
  • Fiber: 3g
  • Sodium: 780mg

Note: Nutritional values are approximate and will vary based on specific ingredients used.

Final Thoughts on This Chicken & Stuffing Bake

This recipe proves that comfort food doesn’t have to be complicated. With minimal prep and maximum flavor, this chicken casserole delivers exactly what you need when you crave something warm and satisfying.

The combination of crispy-skinned Herbes de Provence chicken with savory, moist stuffing creates that perfect balance of textures and flavors. Whether you’re feeding your family on a Tuesday or hosting friends for casual dinner, this easy chicken casserole fits the bill.

Make it once, and it’ll become part of your regular rotation. The leftovers might even be better than the first serving—which is saying something.