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A golden-brown chicken and cornbread dressing casserole in a white baking dish, garnished with green onions, with a serving spoon resting inside.

chicken and dressing recipe​

Camila
Enjoy the best chicken and dressing recipe​! Packed with flavor, simple to make, and perfect for every occasion. Try it now!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dish, Side Dish
Cuisine Southern, American
Servings 8 portions
Calories 320 kcal

Ingredients
  

For the Chicken:

  • 4 boneless skinless chicken breasts (or thighs, for extra moisture)
  • Salt and pepper to taste
  • 1 tablespoon olive oil for sautéing

For the Dressing:

  • 6 cups cornbread crumbled (homemade or store-bought, whichever you prefer)
  • 1 cup chicken broth use low-sodium if you’re watching your salt intake
  • 1/2 cup butter unsalted is best, but salted works if you adjust seasoning
  • 1 medium onion finely chopped
  • 2 stalks celery finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh sage finely chopped (or 1 teaspoon dried sage)
  • 1 tablespoon fresh thyme finely chopped (or 1 teaspoon dried thyme)
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper or more, depending on your preference

Optional Add-ins:

  • 1/2 cup chopped mushrooms for added depth of flavor
  • 1/4 cup cranberries fresh or dried for a subtle burst of sweetness
  • 1/2 cup heavy cream for an extra rich creamy dressing

Instructions
 

Step 1: Cook the Chicken

  • Warm olive oil in a large skillet over medium heat.
  • Season both sides of the chicken breasts with salt and pepper to taste.
  • Cook the chicken for 6-7 minutes per side, or until it’s golden brown and reaches an internal temperature of 165°F (74°C).
  • Once the chicken is done, transfer it to a plate to rest for a few minutes before slicing it into thin strips or cubes.

Step 2: Prepare the Dressing Base

  • In the same skillet, melt butter over medium heat. Add the diced onion, celery, and garlic to the pan.
  • Sauté the vegetables for about 5-6 minutes, until they become tender and aromatic.
  • Stir in the sage and thyme, cooking for an additional minute to allow the herbs to release their fragrance.

Step 3: Assemble the Dressing

  • In a large bowl, mix together the crumbled cornbread, sautéed vegetables, and chicken broth. Stir well until the cornbread absorbs the liquid.
  • If desired, fold in any optional ingredients such as mushrooms, cranberries, or heavy cream.
  • Season with salt and pepper, adjusting to your preference.

Step 4: Bake the Dish

  • Preheat your oven to 350°F (175°C).
  • Pour the dressing mixture into a greased baking dish and spread it evenly.
  • Cover with foil and bake for 25 minutes. After that, uncover and bake for an additional 10-15 minutes, or until the top is golden and crispy.

Step 5: Serve and Enjoy!

  • Allow the dish to cool slightly before serving. Top with the sliced chicken and garnish with fresh herbs if you like. This dish pairs perfectly with your favorite vegetable sides or a fresh salad.

Notes

Nutrition Information (Per Serving)
•Calories: 320
•Fat: 15g
•Protein: 22g
•Carbohydrates: 20g
•Fiber: 2g
•Cholesterol: 80mg
•Sodium: 520mg
Keyword Chicken and dressing recipe, cornbread dressing, Thanksgiving recipe