Skillet Chicken and Stuffing for Two

By lorik

The fresh herbs make a big flavor difference in this recipe; do not use dried herbs. You can find Italian bread in the bakery section of your supermarket.

Ingredients

• 2 2 to 12-ounce) to 12-ounce) bone-in split chicken breast, trimmed
• 2 2 to 12-ounce) to 12-ounce) bone-in split chicken breast, trimmed
• 2 2 to 12-ounce) to 12-ounce) bone-in split chicken breast, trimmed
• Salt and pepper
• Salt and pepper
• Salt and pepper
• 3 3 1 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
• 3 3 1 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
• 3 3 1 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
• 1 1 1 tablespoon minced fresh sage
• 1 1 1 tablespoon minced fresh sage
• 1 1 1 tablespoon minced fresh sage
• 1 1 1 tablespoon minced fresh thyme
• 1 1 1 tablespoon minced fresh thyme
• 1 1 1 tablespoon minced fresh thyme
• 1 1 1 onion, chopped fine
• 1 1 1 onion, chopped fine
• 1 1 1 onion, chopped fine
• 1 1 1 celery rib, chopped fine
• 1 1 1 celery rib, chopped fine
• 1 1 1 celery rib, chopped fine
• 5 5 1/2-inch ounces Italian bread, cut into 1/2-inch cubes (4 cups)
• 5 5 1/2-inch ounces Italian bread, cut into 1/2-inch cubes (4 cups)
• 5 5 1/2-inch ounces Italian bread, cut into 1/2-inch cubes (4 cups)
• 1/2 1/2 1/2 cup chicken broth
• 1/2 1/2 1/2 cup chicken broth
• 1/2 1/2 1/2 cup chicken broth

Details

Servings 2
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 375 degrees. Pat chicken dry with paper towels and season with salt and pepper. Combine melted butter, sage, thyme, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl.

2. Melt remaining 1 tablespoon butter in 12-inch ovensafe skillet over medium-high heat. Add chicken, skin side down, and cook until browned on both sides, about 3 minutes per side. Transfer chicken to plate, skin side up.

3. Reduce heat to medium. Add onion and celery to now-empty skillet and cook until softened, about 4 minutes. Stir in bread and 2 tablespoons melted butter mixture. Cook, stirring often, until bread begins to brown, about 4 minutes. Off heat, stir in broth.

4. Place chicken, skin side up, on top of stuffing. Using pastry brush, brush skin with remaining 1 tablespoon melted butter mixture. Transfer skillet to oven and roast until chicken registers 160 degrees and stuffing has browned, 25 to 30 minutes, rotating skillet halfway through roasting. Transfer chicken to carving board, tent with aluminum foil, and let rest for 5 minutes. Stir stuffing to combine. Carve chicken from bones and slice ½ inch thick. Serve stuffing with chicken.

NUTRITIONAL INFORMATION
Per Serving (Serves 2)
Calories 713 Cholesterol 158 mg Fat 37 g Sodium 971 mg Saturated 16 g Carbs 48 g Trans 0 g Dietary Fiber 5 g Monounsaturated 12 g Sugar 4 g Polyunsaturated 5 g Protein 45 g