Samantha Nicole Here’s the thing: so many of us think of stuffing as a dish only served on Thanksgiving, but why? Why should we deny ourselves the tender, savory side the other 364 days of the year? Chicken & Stuffing Bake does away with this line of thinking and brings stuffing into the everyday, and let us tell you, it’s a delicious change! Served up with cauliflower rice, mixed vegetables, and butter-coated, succulent chicken thighs, Chicken & Stuffing Bake doesn’t mess around when it comes to exceptional flavors. You’ll definitely want to stuff yourself full of this dish!
Ingredients
- 2 (6-ounce) boxes chicken-flavored stuffing mix
- 1 stick unsalted butter, divided
- 2 1/2 cups water
- 1 (10-ounce) package frozen cauliflower rice and vegetable mixture
- 1 (10-ounce) package frozen corn kernels
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon Herbes de Provence spice blend
- 1 teaspoon ground mustard powder
- 8 large chicken thighs, bone-in and skin-on
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease a 9×13-inch baking dish with nonstick spray.
Step 3 –Prepare the boxed stuffing according to the package directions, using 4 tablespoons of the butter and the water.
Step 4 –Allow the stuffing to cool for 10 minutes.
Step 5 –Fold the frozen cauliflower rice and veggie mixture, the frozen corn, the salt, and the pepper into the stuffing.
Step 6 –In a small bowl, melt the remaining butter.
Step 7 –In a large bowl, mix the Herbes de Provence and the mustard powder.
Step 8 –Add the melted butter to the herb mixture and combine.
Step 9 –Toss the chicken thighs in the herb-butter mixture until they are fully coated.
Step 10 –Pour the stuffing mixture in the prepared baking dish, spreading it out evenly.
Step 11 –Arrange the chicken thighs, skin-side up, on top of the stuffing.
Step 12 –Bake until the chicken registers 175 degrees F internally, making sure the meat thermometer doesn’t touch the bone, about 45 minutes-1 hour. The stuffing should register 185 degrees F.
Step 13 –Serve hot.
