Stuffing-Crusted Chicken Thighs (Print View)

Savory-sweet stuffing tops juicy chicken thighs, baked until golden for a comforting, satisfying dinner.

# Components:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 0.5 teaspoon black pepper

→ Stuffing Crust

05 - 3 cups fresh bread cubes (about 0.5-inch pieces, preferably day-old)
06 - 0.5 cup unsalted butter, melted
07 - 1 small onion, finely chopped
08 - 2 celery stalks, finely chopped
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh parsley, chopped
11 - 1 teaspoon dried sage
12 - 1 teaspoon dried thyme
13 - 0.25 teaspoon ground black pepper
14 - 0.5 teaspoon salt
15 - 0.25 cup low-sodium chicken broth

# Directions:

01 - Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Pat the chicken thighs thoroughly dry with paper towels. Rub each thigh with olive oil, and season with salt and black pepper. Set aside.
03 - In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the finely chopped onion and celery and sauté for 4-5 minutes until they begin to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
04 - In a large mixing bowl, combine the fresh bread cubes, the sautéed vegetable mixture, chopped parsley, dried sage, dried thyme, ground black pepper, and salt.
05 - Drizzle the remaining melted butter and the chicken broth over the bread mixture. Toss gently until all the components are evenly moistened.
06 - Arrange the seasoned chicken thighs skin-side up on the prepared baking sheet. Generously press a portion of the stuffing mixture onto the top of each chicken thigh, ensuring it adheres firmly to create a crust.
07 - Bake for 30-35 minutes, or until the chicken is fully cooked through (internal temperature reaches 165°F or 74°C) and the stuffing crust is a beautiful golden brown.
08 - For an extra crispy crust, you may broil for 2-3 minutes at the end of the baking time. Allow the chicken thighs to rest for 5 minutes before serving to ensure juiciness.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Uses simple pantry ingredients you likely already have
  • Combines two comfort foods in one delicious dish
  • Perfect for both weeknight dinners and special occasions
02 -
  • Each thigh provides a perfect individual portion with its own stuffing crust
  • Can be prepped ahead and baked just before serving
  • Great way to use up stale bread instead of throwing it away
03 -
  • For the crunchiest crust, leave your bread out overnight to dry slightly before cutting into cubes
  • Dark meat chicken works best here because it stays juicy during the time needed to properly crisp the stuffing
  • If the stuffing broths too quickly while the chicken is still cooking, tent loosely with foil for the remaining bake time
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