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Easy Skillet and Stuffing with quick chicken gravy | lecremedelacrumb.com

Skillet Chicken and Stuffing

Course Main Course
Cuisine American
Servings 4 servings
Author Tiffany



  • 4 boneless skinless chicken breasts or chicken thighs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • salt and pepper, to taste
  • 1 tablespoon oil


  • 3 tablespoons butter
  • 1 stalk celery, chopped
  • 1/2 onion, diced
  • 1 teaspoon minced garlic
  • 2 cups chicken broth
  • 3 cups stuffing mix

gravy (optional)

  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 teaspoon or cube chicken bouillon
  • 1 teaspoon onion powder
  • salt and pepper to taste


  • Preheat oven to 400 degrees.
  • Season chicken with Italian seasoning, garlic powder, paprika, and salt and pepper to taste.
  • Drizzle a large skillet over medium heat (at least 2-inches deep) with oil, add chicken and brown on both sides for 2-3 minutes. Transfer to a plate and cover to keep warm.
  • Add butter to the skillet. Add celery and onions and saute 1 minute, then add garlic and saute another minute until fragrant.
  • Stir in stuffing mix, then stir in chicken broth.
  • Return chicken to the pan, cover, and transfer to preheated oven. Bake for 15-20 minutes until chicken is cooked through.
  • Fluff stuffing with a fork. Garnish with fresh thyme or parsley.

For the Gravy

  • While the chicken and stuffing are baking, prepare the gravy. Melt butter in a large sauce pan over medium heat. Stir in flour.
  • Gradually whisk in broth until completely incorporated. Stir in bouillon cube, onion powder, salt, and pepper.
  • Taste, and add more salt and pepper if needed. Serve over chicken and stuffing.