moist chicken and dressing recipe

By Isabella Storyclaire

last updated September 16, 2024

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Chicken and Dressing

Chicken and Dressing is the southern classic to serve for Thanksgiving, Christmas and other holiday dinners. A tried and true family recipe that is moist and delicious and full of flavor.

Chicken and Dressing

Chicken and dressing is usually the most favorite dish for Thanksgiving dinner. My mother in law usually makes it for all of our holiday dinners and I have finally mastered this classic holiday dish.

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Just take me to the recipe!Scroll to the very bottom of the post for the printable recipe card with ingredients and full instructions. Read on for the step by step photos of the process.

How to Make Chicken and Dressing:

Brown four seasoned chicken thighs in olive oil.
Cover with water and add celery and garlic cloves.
Bring to a boil and then lower to simmer. Cook for 20 minutes.
Remove chicken from broth, cool slightly and dice chicken. Set broth aside.

Bake cornbread and cool.
Crumble cornbread into a large bowl and add seasoned stuffing mix.

Cook onions and celery in butter until softened. Stir in cream and mix well.

Pour over cornbread and bread crumbs and add chicken.
Mix 2 cups of reserved broth with 2 beaten eggs and pour over cornbread mixture.
Stir to combine. Add more broth 1/2 cup at a time until well moistened but not runny.

Add garlic, sage, rosemary, salt and pepper and mix well.

Next, pour mixture into a well greased 9 x 13 baking dish.
Cover with foil and bake 1 hour. Remove foil and bake another 30 minutes or until top and edges are browned.

Tips for Making Chicken and Dressing:

Cook the chicken a few days in advance, if desired. Cool chicken and broth and then cover and refrigerate until ready to use. Use a rotisserie chicken if you need a shortcut, any cooked chicken will work.

Cornbread can be made a few days in advance. You made need additional broth if your cornbread is a day or two old.

Make your chicken and dressing early Thanksgiving morning and allow it to cool. Cover and refrigerate and then reheat before your dinner. This will free up your oven for cooking the rest of your meal if need be.

Refrigerate leftovers in an airtight container or wrapped in plastic wrap for up to 3 days.

Can You Freeze Chicken and Dressing?

Wrap baked chicken and dressing in 2 layers of plastic wrap and then a layer of foil or in a freezer bag. It will keep for up to 3 months. To reheat dressing, thaw in refrigerator and then remove from plastic wrap. Place in an oven safe dish and cover with foil. Bake at 350 for 25-30 minutes or until heated through.

More Dressing Recipes to Try:

Southern Cornbread Dressing is delicious, its similar to this recipe without chicken. We also love this Sausage and Cornbread Dressing, its a really flavorful addition to your holiday dinners.

Smoked Chicken and Dressing made on the grill or smoker is out of this world delicious. We recently tried it and Im pretty sure we will be making it like this from now on.

We also love serving my Aunt Zoes Cranberry Salad, Easy Smoked Turkey, Easy Brown Sugar Glazed Ham, Garlic Mashed Potatoes, Easy Green Bean Casserole and Angel Rolls for Thanksgiving Dinner.

If you love this Recipeas much as I do, please leave a comment anda five star review, and be sure to help me share on Pinterest!

Chicken and Dressing

Chicken and Dressing is the southern classic to serve for Thanksgiving, Christmas and other holiday dinners. A tried and true family recipe that is simple to make.

Prep Time20 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 20 minutes mins

Course: Main Dishes

Cuisine: American

Keyword: dressing, southern cornbread dressing, Thanksgiving side dishes

Servings: 16 servings

Calories: 268kcal

Author: Milisa

for the chicken

4 chicken thighs
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons olive oil
4 cups water
2 stalks celery
2 garlic cloves

for dressing

1 pan skillet cornbread
12 ounce package herb seasoned classic stuffing
1/2 cup butter
1 cup diced celery
1 large onion diced
1 cup heavy cream
3-4 cups chicken broth
2 eggs beaten
1 tablespoon plus 2 teaspoons ground sage
1 tablespoon plus 2 teaspoons granulated garlic
1 tablespoon chopped rosemary
1 tablespoon ground pepper
2 teaspoons kosher salt
non stick cooking spray

Season chicken thighs with salt and pepper and add to a deep skillet or heavy pan with olive oil. Cook on both sides until browned, about 8- 10 minutes.
Add water, celery and garlic cloves and bring to a boil.
Lower to simmer, cover and cook for 20 minutes.
Remove chicken to a plate to cool slightly. Remove skin and bones and shred or roughly chop chicken. Set broth aside.
Preheat oven to 350.
Crumble baked cornbread into a large bowl, add seasoned stuffing crumbs.
Add butter to a skillet and melt over medium heat. Add onions and celery, cook until softened. Stir in cream and mix well.
Pour onion mixture over cornbread mixture and add chicken.
Mix 2 cups of reserved broth with 2 beaten eggs, pour over dry ingredients and stir until combined.
Add more broth 1/2 cup at a time until well moistened but not runny.
Add garlic, sage, rosemary, salt and pepper and mix until thoroughly combined.
Pour mixture into a well greased 9 x 13 baking dish, spreading evenly.
Cover with foil and bake 1 hour. Remove foil and bake another 30 minutes or until top and edges are browned.

Southern Chicken And Dressing

Bring a bit of the old South flair to your dinner table this holiday season with this recipe for Southern chicken and dressing.

Theres a reason why Southern chicken and dressing is a holiday tradition. Its tender, moist, and packed full of flavor.

Theres nothing quite like it. And while lots of homemadeSouthern dressing recipeshave weighed in on this debate, were pretty sure ours trumps them all!

Southern cornbread dressing recipe

This cornbread chicken and dressing recipe is an old-fashionedcomfort foodgenerously flecked with herbs and spices like thyme, rosemary, and sage.

Then sauted vegetables like onion, celery, and soul food seasoned chicken are smothered in the cornbread mixture for baking.

Southern chicken and dressing is an ideal holiday dressing. An elevated version of an old-fashionedThanksgiving dressing recipe.

Southern chicken and dressing is also best served forSunday dinnerand other special occasions likeNew Years,Easter, orChristmas.

But why relegate this popular dish to a specific event?

Enjoy this recipe whenever you feel like ahomemade dressing recipeis needed!

How do you make easy Southern chicken and dressing?

A complete meal in one dish, this dressing casserole starts with a base of buttery-rich homemade cornbread.

Then onion and celery are sauted in a homemade poultry seasoning made of savory seasoning and chicken broth and flanked with tender, delicious shredded chicken.

This Southern chicken and dressing casserole is then baked and served warm!

It can be easily reheated for servings of seconds and thirds!

What type of chicken should you use for chicken and dressing?

This Southern chicken and dressing recipe calls for dark chicken meat, like chicken thighs, because it absorbs flavor best.

However, you can use white chicken meat, like seasoned homemade chicken breast. Whether thatsbaked chicken breastorfried chicken.

Kitchen equipment for Southern chicken and dressing

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Ingredients for the homemade cornbread

1 cup of medium grind cornmeal
cup of all-purpose flour
2 teaspoons of baking powder
4 tablespoons of unsalted butter
1 cup of heavy whipping cream
1 tablespoon of granulated sugar

Can you use Jiffy cornbread mix instead of making homemade?

Wondering if you can use the box cornbread? The answer is yes!

Check out the recipe notes below for cornbread mix instructions!

Making the cornbread for this recipe from scratch?

Here are the step-by-step instructions below.

Instructions for the homemade cornbread

Preheat the conventional or Instant Pot Omni Plus oven to bake at 350 degrees for 10 minutes (although you may not use all this time to melt the butter).
Place the butter in an 8-inch baking pan or skillet and melt in the oven for approximately 5 minutes.
While the butter is melting, combine the dry ingredients (cornmeal, flour, baking powder, sugar) with the heavy cream in a large mixing bowl.
Pour the melted butter from the baking pan into the mixing bowl and mix all the ingredients.
Pour the cornbread batter into the baking pan or skillet.
Bake at 350 degrees F. In the conventional oven, bake for 20-25 minutes. In the Omni Plus oven, bake for 18-20 minutes.
When baking has finished, allow the cornbread to cool for approx. 10 minutes.
Cut the bread lengthwise and then across into 1-inch bread cubes and set aside.

Ingredients for the cornbread dressing

cup of unsalted butter
1 tablespoon of unsalted butter
1 cup of yellow onion, diced
1 cup of celery, diced
1 tablespoon of thyme, fresh or dried
1 tablespoon of rosemary, fresh or dried
1 teaspoon of sage, ground
cup of parsley, finely chopped
cup of chicken stock (or chicken broth)
1 teaspoon of salt
a teaspoon of black pepper
1 large egg
8 oz. skinless cooked chicken thighs (Shredded boneless, skinless, & cooked. Or other poultry, preferably dark meat.)

Instructions for Southern chicken and dressing

Grease an 8 or similar-sized baking dish, transfer the set-aside cornbread cubes to the pre-greased dish, and then set aside the cornbread cubes.
Remove the lid from the Instant Pot and turn on the saut setting for 8 minutes.
With the lid off, melt cup of butter.
Add the chopped onion, celery, thyme, rosemary, and sage.
Stir to coat the vegetables in the herbs and melted butter, and then saut until they soften and slightly brown.
Add the shredded chicken, chicken stock, salt, and pepper to the inner pots simmer, and stir to combine.
Remove the chicken and herb mixture from the heat and set aside.
Allow the mixture to cool to the touch so it can be mixed with the egg. (You dont want the egg to cook from the residual heat and scramble!)
While the herbs are cooling off, beat the egg with the parsley in a medium-sized bowl.
Pour the egg and parsley mixture over the cubed cornbread in the set-aside baking dish, and gently fold in the mixture evenly with the bread cubes.
Then, pour the cooled chicken and herb mixture into the cornbread and egg mixture, evenly distributing with your pour.
Cut the 1 tablespoon of butter into small pats and place them all around on top of the dressing.
Cover the baking dish with foil and bake at 350 degrees F for 35 minutes in the conventional oven. Bake for 30 minutes if using the Omni Plus oven.
Uncover and bake until golden, 10-15 more minutes (conventional oven) or 10 minutes (Omni Plus oven).
Serve this baked chicken and dressing recipe warm, and enjoy!Optional serve with gravy on top.

Does your family have a chicken and dressing or stuffing recipe that passes down from one generational table to the next?

Black Folks Chicken And DressingThanksgiving means Southern soul food, made by our grandmamas, mamas, and favorite aunties. A meal weve waited all year to eat!One Southern dish that you shouldnt miss this Thanksgiving is Black folks chicken and dressing.Check out this recipe!

If you use box cornbread, how much or how many boxes do you use?

One package (8.5 oz.) is all youll need.

Ingredients for Jiffy box cornbread

8.5 oz. box of Jiffy Corn Muffin Mix
4 tablespoons of unsalted butter
cup of granulated sugar (*can be omitted if you dont prefercornbread sweet)
1 cup of heavy whipping cream

Instructions for Jiffy box cornbread chicken dressing

Preheat the conventional or Instant Pot Omni Plus oven to bake at 350 degrees for 10 minutes (although you may not use all this time to melt the butter).
Place the 4 tablespoons of butter in an 8-inch skillet and melt in the oven for approximately 5 minutes.
While the butter is melting, combine the Jiffy cornbread mix, sugar, and heavy cream in a large mixing bowl.
Pour the melted butter from the skillet into the mixing bowl and mix all the ingredients.
Pour the cornbread mixture into the skillet.
Bake at 350 degrees F. In the conventional oven for 25-30 minutes. Omni Plus oven for 23-25 minutes.
When baking has finished, allow the cornbread to cool for approx. 10 minutes.
Cut the bread lengthwise, then cut it across into 1-inch bread cubes and set aside.

What do you serve with Southern chicken and dressing?

Chicken and dressing is a versatile dressing thats great served warm alongsideturkeyor on the side of warm,cooked ham.

It can also hold its own as a main course casserole withsoul food sidesorThanksgiving side disheslikeSouthern green beans,Southern baked candied yams, orsoul food collard greens.

Southern chicken and dressing FAQs

How is cornbread dressing different from stuffing?

Oh, that age-old question Whats the difference between dressing and stuffing?

The traditional view is that stuffing is made using bread crumbs, herbs, spices, and chicken, while dressing is made using cornbread.

How do you make easy Southern chicken and dressing casserole gluten-free?

This recipe is a cornmeal-based dressing, so its already gluten-free!

Do you want oysters instead of a chicken recipe?

If you like changing the protein in your cornbread dressing recipes, try Southern cornbread dressing with gizzards orthis soul food oyster dressing recipe.

Can this be made vegetarian?

Yes, simply omit the chicken for asoul food cornbread dressing recipe.

How would this taste without the shredded chicken?

Without the shredded chicken, Southern chicken and dressing would be Southern cornbread dressing.

Why should you soften onions and celery in cornbread dressing?

Do you have to soften the onion and celery?

Its best to soften both ingredients because otherwise, they will release too much liquid when heated, which could make cornbread dressing watery or slimy.(You want chicken and dressing, not chicken soup!)

The onions and celery will soften as theyre sauted.

Do you put eggs in Southern dressing?

Yes, adding eggs makes the dressing richer and more flavorful.

SomeSouthern cookseven include additions like boiled eggs, white sandwich bread, or bell pepper.

Would it be fine leaving the eggs out?

Beyond the savory flavor, the egg yolk is the necessary binding ingredient that holds the dish together when baking. It makes the dressing more solid and less runny.

Can you use white cornmeal instead of yellow?

You can use either yellow or white cornmeal for this Southern recipe.

The taste is similar and good, but yellow cornmeal is sweeter than white. This is because one comes from white corn kernels, while the other is from the sweeter yellow kernels of corn.

Can you use the cubed dry cornbread that comes in a bag like you use for stuffing a turkey?

A bagged stuffing could work if youre in a time pinch and cant makehomemade cornbread.

Replace the crumbled cornbread with the bagged stuffing mix, and start with this recipes Instructions for Southern chicken and dressing.

Which size cast iron skillet or pan would you bake the cornbread in?

To cook the cornbread, an8 medium-sized skilletworks best.

Or you can use an8 or similar size baking pan.

Can this be made as individual muffins in a muffin pan?

Yes, its possible!

The best part about making this dish as cornbread muffins instead of in a large pan is that you can customize the toppings for each person!

Should dressing be covered while cooking?

The dressing will go through a two-step baking process.

First, cover the baking dish with foil for this old-fashioned Thanksgiving recipe and bake at 350 degrees F for 30-35 minutes.

Then uncover and bake until golden, about 10-15 minutes more.

Can you make cornbread dressing the day before?

This cornbread stuffing recipe is perfect for making ahead of time. You can make it up to 3 days in advance so that you have one less dish to worry about onThanksgiving Day.

Can the dressing be assembled the day before and cooked the next day?

Yes, pre-make the cornbread and cube it. Then combine the egg mixture with the pre-baked cornbread and bake as directed.

How long will cornbread dressing keep in the refrigerator?

When stored correctly, cornbread dressing will keep for up to 4 days in the refrigerator. Cornbread Dressing stored in the fridge should be covered to prevent drying and to keep out unwanted refrigerator odors.

Can you freeze this Southern chicken and dressing recipe?

To freeze Southern chicken and dressing, place the prepared dish in the freezer wrapped in 2 layers, plastic wrap or parchment paper, then foil.

Keep in the freezer for up to two weeks.

What do you think of this Southern chicken and dressing recipe?

Have you had it?

Would you make it?

Comment below and lemme know.

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Southern Chicken And Dressing

There's a reason why Southern chicken and dressing is a holiday tradition. It's tender, moist, and packed full of flavor.There's nothing quite like it. And while lots of homemadeSouthern dressing recipeshave weighed in on this debate, we're pretty sure ours trumps them all!

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Bake Time: 35 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Course: Main Course, Side Dish

Cuisine: Soul Food, Southern Food

Servings: 8

Calories: 436kcal

Cook ModePrevent your screen from going dark

Ingredients for the homemade cornbread

1 cup cornmeal medium grind
cup all-purpose flour
2 teaspoons baking powder
4 tablespoons unsalted butter
1 cup heavy whipping cream
1 tablespoon granulated sugar

Ingredients for the cornbread dressing

cup unsalted butter
1 tablespoon unsalted butter
1 cup yellow onion diced
1 cup celery diced
1 tablespoon thyme fresh or dried
1 tablespoon rosemary fresh or dried
1 teaspoon sage ground
cup parsley finely chopped
cup chicken stock or chicken broth
1 teaspoon salt
teaspoon black pepper
1 egg large
8 oz chicken thighs Shredded boneless, skinless, & cooked. Or other poultry, preferably dark meat.

Instructions for the homemade cornbread

Preheat the conventional or Instant Pot Omni Plus oven to bake at 350 degrees for 10 minutes (although you may not use all this time to melt the butter).
Place the butter in an 8-inch baking pan or skillet and melt in the oven for approximately 5 minutes.
While the butter is melting, combine the dry ingredients (cornmeal, flour, baking powder, sugar) with the heavy cream in a large mixing bowl.
Pour the melted butter from the baking pan into the mixing bowl and mix all the ingredients.
Pour the cornbread batter into the baking pan or skillet.
Bake at 350 degrees F. In the conventional oven, bake for 20-25 minutes. In the Omni Plus oven, bake for 18-20 minutes.
When baking has finished, allow the cornbread to cool for approx. 10 minutes.
Cut the bread lengthwise and then across into 1-inch bread cubes and set aside.

Instructions for Southern chicken and dressing

Grease an 8 or similar-sized baking dish, transfer the set-aside cornbread cubes to the pre-greased dish, and then set aside the cornbread cubes.
Remove the lid from the Instant Pot and turn on the saut setting for 8 minutes.
With the lid off, melt cup of butter.
Add the chopped onion, celery, thyme, rosemary, and sage.
Stir to coat the vegetables in the herbs and melted butter, and then saut until they soften and slightly brown.
Add the shredded chicken, chicken stock, salt, and pepper to the inner pots simmer, and stir to combine.
Remove the chicken and herb mixture from the heat and set aside.
Allow the mixture to cool to the touch so it can be mixed with the egg. (You dont want the egg to cook from the residual heat and scramble!)
While the herbs are cooling off, beat the egg with the parsley in a medium-sized bowl.
Pour the egg and parsley mixture over the cubed cornbread in the set-aside baking dish, and gently fold in the mixture evenly with the bread cubes.
Then, pour the cooled chicken and herb mixture into the cornbread and egg mixture, evenly distributing with your pour.
Cut the 1 tablespoon of butter into small pats and place them all around on top of the dressing.
Cover the baking dish with foil and bake at 350 degrees F for 35 minutes in the conventional oven. Bake for 30 minutes if using the Omni Plus oven.
Uncover and bake until golden, 10-15 more minutes (conventional oven) or 10 minutes (Omni Plus oven).
Serve this baked chicken and dressing recipe warm, and enjoy!Optional serve with gravy on top.

Can you use Jiffy cornbread mix instead of making homemade?Ingredients for Jiffy box cornbread

8.5 oz. box of Jiffy Corn Muffin Mix
4 tablespoons of unsalted butter
cup of granulated sugar (*can be omitted if you dont prefercornbread sweet)
1 cup of heavy whipping cream

Instructions for Jiffy box cornbread chicken dressing

Preheat the conventional or Instant Pot Omni Plus oven to bake at 350 degrees for 10 minutes (although you may not use all this time to melt the butter).
Place the 4 tablespoons of butter in an 8-inch skillet and melt in the oven for approximately 5 minutes.
While the butter is melting, combine the Jiffy cornbread mix, sugar, and heavy cream in a large mixing bowl.
Pour the melted butter from the skillet into the mixing bowl and mix all the ingredients.
Pour the cornbread mixture into the skillet.
Bake at 350 degrees F. In the conventional oven for 25-30 minutes. Omni Plus oven for 23-25 minutes.
When baking has finished, allow the cornbread to cool for approx. 10 minutes.
Cut the bread lengthwise, then cut it across into 1-inch bread cubes and set aside.