One-Pan Chicken & Stuffing - Kraft Recipes Top
Comida Kraft
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One-Pan Chicken & Stuffing

Prep Time
Total Time

6 servings

Discover the tastiness of One-Pan Chicken & Stuffing! This One-Pan Chicken & Stuffing recipe takes 45 minutes and is sure to bring smiles to the table.

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Make It

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  • Heat oil in large skillet on medium-high heat. Add chicken; cook 2 min. on each side or until evenly browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
  • Add onions to drippings in skillet; cook 8 to 10 min. or until tender, stirring frequently. Meanwhile, add hot water to stuffing mix in large bowl; stir just until moistened. Add kale; mix lightly.
  • Remove onions from skillet; mix with Worcestershire sauce. Place chicken in single layer in center of skillet; top with onion mixture.
  • Spoon stuffing mixture around chicken. Sprinkle chicken and stuffing mixture with cheese; cover. Cook on medium-low heat 10 min. or until stuffing mixture is heated through and chicken is done (165°F).

Special Equipment Needed


Substitute baby spinach leaves for the chopped kale.


  • 6 servings

Healthy Living

  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

Adding kale to the stuffing is an easy way to increase your vegetable intake throughout the day.

Nutritional Information

Serving Size 6 servings
Calories 370
Total fat 12g
Saturated fat 4.5g
Cholesterol 85mg
Sodium 610mg
Carbohydrate 28g
Dietary fiber 3g
Sugars 5g
Protein 36g
% Daily Value
Vitamin A 20 %DV
Vitamin C 10 %DV
Calcium 15 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from A comfort meal It looked just like the picture, which is exciting since it seems to hardly ever look like the picture. My family loved this meal. It was comfort type food on a cool, crispy fall-like evening. I made it as recipe is written. It tasted like French Onion soup with chicken and stuffing. So good.
Date published: 2016-09-17
Rated 2 out of 5 by from Has potential I followed the recipe except I used regular stuffing and left out the cheese. Other than that I followed the recipe. I made this the other day and its more of a autumn dish (we live in the northeast) too much for an 80 degree day. The flavors were fall like anyways. I would just carameilize the onions not at the worcestershire sauce. My family scrapped the onions off. I would saute some apples and add that to the chicken. I also seasoned with poultry seasoning. It was okay. If I make those adjustments it would be more to my family's liking.
Date published: 2017-06-23
Rated 2 out of 5 by from Lacking Made this recipe tonight. It was too dry and lacking something. I was hopeful, but not what I expected. Maybe it needs a can of soup poured over the chicken/onions and then the stuffing added. But something was definitely missing. If anyone has any suggestions as to how to improve this recipe, I'd appreciate your comments. I would like to make this again, but will have to make some kind of adjustments for the dryness and blandness.
Date published: 2016-11-11
Rated 3 out of 5 by from Easy and good This was average, it was different than what we are used to for dinner as we usually don't have stuffing except for the holidays . But it was ok. I changed it up a bit as I used chicken tenders instead of breasts and I put it in a casserole dish and baked it for 30 mins at 350 instead of cooking it in the skillet.
Date published: 2016-08-13
Rated 1 out of 5 by from Need MORE low sodium recipes & some for those with diabetes Haven't tried this recipe yet. Questioning why it listed low sodium stuffing, but not for the Worcestershire Sauce. Didn't even know there was any 'low sodium' stuffing mix out there. I've never seen any!
Date published: 2017-05-07
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