Pioneer Woman Chicken and Dressing Sheet Pan Supper

Pioneer Woman chicken and dressing sheet pan supper is a golden, crispy dinner with bone-in chicken thighs, ciabatta and cornbread chunks that comes together in 1 hour 5 minutes. This easy Thanksgiving dinner for two fits Sunday dinner, fall nights and cozy holiday weekends, since it all roasts on one pan.

Leave the chicken alone after you stir the bread and veggies at the 15-minute mark, because that is what lets the skin turn deep golden. Fuss with it and the skin steams instead of crisping.

Nobody stales the bread first here, because the hot oven dries and toasts the ciabatta and cornbread right alongside the chicken. Better still, the thighs drip their juices and butter onto the bread below, so you get dressing that tastes like it came out of a turkey pan.

Pioneer Woman Chicken and Dressing Sheet Pan Supper

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

1669

kcal

Chunks of ciabatta and cornbread crisp at the edges while soaking up buttery chicken drippings, and the thighs roast until the skin is crackly. Everything cooks on a single rimmed sheet pan with just one stir halfway through.

Ingredients

• 1/2 loaf Ciabatta, Cut Into 1-inch Pieces
  

• 4 c. Cornbread Chunks (use Your Favorite Recipe)
  

• 1 whole Medium Red Onion, Cut Into Chunks
  

• 3 stalks Celery, Sliced
  

• 2 whole Carrots, Peeled And Cut Into Chunks
  

• 1 1/2 tsp. Kosher Salt
  

• 1 tsp. Black Pepper
  

• 1/2 tsp. Ground Sage
  

• 1/2 tsp. Ground Thyme
  

• 8 whole Bone In Chicken Thighs
  

• 1 whole Half-stick Land O Lakes® Salted Butter, Cut Into Small Pieces
  

Directions

• Preheat and prep: Heat the oven to 425°F, then get out a large rimmed sheet pan. Cut the ciabatta into 1-inch pieces and the onion, celery and carrots into chunks.
• Build the pan: Pile 1/2 loaf ciabatta, 4 cups cornbread chunks, 1 red onion, 3 celery stalks and 2 carrots on the pan. Toss it all together with your hands so the bread and veggies are evenly mixed.
• Nestle the chicken: Tuck 8 bone-in chicken thighs all around the pan, skin side up. Leave a little space between them so the heat can reach the bread underneath.
• Season everything: Stir together 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1/2 teaspoon ground sage and 1/2 teaspoon ground thyme. Then sprinkle it over the chicken, bread and veggies.
• Dot with butter: Scatter the half-stick of salted butter, cut into small pieces, across the top of the pan. It melts into the bread as it roasts, which gives you rich flavor and good browning.
• First roast: Slide the pan into the oven and roast for 15 minutes. Then pull it out and stir the bread and veggies with a wooden spatula, mixing in the melted butter.
• Finish roasting: Do not touch the chicken, so the skin keeps crisping, and return the pan to the oven for 25 to 30 minutes. It is done when the chicken is completely cooked through and the bread is toasty.
• Stir and serve: Take the pan out and stir the bread and veggies one more time. Then serve it right from the pan while everything is hot.

Tools for this recipe

• Nordic Ware half sheet pan, OXO wooden spoon set, ThermoPro instant-read thermometer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, boneless, skinless thighs or legs work if you don't love skin. They cook a bit faster, so start checking for doneness around the 20-minute mark of the second roast.

How do I store and reheat the leftovers?

Keep the chicken and the dressing in an airtight container in the fridge for up to 3 days. Reheat on a sheet pan in a 375°F oven so the bread crisps back up instead of turning soggy.

Can I make this ahead of time?

You can cut the bread, onion, celery and carrots a day ahead and keep them covered. Assemble and roast right before dinner, because the bread soaks up moisture if it sits with the chicken.

Can I use stuffing mix or a different bread?

Any sturdy bread cut into 1-inch chunks works, such as a French loaf or sourdough. Skip soft sandwich bread, since it turns mushy under the chicken juices.

What is the most common mistake with this dish?

Stirring the chicken along with the bread is the big one, because moving it keeps the skin from browning. Stir only the bread and veggies, and let the thighs sit untouched.