Go Back

One Pot Chicken and Stuffing Skillet with Sage

One pot chicken and stuffing skillet with sage brings browned chicken, creamy sauce, peas and carrots, and tender stuffing together in a covered skillet. It’s a hearty stovetop dinner finished with a 5-minute covered rest.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
resting 5 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the chicken and sauce
  • 1.5 lb chicken breasts boneless, skinless, cut into 1-inch pieces
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
  • 1 yellow onion small, diced
  • 2 celery ribs diced
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 2 cup low-sodium chicken broth 1/2 cup for the sauce and 1 1/2 cups for the stuffing
  • 1 cup frozen peas and carrots
  • 1 tsp rubbed sage
For the stuffing
  • 1 box (6 oz) chicken-flavored stuffing mix
  • 4 tbsp unsalted butter

Equipment

  • 1 12-inch deep skillet with a lid

Method
 

Cook the chicken and sauce
  1. Pat the chicken dry and season it with the salt and pepper.
  2. Heat the oil in a 12-inch deep skillet with a lid over medium-high heat.
  3. Cook the chicken for 4–5 minutes, stirring occasionally, until browned on the outside but not cooked through; transfer it to a plate.
  4. Add the onion and celery to the skillet and cook for 3–4 minutes, stirring, until softened.
  5. Stir in the soup, 1/2 cup broth, peas and carrots, and sage, then bring the sauce to a simmer.
  6. Return the chicken and any juices to the skillet, cover, and simmer over medium-low heat for 6–8 minutes, until the chicken reaches 165°F in the thickest pieces.
Prepare the stuffing
  1. While the chicken simmers, heat the remaining 1 1/2 cups broth and the butter in a microwave-safe measuring cup until steaming and the butter is melted, about 1–2 minutes.
  2. Pour the broth mixture over the stuffing mix in a heatproof bowl.
  3. Cover and let stand for 5 minutes.
Finish the skillet
  1. Spoon the stuffing evenly over the chicken and sauce, cover the skillet, and cook over low heat for 3–5 minutes, until the stuffing is hot throughout.
  2. Remove the skillet from the heat and let it rest, covered, for 5 minutes before serving.

Notes

For tender chicken, check the thickest pieces for 165°F and avoid cooking them longer than needed. Refrigerate leftovers for 3–4 days; freeze for up to 2 months, though the stuffing may soften when reheated. For a gluten-free variation, use gluten-free stuffing mix and a gluten-free condensed cream of chicken soup.