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Chicken and Dressing Recipe

This classic Chicken and Dressing recipe combines tender, juicy chicken with a perfectly seasoned, moist cornbread dressing. It's a comforting dish, ideal for family dinners or holiday gatherings, and packed with rich flavors.
Course Main Course
Cuisine Southern
Keyword Chicken and Dressing Recipe, Comfort Food, Holiday Dish
Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 320kcal
Cost $20-$25

Equipment

  • Large stockpot
  • Mixing bowls
  • Baking dish (9x13 inches)
  • Whisk
  • Wooden spoon or spatula
  • Foil (optional)

Ingredients

For the Chicken:

  • 2 pounds Chicken breasts or thighs (boneless, skinless, or bone-in)
  • 6 cups Chicken broth (or enough to cover chicken)
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder

For the Cornbread Dressing:

  • 4 cups Crumbled cornbread (homemade or store-bought)
  • 2 cups Day-old white bread, cubed (or use whole wheat if preferred)
  • 1/2 cup Unsalted butter melted
  • 1 medium Onion finely chopped
  • 2 Celery stalks finely chopped
  • 2 cups Chicken broth (adjust for desired consistency)
  • 2 large Eggs beaten
  • 1 tsp Poultry seasoning
  • 1 tsp Sage (optional, for extra flavor)
  • 1 tsp Salt
  • 1/2 tsp Black pepper

Instructions

Step 1: Prepare the Chicken

  • Place the chicken in a large stockpot and add enough chicken broth to cover it completely. Season with salt, pepper, garlic powder, and onion powder.
  • Bring the broth to a gentle boil over medium-high heat, then reduce the heat to low and simmer until the chicken is fully cooked (about 25 minutes for boneless chicken and 30 minutes for bone-in).
  • Remove the chicken from the broth and set it aside to cool slightly. Shred the chicken into bite-sized pieces using two forks. Reserve the broth for later use.

Step 2: Prepare the Cornbread Dressing

  • Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  • In a large mixing bowl, combine the crumbled cornbread and cubed white bread. Mix until evenly distributed.
  • In a skillet, melt the butter over medium heat and sauté the chopped onion and celery until softened (about 5 minutes). Add this mixture to the bread.
  • Add the shredded chicken to the bread mixture. Pour in 2 cups of reserved chicken broth and gently stir.
  • Season with poultry seasoning, sage (if using), salt, and pepper. Taste the mixture and adjust seasonings as needed.
  • Gradually mix in the beaten eggs until everything is well combined.

Step 3: Bake the Dish

  • Transfer the chicken and dressing mixture into the prepared baking dish. Spread it out evenly.
  • Cover the dish with foil to retain moisture and bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and slightly crispy.
  • Let the dish rest for 10 minutes before serving to allow the flavors to meld together.

Notes

  • Make-Ahead Tip: Prepare the cornbread a day or two in advance to save time. Stale bread works better for dressing as it absorbs liquid more effectively.
  • Substitutions:
    • For a richer flavor, use cream of chicken soup instead of some of the broth.
    • Replace poultry seasoning with a mix of thyme and rosemary for a more herbaceous flavor.
    • Gluten-free? Swap white bread for a gluten-free alternative.
  • Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm.
This Chicken and Dressing recipe is a Southern classic that will undoubtedly win hearts at the dinner table. Whether it's for a cozy weeknight meal or a festive holiday spread, this dish delivers the perfect balance of comfort and flavor.