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Marissa Bolden

Savory Chicken Thighs with Classic Cornbread Stuffing

This cozy chicken and cornbread stuffing recipe layers juicy chicken thighs with buttery cornbread, aromatics, and herbs for a homestyle dinner that tastes straight out of Sunday supper.
Print Recipe
Servings: 4
Ingredients Method

Ingredients
  

  • 6 bone-in skin-on chicken thighs
  • 4 Tbsp butter divided
  • 4 cups cornbread cubed and toasted
  • 2 celery ribs diced
  • 1 onion diced
  • 1 cup chicken broth
  • 2 bay leaves divided
  • Seasoning Blend:
  • 2 Tbsp seasoned salt
  • 1 Tbsp garlic powder
  • 1 Tbsp cayenne pepper
  • 1 Tbsp black pepper
  • 1 tsp oregano
  • Salt and pepper to taste

Method
 

  1. Prepare the Chicken: In a bowl, combine the seasoned salt, garlic powder, cayenne pepper, black pepper, and oregano. Season the chicken thighs thoroughly, making sure to get some seasoning under the skin. Let the chicken marinate for at least 1 hour, or preferably overnight, in the refrigerator.
  2. Sear the Chicken: In a cast-iron skillet, melt 4 Tbsp of butter over medium-high heat. Place the chicken thighs skin-side down and cook for 6 minutes. Flip the chicken and cook for another 4 minutes. Remove the chicken from the pan and set aside. Continue this process for any remaining thighs.
  3. Sauté Vegetables: Reduce the heat of the pan. Add the diced onions and celery and sauté for 5 minutes until softened.
  4. Combine and Roast: Stir in 1 bay leaf, chicken broth, and a pinch of salt and pepper. Add the toasted cornbread cubes and stir to combine. Top the mixture with the seared chicken thighs and the remaining bay leaf.
  5. Roast: Roast in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the chicken is cooked through and the cornbread is lightly browned.