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One-Dish Cranberry Chicken and Stuffing Bake
Rachel Kim

One-Dish Cranberry Chicken and Stuffing Bake

This is Thanksgiving logic stripped down to a weeknight pan. Tart cranberry sauce keeps chicken breasts from tasting flat, while stuffing catches the savory broth underneath. Keep the green beans at the edges so they roast a little after the foil comes off.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs chicken breast cutlets each about 1/2 inch thick
  • 2 boxes 6 oz each seasoned stuffing mix
  • 3 cups low-sodium chicken broth
  • 1 can 14 oz whole-berry cranberry sauce
  • 1 lb fresh green beans trimmed
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 375°F and arrange the chicken cutlets down the center of a 9-by-13-inch baking dish.
  2. Season the chicken with the salt and black pepper and arrange the green beans along both sides.
  3. Sprinkle the stuffing mix loosely over and around the chicken, then pour the broth slowly across all of the dry crumbs.
  4. Spoon the cranberry sauce in small patches over the moistened stuffing and chicken.
  5. Cover tightly with foil and bake for 30 minutes.
  6. Uncover and bake for 15 to 20 minutes more, until the stuffing browns and the thickest chicken piece reaches 165°F.