This recipe features a great method for a quick skillet cornbread stuffing that’s loaded with colorful vegetables.
| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons unsalted butter
- 1 large red onion, chopped
- 2 stalks celery, chopped
- 4 ears of corn, kernels sliced off (or 3 cups thawed frozen corn)
- Kosher salt and freshly ground pepper
- 1 tablespoon chopped pickled hot peppers
- 4 cups cubed cornbread, preferably stale (about 1/2-inch cubes)
- 4 skinless, boneless chicken breasts (6 to 8 ounces each)
- 2 teaspoons Creole seasoning
- 1 tablespoon vegetable oil
- Juice of 1/2 lemon
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 450˚ F. Melt 2 tablespoons butter in a large ovenproof nonstick skillet over medium-high heat. Add the red onion, celery, corn, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the pickled peppers and 1/2 cup water. Bring to a simmer, then stir in the cornbread to combine. Cut 1 tablespoon butter into small cubes and scatter over the top. Transfer the skillet to the oven and cook until golden brown on top, 15 to 20 minutes.
- Meanwhile, heat a separate large ovenproof skillet over medium- high heat. Season the chicken with salt, pepper and the Creole seasoning. Add the vegetable oil to the skillet; heat until shimmering. Add the chicken and cook until well browned on the bottom, 4 to 5 minutes. Flip the chicken, then transfer the skillet to the oven and cook until the chicken is just cooked through, 5 to 7 minutes.
- Return the skillet with the chicken to the stovetop over medium heat; add the remaining 1 tablespoon butter and the lemon juice. Cook, swirling the butter, until combined. Remove from the heat and remove the chicken to a cutting board.
- Divide the cornbread stuffing among plates. Sprinkle with the parsley. Slice the chicken and serve with the stuffing. Spoon the pan sauce over the chicken.
Nutrition Facts
| Calories | 570 |
| Total Fat | 24 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 192 milligrams |
| Sodium | 751 milligrams |
| Carbohydrates | 39 grams |
| Dietary Fiber | 4 grams |
| Protein | 51 grams |
| Sugar | 13 grams |
| Calories | 570 |
| Total Fat | 24 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 192 milligrams |
| Sodium | 751 milligrams |
| Carbohydrates | 39 grams |
| Dietary Fiber | 4 grams |
| Protein | 51 grams |
| Sugar | 13 grams |
Reviews
This was delicious and easy on a weeknight. I served it with a tomato salad. I bought some prepared cornbread in my grocery’s bakery. I used about 2/3 of that cut into cubes, and I put the cubes in my toaster oven at 325 degrees for 10 minutes to dry them out. It worked great. I also cooked the chicken entirely on the stovetop, not in the oven. I removed the chicken to a plate when cooked, made the sauce, added the chicken back to the pan, flipping it to coat the chicken with the sauce.