1. Can I make chicken and dressing ahead of time?

Absolutely! Assemble everything and refrigerate overnight. When ready, bake as directed, adding a little extra broth if needed.

2. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for best results.

3. Can I freeze chicken and dressing?

Yes! Let it cool completely, then freeze in portions. When ready to eat, thaw in the fridge overnight and reheat in the oven.

4. Why did my dressing turn out gummy?

This happens when it's overmixed or contains too much liquid. Next time, add broth gradually and mix gently.

5. What can I use instead of cornbread?

Traditional stuffing bread or even biscuits can work, though cornbread gives the best texture.

How to Make the Perfect Chicken and Dressing from Scratch

Name: How to Make the Perfect Chicken and Dressing from Scratch
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Southern
Ingredients: 2 lbs bone-in, skin-on chicken breasts or thighs; 6 cups chicken broth (homemade or store-bought); 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 4 cups crumbled cornbread (homemade or store-bought); 4 slices white or wheat bread, crumbled; 1 cup celery, finely chopped; 1 cup onion, finely chopped; 2 teaspoons poultry seasoning; 1 teaspoon dried sage; ½ teaspoon black pepper; ½ teaspoon salt; 2 cups chicken broth (reserved from cooking the chicken); 2 large eggs, beaten; ½ cup unsalted butter, melted

Description

This Perfect Chicken and Dressing recipe is a Southern-style comfort dish made from scratch, featuring tender, juicy shredded chicken baked with a rich, savory cornbread dressing. Packed with flavorful seasonings, herbs, and homemade chicken broth, this dish is moist, hearty, and perfect for holidays or a comforting family meal.

Ingredients

Scale

For the Chicken:

2 lbs bone-in, skin-on chicken breasts or thighs
6 cups chicken broth (homemade or store-bought)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

For the Cornbread Dressing:

4 cups crumbled cornbread (homemade or store-bought)
4 slices white or wheat bread, crumbled
1 cup celery, finely chopped
1 cup onion, finely chopped
2 teaspoons poultry seasoning
1 teaspoon dried sage
½ teaspoon black pepper
½ teaspoon salt
2 cups chicken broth (reserved from cooking the chicken)
2 large eggs, beaten
½ cup unsalted butter, melted

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Instructions

1. Cook the Chicken

In a large pot, bring chicken, broth, salt, pepper, garlic powder, and onion powder to a simmer.
Cook over medium heat for 30-35 minutes, or until chicken is fully cooked and tender.
Remove chicken, shred into bite-sized pieces, and set aside. Reserve 2 cups of broth for the dressing.

2. Prepare the Cornbread Dressing

Preheat oven to 375°F (190°C).
In a large bowl, mix crumbled cornbread, crumbled bread, celery, onion, poultry seasoning, sage, black pepper, and salt.
Stir in shredded chicken, reserved broth, beaten eggs, and melted butter until well combined.

3. Bake the Dish

Pour the mixture into a buttered 9×13-inch baking dish.
Bake for 40-45 minutes, or until golden brown and set.
Let cool for 5 minutes before serving.

Notes

For extra moisture, add ½ cup of cream of chicken soup to the dressing mixture.
Make ahead: Prepare and refrigerate up to 24 hours before baking.
Freezing: Store unbaked dressing in an airtight container for up to 3 months. Bake from frozen at 350°F (175°C) for 60 minutes.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course, Holiday Dish
Method: Baking
Cuisine: Southern, Comfort Food

Nutrition

Serving Size: 1 Cup
Calories: 380
Sugar: 3g
Sodium: 580mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 20g
Cholesterol: 95mg