Skillet Chicken And Apple Stuffing Recipes

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SKILLET APPLE CHICKEN



Skillet Apple Chicken image

This delightfully fragrant mix of chicken, apples, and seasonings will surprise your palate with its complex flavors!

Provided by MAESTRINA

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 35m

Yield 4

Number Of Ingredients 7

2 ½ tablespoons olive oil
2 boneless skinless chicken breasts, cut into 1/4-inch strips
1 sweet apple - peeled, cored and thinly sliced
1 ½ tablespoons garlic salt
1 tablespoon cracked black pepper
1 teaspoon pumpkin pie spice
1 ½ teaspoons chopped dried tarragon

Steps:

  • Heat the olive oil in a large skillet over medium heat, and cook the chicken 5 minutes.
  • Gradually stir the apples into the skillet, and continue cooking 15 minutes, or until chicken juices run clear and apples are tender. Thoroughly mix in the garlic salt, pepper, pumpkin pie spice, and tarragon.

Nutrition Facts : Calories 163 calories, Carbohydrate 7.1 g, Cholesterol 30.4 mg, Fat 9.9 g, Fiber 1.4 g, Protein 12 g, SaturatedFat 1.6 g, Sodium 2065.4 mg, Sugar 3.6 g

CHICKEN AND APPLE STUFFING CASSEROLE



Chicken and Apple Stuffing Casserole image

Is it a sweet and savory bread pudding? Or, is it a casserole? Perhaps it is a chicken and stuffing skillet--you decide. At any rate, this dish only needs a 12-inch nonstick, oven-proof skillet, a spoon, a knife, a cutting board, a whisk, and some measuring cups. It comes together fairly quickly, too!

Provided by Bibi

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 6

Number Of Ingredients 16

¼ cup half-and-half
1 egg
½ teaspoon dried sage, crumbled
½ cup unsalted butter
1 cup chopped onion
1 cup chopped celery
salt and ground black pepper to taste
1 ½ cups chicken broth
4 cups herb-seasoned stuffing mix
2 cups chopped, unpeeled apples
½ cup dried cherries
½ cup chopped pecans, divided
6 chicken cutlets
½ teaspoon paprika
½ teaspoon dried rosemary
olive oil cooking spray

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk together half-and-half, egg, and sage in a bowl.
  • Melt butter in a 12-inch nonstick, oven-proof skillet over medium heat. Add onion, celery, salt, and pepper and cook, stirring frequently, until onion begins to soften, about 4 minutes. Pour in chicken broth and then stir in stuffing mix. Add chopped apples, dried cherries, and 1/4 cup chopped pecans, then remove from heat. Stir in half-and-half mixture and gently even out the contents of the skillet.
  • Season chicken cutlets with paprika, rosemary, salt, and pepper. Place on top of the stuffing mixture and press down into the skillet contents until the tops of the chicken are even with the other ingredients. Sprinkle the remaining 1/4 cup chopped pecans over the top and lightly spray chicken with cooking spray.
  • Place skillet in the preheated oven and bake until chicken juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.

Nutrition Facts : Calories 718.2 calories, Carbohydrate 89 g, Cholesterol 111.1 mg, Fat 28.8 g, Fiber 7.8 g, Protein 27.4 g, SaturatedFat 12.4 g, Sodium 2132.1 mg, Sugar 15 g

SKILLET CHICKEN AND APPLE STUFFING



Skillet Chicken and Apple Stuffing image

Tender, browned chicken breasts are served atop stuffing with lots of celery and apples, and sprinkled with Cheddar cheese.

Provided by Bird's Eye

Categories     Trusted Brands: Recipes and Tips     Birds Eye®

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable or olive oil
4 boneless skinless chicken breast halves
2 cups chicken broth
1 (8 ounce) bag Birds Eye® Recipe Ready Chopped Celery
2 cups stuffing mix
1 apple, cored and diced
1 cup shredded Cheddar cheese

Steps:

  • Heat oil in large nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until thoroughly cooked.* Remove chicken from pan.
  • Add broth and Recipe Ready Celery to skillet; bring to a boil over high heat. Continue boiling 1 minute. Stir in stuffing mix and apple. Remove from heat.
  • Arrange chicken in skillet and sprinkle with cheese. Stand covered 5 minutes.

Nutrition Facts : Calories 493.3 calories, Carbohydrate 28.2 g, Cholesterol 101.3 mg, Fat 25.7 g, Fiber 1.9 g, Protein 37.1 g, SaturatedFat 9 g, Sodium 1311.8 mg, Sugar 7.3 g

SKILLET STUFFING WITH APPLES, SHALLOTS, AND CRANBERRIES



Skillet Stuffing with Apples, Shallots, and Cranberries image

Provided by Leah Koenig

Categories     Thanksgiving     Cranberry     Apple     Thyme     Shallot

Yield Serves 8

Number Of Ingredients 15

2 large shallots, roughly chopped
1 medium onion, roughly chopped
2 celery stalks, roughly chopped
2 medium green apples, roughly chopped (do not peel)
2 garlic cloves, roughly chopped
4 tablespoons (1/2 stick) unsalted butter
Kosher salt
freshly ground black pepper
1 medium loaf rustic country bread, cut into 1-inch cubes (about 10 cups)
1 1/2 cups low-sodium chicken broth, plus more if necessary
1/2 cup apple cider
1 teaspoon chopped fresh rosemary leaves
1 1/2 teaspoons chopped fresh thyme leaves
1/2 cup dried cranberries
2 eggs, lightly beaten

Steps:

  • Preheat the oven to 375°F. In the bowl of a food processor, pulse the shallot, onion, celery, apple, and garlic, scraping down sides of the bowl, until finely chopped.
  • In a 12-inch cast iron or other oven-safe skillet over medium-high heat, heat butter. Add the chopped vegetable mixture, season with a generous pinch of salt and pepper, and cook, stirring occasionally, until tender, 7 to 8 minutes. Reduce heat to medium, add the bread cubes and cook, stirring occasionally, until softened, 5 to 7 minutes.
  • Remove pan from heat and stir in the broth, cider, rosemary, thyme, and cranberries. Once the liquid is completely absorbed, stir in the eggs, transfer the pan to the oven and bake until browned on top and cooked through, 20 to 25 minutes.

SUNDAY ROAST CHICKEN WITH APPLE AND HERB STUFFING



Sunday Roast Chicken With Apple and Herb Stuffing image

With it's crisp skin, light, juicy stuffing of onion, apple, herbs, and lemon zest, and accompaniment of rich gravy,this is hard to beat!

Provided by Sharon123

Categories     Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 17

3 -5 sprigs parsley
3 -5 sprigs thyme
1 (3 1/2-4 lb) broiler-fryer chickens, with giblets reserved for stock (recipe follows)
1/2 lemon, sliced (optional)
1/2 onion, sliced (optional)
4 tablespoons butter, softened (or margarine)
2 tablespoons butter (or margarine)
1 small onion, finely chopped
1 cooking apple, peeled, cored, and grated
1 cup fresh white breadcrumbs (or whole wheat, rye, etc.)
1 small egg, beaten
1 tablespoon chopped parsley
1 tablespoon chopped fresh thyme
1 grated lemon, zest of
salt and black pepper
2 teaspoons flour
1 1/4 cups giblet chicken stock or 1 1/4 cups vegetable stock

Steps:

  • Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
  • Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
  • Leave to cool completely.
  • Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
  • Truss the chicken if desired.
  • Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
  • Put any leftover stuffing into a small ovenproof dish.
  • Rub the softened butter over the chicken breast and season with salt and pepper.
  • Place the chicken, breast side down, in a roasting pan.
  • Cook in a 375* oven for about 1 1/2-2 hours.
  • Turn the chicken over when lightly browned.
  • Continue cooking, basting every 20 minutes.
  • Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
  • Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
  • Transfer to a warmed serving platter and keep warm while you make the gravy.
  • Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
  • Carve the chicken and serve with the gravy.
  • Gravy: Tilt the roasting pan, and spoon off all but 1 tbls.
  • of the fat that rises to the surface, leaving behind the cooking juices.
  • Put the roasting pan on top of the stove.
  • Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
  • Pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
  • Simmer for 2 minutes, then taste for seasoning.
  • Strain into a warmed gravy boat and serve immediately.
  • Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned.
  • Stir in 1 quart water.
  • Bring to a boil, skimming off any scum that forms on the surface.
  • Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
  • Simmer for about 1 hour.
  • Cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
  • Strain before use.

BAKED CHICKEN WITH APPLE STUFFING



Baked Chicken with Apple Stuffing image

Breaded chicken breasts are baked with a simple apple and bread stuffing for an easy one dish meal. Get cozy with this holiday-inspired meal anytime of year!

Provided by SCOTTBMA72

Categories     Side Dish     Stuffing and Dressing Recipes     Apple Stuffing and Dressing Recipes

Time 1h15m

Yield 4

Number Of Ingredients 10

2 cups milk
3 eggs
1 tablespoon water
1 cup dry bread crumbs
4 skinless, boneless chicken breast halves
1 Red Delicious apple, cored and diced
1 (8 ounce) package dry bread stuffing mix
2 cups apple juice, or as needed
2 tablespoons butter, or as needed
1 Red Delicious apple - peeled, cored and diced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour the milk into a shallow bowl. In a separate bowl, whisk together the eggs and water. Place the bread crumbs in a shallow dish or on a plate. Dip the chicken breast halves into the milk, then into the egg, then press into the bread crumbs to coat. Place on a plate, and set aside.
  • Prepare the stuffing mix according to the package directions, but substituting apple juice for the water. When bringing the juice and butter to a boil, add the diced apple with peel to the pan. Stir in the stuffing mix until the liquid is absorbed. Transfer the stuffing to a baking dish, and top with the pieces of the remaining apple. Place the chicken breasts on top of the stuffing, and cover with aluminum foil.
  • Bake for 45 to 50 minutes, or until the chicken juices run clear.

Nutrition Facts : Calories 716.9 calories, Carbohydrate 93 g, Cholesterol 232.3 mg, Fat 18.4 g, Fiber 5 g, Protein 43.3 g, SaturatedFat 8 g, Sodium 1294.1 mg, Sugar 34 g

CHICKEN AND APPLE SKILLET SUPPER



Chicken and Apple Skillet Supper image

Make and share this Chicken and Apple Skillet Supper recipe from Food.com.

Provided by Rainberry Blues

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 teaspoons vegetable oil
2 golden delicious apples, unpeeled,thinly sliced (it's important to use Golden Delicious apples, because they will hold their shape during cooking)
1 onion, sliced
1/2 teaspoon dried thyme
4 boneless skinless chicken breasts
1 cup apple juice
1 tablespoon cider vinegar
1 tablespoon cornstarch
salt and pepper

Steps:

  • Sauté apples, onion and thyme in 2 tsp of the oil in skillet over medium-high heat, just until tender crisp; about 4 minutes.
  • Remove from skillet and set aside.
  • Cook chicken in remaining 2 tsp oil in skillet for 2 to 3 minutes or until golden brown, turning once during cooking.
  • Reduce heat to medium-low.
  • Set aside 1 tbsp apple juice; pour remaining apple juice into skillet along with vinegar.
  • Cover and simmer until chicken is no longer pink inside; about 6 to 8 minutes.
  • With slotted spoon, remove chicken from skillet and keep warm.
  • Combine cornstarch with reserved apple juice; stir into skillet and cook over high heat, stirring and scraping up any browned bits on bottom of pan, until thickened; about 2 minutes.
  • Return apple mixture to skillet and heat through; add salt and pepper to taste.
  • Spoon apple mixture over chicken.
  • Serve with egg noodles or rice.

Nutrition Facts : Calories 255, Fat 6.2, SaturatedFat 1, Cholesterol 68.4, Sodium 80.5, Carbohydrate 21.5, Fiber 2.2, Sugar 15.1, Protein 27.7

CHICKEN WITH APPLES AND STUFFING



Chicken With Apples and Stuffing image

Originally a recipe from Taste of Home's "Five Ingredient Cookbook," but I have done much tweaking to get it just right. This one is so yummy and filling, and the flavors blend surprisingly nicely. If you can find apple pie filling with cinnamon already added, you can just use that. Usually I can't find it at my store. Also I frequently cannot find 6 oz. packages of stuffing mix, so I just make about 2 cups of stuffing, or a whole box, and put the extra on the side. This recipe was originally for pork, so you can also substitute 6 boneless pork loin chops for the chicken. We are more chicken fans at my house! You can also leave the chicken breasts whole if you prefer. I just find it blends nicely with them chopped.

Provided by PianoCook

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts, chopped in bite-size pieces
1 teaspoon kosher salt, to taste
1 teaspoon black pepper, to taste
1/2 teaspoon cinnamon, to taste
1 -2 tablespoon honey, to taste
1 tablespoon extra virgin olive oil
1 (6 ounce) package seasoned stuffing mix, flavor of choice
1 (21 ounce) can apple pie filling
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350 degrees F.
  • Chop chicken, season with salt, pepper and 1/2 teaspoons cinnamon, rubbing dry spices in thoroughly.
  • In a skillet, brown chicken in oil over medium-high heat, adding honey as soon as the chicken hits the pan and starts sizzling! Toss to coat chicken. Remove as soon as chicken is cooked on all sides.
  • Meanwhile, prepare stuffing according to package directions.
  • Spread pie filling in a greased 8-in. x 8-in. square baking dish. Stir in 1 teaspoons cinnamon if not already included in pie filling. *Note: At this juncture, you may want to remove apples from their sauce and dice them up, then return. I find that though the apple flavor blends nicely, the whole apple slices frequently overpower the other components of the dish.
  • Add chicken over the top of the pie filling, and then add the stuffing on top.
  • Cover and bake for 25 minutes. Uncover; bake 5-8 minutes longer or just until top of stuffing browns just a bit and pie filling starts to bubble.

Nutrition Facts : Calories 329.9, Fat 4.3, SaturatedFat 0.8, Cholesterol 45.9, Sodium 837.1, Carbohydrate 51.4, Fiber 2.3, Sugar 19, Protein 21.4

ITALIAN-STYLE CHICKEN & STUFFING SKILLET



Italian-Style Chicken & Stuffing Skillet image

A simple chicken and stuffing skillet dish goes Italian with the addition of spaghetti sauce and shredded mozzarella.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings, 1-3/4 cups each

Number Of Ingredients 7

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/4 cup KRAFT Lite Zesty Italian Dressing
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks
1 small onion, chopped
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Heat oven to 425°F.
  • Add hot water to stuffing mix; stir just until moistened.
  • Heat Italian dressing in large ovenproof skillet on medium heat. Add chicken and vegetables; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in pasta sauce. Remove from heat; stir in cheese. Top with stuffing.
  • Bake 20 min. or until chicken is done and stuffing is golden brown.

Nutrition Facts : Calories 360, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 990 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 34 g

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