Easy Chicken Herb Stuffing Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
• Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
• Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

Steps:

• Mix water and butter. Add stuffing. Mix lightly.
• Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
• Mix soup, milk and parsley. Pour over chicken. Cover.
• Bake at 400 degrees F for 30 minutes or until done.

Steps:

• Mix chicken, soup, and sour cream.
• Spread into 9x13 baking dish (sprayed with Pam).
• Top with stuffing mix.
• Melt margarine and mix with chicken broth.
• Drizzle over top of casserole.
• Bake at 350 for 45-60 minutes.

Steps:

• Preheat oven to 425ºF.
• In a food processor or by hand, combine garlic, spinach, parsley, chives, tarragon, bread crumbs, orange zest, orange juice, mustard, salt, pepper and 2 tbsp olive oil. Reserve 1 tbsp oil to fry chicken.
• Insert a sharp knife into the thick end of each chicken breast and cut a lengthwise pocket 3/4 of the way across chicken breast.
• Lay breast flat open and spread with about 2 tbsps spinach mixture.
• Fold breast back together.
• Season breasts with salt and pepper. Reserve any leftover spinach mixture.
• Set ovenproof skillet on medium-high heat and add remaining oil.
• Add chicken, skin-side down and fry until crisp and golden, about 2 minutes.
• Flip breasts over and place skillet in oven.
• Bake for 15 to 20 minutes or until juices run clear.
• Remove chicken from skillet.
• Skim any fat and add orange juice, orange zest and vermouth.
• Bring to boil scraping up any sticky bits on the base of pan.
• Reduce until syrupy, about 1 minute.
• Add cream and bring to boil.
• Stir in reserved spinach mixture.
• Reduce until slightly thickened.
• Season to taste.
• Serve chicken and drizzle with sauce.