Chicken and Dressing is a classic comfort dish that always satisfies. Crumbled cornbread is combined with shredded chicken, sautéed vegetables, herbs, and broth to create a moist, flavorful dressing that’s perfect as a side or even as the main course.
If you enjoy cornbread recipes, try variations like jalapeño cornbread or an easy Instant Pot buttermilk cornbread for a spicy or quick option.
Chicken and Dressing
This old-fashioned chicken and dressing recipe is a Southern favorite that consistently steals the show. It pairs tender chicken with homemade cornbread, white bread, sautéed aromatics, and savory herbs to deliver a comforting dish you’ll return to again and again.
How to Make Chicken and Dressing
For the cornbread:
- Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish.
- In a large bowl, stir together the cornbread mix, buttermilk, eggs, and melted butter until combined.
- Transfer the batter to the prepared pan and bake 16–20 minutes, or until the top is lightly browned.
- Allow the cornbread to cool until you can handle it, then cut or crumble it into small pieces and place in a large bowl.
For the dressing:
- Reduce the oven temperature to 350°F and lightly grease a second 9×13-inch baking dish.
- Add torn white bread pieces and shredded chicken to the bowl with the crumbled cornbread and stir to combine.
- In a skillet over medium-low heat, melt butter and sauté the diced onion, celery, and minced garlic until softened. Add 1 cup of chicken broth, rosemary, sage, thyme, salt, and pepper and warm gently—do not boil.
- Pour the warm broth over the bread and cornbread mixture and stir to combine.
- Whisk the remaining 1 cup of chicken broth with the beaten eggs, pour over the mixture, and stir. The mixture should be moist but not soggy; add extra broth a little at a time only if needed.
- Transfer everything to the prepared baking dish, dot the top with cubed butter, cover, and bake for 1 hour. Uncover and bake for an additional 10–15 minutes, until the top is golden brown.
Tips for the Best Chicken and Dressing
- Aim for a mixture that is wet but not soggy before baking. If you find dry patches, add a little extra broth until evenly moistened.
- This dish is delicious on its own but becomes exceptional when served with a drizzle of gravy.
- Save time by using a rotisserie chicken—simply shred or chop it and fold it into the mixture.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap fully cooled dressing tightly in plastic wrap and heavy-duty foil. Freeze for up to 2 months. Thaw in the refrigerator before reheating.
Is it stuffing or dressing?
In the American South this dish is typically called “dressing” because it is baked outside of the bird. “Stuffing” usually refers to a similar mixture cooked inside poultry.
Why are there eggs in the dressing?
Eggs act as a binder, helping the ingredients hold together while baking so the dressing slices and serves cleanly.
More Easy Chicken Recipes
- Crockpot Apricot Chicken
- Crispy Chicken Salad
- Crockpot Ranch Chicken
- Chicken Bacon Ranch Casserole
- Chicken Spaghetti
- Chicken Bacon Ranch Pizza
- Slow Cooker Shredded Chicken Tacos
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Chicken and Dressing
Ingredients
Cornbread:
- 17 ounces cornbread mix (two 8.5 oz boxes Jiffy)
- 2/3 cup buttermilk
- 2 large eggs
- 1 cup unsalted butter, melted and slightly cooled
Dressing:
- 1 pan prepared cornbread (9×13-inch)
- 6 slices white bread, torn into small pieces
- 8 ounces cooked, shredded chicken
- 1/4 cup unsalted butter
- 1 cup yellow onion, diced
- 1 cup celery, diced
- 2 garlic cloves, minced
- 2 cups low-sodium chicken broth, plus extra if needed
- 1 1/2 teaspoons ground sage
- 1 tablespoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 large eggs, beaten
- 4 tablespoons unsalted butter, cut into small pieces for dotting
Instructions
For the Cornbread:
- Preheat oven to 400°F and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix cornbread mix, buttermilk, eggs, and melted butter until combined.
- Pour the batter into the prepared pan and bake 16–20 minutes until lightly browned. Remove and cool until easy to handle.
- When cooled, cut or crumble the cornbread into small pieces and place in a large bowl.
For the Dressing:
- Reduce oven temperature to 350°F and lightly grease a second 9×13-inch baking dish.
- Add torn white bread pieces and shredded chicken to the bowl with the crumbled cornbread and stir to combine.
- Heat a skillet over medium-low. Add butter, onion, celery, and garlic and cook until softened. Stir in 1 cup chicken broth, rosemary, sage, thyme, salt, and pepper and warm briefly.
- Pour the warm broth over the bread mixture and stir to combine.
- Whisk the remaining 1 cup chicken broth with the beaten eggs, pour over the mixture, and stir. The mixture should be moist but not soggy—add small amounts of extra broth only if needed.
- Transfer to the prepared pan, dot the top with cubed butter, cover, and bake 1 hour. Uncover and bake 10–15 more minutes until the top is golden. Serve warm with gravy if desired.
Notes
*For more tips and frequently asked questions, refer to the recipe notes above.
Nutrition
Calories: 489 kcal
Carbohydrates: 37 g
Protein: 11 g
Fat: 33 g
Saturated Fat: 18 g
Sodium: 831 mg
Fiber: 3 g
Sugar: 10 g