Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1.5 pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 medium yellow onion, chopped (approx. 1 cup or 150g)
  • 2 stalks celery, chopped (approx. 1 cup or 100g)
  • 2 cloves garlic, minced (approx. 1 teaspoon or 5g)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (32g) all-purpose flour
  • 2 cups (473 ml) chicken broth, low sodium
  • 1 cup (236 ml) milk (whole or 2%)
  • 1/4 cup (59 ml) heavy cream (optional, for extra richness)
  • 6 cups (approx. 150g) cubed bread, such as sourdough or baguette, dried
  • 1/2 cup (118 ml) chicken broth (additional, for moisturizing stuffing if needed)
  • 1/2 cup (50g) chopped fresh parsley
  • 1/4 cup (about 10g) chopped fresh sage
  • 1/4 cup (57g) melted butter

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through (internal temperature reaches 165°F/74°C). Season with thyme, salt, and pepper. Set aside.
  2. In the same skillet, sauté onion and celery until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Melt butter in the skillet. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in chicken broth until smooth. Add milk and heavy cream (if using) and simmer until thickened, about 3-5 minutes.
  4. In a large bowl, combine cubed bread, fresh parsley, sage, and melted butter. Moisten with chicken broth if needed, until evenly moist but not soggy.
  5. Spread the stuffing evenly in the bottom of the baking dish. Top with the cooked chicken and sautéed vegetables. Pour the creamy sauce over the chicken and stuffing.
  6. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown and bubbly.
  7. Let stand for 5-10 minutes before serving.