Recipe Background
The Apple Orchard Chicken Bake has just so much flavor, it's amazing it can all fit in one baking dish! The chicken is cooked in tender, ultra-savory, aromatic stuffing with bites of juicy apples (naturally) and tart cherries. It's a good time, especially if you love autumnal flavors! Apple Orchard Chicken Bake is going to make your day better, that is for sure, especially when you learn this casserole is ready in under an hour! Fall into good taste!
The Apple Orchard Chicken Bake has just so much flavor, it's amazing it can all fit in one baking dish! The chicken is cooked in tender, ultra-savory, aromatic stuffing with bites of juicy apples (naturally) and tart cherries. It's a good time, especially if you love autumnal flavors! Apple Orchard Chicken Bake is going to make your day better, that is for sure, especially when you learn this casserole is ready in under an hour! Fall into good taste!
Ingredients
- 1/4 cup half-and-half
- 1 egg
- 1/2 teaspoon dried sage crumbled
- 1/2 cup unsalted butter
- 1 cup onions chopped
- 1 cup celery chopped
- salt to taste
- ground black pepper to taste
- 1 1/2 cups chicken broth
- 4 cups herb-seasoned stuffing mix
- 2 cups apples optionally peeled and chopped
- 1/2 cup dried cherries
- 1/2 cup pecans chopped, divided
- 4 chicken cutlets
- 1/2 teaspoon paprika
- 1/2 teaspoon dried rosemary
- olive oil cooking spray to taste
Directions
- Preheat the oven to 350 degrees F.
- In a bowl, add the half-and-half, the egg, and the sage and whisk to combine. Set it aside.
- In a 12-inch, nonstick, ovenproof skillet over medium heat, melt the butter.
- Add the onions, the celery, the salt, and the black pepper to the melted butter and cook, while stirring frequently, until the vegetables begin to soften, about 4 minutes.
- Add the chicken broth to the vegetable mixture and stir to combine.
- Add the stuffing mix to the vegetable mixture and stir to combine.
- Add the chopped apples, the dried cherries, and 1/4 cup of the pecans to the stuffing mixture and stir to combine into.
- Transfer the skillet from the heat.
- Add the half-and-half mixture to the stuffing mixture and stir to combine.
- Gently spread the stuffing mixture out evenly in the skillet.
- Season the chicken cutlets evenly with the paprika, the rosemary, the salt, and the black pepper.
- Add the chicken cutlets on top of the stuffing mixture and press them down lightly until the tops of the chicken are even with the other ingredients.
- Sprinkle the remaining pecans on top of the chicken and the stuffing mixture.
- Lightly spray the chicken cutlets with the olive oil cooking spray.
- Bake until the chicken cutlets reach an internal temperature of 165 degrees F, about 30-40 minutes.
- Serve.
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