Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Creole Chicken with Cornbread Stuffing
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 24 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 192 milligrams
- Sodium
- 751 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 4 grams
- Protein
- 51 grams
- Sugar
- 13 grams
This recipe features a great method for a quick skillet cornbread stuffing that’s loaded with colorful vegetables.
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 24 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 192 milligrams
- Sodium
- 751 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 4 grams
- Protein
- 51 grams
- Sugar
- 13 grams
Ingredients
Directions
- Preheat the oven to 450˚ F. Melt 2 tablespoons butter in a large ovenproof nonstick skillet over medium-high heat. Add the red onion, celery, corn, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the pickled peppers and 1/2 cup water. Bring to a simmer, then stir in the cornbread to combine. Cut 1 tablespoon butter into small cubes and scatter over the top. Transfer the skillet to the oven and cook until golden brown on top, 15 to 20 minutes.
- Meanwhile, heat a separate large ovenproof skillet over medium- high heat. Season the chicken with salt, pepper and the Creole seasoning. Add the vegetable oil to the skillet; heat until shimmering. Add the chicken and cook until well browned on the bottom, 4 to 5 minutes. Flip the chicken, then transfer the skillet to the oven and cook until the chicken is just cooked through, 5 to 7 minutes.
- Return the skillet with the chicken to the stovetop over medium heat; add the remaining 1 tablespoon butter and the lemon juice. Cook, swirling the butter, until combined. Remove from the heat and remove the chicken to a cutting board.
- Divide the cornbread stuffing among plates. Sprinkle with the parsley. Slice the chicken and serve with the stuffing. Spoon the pan sauce over the chicken.
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