• 4 cups sourdough bread cubes
  • 4 cups multigrain bread cubes
  • 1 teaspoon poultry seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons canola oil
  • 6 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 sweet onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • ¼ cup chopped fresh parsley leaves
  • 1 tablespoon chopped fresh sage leaves
  • 2 teaspoons chopped fresh thyme leaves
  • 2 cups chicken stock


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Spread bread cubes in a single layer. Place into oven and bake until crisp and golden, about 10-13 minutes; set aside.
  3. In a small bowl, combine poultry seasoning, garlic powder, onion powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with poultry seasoning mixture.
  4. Heat canola oil in a large cast iron skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  5. Melt butter in the skillet. Add garlic, onion, carrots and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in parsley, sage and thyme until fragrant, about 1 minute.
  6. Remove from heat. Stir in bread; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined. Let stand 5 minutes, stirring occasionally, until liquid is absorbed.
  7. Place chicken in a single layer onto the prepared baking sheet. Place bread mixture in a single layer around the chicken on the prepared baking sheet.
  8. Place into oven and bake until the chicken is cooked through, about 20-25 minutes.


Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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