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Preheat oven to 400°F. Heat a large skillet over medium heat. Add bacon and cook about 10 minutes or until brown and crispy, turning once. Remove and drain bacon on paper towels. Reserve 1 tablespoon of the bacon drippings in the skillet. Add onions, reduce heat to medium-low. Cook, covered, for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes or until golden. Remove from heat.
Chop the bacon. In a medium bowl, combine the bacon, caramelized onions, bread cubes, broth, egg, 2 tablespoons parsley and pepper. Stir gently to combine. Divide dressing mixture among four individual 12- to 14-ounce casserole dishes; set aside.
In the same skillet, heat oil over medium heat. Add chicken, cook for about 5 minutes or until browned, turning once. Place one chicken thigh on dressing mixture in each casserole. Bake, uncovered, for 15 to 20 minutes or until an instant-read thermometer inserted in stuffing registers 165°F. Before serving, sprinkle with additional parsley.