Cracker Barrel Baked Chicken and Dressing Recipe

Cracker Barrel Baked Chicken and Dressing is a classic Southern American comfort dish featuring tender roasted chicken pieces served over a savoury cornbread stuffing. This hearty meal relies on sage, onions, celery, and rich chicken stock to create a moist, flavourful base.

The secret to a great dressing is the texture of your bread. The first time I made this, I used fresh bread and ended up with a soggy mess. Now I always bake my cornbread a day early and leave it out to dry or toast the cubes in a low oven until they feel like croutons. Dry bread acts like a sponge for the stock without falling apart into mush.

This recipe uses a whole chicken broken down into pieces to ensure the meat stays juicy while the dressing bakes underneath. If you do nothing else, make sure you use a high-quality chicken stock or the cooking liquid from poaching the chicken. That’s the difference between a dressing that tastes like boxed stuffing and one that tastes like a Sunday roast. I love serving this during the colder months when you need something that feels like a hug on a plate.

Jump to Recipe

Cracker Barrel Baked Chicken and Dressing Ingredients

For the Chicken

• 1.5kg (3lb 5oz) whole chicken, cut into 8 pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried sage
• 30g (1oz) butter, melted

For the Dressing

• 600g (1lb 5oz) cornbread, crumbled and dried
• 4 slices white bread, toasted and crumbled
• 60g (2oz) butter
• 2 medium onions, finely chopped
• 3 celery sticks, finely chopped
• 1 tsp dried sage
• 1/2 tsp dried thyme
• 2 large eggs, beaten
• 750ml (1pt 6fl oz) chicken stock
• 1/2 tsp salt
• 1/2 tsp black pepper

How To Make Cracker Barrel Baked Chicken and Dressing

1. Prepare the oven and chicken: Preheat your oven to 200°C (400°F/Gas Mark 6). Pat the chicken pieces dry with kitchen roll, rub them with melted butter, and season with salt, pepper, and sage.
2. Brown the chicken: Place the chicken pieces in a large roasting tin and bake for 20 minutes. This initial blast of heat ensures the skin starts to crisp and brown before it sits on top of the moist dressing.
3. Sauté the vegetables: Melt 60g (2oz) of butter in a large pan over medium heat on the hob. Add the onions and celery and cook gently for about 8 to 10 minutes until they are soft and see-through but not browned.
4. Mix the dressing: Combine the crumbled cornbread and toasted white bread in a large mixing bowl. Add the sautéed vegetables, sage, thyme, salt, pepper, beaten eggs, and chicken stock, then stir until the bread is well-soaked but not disintegrating.
5. Assemble the dish: Remove the roasting tin from the oven and carefully move the chicken pieces to a plate. Pour the dressing mixture into the bottom of the tin, spreading it out into an even layer with a wooden spoon.
6. Final bake: Place the chicken pieces back on top of the dressing, pressing them down slightly so they are nestled into the bread. Reduce the oven temperature to 180°C (350°F/Gas Mark 4) and bake for 45 to 50 minutes until the chicken reaches an internal temperature of 75°C (167°F) and the dressing is set.
7. Rest and serve: Remove the tin from the oven and let the dish sit for 15 minutes before serving. Resting allows the dressing to firm up and the chicken juices to redistribute so the meat stays tender when you cut into it.

Recipe Tips

• Use day-old bread. If your cornbread is too fresh, the dressing will turn into a paste once you add the liquid. Leave your bread cubes on a baking tray overnight or toast them at 150°C (300°F/Gas Mark 2) for 20 minutes until they feel firm.
• Adjust your liquid carefully. Different breads absorb stock at different rates, so add the last 100ml (3.5fl oz) slowly. You want the mixture to look like a thick porridge; if it looks like soup, it won’t set properly in the oven.
• Keep the skin exposed. When you nestle the chicken into the dressing, make sure the skin side stays above the liquid line. This prevents the skin from becoming soggy whilst the meat stay’s moist from the steam rising out of the dressing.
• Prepare it ahead of time. You can sauté the vegetables and crumble the bread the day before to save time. Do not mix the liquid into the bread until you are ready to bake, or the dressing will become too heavy and dense.
• Check the chicken temperature. Always use a meat thermometer to check the thickest part of the chicken thigh. Taking the chicken out exactly at 75°C (167°F) prevents the breast meat from drying out while ensuring the dark meat is fully safe to eat.

What To Serve With Baked Chicken and Dressing

This is a heavy, filling meal that pairs best with bright or bitter greens to cut through the richness. I usually serve it with steamed green beans or a pile of buttery sautéed kale.

If you want the full restaurant experience, add a side of glazed carrots or mashed potatoes with extra gravy. A spoonful of cranberry sauce or a sharp apple chutney also works wonders against the savoury sage flavours.

How To Store Baked Chicken and Dressing

• Fridge: Move the leftovers to an airtight container once they have cooled down completely. It will stay fresh in the fridge for up to three days. Keep the chicken and dressing together so the bread doesn’t dry out.
• Reheat: The best way to reheat this is in the oven at 170°C (325°F/Gas Mark 3). Cover the dish with foil and add a splash of stock to the dressing to keep it moist. You can use a microwave for two minutes, but the chicken skin will go soft and the dressing might get gummy.
• Freeze: You can freeze the baked dressing and chicken for up to two months in a sealed container. Thaw it completely in the fridge overnight before reheating. The texture of the vegetables in the dressing may be slightly softer after freezing.

Cracker Barrel Baked Chicken and Dressing Nutrition Facts

• Calories: 540kcal
• Protein: 38g
• Fat: 26g
• Carbohydrates: 39g
• Sugar: 6g
• Sodium: 980mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Sweet Potato Casserole
• Cracker Barrel Chicken Pot Pie Recipe
• Cracker Barrel Chicken and Dumplings Recipe