Southern Cornbread Dressed-Up Chicken Recipe

Name: Southern Cornbread Dressed-Up Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 strips thick-sliced bacon; 2 large onions, thinly sliced; Kosher salt and freshly ground pepper; 1 cup crumbled prepared cornbread; 2 cups baby spinach; 1 cup grated sharp cheddar cheese; 1/4 cup pecan pieces; 2 cloves garlic, minced; 2 tablespoons dijon mustard; 1/4 teaspoon freshly grated nutmeg; 2 chicken halves, backbone removed (about 1 1/2 pounds each); 2 tablespoons unsalted butter, melted; 1 tablespoon honey

Servings: persons

4 strips thick-sliced bacon
2 large onions, thinly sliced
Kosher salt and freshly ground pepper
1 cup crumbled prepared cornbread
2 cups baby spinach
1 cup grated sharp cheddar cheese
1/4 cup pecan pieces
2 cloves garlic, minced
2 tablespoons dijon mustard
1/4 teaspoon freshly grated nutmeg
2 chicken halves, backbone removed (about 1 1/2 pounds each)
2 tablespoons unsalted butter, melted
1 tablespoon honey

1
Preheat the oven to 375 degrees.
2
Cook the bacon in a large ovenproof skillet over medium heat until crisp, about 7 minutes; transfer to a paper-towel-lined plate.
3
Add the onions to the pan with 1 teaspoon salt and some pepper; cook over low heat until tender, about 5 minutes, scraping up the browned bits with a wooden spoon.
4
Set the skillet aside.
5
Combine the cornbread, spinach, cheese, pecans, garlic, 1 tablespoon of the mustard, 1/2 teaspoon salt and the nutmeg in a medium bowl.
6
Crumble in the bacon and toss gently.
7
Stuff the mixture between the skin and flesh of each chicken half, making sure to cover the breast and thigh.
8
Place the chicken halves skin-side up on top of the onions in the skillet.
9
Combine the butter and honey in a bowl and brush all over the chicken; season with salt.
10
Roast in the oven until a thermometer inserted in the thigh registers 165, about 50 minutes.
11
Transfer the chicken to a cutting board; let rest for 10 minutes.
12
Whisk the remaining 1 tablespoon mustard into the onion mixture and set aside.
13
Carve each chicken half and serve on a platter with the onions.
14
Photograph by Tina Rupp

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 strips thick-sliced bacon, 2 large onions, thinly sliced, Kosher salt and freshly ground pepper, 1 cup crumbled prepared cornbread, and more.

Yes, Southern Cornbread Dressed-Up Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Southern Cornbread Dressed-Up Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions