Campfire Skillet Chicken and Cornbread Bake
This hearty American dinner brings together tender skillet-seared chicken with a rustic cornbread topping baked together for a comforting campfire-inspired meal. Juicy chicken thighs cooked in a cast iron skillet are topped with a flavorful cornbread batter and baked until golden and crisp.
Ingredients
Check ingredients as you go.
- Chicken
- Seasoning
- Chicken
- Vegetables
- Cornbread Batter
Let’s make it
Preparation
Preheat your oven to 375°F (190°C). Heat olive oil in a large cast iron skillet over medium-high heat.
Chicken Preparation
Season chicken thighs with 1 teaspoon salt, ½ teaspoon black pepper, and paprika on both sides. Place skin-side down in the hot skillet and sear until golden and crispy, about 5 minutes per side. Remove chicken from skillet and set aside. Keep skillet with rendered fat and juices.
Vegetable Preparation
Add diced onion and minced garlic to the skillet. Sauté over medium heat until onions are translucent and fragrant, about 4 minutes. Stir in corn kernels and cook for another 2 minutes. Season lightly with remaining salt and pepper.
Cornbread Batter Preparation
In a medium bowl, whisk together cornmeal, flour, baking powder, sugar (if using), remaining salt and pepper. In a separate bowl, whisk chicken broth, melted butter, and the egg until combined. Pour wet ingredients into dry and mix until just combined — do not overmix.
Assembly
Carefully place the seared chicken thighs back into the skillet nestling them among the sautéed vegetables. Pour the cornbread batter evenly over the chicken and vegetables, spreading gently to cover.
Baking
Transfer skillet to the oven and bake for 25-30 minutes until the cornbread is golden brown and a toothpick inserted in the center comes out clean. The chicken should reach an internal temperature of at least 165°F (74°C).
Finishing
Remove from oven and let rest for 5 minutes before serving. This helps the cornbread set and flavors meld.
Tips & notes
Use a well-seasoned cast iron skillet for best heat retention and even cooking. Do not overmix the cornbread batter to keep the topping light and tender. Let the dish rest before slicing to avoid crumbling.
Saving it for later
Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. Use within 3-4 days for best quality. The cornbread topping may firm up in the fridge.
Reheating
Reheat leftover skillet portions in a 350°F (175°C) oven until warmed through, about 15 minutes. You can cover loosely with foil to prevent over-browning, removing it in the last 5 minutes to restore crispness.
