Sunday Dinner Vibes: Baked Chicken Thighs, Turnip Greens, Mac & Cheese, and Cornbread
Share
There’s just something about a Sunday dinner plate that feels like comfort in every bite. For me, that looks like juicy baked chicken thighs with creamy gravy, seasoned turnip greens (yes, from the can — no shame here), stovetop mac and cheese, and a golden sweet slice of cornbread.
This is the kind of meal that doesn’t require you to be in the kitchen all day, but still tastes like you put in hours. It’s soulful, simple, and satisfying — the perfect way to wind down a weekend or make any day feel a little more special.
🛒 Ingredients + Seasonings
(Feel free to swap out for what you have — I believe in cooking with love, not strict rules.)
For the Chicken:
- Chicken thighs (skin-on, bone-in preferred)
- Olive oil (or any cooking oil)
- Lawry’s Seasoned Salt
- Tony’s Original Creole Seasoning
- Slap Ya Mama Cajun Seasoning
- Salt-free seasoning blend
- Sazon
- Paprika
- 1 small can cream of chicken with herbs
- 3-blend onion/pepper mix
- Butter + flour (for gravy)
For the Turnip Greens:
- 1 large can Glory Foods Seasoned Southern Style Turnip Greens
- 2 ham hocks (or smoked turkey)
- Chicken broth
- Garlic powder
- Crushed red pepper flakes
- Slap Ya Mama Cajun Seasoning
- Tony’s Creole Seasoning
For the Mac & Cheese:
- 1 lb elbow macaroni
- 1 loaf Velveeta, diced
- 1 can Carnation evaporated milk
- ½ stick Philadelphia cream cheese
- Whole milk (optional, for extra creaminess)
- Salt + oil (for boiling water)
For the Cornbread:
- 1 box Jiffy Corn Muffin Mix
- 1 egg
- ⅓ cup milk (plus a splash more)
- 1 tbsp sugar (optional)
👩🏽🍳 Directions
Baked Chicken Thighs with Creamy Gravy
First things first, clean and pat dry your chicken thighs. Drizzle a little oil and season them up — don’t be shy, season until your heart says stop. Lay them in a baking dish, cover with foil, and bake at 350–375°F for about 40 minutes.
Once they’ve cooked down, pour the broth from the pan into a bowl and set the chicken aside for a second. In a skillet, melt about a quarter stick of butter, add a little flour, and let it cook for a minute. Slowly whisk in that broth you saved, then stir in a can of cream of chicken with herbs plus some of your onion/pepper mix. Let it all simmer until it comes together into a nice gravy.
Pour that goodness back over your chicken, pop it back in the oven uncovered, and bake for another 25–30 minutes until it’s bubbling and golden.
Turnip Greens (Quick & Easy)
Don’t come for me y’all — yes, I use canned greens and I’m not ashamed. Grab a pot and throw in two ham hocks with some chicken broth. Season it up with garlic powder, crushed red pepper, Tony’s, and Slap Ya Mama. Let that boil a bit so the broth gets good and flavorful.
Then add your canned greens and let them simmer anywhere from 15 to 25 minutes — longer if you like them softer. That’s it. Easy, done, and still good.
Creamy Stovetop Mac & Cheese
Fill a big pot with water, add some salt and a little oil, and bring it to a boil. Cook your macaroni about 10 minutes until tender. Don’t drain all the water — leave a little at the bottom.
Now throw in your diced Velveeta, a can of evaporated milk, half a stick of cream cheese, and a splash of whole milk if you need more creaminess. Stir it until it’s all melted and smooth.
You can bake it if you’re a baked mac and cheese fan, but me? I like mine stovetop, creamy, and ready to eat.
Sweet Jiffy Cornbread
Mix up your Jiffy mix with an egg, milk, and I like to add just a spoon of sugar plus a splash more milk to make it moist. Pour it into a greased pan and bake according to the box directions.
Simple and it always comes out just right.
🍽️ Plate It Up
And there you go — juicy chicken smothered in gravy, seasoned greens, creamy mac, and sweet cornbread. Nothing fancy, just real comfort food that hits the spot every single time.
If you end up trying it, tag me or show me your plate — I’d love to see how you make it your own.