Butternut Squash Stuffed Chicken Recipe – Easy Creamy Dinner Idea

The sizzle of golden chicken, a creamy butternut squash filling, and the scent of fresh herbs—sometimes dinner just feels like a little celebration. I still remember the first time I made butternut squash stuffed chicken. It was one of those chilly evenings when comfort food is absolutely non-negotiable. The idea came to me out of pure desperation (honestly, my fridge was almost empty except for a lonely butternut squash and some chicken breasts). I started experimenting, and, to my surprise, the combination of sweet, earthy squash and juicy chicken turned out to be pure magic.

This butternut squash stuffed chicken recipe is now a regular star at our dinner table, especially when I want something that looks fancy but doesn’t take all night. The creamy filling, laced with garlic and a touch of cheese, makes each bite rich and satisfying, but not heavy. It’s great for impressing guests, cozy Sunday dinners, or just when you want to treat yourself (because you totally deserve it!).

I’ve tested this recipe more times than I can count—tweaking the seasoning, playing with the cheese, and always coming back to this version. It’s a recipe that works for so many occasions, and, let’s face it, it just looks gorgeous when you slice into it. If you’re looking for a way to turn simple chicken into something special, this butternut squash stuffed chicken is the answer. Whether you’re feeding picky eaters or trying to squeeze in more veggies, this dish brings everyone to the table. You won’t believe how easy and delicious it is until you try it yourself!

Why You’ll Love This Butternut Squash Stuffed Chicken Recipe

• Quick & Easy: Ready in under an hour, with most of the time just spent roasting or baking. Perfect for busy weeknights or when you need a dinner win after a long day.
• Simple Ingredients: Nothing weird or hard to find here—just wholesome, everyday items you probably have on hand. Butternut squash, chicken, cheese, and a handful of pantry staples!
• Perfect for Any Occasion: Whether it’s a cozy family dinner, a fall holiday meal, or even a special date night, this dish fits right in. It’s pretty enough for guests but easy enough for a Tuesday.
• Crowd-Pleaser: I’ve served this butternut squash stuffed chicken to kids, teens, and grown-ups, and nobody can resist that creamy, cheesy filling. Even picky eaters love it.
• Unbelievably Delicious: The sweet, nutty squash pairs perfectly with the juicy, savory chicken—plus the melty cheese just takes it over the top. It’s comfort food, but with a lighter, veggie-forward twist.

What sets this recipe apart? For starters, the creamy butternut squash filling is blended until silky smooth, so you get zero stringy bits—just a luscious, almost soufflé-like texture. There’s a secret touch of nutmeg for warmth, and I always use a blend of mozzarella and parmesan to get both meltiness and a little cheesy bite. Trust me, you’ll never look at plain old baked chicken the same way again.

This is the kind of dinner that makes you pause after the first forkful and think, “Wow. I made this?” It’s healthy-ish, deeply comforting, and looks fancy without any fussy techniques. If you want to bring a little joy to your weeknight table, this butternut squash stuffed chicken is the recipe you’ll want to keep in your back pocket. I know I do!

What Ingredients You Will Need

This butternut squash stuffed chicken uses simple, wholesome ingredients that come together for maximum flavor with minimum fuss. Most of these are pantry staples or easy finds at your local store. Here’s what you’ll need:

• For the Chicken:
  • 4 boneless, skinless chicken breasts (about 1.5 lb/680 g total)
  • 1 tablespoon olive oil (for searing – adds flavor and keeps chicken juicy)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional, for color and a smoky kick)
• For the Butternut Squash Filling:
  • 2 cups butternut squash, peeled and cubed (about 10 oz/280 g)
  • 2 garlic cloves, minced (fresh is best for punchy flavor)
  • 1/3 cup ricotta cheese (adds creaminess – can sub with cottage cheese)
  • 1/2 cup shredded mozzarella cheese (melts beautifully)
  • 1/4 cup grated parmesan cheese (for salty, nutty depth)
  • 1 tablespoon chopped fresh sage (or 1 teaspoon dried; thyme works well, too)
  • 1/4 teaspoon ground nutmeg (optional, but really brings out the squash’s sweetness)
  • Salt & pepper to taste
• For Assembly & Baking:
  • 2 tablespoons olive oil (for drizzling)
  • 1/4 cup low-sodium chicken broth (keeps everything moist in the oven; use veggie broth if you like)
  • Fresh parsley, chopped (for garnish – optional, but pretty!)

Ingredient Notes & Tips:

• Butternut squash: Frozen pre-cubed butternut squash works if you’re short on time. I love using fresh, but honestly, the freezer shortcut is a lifesaver on busy days.
• Cheese: Shredded mozzarella is my go-to for melt, but you can swap in fontina, Monterey Jack, or even a little goat cheese for tang.
• Herbs: Sage and butternut squash are a classic pair, but thyme or rosemary will also work. Use what you have!
• Chicken: Try to find medium-sized breasts that are not too thick—easier to stuff and cook evenly.
• Substitutions: For a dairy-free version, use plant-based cheese and a vegan ricotta (they work surprisingly well!). Gluten-free? This recipe is naturally gluten-free as long as your broth is, too.

Equipment Needed

• Sharp Knife & Cutting Board: You’ll need a good, sharp knife to butterfly the chicken breasts and cube the butternut squash. If you’ve ever tried cutting squash with a dull knife…well, you know it’s no fun.
• Baking Sheet or Roasting Pan: For roasting the butternut squash and then baking the stuffed chicken. I like a rimmed baking sheet lined with parchment for easy cleanup.
• Mixing Bowl: For tossing the filling together—any medium bowl works.
• Large Skillet (Oven-Safe if Possible): For searing the chicken before baking. If your skillet isn’t oven-safe, just transfer the chicken to your baking dish after searing.
• Toothpicks or Kitchen Twine: These help keep the filling neatly inside the chicken while baking. I’ve used both, and honestly, toothpicks are just easier for me.
• Meat Thermometer (Optional): Super handy for checking doneness without overcooking. Chicken should hit 165°F (74°C) in the thickest part.

If you don’t have a skillet big enough to sear all the chicken, just do it in batches. For budget-friendly gear, I use a basic sheet pan lined with parchment (less scrubbing later!). If your knives are a little dull, sharpen them beforehand for safety and smoother prep.

Preparation Method

1. Prep the Butternut Squash:
   

   Preheat your oven to 400°F (200°C). Spread 2 cups (10 oz/280 g) of butternut squash cubes on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes, or until fork-tender and lightly golden. Let cool for 5 minutes.

   Tip: If using frozen squash, pat dry after thawing to avoid sogginess.

2. Make the Creamy Filling:
   

   Add the roasted squash to a mixing bowl. Mash with a fork or potato masher until mostly smooth (a few small chunks are fine—adds texture!). Stir in 1/3 cup ricotta cheese, 1/2 cup mozzarella, 1/4 cup parmesan, 2 minced garlic cloves, 1 tablespoon chopped sage, 1/4 teaspoon nutmeg, and salt & pepper to taste. Mix until creamy and combined.

   Personal note: I love a pinch of extra nutmeg here—it really makes the flavors pop!

3. Butterfly and Season the Chicken:
   

   Place the chicken breasts on a cutting board. Carefully slice each breast horizontally, stopping 1/2-inch (1 cm) from the edge to create a pocket (don’t cut all the way through!). Open each breast like a book. Sprinkle both sides with 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon smoked paprika (if using).

   Warning: Use gentle pressure and a sharp knife to avoid tearing the chicken.

4. Stuff the Chicken:
   

   Spoon the squash filling evenly into each chicken breast pocket (about 1/4 of the mixture per breast). Secure the open edge with toothpicks or tie with kitchen twine.

   Tip: Don’t overfill—leave a little space so the filling doesn’t spill out while cooking.

5. Sear the Chicken:
   

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts. Sear for 2-3 minutes per side until golden brown.

   Note: If your skillet isn’t oven-safe, transfer chicken to a baking dish after searing.

6. Bake to Perfection:
   

   Pour 1/4 cup chicken broth into the skillet or baking dish. Drizzle the tops with remaining 1 tablespoon olive oil. Transfer to the oven and bake for 18-22 minutes, until the chicken is cooked through (internal temp 165°F/74°C) and juices run clear.

   Check: If the chicken is browning too fast, tent loosely with foil for the last 5 minutes.

7. Rest and Serve:
   

   Remove chicken from the oven and let rest for 5 minutes. Remove toothpicks or twine. Slice, garnish with chopped parsley, and serve hot!

   Sensory cue: The chicken should be juicy, and the filling will be creamy and fragrant with herbs.

Cooking Tips & Techniques

• Roasting the Squash: Always roast the butternut squash for deeper flavor and less moisture. Microwaving works in a pinch, but you’ll lose that lovely caramelized taste.
• Don’t Overstuff: It’s tempting to load up the filling, but leave a little breathing room—otherwise, you’ll be cleaning up cheesy squash lava from your pan (trust me, I’ve learned the hard way!).
• Secure Well: Toothpicks are the simplest way to keep the filling inside. Count how many you use so you don’t forget to remove them before serving (been there, done that!).
• Even Cooking: Try to select chicken breasts of similar size. If they’re very thick, gently pound to an even thickness with a rolling pin or mallet—this helps them cook at the same rate and keeps them juicy.
• Rest Time: Let the chicken rest a few minutes before slicing. This helps keep the juices where they belong—inside the chicken, not all over your plate.
• Cheese Choices: For extra gooey filling, use a mix of cheese (mozzarella for melt, parmesan for flavor). Don’t skip the ricotta—it keeps things creamy.
• Multi-Tasking: While the squash is roasting, prep the chicken and gather your filling ingredients. Makes the whole process feel less chaotic.
• Personal Learning Curve: My first attempt ended with filling everywhere but inside the chicken. Now, I use a small spoon and gently pack the filling, then pinch the edges before securing. Practice makes perfect, and a little mess is part of the fun.

Variations & Adaptations

• Low-Carb or Keto: Skip the ricotta and use a thicker cheese like cream cheese, or add chopped spinach for fiber without the carbs. You can also try cauliflower instead of butternut squash for a lower-carb alternative (it’s surprisingly good!).
• Vegetarian Option: Swap out the chicken for thick slices of roasted eggplant or portobello mushrooms—just pile the squash filling on top and bake until bubbly. This version is a hit at our house during Meatless Monday.
• Flavor Swaps: Change up the herbs—rosemary and thyme are both delicious, especially if you want a more Mediterranean vibe. Add a handful of chopped sun-dried tomatoes or a sprinkle of red pepper flakes for a little heat.
• Allergen-Friendly: For dairy-free, use your favorite plant-based cheese and vegan ricotta substitutes. Gluten-free friends, rejoice—this recipe is naturally gluten-free.
• Personal Twist: Sometimes I’ll add a few chopped walnuts or pecans to the filling for crunch, or toss in some baby spinach for extra greens. It’s endlessly adaptable!

Serving & Storage Suggestions

Serving: This butternut squash stuffed chicken is best served hot and fresh, right out of the oven. I like to slice each breast on the diagonal so you can see that beautiful, creamy filling. Scatter a little fresh parsley or extra parmesan on top for a pop of color.

Pairing Ideas: Serve with a simple green salad, garlicky sautéed spinach, or roasted potatoes. For a cozy fall vibe, I love it with wild rice or even creamy polenta. A crisp white wine or sparkling water with lemon is a great match.

Storage: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. To reheat, place chicken in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also microwave individual portions, but the oven keeps the filling creamier.

Make-Ahead Tip: You can assemble the stuffed chicken up to a day ahead. Store tightly wrapped in the fridge, then bake when ready. Flavors deepen overnight, making leftovers even tastier!

Nutritional Information & Benefits

This butternut squash stuffed chicken is not only tasty, but it’s packed with nutrients too! Each serving (1 stuffed chicken breast) contains approximately:

• Calories: 325
• Protein: 36g
• Carbohydrates: 12g
• Fat: 14g
• Fiber: 2g

Butternut squash is loaded with vitamin A, vitamin C, potassium, and fiber—great for immunity and healthy skin. The chicken provides lean protein, while the cheese adds calcium and flavor. This recipe is naturally gluten-free, and you can make it dairy-free with simple swaps. If you’re watching sodium, use low-sodium broth and cheese. I love how it’s a complete meal with protein, veggies, and healthy fats all in one—total win for balanced eating!

Conclusion

If you’ve been looking for a way to make chicken exciting again, this butternut squash stuffed chicken recipe is it. It’s easy, comforting, and just a little bit fancy—without any of the stress. Whether you’re cooking for family, friends, or just yourself, this dish brings big flavor and creamy, craveable texture every single time.

Don’t be afraid to mix things up—add your favorite herbs, try a different cheese, or sneak in some extra veggies. I keep coming back to this recipe because it’s both reliable and endlessly customizable. There’s just something about that sweet, creamy squash and juicy chicken that makes dinner feel special, even on a regular weeknight.

If you try this butternut squash stuffed chicken, I’d love to hear how it turns out! Leave a comment, share a photo, or let me know your favorite twist on the recipe. Happy cooking, and here’s to many more delicious, healthy dinners!

Frequently Asked Questions

Can I use frozen butternut squash for the filling?

Yes! Frozen pre-cubed butternut squash works well. Just thaw and pat dry before roasting to avoid excess moisture.

What cheese can I use if I don’t have ricotta?

Cottage cheese, cream cheese, or even a little mascarpone will all work. The ricotta just makes it extra creamy.

How do I keep the filling from leaking out?

Don’t overstuff the chicken breasts, and use toothpicks or kitchen twine to secure the edges. Also, bake seam-side up for best results!

Can I make this recipe ahead of time?

Absolutely! Assemble the stuffed chicken up to a day in advance and refrigerate. Bake right before serving for freshest flavor.

Is this recipe gluten-free?

Yes, as long as your chicken broth and cheese are gluten-free. No breadcrumbs or flour needed—just pure, wholesome ingredients!

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