Butternut Squash Stuffed Chicken Recipe Easy and Delicious

Picture this: tender, juicy chicken breast, stuffed with a creamy butternut squash filling, roasted to perfection. The aroma of sage and garlic fills the air, and the first bite is pure comfort food bliss. This recipe has been my go-to for cozy dinners, and honestly, it never fails to impress. Whether you’re cooking for a family meal or a special occasion, butternut squash stuffed chicken is bound to steal the show!

I stumbled upon this recipe during a chilly autumn evening, inspired by the abundance of fresh butternut squash at my local farmer’s market. Pairing the sweet, nutty flavor of squash with savory herbs and chicken felt like the perfect way to celebrate the season. Over time, I’ve perfected the technique, ensuring every bite is as flavorful and satisfying as it looks. Trust me, you’re going to love this one!

Why You’ll Love This Recipe

• Easy to Make: Don’t let the stuffed chicken concept intimidate you—it’s simpler than you’d think and comes together in under an hour!
• Delicious Flavor Combo: The natural sweetness of butternut squash, paired with sage and garlic, creates a perfectly balanced filling.
• Impressive Presentation: This dish looks like something out of a fancy restaurant, but it’s totally achievable at home.
• Healthy Comfort Food: Packed with vitamins from the squash and lean protein from the chicken, it’s a wholesome choice that doesn’t skimp on taste.
• Versatile: Serve it with roasted veggies, mashed potatoes, or even a crisp green salad—it pairs well with just about anything!

What makes this recipe shine is the creamy butternut squash filling, which stays moist and flavorful inside the chicken as it roasts. Plus, the aroma of fresh herbs and garlic wafting through your kitchen is enough to make anyone excited for dinner. This isn’t just stuffed chicken—it’s a comforting classic you’ll want to make again and again.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients you probably already have at home. Here’s what you’ll need:

• Chicken Breasts: Boneless, skinless, and pounded slightly to create an even thickness.
• Butternut Squash: Cooked and mashed (either roasted or steamed works great).
• Garlic: Minced fresh garlic adds depth to the filling.
• Sage: Fresh sage leaves for that classic autumn flavor.
• Parmesan Cheese: Grated for added richness in the filling.
• Breadcrumbs: Helps bind the filling together (use gluten-free breadcrumbs if needed).
• Olive Oil: For brushing the chicken before roasting.
• Salt and Pepper: To season both the chicken and filling.

Optional: You can add a sprinkle of nutmeg to the squash for an extra layer of warmth or substitute thyme for sage if that’s more your style.

Equipment Needed

• Sharp Knife: For trimming and preparing the chicken breasts.
• Meat Mallet: To pound the chicken to an even thickness (a rolling pin works in a pinch).
• Baking Dish: A medium-sized dish to roast the stuffed chicken.
• Mixing Bowl: To combine the butternut squash filling.
• Kitchen Twine: Optional but helpful for securing the rolled chicken.

If you don’t have kitchen twine, no worries! Toothpicks can also be used to keep the chicken closed while it cooks. Just remember to remove them before serving!

Preparation Method

1. Prepare the Butternut Squash: Roast or steam the squash until tender. Mash it with a fork and mix in the garlic, sage, parmesan cheese, breadcrumbs, salt, and pepper. Set aside.
2. Prep the Chicken: Trim excess fat from the chicken breasts and carefully pound them to an even thickness using a meat mallet.
3. Stuff the Chicken: Place a generous spoonful of squash filling onto one side of each chicken breast. Roll the chicken tightly around the filling and secure it with kitchen twine or toothpicks.
4. Season and Roast: Brush the outside of the chicken rolls with olive oil and sprinkle with salt and pepper. Place them in a baking dish and roast at 375°F (190°C) for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
5. Rest and Serve: Let the chicken rest for 5 minutes after removing it from the oven. Slice and serve warm!

Tip: If the filling starts to peek out while cooking, don’t worry—it’s all part of the charm! Just spoon any escaped filling back over the chicken before serving for extra flavor.

Cooking Tips & Techniques

• Pound Evenly: When flattening the chicken breasts, aim for an even thickness to ensure they cook uniformly.
• Don’t Overfill: It’s tempting to pack in as much filling as possible, but leaving a little space at the edges will make rolling easier.
• Use Fresh Herbs: Fresh sage really elevates the flavor of the filling, but dried sage can work in a pinch.
• Secure Properly: Twine or toothpicks are key for keeping the chicken closed while roasting. If you don’t have either, try placing the seam-side down in the baking dish.
• Roast, Don’t Rush: Cooking at 375°F ensures the chicken stays juicy without drying out. Avoid higher temperatures for this recipe.

Cooking this dish is a little like wrapping a present—take your time, and the results will be worth it!

Variations & Adaptations

• Low-Carb Option: Skip the breadcrumbs in the filling and use almond flour instead.
• Vegetarian Twist: Replace the chicken with hollowed-out bell peppers or large portobello mushrooms and bake them filled with the butternut squash mixture.
• Seasonal Swaps: Try substituting sweet potato or pumpkin puree for the butternut squash for a different flavor profile.
• Cheese Alternatives: Use goat cheese in place of parmesan for a tangy twist.
• Herb Substitutions: Thyme or rosemary can replace sage if you prefer a different herb flavor.

Last time I tried the vegetarian twist with bell peppers, it was such a hit even the meat lovers went back for seconds!

Serving & Storage Suggestions

This dish is best enjoyed warm, straight from the oven, but here are a few tips for serving and storing:

• Serving: Slice the chicken rolls into medallions for a beautiful presentation. Pair with roasted veggies, mashed potatoes, or a crisp green salad.
• Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
• Reheating: Warm gently in the oven at 300°F (150°C) or microwave on low heat to avoid drying out the chicken.
• Freezing: Wrap individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Pro Tip: The flavors deepen over time, so don’t hesitate to make it ahead for a meal prep option!

Nutritional Information & Benefits

Here’s a rough estimate per serving (based on one stuffed chicken breast):

• Calories: ~350
• Protein: ~35g
• Carbohydrates: ~12g
• Fat: ~15g

The butternut squash provides a boost of vitamin A, while the chicken gives you a hearty dose of lean protein. This recipe is also gluten-free adaptable, making it a great choice for diverse diets!

Conclusion

Butternut squash stuffed chicken is one of those recipes that feels fancy but is surprisingly simple to make. The creamy, flavorful filling combined with tender roasted chicken is comfort food at its finest. Whether you’re cooking for yourself or entertaining guests, this dish is sure to leave everyone smiling.

Give it a try, and don’t be afraid to customize it! Add more garlic, swap in different herbs, or even try a vegetarian version. If you do, I’d love to hear how it turned out—drop a comment below and share your experience!

Make this recipe part of your weekly rotation, and you’ll always have a delicious, wholesome dish to look forward to. Happy cooking!

FAQs

Can I use frozen butternut squash?

Yes, frozen butternut squash works great! Just thaw and drain any excess water before mashing.

What can I use instead of kitchen twine?

Toothpicks are a simple alternative for securing the chicken rolls.

How do I ensure the chicken stays moist?

Roast at 375°F and avoid overcooking. Using a meat thermometer helps ensure perfect results.

Can I make this recipe dairy-free?

Absolutely! Replace parmesan with a dairy-free cheese or nutritional yeast for a similar flavor.

What side dishes pair well with this recipe?

Roasted Brussels sprouts, mashed potatoes, or a light arugula salad are all perfect complements.

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