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Butternut Squash Stuffed Chicken

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Juicy chicken breasts are stuffed with a creamy, cheesy butternut squash filling and baked to golden perfection. This easy, comforting dinner is perfect for weeknights or special occasions and is naturally gluten-free.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lb)
  • 1 tablespoon olive oil (for searing)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 2 cups butternut squash, peeled and cubed (about 10 oz)
  • 2 garlic cloves, minced
  • 1/3 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon chopped fresh sage (or 1 teaspoon dried; thyme works too)
  • 1/4 teaspoon ground nutmeg (optional)
  • Salt & pepper to taste
  • 2 tablespoons olive oil (for drizzling)
  • 1/4 cup low-sodium chicken broth (or vegetable broth)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Spread 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, until fork-tender and lightly golden. Let cool for 5 minutes.
  2. Add roasted squash to a mixing bowl. Mash until mostly smooth. Stir in ricotta, mozzarella, parmesan, garlic, sage, nutmeg, and salt & pepper. Mix until creamy and combined.
  3. Butterfly each chicken breast by slicing horizontally to create a pocket, being careful not to cut all the way through. Season both sides with salt, pepper, and smoked paprika.
  4. Spoon the squash filling evenly into each chicken breast pocket. Secure the open edge with toothpicks or kitchen twine.
  5. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear stuffed chicken breasts for 2-3 minutes per side until golden brown.
  6. Pour chicken broth into the skillet or baking dish. Drizzle tops with remaining 1 tablespoon olive oil. Transfer to oven and bake for 18-22 minutes, until chicken is cooked through (internal temp 165°F).
  7. Remove from oven and let rest for 5 minutes. Remove toothpicks or twine. Slice, garnish with parsley, and serve hot.

Notes

Roast the squash for best flavor and texture. Don’t overstuff the chicken to prevent filling from leaking. Use toothpicks to secure and remember to remove before serving. Let chicken rest before slicing for juiciness. This recipe is naturally gluten-free and can be made dairy-free with plant-based cheese and ricotta. Assemble ahead and bake just before serving for convenience.

Nutrition

Keywords: butternut squash stuffed chicken, stuffed chicken breast, creamy chicken dinner, gluten-free chicken recipe, fall chicken recipe, easy chicken dinner

Find it online: https://chrisfeasts.com/butternut-squash-stuffed-chicken-recipe-easy-creamy-dinner-idea/