Inspired by a recipe on Williams Sonoma, this Squash, Mushroom & Ricotta Stuffed Chicken recipe is so damn good you’ll be dreaming up stuffed chicken combinations in your sleep.
I first stumbled upon the original recipe on Instagram, and decided to spruce up my plain ol’ chicken breasts up a notch. The recipe was easy-to-make and delicious, and I was excited to put my own spin on it.
Because it’s squash season I wanted to incorporate fresh, seasonal butternut squash. In addition, mushrooms give the stuffing a meaty texture, while the wonderful taste of sautéed shallots and garlic leave little to be seasoned.
I would note that you do have to buy rather large chicken breasts in order to butterfly them. Because of this you are likely to find yourself with more than you can eat once your add sides. I usually cut mine in half and than eat half for dinner and the other half for lunch the next day.
Squash, Mushroom & Ricotta Stuffed Chicken Breasts
This delicious, healthy and easy recipe will kick up your chicken a notch and leave you with all kinds of fun ideas for stuffed chicken.
For the Stuffing:
- 2 tbsp. extra-virgin olive oil divided
- 1 large shallot minced
- 3 cloves of garlic minced
- 1.5 c. butternut squash peeled and cubed to ¼-1/2”
- 6 oz. mushrooms cleaned and diced
- 1 c. ricotta cheese
- 1 tsp. salt
- 2 tsp. pepper
- 2 tsp. dried parsley
- 1 tsp. dried garlic powder
For the chicken:
- 4 large chicken breasts butterflied
- Salt and pepper
In a large skillet, heat 1 tbsp. of olive oil over medium-high heat. Add in the butternut squash and 3 tbsp. water. Cover and cook for 10 minutes or until tender on low heat. Stir occasionally so the squash doesn’t burn as the water and oil reduce.
Remove from heat and let cool.
In a medium skillet pan, heat the remaining 1 tbsp. olive oil over medium heat. Add in the shallot and garlic and cook until they begin to soften, about 2 minutes.
Add the mushrooms and continue to saute until the mushrooms are tender, about 5 minutes. Set aside to cool.
In a medium bowl, stir together the ricotta, parsley, tarragon, salt and pepper. Stir in the cooled butternut squash and mushrooms. Taste test and add more salt and pepper as needed.
Preheat the oven to 400 degrees.
Pat the butterflied chicken dry with paper towels, then season the entire chicken lightly with salt and pepper.
Using a spoon, scoop the stuffing mixture evenly into each chicken breast and set the chicken, stuffing side up, into a baking dish coated lightly with cooking spray.
Bake for 45 minutes or until the chicken is cooked through.
Serve and enjoy!
TELL ME: What are your favorite ingredients for stuffed chicken?