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Creamy Herb Chicken with Gem Squash for an Easy Family Supper
This Creamy herb Chicken with Gem squash is an easy baked chicken supper with garlic, thyme, cheddar cheese, and creamy spinach-filled squash. Perfect for family dinners and comforting weeknight meals.
Why You Will Love and Enjoy This Creamy Herb Chicken with Gem Squash
- The creamy mushroom coating keeps the chicken tender and full of flavour.
- The cheesy gem squash makes it feel like a complete supper without extra side dishes.
- It’s easy enough for a weeknight but still feels a little special at the table.
Supper will feel a little extra tonight, and nobody will complain when they enjoy this mushroom herb chicken with cheesy squash
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Creamy Herb Chicken with Gem Squash
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Description
These baked chicken breasts come out juicy, creamy, and packed with garlicky herb flavour. The cheesy gem squash on the side turns this into one of those proper supper dishes that feels like a little extra effort, but most definitely isn’t.
Ingredients
Chicken
- 4 chicken breasts, washed and patted dry
- 3 tbsp cream of mushroom soup powder
- 2 to 3 tsp water, enough to make a thick paste
- 1 tbsp melted butter
- 1 tbsp chopped parsley
- 1 tsp minced garlic
- 1/2 tsp black pepper
- Leaves from 2 thyme sprigs, chopped
- 2 tbsp breadcrumbs
- 3/4 cup low-fat white cheddar cheese, grated
- 1 tbsp chili paste
- 1 tbsp lemon juice
Gem squash
- 4 cooked gem squash halves, seeds removed
- 1 cup creamed spinach
- 1/2 cup white cheddar cheese, grated
Instructions
Chicken
- Preheat the oven to 350⁰F (180⁰C). Lightly grease a medium baking dish.
- Place the 4 chicken breasts between wax paper or plastic wrap and lightly tenderize with a meat mallet until they’re an even thickness. Don’t flatten them too much, or they can dry out while baking.
- In a bowl, mix the 3 tbsp cream of mushroom soup powder with 2 to 3 tsp water until you’ve got a thick, smooth paste. It should spread easily but not drip off the chicken.
- Stir the 1 tbsp melted butter, 1 tbsp chopped parsley, 1 tsp minced garlic, 1/2 tsp black pepper, and chopped thyme leaves from 2 sprigs into the paste.
- Coat each chicken breast well with the mushroom herb mixture and place into the prepared baking dish.
- Sprinkle the tops lightly with the 2 tbsp breadcrumbs for a bit of texture.
- Bake at 350⁰F (180⁰C) for 35 to 40 minutes, until done to your liking.
- Remove the dish from the oven and sprinkle the 3/4 cup of grated low-fat white cheddar cheese over the chicken.
- Return to the oven for another 5 to 8 minutes until the cheese has melted.
- Brush the hot chicken lightly with the 1 tbsp of chili paste and finish with the 1 tbsp lemon juice just before serving.
Gem squash
- Fill the cooked gem squash halves with the 1 cup of creamed spinach, divided between the 4 halves.
- Top with the 1/2 cup of grated white cheddar cheese.
- Bake alongside the chicken at 350⁰F (180⁰C) for about 30 minutes, or until the squash is tender and the cheese is melted and bubbling around the edges. It may take less time if you pre-cook your gems.
Notes
Prepared, tried, and tested by Gail
Additional Information
- Low-fat cheddar sometimes doesn’t melt as smoothly as full-fat cheese. If that’s an issue, mix in a little mozzarella for a creamier finish.
- Can I use chicken thighs instead? Yes, boneless skinless thighs work well and stay extra juicy. Reduce the cooking time slightly and check doneness early.
- Can I make this less spicy? Absolutely. Reduce the chili paste or leave it out entirely and just use lemon juice.
- Does the mushroom soup flavour overpower the dish? Not at all. It mostly creates a savoury creamy coating with the herbs doing a lot of the work.
Storage and Freezing
- Can this be frozen? Yes. Freeze the baked chicken in an airtight container for up to 2 months. The gem squash freezes best without the cheese topping added.
- How long can this be stored and how? Store leftovers in the fridge in a sealed container for up to 3 days. Reheat gently in the oven at 325⁰F (160⁰C) so the chicken stays tender.
Substitute Suggestions
- Replace white cheddar with mozzarella, gouda, or parmesan
- Use spinach and feta instead of creamed spinach for the gem squash
- Swap thyme for rosemary or Italian herbs
- Use sour cream mixed with mushroom seasoning if soup powder isn’t available
This Creamy Herb Chicken with Gem Squash has that proper homemade feel with creamy mushroom flavour and bubbling cheese straight from the oven. The little bit of chili paste and lemon at the end really pulls everything together.
A Creamy Herb Chicken with Gem Squash is the kind of supper that feels filling, warm, and satisfying without needing complicated steps or expensive ingredients. The creamy mushroom herb coating keeps the chicken juicy while the cheesy spinach-filled gem squash adds extra comfort to the plate. The touch of chili paste and lemon at the end keeps the flavours balanced and makes the whole meal taste freshly made straight from the oven.
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Ahh this looks soo good!! 🙂
Thanks so much. I will also pass your note to Gail 😉