Creamy Kabocha Squash Chicken with Hearts of Palm
A comforting and colorful dish that brings together tender golden chicken, velvety kabocha squash purée, and the delicate crunch of hearts of palm. Quick to prepare and full of flavor, this recipe is perfect for a satisfying weeknight dinner.
🛒 Ingredients
4 servings
- 500 g (1.1 lb) chicken breast, diced
- 400 g (14 oz) kabocha squash, peeled and cubed
- 200 g (7 oz) cream cheese
- 1 can (400 g / 14 oz) hearts of palm, drained and sliced
- 1 teaspoon herbes de Provence
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
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Directions
- 1
Peel the kabocha squash, cut into cubes, and boil in salted water for about 15 minutes until fork-tender. Drain and set aside.
- 2
Heat the olive oil in a large skillet over low heat. Add the onion and sauté for 2 minutes, then stir in the garlic.
- 3
Cook until lightly golden, about 2–3 minutes, stirring frequently to prevent burning.
- 4
Add the diced chicken and cook until golden brown on all sides, about 8 minutes.
- 5
Sprinkle herbes de Provence over the chicken, then fold in the sliced hearts of palm and stir to combine.
- 6
Mash the cooked squash with a fork to form a rough, chunky purée.
- 7
Fold the squash purée into the chicken mixture and stir well until fully incorporated.
- 8
Season with salt and pepper, add the cream cheese, and stir over low heat until the sauce is smooth and creamy.
- 9
Serve hot with steamed basmati rice or crispy shoestring potatoes.
💡 Chef's Tip
For an extra silky sauce, blend half the squash before adding it. Butternut squash works just as well if kabocha is unavailable at your market.
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Same category — Poultry
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