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Epicurious

Poached Chicken Breast with Kabocha Squash and Leeks

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Recipe information

  • Total Time

    20 minutes

Ingredients

4 boneless, skinless chicken breasts (about 2 1/2 pounds)
Kosher salt
4 large leeks (about 1 1/2 pounds), white and light green parts, cut into 4-inch segments
1 head garlic, halved crosswise
4 cups Swanson® Chicken Broth
1/2 small kabocha squash (about 1 1/2 pounds), cut into ½-inch wedges

Preparation

  1. Step 1

    Season chicken breasts with salt. Combine breasts with leeks, garlic, and Swanson® Chicken Broth in a large, heavy-bottomed pot and bring to a boil. Reduce heat, cover and simmer until breasts are cooked and leeks are very tender, about 8-10 minutes.

    Step 2

    Shingle squash over top of chicken and leek mixture, cover, and cook until squash is tender, about 10 minutes.

    Step 3

    Gently remove squash and leeks and divide evenly in shallow bowls. Slice the poached chicken breasts and serve with broth.

TagsSoupSoup/StewChicken BreastChickenPoultryKabocha SquashSquashVegetableLeekRoot VegetableMainDairy FreeGluten FreeQuickEasyOne-Pot MealsWeeknight Meals5 Ingredients or Fewer30 Minutes or LessPoach
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