This delicious and creamy bake is the perfect comfort food for the whole family! It’s a mix of tender chicken, roasted butternut squash, and crispy ciabatta, all baked together into a hearty dish. Whether you’re feeding four or stretching it to six with a couple of tasty side dishes, this dish is sure to impress everyone at the table. Let’s dive in and make something amazing!
Method
Preheat and Prepare the Chicken
Start by preheating your oven to 180°C (350°F). While the oven is heating up, cover your chicken breasts in foil and place them in the oven. Bake them for about 20 minutes, or until they are tender and juicy. The foil will help keep the moisture locked in, ensuring that the chicken doesn’t dry out. Once done, remove the chicken from the oven and set it aside to cool slightly before shredding it for the bake.
Sauté the Onions and Leeks
Next, heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the chopped onion and leek to the pan and sauté them until they become soft and translucent, about 5 minutes. Stir occasionally to ensure they don’t burn. Once softened, remove them from the pan and set them aside. These ingredients will add a great base flavor to your dish.
Cook the Butternut Squash
In the same pan, add the butternut squash chunks. Fry them for about 10 minutes, stirring occasionally, until they become tender. This will help to caramelize the squash slightly, bringing out its natural sweetness and flavor. Once cooked, set the squash aside with the sautéed onion and leek. The squash will continue to cook later in the bake, so don’t worry about it being fully soft yet.
Make the Sauce
Now, it’s time to make the creamy sauce that will bind everything together. In the same pan, melt 65g of butter over medium heat. Once melted, add 65g of plain flour and stir to form a paste. This step is important to thicken the sauce. Cook the paste for about 2 minutes, stirring constantly, to prevent it from burning. Gradually add the 800ml of chicken stock, a little at a time, stirring continuously to avoid any lumps. Once the sauce has thickened and is smooth, stir in 1 teaspoon of Dijon mustard, a pinch of thyme (if you like), 3 tablespoons of crème fraîche, and a large handful of spinach. Stir everything together until the spinach wilts and the sauce becomes creamy. Finally, add the cooked chicken and mix well, making sure the chicken is well coated with the sauce.
Assemble and Bake
Once your sauce is ready, pour the entire mixture into an ovenproof dish. Spread it out evenly so everything is well distributed. Now, take the torn ciabatta bread and scatter it over the top of the dish. The torn pieces will soak up the creamy sauce and get crispy as they bake, adding a nice crunch to the dish. Drizzle a little more olive oil over the ciabatta bread to help it crisp up beautifully in the oven. Bake the dish in the preheated oven for about 20 minutes, or until the ciabatta is golden brown and crispy. The edges will be a little crunchy, and the creamy mixture beneath will be bubbling hot. Once done, remove from the oven and let it rest for a few minutes before serving.
Necessary Tools
- Ovenproof dish
- Frying pan
- Baking tray
- Foil
- Chopping board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
Chicken & Squash Ciabatta Bake
Cuisine: ItalianDifficulty: Easy6
servings15
minutes40
minutes55
minutesIngredients
1 tbsp olive oil
1 onion, chopped
1 leek, chopped
400g butternut squash (peeled, deseeded, and chopped into 2cm chunks)
65g butter
65g plain flour
800ml chicken stock
1 tsp Dijon mustard
3 tbsp crème fraîche
Large handful of spinach
350g cooked chicken breasts
Half a stick (125g) torn ciabatta bread
Directions
- Preheat the oven to 180°C (350°F). Cover the chicken breasts in foil and bake them in the oven for 20 minutes. The chicken should be tender and juicy once done!
- Sauté the onions and leeks. In a frying pan, heat the olive oil and fry the chopped onion and leek until softened. After about 5 minutes, remove them from the pan and set aside.
- Cook the squash. Add the butternut squash chunks to the same pan and fry for about 10 minutes, stirring occasionally, until softened. Set them aside with the onions and leek.
- Make the sauce. Melt the butter in the pan and stir in the flour. Cook it for a couple of minutes to form a paste. Gradually add the chicken stock, stirring constantly to avoid lumps. Once smooth, stir in the Dijon mustard, thyme, crème fraîche, and spinach. Toss in the cooked chicken.
- Assemble and bake. Pour the mixture into an ovenproof dish. Scatter the torn ciabatta over the top, drizzle with a little more olive oil, and bake in the oven for 20 minutes until the ciabatta is golden and crispy.
Notes
- Don’t overcook the squash. Be sure to fry the squash for just about 10 minutes. Overcooking can cause it to become too mushy and lose its texture in the bake.
- Monitor the ciabatta topping. Keep an eye on the ciabatta as it bakes. You want it golden brown, but it can burn quickly if left too long.
- Ensure the chicken is cooked through. Since we’re using cooked chicken, make sure it’s properly shredded and mixed well with the sauce so it doesn’t dry out during baking.
Serving Suggestions
This Chicken & Squash Ciabatta Bake is filling on its own, but you can serve it alongside a fresh salad or some roasted vegetables for a well-rounded meal. Try pairing it with a creamy mashed potato or steamed green beans for a comforting dinner!
Fun Fact
Did you know that butternut squash is packed with vitamins A and C? It’s not only delicious but also good for your skin and immune system. So, enjoy this dish knowing you’re getting some extra nutrients with every bite!
Conclusion
This Chicken & Squash Ciabatta Bake is a game-changer for weeknight dinners! It combines hearty flavors with a crispy topping and creamy sauce that will have your family asking for seconds. With minimal prep time and a delicious payoff, this recipe is one you’ll keep coming back to. Enjoy the cozy comfort and make sure to share this recipe with your loved ones!
