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Recipes

Poached Chicken Breast with Kabocha Squash and Leeks

By Swanson®
Two bowls filled with sliced poached chicken breast kabocha squash and leeks in broth.

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

Need to make a substitution?

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.