Chicken in butternut squash and mushroom cream sauce. Imagine juicy chicken breasts seared until golden and served in a delicious butternut squash sauce. This chicken is made in one skillet with mushrooms, fresh sage and a handful of Parmesan. Rich, creamy and super hearty, this truly is a winning dinner. Serve with some crusty bread, mashed potatoes or polenta…and don’t forget that big side salad. A no-fuss weeknight dinner that everyone will love.
Cream-based pan sauces are some of the simplest and most tasty treats around. Throw in some squash, mushrooms and some sage, and you’ve got yourself a great one-pan meal.
This dish makes great use of those delicious butternuts or pumpkins. You’d think the hardest part of the recipe is peeling and dicing that squash, but actually it’s super easy.
Just check out my step-by-step VIDEO to guide you through this recipe.
Once that’s done, we start by sautéing the mushrooms until crispy and golden, then remove them from the skillet to sear the chicken breasts. Next we sauté the squash until browned and tenderized, which takes only about 5 minutes.
We make this whole dish super flavorful with garlic, onion and fresh sage. Add chicken broth and cook it down while stirring and scraping the delicious brown bits from the bottom of our skillet. Once that’s done, we add cream, stir in white miso paste and add grated Parmesan. And we’re almost done!
Breaking up the dinner monotony at home, this recipe could be a welcome change at your table and hey, if you’ve got an extra-large squash, you’ll even have enough leftover to make some soup the next day.
What to serve with chicken in butternut squash cream sauce?
Here are a few things you can add to make it a meal:
- pasta, mashed potatoes, mashed cauliflower, creamy polenta or some crusty bread
- a big lettuce side salad drizzled with honey-lemon dressing
RECIPE NOTES
- you can use other squash varieties or pumpkin
- instead of cream, use half-and-half or sour cream
- swap chicken breasts for chicken thighs or, if you have more time, use bone-in, skin-on thighs and get the skin golden brown and crispy, with a tender and juicy inside from the bone! Truthfully you can use anything you want
- instead of mushrooms, use spinach or steamed broccoli, and add those after you’ve added garlic and onion to the squash
More delicious skillet chicken recipes
- Apple Cider Garlic Butter Chicken
- Creamy Chicken with Corn and Chorizo
- Creamy Drunken Chicken with Mushrooms
Cooking Video
Calories Per Serving: 549 kcalChicken in Butternut Squash and Mushroom Cream Sauce
Ingredients
Instructions
Season the chicken breasts with salt, black pepper and paprika.Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
How would you modify the cook time and/or temp for bone in, skin on thighs?
hi, cook the thighs until golden and crisp, about 8 minutes per side. Then, after you made the sauce, add chicken back to the skillet and simmer for 10-12 minutes, you could also slide the skillet into the oven and bake at 450°F for 10 minutes or until chicken reaches an internal temperature of 165°F. Enjoy the recipe!
Thank you!
Thoughts on substitutions for the cream? Do you think a coconut cream unsweetened would
work?
hi, I would recommend using soy cream. Enjoy the recipe!
Would thick Greek yogurt work?
hi, I’ve never made this with Greek yogurt, but I think it should work well here. It will give the sauce a bright, tangy flavor.
I would recommend using use the higher fat yogurt. Also, add a teaspoon or two of flour to the yogurt before adding it to the sauce, to reduce the chance of curdling. And add the yogurt at the end of cooking and keep it no higher than a bare simmer.
Hope you love it!
Hi any way you can make this pinnable? Thanks!!
hi, there should be a pin button available on the top left corner of each picture, and in the top right corner of the recipe card. Enjoy the recipes!
I made this and had to sub miso paste for soy sauce. It turned out really good and tastes even better the next day!
I’m really happy you enjoyed the recipe, thanks for giving it a try!
Thank you for this inspiration!! Made it tonight and it was lovely. Added thyme, finely chopped the sage, and a bit of white wine. Delish!
Fantastic! That’s so nice to hear, thank you so much for giving this recipe a try!
Making this with coconut milk. DELICIOUS! Also added spinach.
That’s so nice to hear, I’m really glad you enjoyed this recipe. Thanks so much for your comment!
Have you ever made this in a slow cooker? Do you know what time and temp I could make this at?
Hi Frances, I’ve never cooked this recipe in a slow cooker, but mostly it only takes 2.5-3.5 hours on LOW for boneless/skinless chicken breast to be fully cooked. Please let me know if you have any more questions. Happy cooking!
i LOVE this recipe, it sees heavy use in my household. its so delicious every time. thank you for sharing it!
Hi Emi, I’m so happy to hear this!