Chicken in Butternut Squash and Mushroom Cream Sauce

by Anna Chwistek

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.

chicken in butternut squash sauce

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.

chicken in butternut squash

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.

chicken in butternut squash

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

chicken in butternut squash and mushroom cream sauce

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

chicken in butternut squash

More delicious skillet chicken recipes

Cooking Video

Chicken in Butternut Squash and Mushroom Cream Sauce

Yield: serves 4

Chicken in Butternut Squash and Mushroom Cream Sauce

chicken in butternut squash
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 4 small chicken breast fillets, or 2 large cut in half lengthwise
  • 400 g/14 oz butternut squash, peeled, seeded and cut into cubes (about 1/2 squash)
  • 250g/9 oz cremini mushrooms, chopped
  • 1 small onion, finely chopped

  • 3 garlic cloves, minced

  • 2 tbsp olive oil

  • 2 tbsp unsalted butter

  • 3/4 cup/200 ml cream 20% fat
  • 1 1/4 cup/300 ml chicken broth

  • 8 sage leaves, torn into large pieces
  • 1 tsp white miso paste
  • 30g/1 oz grated parmesan

  • 1 tsp each: salt, black pepper, sweet paprika
  • 1/2 tsp red pepper flakes, for serving

Instructions

    1. Get all the prep done before you start cooking: mince the garlic, finely chop the onion and chop the mushrooms. 
      Season the chicken breasts with salt, black pepper and paprika.
    2. Prepare the butternut squash: first slice off the ends using a sharp knife, next cut the squash in half. Peel with a sharp vegetable peeler. Next scoop out the seeds and cut the squash into slices. Then cut those into sticks and cut the sticks crosswise into cubes.
    3. Heat 1 tablespoon oil in a large non-stick skillet over high. Add mushrooms and sauté until they release their moisture, and become crispy and golden brown. Remove from skillet.
    4. Again, add 1 tbsp oil and 1 tbsp butter. Add chicken and cook over medium high, about 8 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken breasts. Remove from skillet and place on a clean plate. Cover with foil.
    5. Add squash and cook, stirring and tossing occasionally, until browned and tender, about 5 minutes. Stir in butter and add onion, garlic and sage leaves. Continue cooking, stirring frequently, until fragrant, about 2 minutes (sage should let off a great aroma).
    6. Pour in chicken broth, stir and scrape up the brown bits from the bottom of the skillet with a wooden spoon. Bring to a boil, reduce heat and simmer for 2-3 minutes.
    7. Add cream, then stir in white miso paste and grated Parmesan. Keep stirring until miso is incorporated.
    8. Add mushrooms and return chicken back to the skillet. Simmer for 3 minutes or until chicken is heated through. Finish off with black pepper and red pepper flakes. Serve!

Notes

Calories Per Serving: 549 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek
Category: One Pot
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17 comments

  • How would you modify the cook time and/or temp for bone in, skin on thighs?

    Reply

    • 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!

      Reply

  • Thoughts on substitutions for the cream? Do you think a coconut cream unsweetened would
    work?

    Reply

    • 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!

      Reply

    • 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!

      Reply

  • I made this and had to sub miso paste for soy sauce. It turned out really good and tastes even better the next day!

    Reply

  • 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!

    Reply

  • Making this with coconut milk. DELICIOUS! Also added spinach.

    Reply

  • Have you ever made this in a slow cooker? Do you know what time and temp I could make this at?

    Reply

    • 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!

      Reply

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