Go Back Email Link
–+ servings
chicken in butternut squash and mushroom cream sauce

Chicken in Butternut Squash and Mushroom Cream Sauce

Anna Chwistek
Golden-seared chicken breasts in a butternut squash cream sauce. 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.
4.60 from 50 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine European
Servings 4
Calories 549 kcal

Ingredients
  

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

  • 3 garlic cloves minced

  • 2 tbsp olive oil

  • 2 tbsp unsalted butter

  • ¾ cup cream 20% fat
  • 1 ¼ cups

    chicken broth


  • 8 sage leaves torn into large pieces
  • 1 tsp white miso paste
  • 1 ounce

    grated parmesan


  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp sweet paprika
  • ½ tsp red pepper flakes for serving

Instructions
 

  • 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.
  • 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.
  • 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.
  • Again, add 1 tbsp oil and 1 tbsp butter. Add chicken and cook over medium high, about 5-8 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.
  • 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).
  • 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.
  • Add cream, then stir in white miso paste and grated Parmesan. Keep stirring until miso is incorporated.
  • 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!

Video

[web_stories_embed url="https://www.servingdumplings.com/web-stories/chicken-in-butternut-squash-and-mushroom-cream-sauce/" title="Chicken in Butternut Squash and Mushroom Cream Sauce" poster="https://www.servingdumplings.com/wp-content/uploads/2021/10/chicken-in-butternut-squash-cover-eab08715-640x853.jpg" width="360" height="600" align="none"]

Nutrition

Calories: 549kcalCarbohydrates: 19gProtein: 38gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 16gTrans Fat: 1gCholesterol: 163mgSodium: 1151mgFiber: 4gSugar: 6g
Tried this recipe?Let us know how it was!