Chicken in Butternut Squash Mushroom Cream Sauce Recipe
This Chicken in Butternut Squash Mushroom Cream Sauce is a comforting and elegant dish featuring tender chicken breasts cooked to perfection and smothered in a rich, creamy sauce made with roasted butternut squash, cremini mushrooms, fragrant sage, and a hint of umami from white miso and Parmesan cheese. Perfect for a cozy dinner, this recipe combines savory, creamy, and subtly spicy flavors in a skillet-cooked meal ready in under an hour.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 4 small chicken breast fillets (or 2 large, cut in half lengthwise)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sweet paprika
- 2 tbsp olive oil (divided)
Vegetables and Aromatics
- 9 ounces cremini mushrooms, chopped
- 14 ounces butternut squash (peeled, seeded, and cut into cubes, about 1/2 squash)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 8 sage leaves, torn into pieces
- 1 tbsp unsalted butter (divided)
Liquid and Seasonings
- 1 ¼ cups chicken broth
- ¾ cup cream (20% fat)
- 1 tsp white miso paste
- 1 ounce grated Parmesan cheese
- ½ tsp red pepper flakes (for serving)
Instructions
- Preparation: Mince the garlic, finely chop the onion, and chop the mushrooms. Season the chicken breasts evenly with salt, black pepper, and sweet paprika to enhance flavor before cooking.
- Prepare Butternut Squash: Slice off the squash ends, cut in half, peel with a vegetable peeler, scoop out the seeds, and cut into slices, sticks, then cubes to ensure even cooking and absorption of flavors.
- Cook Mushrooms: Heat 1 tablespoon of olive oil in a large non-stick skillet over high heat. Add the chopped mushrooms and sauté until they release their moisture and become golden brown and crispy. Remove mushrooms from skillet and set aside.
- Cook Chicken: Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Place chicken breasts in skillet over medium-high heat and cook for approximately 5-8 minutes per side or until fully cooked through and browned on both sides. Remove chicken and keep warm on a plate covered with foil.
- Cook Butternut Squash and Aromatics: Add the cubed butternut squash to the skillet and cook, stirring and tossing occasionally, until browned and tender (about 5 minutes). Stir in remaining butter, then add onion, garlic, and torn sage leaves. Continue stirring and cooking until fragrant, about 2 minutes.
- Add Broth and Simmer: Pour in the chicken broth, stirring to scrape up any browned bits from the skillet bottom. Bring to a boil, then reduce heat and simmer for 2-3 minutes to concentrate flavors.
- Add Cream and Flavorings: Stir in cream, then blend in white miso paste and grated Parmesan cheese until the miso is fully incorporated and the sauce is creamy and smooth.
- Combine and Finish: Return mushrooms and chicken breasts to the skillet. Simmer gently for 3 minutes or until the chicken is heated through and flavors meld. Finish with additional black pepper and sprinkle red pepper flakes to taste before serving.
Notes
- You can substitute chicken thighs for breasts if you prefer a juicier cut, adjusting cooking times accordingly.
- Use fresh sage leaves for the best flavor; dried sage is less potent.
- White miso paste adds umami depth; if unavailable, you may substitute with a teaspoon of soy sauce but note a flavor difference.
- For a lighter version, substitute the cream with half-and-half or a low-fat milk and reduce butter slightly.
- Ensure butternut squash is cut evenly for uniform cooking and texture.
Keywords: Chicken dinner, creamy mushroom sauce, butternut squash recipe, stove top chicken, easy weeknight meal, savory cream sauce, cremini mushrooms, sage and garlic