Chicken in Butternut Squash Mushroom Cream Sauce is a comforting yet elegant spring main dish that brings together tender seared chicken, roasted butternut squash, earthy mushrooms, and fresh herbs in a delicately creamy sauce. This dish strikes a balance between richness and seasonal lightness, making it an ideal choice for a cozy dinner as spring temperatures fluctuate.

Why You’ll Love This Recipe

This recipe offers the perfect combination of hearty and healthy with minimal effort. Here’s why it’s sure to become a new favorite:

A balanced one-pan meal full of protein and vegetables
Creamy without being overly heavy — great for springtime
Combines roasted and sautéed flavors for added depth
Customizable with herbs and dairy alternatives
Naturally gluten-free and easy to adapt to dairy-free diets
Ideal for weeknight meals or date-night dinners

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 1/2 cups butternut squash, peeled and cubed
1 cup mushrooms, sliced (cremini or button)
1 small onion, thinly sliced
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
1/2 cup low-sodium chicken broth
1/2 cup light cream or coconut cream
Salt and pepper to taste
Fresh sage or parsley, for garnish

Directions

Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.
While the squash is roasting, season the chicken breasts with salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sear the chicken for 6–7 minutes per side, or until golden and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil along with the sliced onion and mushrooms. Sauté until softened, about 5 minutes.
Add the minced garlic, dried thyme, and red pepper flakes (if using). Cook for 1 more minute until fragrant.
Stir in the roasted squash and chicken broth. Simmer for 5 minutes, gently mashing some of the squash to help thicken the sauce.
Add the light cream or coconut cream, stirring until well combined. Simmer until the sauce thickens slightly.
Return the seared chicken to the skillet, spoon the sauce over it, and cook for an additional 5 minutes to reheat and coat the chicken.
Garnish with fresh sage or parsley and serve warm.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 2 servings
Calories per Serving: 420 kcal

Variations

Dairy-Free: Use full-fat coconut cream and skip cheese garnishes.
Add Greens: Stir in spinach or kale in the final minutes of cooking for extra nutrients.
Cheesy Touch: Sprinkle grated Parmesan or goat cheese over the finished dish.
Meat Alternatives: Substitute boneless thighs or even turkey cutlets.
Vegetarian Version: Replace chicken with chickpeas or tofu and use vegetable broth.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stove over medium-low heat, adding a splash of broth or cream if needed to loosen the sauce.
Freezing is not recommended, as the cream sauce may separate upon thawing.

FAQs

Can I use pre-cut butternut squash?

Yes, pre-cut squash is a convenient time-saver. Just ensure it’s cut into small, even cubes for even roasting.

What type of cream should I use?

Light cream or half-and-half works well. For a dairy-free version, full-fat coconut cream is an excellent substitute.

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and roast the squash ahead of time. Reheat gently and add the seared chicken when ready to serve.

Can I use other herbs besides thyme?

Absolutely. Sage, rosemary, or a combination of Italian herbs all complement the dish beautifully.

What’s the best mushroom variety for this recipe?

Cremini or button mushrooms are great choices. You can also use shiitake or oyster mushrooms for a more gourmet touch.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just check labels on broth and cream to be sure.

Can I use bone-in chicken?

Yes, but cooking time will be longer. Sear and then finish cooking in the sauce until fully cooked.

Can I mash the squash into the sauce?

Yes, gently mash some of the roasted squash into the sauce for a thicker, richer texture.

What sides go well with this dish?

Serve with mashed potatoes, cauliflower rice, or crusty bread to soak up the sauce.

How spicy is it with the red pepper flakes?

Only mildly spicy. Feel free to omit or increase according to your preference.

Conclusion

Chicken in Butternut Squash Mushroom Cream Sauce is a deliciously comforting yet seasonally appropriate dish that captures the balance of richness and freshness. With roasted vegetables, a light herb-infused sauce, and tender chicken, it’s a complete meal perfect for spring evenings. Serve it with your favorite sides and enjoy a flavorful, wholesome dinner that feels both rustic and refined.

Chicken in Butternut Squash Mushroom Cream Sauce

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Chicken in Butternut Squash Mushroom Cream Sauce is a cozy yet elegant springtime dinner featuring golden seared chicken breasts simmered in a velvety sauce made with roasted butternut squash, sautéed mushrooms, and light cream. This gluten-free, high-protein main is perfect for chilly evenings when you crave comforting flavor without the heaviness.

Author: Asma
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings
Category: Main Course / Skillet Meals / Spring Recipes
Method: Roasting + Sautéing
Cuisine: American
Diet: Gluten Free

Instructions

Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 20 minutes, until tender.
While roasting, season chicken with salt and pepper. Sear in a skillet with 1 tbsp olive oil over medium heat, 6–7 minutes per side. Remove and set aside.
In the same skillet, add the remaining oil, then sauté onions and mushrooms until softened. Add garlic, thyme, and red pepper flakes; cook for 1 minute.
Add roasted squash and broth to the skillet; simmer 5 minutes. Stir in cream and allow sauce to gently thicken.
Return chicken to the pan and cook in the sauce for another 5 minutes or until heated through and well coated.
Serve warm, garnished with fresh sage or parsley.

Notes

Light cream keeps the dish rich but balanced for spring.
Coconut cream works great for a dairy-free version.
Serve with quinoa, mashed cauliflower, or spring greens for a complete meal.
Can be made ahead and reheated gently.