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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.

Ingredients

  • 2 boneless, skinless chicken breasts

  • 2 tbsp 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 tsp dried thyme

  • 1/4 tsp 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

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 20 minutes, until tender.

  2. 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.

  3. 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.

  4. Add roasted squash and broth to the skillet; simmer 5 minutes. Stir in cream and allow sauce to gently thicken.

  5. Return chicken to the pan and cook in the sauce for another 5 minutes or until heated through and well coated.

  6. 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.

 

Find it online: https://yumfoodusa.com/chicken-in-butternut-squash-mushroom-cream-sauce/