Description
This Chicken in Butternut Squash Mushroom Cream Sauce is a comforting and flavorful dish combining tender chicken breasts with a rich, creamy sauce made from roasted butternut squash, sautéed mushrooms, garlic, and sage. Enhanced with white miso and Parmesan, this recipe brings a perfect balance of creamy and savory flavors, ideal for a cozy dinner for four.
Ingredients
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 Sauce
- 9 ounces cremini mushrooms (chopped)
- 2 tbsp unsalted butter
- 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 ¼ cups chicken broth
- ¾ cup cream (20% fat)
- 1 tsp white miso paste
- 1 ounce grated Parmesan
- 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.
- Prepare Butternut Squash: Slice off the ends of the butternut squash, cut it in half, peel it, scoop out seeds, then cut into slices, sticks, and finally diced into cubes.
- Sauté Mushrooms: Heat 1 tablespoon of olive oil in a large non-stick skillet over high heat. Add the chopped mushrooms and cook until they release their moisture and become crispy and golden brown. Remove the mushrooms from the skillet and set aside.
- Cook Chicken: Add 1 tablespoon olive oil and 1 tablespoon unsalted butter to the skillet. Place seasoned chicken breasts in and cook over medium-high heat for about 5-8 minutes on each side, until fully cooked and nicely browned. Remove chicken and keep warm covered with foil.
- Cook Butternut Squash and Aromatics: In the same skillet, add the cubed butternut squash and cook, stirring occasionally, until browned and tender, about 5 minutes. Stir in the butter, then add the finely chopped onion, minced garlic, and torn sage leaves. Cook while stirring frequently until fragrant, about 2 minutes.
- Simmer with Broth: Pour in the chicken broth, stir, and scrape up any browned bits from the skillet bottom. Bring the mixture to a boil, then reduce heat and simmer for 2-3 minutes.
- Add Cream and Miso: Stir in the cream followed by white miso paste and grated Parmesan. Continue stirring until the miso paste is fully incorporated and the sauce is creamy.
- Combine and Finish: Return the sautéed mushrooms and cooked chicken to the skillet. Simmer for 3 minutes or until the chicken is heated through. Season with additional black pepper and sprinkle red pepper flakes before serving.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Using fresh sage leaves enhances the aroma, but dried sage can be substituted if necessary (use 1 tsp dried).
- The white miso paste adds a subtle umami richness; avoid skipping for full flavor.
- You can substitute cremini mushrooms with button or portobello mushrooms if preferred.
- Serve with crusty bread or over rice/pasta to make it a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
