This Chicken and Butternut Squash is an easy weeknight dinner made with juicy chicken, butternut squash, mushrooms, and a delicious light cream sauce. Enjoy this easy chicken dinner with rice, roasted potatoes, or toasted bread.
When I think of autumn, I think of shorter days, big pots filled with warm comforting food, and butternut squash. If you’ve visited this blog more than once or twice, you’ll quickly discover my love for all things cooked with squash. This easy chicken and butternut squash recipe is no exception.
I originally made this recipe nearly five years ago and have made it many times since. It’s the complete package, and perfect whenever you’re craving something comforting and healthy.
Packed full of delicious veggies like mushrooms (ok, those are actually fungi, not a plant, but, same difference), onions, and butternut squash, this chicken with butternut squash recipe is super yummy and best enjoyed with a side of mashed potatoes, rice, quinoa or even…buttered bread.
Because bread is everything…aside from butternut squash, of course.
Ingredients in this Easy Chicken and Butternut Squash Recipe
- Italian seasoning
- Butternut squash
- Chicken broth
- Whole milk
- Fresh parsley
How to Make Chicken and Butternut Squash
Ok, you guys, here’s how it goes…
1. Get the chicken ready
First things first, pound your chicken to even thickness OR butterfly each chicken breast so that you get two thinner breast halves from one chicken breast. This is super important in ensuring that the chicken cooks evenly. Plus, it will make your life easier if you’re cooking the chicken in batches, which you probably will be.
Pat dry and season your chicken with salt, pepper, Italian seasoning, and thyme. Transfer to a large ziplock bag, drizzle with olive oil and sprinkle with flour to coat.
- TIP: If you prefer to keep this recipe gluten-free, skip the flour and leave it out. It’s not essential to the flavor of the chicken.
2. Brown the chicken in a large heavy-bottomed skillet or Dutch oven
You may need to cook the chicken in batches. If you’re short on time, you may also chop the chicken into cubes and cook it that way.
Remove the browned chicken to a clean plate and set aside.
3. Cook the veggies
Return Dutch oven or skillet to the stove. Melt some butter and add the butternut squash. You’ll be adding the butternut squash first, then the onion, and finally, the mushrooms, cooking for approximately 5 minutes between each addition.
Return the chicken to the pot.
4. Add the chicken broth
Mix everything together.
5. Simmer and serve
Bring to a boil and reduce heat to a simmer. Simmer for 3-4 minutes, then stir in the whole milk and mix to combine. Garnish with fresh chopped parsley.
- TIP: for a richer sauce, add half-and-half or heavy cream in place of the whole milk.
- Skip the flour. Yes, chicken that has been dredged in flour and then cooked in oil or butter may taste phenomenal, but chicken that is simply cooked in a little butter or olive oil (with the right seasoning, of course) is also delicious.
- Ditch the heavy cream…and the half and half…use whole milk instead. Of course, you don’t have to do this. But it’s an option that tastes amazing.
- Instead of chicken thighs, use chicken breasts. Chicken breasts are lower in fat.
Ok, just kidding. The list isn’t super long, but that’s only because it was pretty healthy to start.
How to Serve
Does the answer anything count? No? Ok, fair enough.
If I were about to host a hypothetical dinner party with friends and I wanted to turn this chicken and butternut squash into a complete meal, I would serve it with-
- Cheesy tortellini and a green salad
- Rice pilaf and sautéed brussels sprouts
- Mashed potatoes and asparagus
Try these other easy chicken recipes
If you try making this delicious Chicken and Butternut Squash Recipe, please leave a comment and let me know. I always love to read your thoughts and feedback!
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Easy Chicken and Butternut Squash Recipe with Mushrooms
- 3 chicken breasts (cut in half to make 6 thinly sliced chicken breast halves )
- salt + pepper (to season)
- 2 tsp Italian seasoning
- 1/2 tsp dried thyme
- 1 tbsp Olive oil
- 1/4 cup flour (divided)
- 3 tbsp butter (divided)
- 1 small butternut squash (peeled, seeded and chopped into cubes)
- 1 yellow onion (chopped)
- 6 cloves garlic (minced)
- 10 oz crimini mushrooms (sliced)
- 1.5 cups vegetable or chicken broth
- 1 cup whole milk (or 1/2 cup half and half or cream)
- 2 tablespoons parsley (chopped , + more for serving)
- Sprinkle the chicken with salt, pepper, Italian seasoning, and dried thyme. Place the chicken in a large ziplock bag and drizzle with approximately 1 tablespoon of olive oil. Mix chicken thoroughly to evenly coat with oil and sprinkle with 2-3 tablespoons of all-purpose flour. Seal the bag and toss around the chicken breasts until each is completely coated with flour. Set aside.
- Melt 1-2 tablespoons of butter in a large Dutch oven or skillet set over medium-high heat. Carefully add the chicken breasts in a single layer. Cook, undisturbed, for 3-4 minutes, before flipping over to cook the other side for an additional 3-4 minutes or until lightly browned and cooked through. Remove to a plate and set aside. Repeat with any uncooked chicken breasts.
- To the same pan melt the remaining 1 tablespoon butter or olive oil. Add the chopped butternut squash and stir to coat. Cover with a lid and cook for 5 minutes, or until the squash just starts to soften. Add the chopped onion and cook for 5 minutes, stirring often. Sprinkle with salt and pepper. Add the minced garlic and sauté for 1 minute, stirring continuously. TIP - if your veggies start to brown, burn, or stick to the bottom, add a few tablespoons of water and cover with a lid.
- Stir in the mushrooms. Sauté the mushrooms for 3-4 minutes, or until mushrooms just start to release their water.
- Add the chicken back to the pot, carefully nestling among the vegetables and gently stir in the vegetable or chicken broth. Bring to a low boil and cook, uncovered for 1-2 minutes. Reduce heat to low, cover, and cook for an additional 2-3 minutes, gently stirring to prevent burning.
- Ladle a few tablespoons of broth into a bowl. Slowly add 3-4 tablespoons of milk, cream or half-and-half and mix. Add in the remaining cream and mix. Slowly pour the bowl of cream into the pot with the chicken and gently mix to evenly distribute the broth and cream. Sprinkle with fresh chopped parsley. Enjoy!
- For extra flavor and richness, sprinkle with parmesan cheese at the end of cooking.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)