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5.0 from 6 votes

Chicken with Creamy Butternut Squash and Mushroom Sauce

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Calories: 320 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 chicken breasts about 1 lb (450g)
  • 3 tablespoons flour
  • 2 tablespoons Frying oil
  • 7 ounces (200g) cremini mushrooms
  • 1 cup (120g) butternut squash cut into very small cubes
  • 1 medium onion or 2 shallots
  • 3 cloves garlic
  • ½ cup sour cream 12%, 120g
  • ½ cup chicken broth 120g
  • ⅛ teaspoon ground nutmeg
  • 1 tablespoon chopped dill
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Prepare the ingredients: cut mushrooms into thick slices, butternut squash into very small cubes (1/4-1/3 inch or 5-7mm), dice the onion, finely chop garlic, and dill.
  2. Prepare the chicken: cut the chicken breasts in half horizontally so you have 4 thinner cutlets. Pound each cutlet in its thickest part slightly. Season with salt and pepper on both sides. Dredge in flour on all sides, shake off excess flour.
  3. Cook the chicken: Heat the oil in a large frying pan over high heat, add in the chicken pieces. Cook for about 3 minutes, until golden, turn over and cook for further 2-3 minutes or until browned and cooked through. Transfer to a plate.
  4. Prepare the sauce: Add the mushrooms and butternut squash to the pan in an even layer. Cook over high heat for about 2 minutes without stirring letting them brown at the bottom. Start stirring and cook for about 1 minute. Reduce the heat to medium-low and add onion, cook for 2-3 minutes or until softened. Add garlic and cook for 30 seconds.
  5. Add the cream, broth, and nutmeg, cook over medium-low heat for a few minutes, until the sauce is thickened and butternut squash soft. Don‘t worry if the sour cream breaks into small clumps – the sauce will be smooth again after cooking it for a few minutes.
  6. Assemble: Season the sauce with salt and pepper, stir in chopped dill. Place the chicken in the sauce to warm up. Serve.
  7. Enjoy!

Notes

  •  add it later along with the broth and cream.
  • Butternut squash substitute: you use raw pumpkin/butternut squash or pumpkin puree. Both versions are delicious. If using pumpkin puree, add 2/3 of a cup, add it later along with the broth and cream.
  • What to serve it with: potatoes and green beans, gnocchi or pasta.
  • Instead of sour cream, you can use heavy cream + 1/2 teaspoon Worcestershire sauce or lemon juice. I prefer using sour cream in this recipe.
  • Calories count = 1/4 of the recipe (1 serving). This is only an estimate.

Nutrition Information

Calories 320kcal (16%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 320

% Daily Value*

Calories 320kcal 16%

* Percent Daily Values are based on a 2,000 calorie diet.