Print

Creamy Tuscan Chicken with Butternut Squash

creamy tuscan chicken with butternut squash - featured image
Print Recipe

This one-pot creamy Tuscan chicken features tender chicken thighs and sweet butternut squash simmered in a rich Parmesan and sun-dried tomato sauce. It’s a comforting fall dinner that comes together in about 45 minutes.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • Salt and black pepper, to taste
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 3 cups butternut squash, peeled and cut into 1/2-inch cubes
  • 4 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes (packed in oil), drained and chopped
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cups fresh spinach
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh parsley or basil, chopped (for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, black pepper, and Italian seasoning. Set aside.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1/2-inch cubes. Keep cubes uniform for even cooking.
  3. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs for 4-5 minutes per side until golden brown. Transfer to a plate (chicken does not need to be fully cooked through).
  4. Reduce heat to medium. Add cubed butternut squash to the same pan. Cook undisturbed for 2-3 minutes, then stir and cook for another 3-4 minutes until edges brown. Add minced garlic and cook for 30 seconds until fragrant.
  5. Pour in chicken broth and scrape up browned bits from the pan bottom. Let simmer for 1-2 minutes. Stir in heavy cream and chopped sun-dried tomatoes. Bring to a gentle simmer.
  6. Return seared chicken thighs to the pan along with any accumulated juices. Spoon sauce over chicken. Cover, reduce heat to low, and simmer for 15-20 minutes until chicken is cooked through (165°F internal temperature) and squash is tender.
  7. Remove lid. Stir in fresh spinach and let wilt for about 2 minutes. Sprinkle grated Parmesan cheese over the top and stir gently until melted and sauce is thick and creamy. Adjust seasoning with salt, pepper, or red pepper flakes if desired.
  8. Garnish with fresh parsley or basil. Serve immediately over pasta, rice, polenta, or with crusty bread.

Notes

For best results, use freshly grated Parmesan and keep the cream at a gentle simmer to prevent curdling. If using frozen butternut squash, thaw and pat dry first to avoid watery sauce. Chicken breasts can be substituted but reduce simmering time to 12-15 minutes.

Nutrition

Keywords: creamy tuscan chicken, butternut squash chicken, one-pot chicken dinner, fall chicken recipe, tuscan chicken with squash

Find it online: https://twinkletaste.com/creamy-tuscan-chicken-with-butternut-squash/