all dinner recipes/ dinner in about 30 minutes on the table/ meat

Chicken breast in creamy mushroom and butternut squash sauce

25 October 2018 (Last Updated: 5 May 2019)

Chicken breast in creamy mushroom and butternut squash sauce

Delicious, autumn dinner. Juicy and moist chicken in creamy mushroom sauce with butternut squash. The preparation is very simple and the dish full of flavor. The key to success is to cook the meat very briefly. Cooking the delicate chicken breast for too long results in dry and tasteless meat. Cook the meat until golden, turn, fry very briefly and remove from the pan. The meat will be cooked through later in the sauce. The sauce is a bit ligtened up, because I used sour cream instead of heavy cream, as I usually do. It‘s slightly sour and tangy and works here perfectly. This dinner is really so good, everyone just loves it!

I just love the combination of squash and mushrooms – if you do too then check out my white lasagne with pumpkin and mushrooms recipe! It’s also really good!

Chicken breast in creamy mushroom and butternut squash sauce Close up on chicken breast in creamy mushroom and butternut squash sauce a piece of chicken breast in creamy mushroom and butternut squash sauce on a fork

Print
5 from 1 vote

Chicken breast in creamy mushroom and butternut squash sauce

Juicy and moist chicken in creamy mushroom sauce with butternut squash
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Calories 1019kcal

Ingredients

2 small chicken breasts, about 300g / 10.5 oz

    sauce:

    • 2 tablespoons frying oil
    • 200 g / 7 oz cremini mushrooms
    • 120 g / 4.2 oz butternut squash weighed without skin and seeds
    • 2 shallots or 1 small onion
    • 2 cloves garlic
    • ½ cup sour cream 12% you can also use heavy cream 30-36%, 120 ml
    • ½ cup broth vegetable or chicken broth or water, 120 ml
    • ¼ teaspoon nutmeg
    • 1 tablespoon chopped dill
    • salt and pepper to taste

    to serve: potatoes, green beans

      Instructions

      • Cut the chicken breasts into 3 equal piecess (in half crosswise, then the thicker half again in half, lenghtwise). You can also pound it lightly to an even thickness, that way the meat will cook evenly and be juicy. Season to taste with salt and pepper.
      • Cut the butternut squash into very small cubes, about 0.5 cm / 1/4 inch. You can also grate it on the big holes of the grater, but I think it looks more appetizing when you cut it in cubes. Roasted squash/pumpkin can also be added, if you have that on hand, add the end with the chicken.
      • Wash briefly the mushrooms, pat dry with paper towels, cut into thick, 0.5 mm / 1/4 inch slices.
      • Chop finely the shallots and garlic.
      • Heat the oil on a large frying pan over high heat, put in the chicken pieces. Fry on one side for about 3 minutes, until golden, turn over and fry for a minute more. Be careful not to overcook the meat, or it will be tough and dry. Remove from the pan, it should be slightly pink in the middle (it will be cooked through later in the sauce) or no longer pink. Transfer on a plate.
      • Add the mushrooms and butternut squash to the pan, spread them evenly. Fry over high heat for about 3 minutes, don’t stir (!). When they are sightly browned at the bottom - stir, add the onion with garlic. Cook, stirring from time to time for about 4-5 minutes.
      • Pour in the cream and broth, season with nutmeg and cook over medium heat for a few minutes, until the sauce thickens a bit. Don‘t worry if the cream breaks into small clumps – the sauce will be smooth again after cooking for a few minutes.
      • Add the chicken back to the pan, warm up and mix with the sauce.
      • Remove from the heat, season with salt and pepper, stir in chopped dill.
      • Serve with potatoes and if you wish, other vegetables, like cooked green beans.
      • Enjoy!

      Nutrition

      Calories: 1019kcal
      Course dinner
      Cuisine American, european, fusion
      Keyword butternut squash, chicken breast, mushrooms

      Chicken breast in creamy mushroom and butternut squash sauce – step by step:

      Chicken breasts cut into pieces on a plate Chopped mushrooms, squash, onion and garlic on a chopping board Cooked chicken breasts pieces on a pan

      Cut the chicken breasts into 3 equal pieces. Cut the mushrooms into 0.5 cm / 1/4 inch slices, squash into 0.5 cm / 1/4 inch cubes. Chop finely the onion and garlic. Fry the chicken until golden, about 2-3 mins on one side and 1 min on the other. Transfer on a plate.

      Cooked mushrooms and squash on a pan Mushrooms and squash in a sour cream sauce Chicken breast in a creamz mushroom and butternut squash sauce in a pan

      Cook the mushrooms and squash over high heat for about 3 minutes. Add the onion and garlic, cook about 4 minuts more. Pour in the sour cream, broth and nutmeg, simmer for a few minutes. Add the chicken back to the pan, warm up, take of the heat. Season with salt, pepper and dill.

      Enjoy!

      Did you make this recipe? Let mi know how you liked it in the comments below!

      Last Updated on

      You Might Also Like

      2 Comments

    • Reply
      Sonia
      29 January 2019 at 00:43


      I made this recipe, when I googled the ingredients I had available, mushrooms, butternut squash , and chicken breast. I changed it up. I dredged the chicken in flour, salt and pepper. I cooked the chicken with EVOO and Butter. then followed the rest of the recipe as written. Used onion since i didn’t have shallots. It was so delicious. Thank you.

      • Reply
        Aleksandra
        29 January 2019 at 08:57

        Thank you for your comment, I’m so glad you liked the dish! 🙂

      Leave a Reply