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–+ servings
Chicken in creamy butternut squash and mushroom sauce on a beige plate.
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5 from 2 votes

Chicken with Creamy Butternut Squash and Mushroom Sauce

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Author: Aleksandra

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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Assemble: Season the sauce with salt and pepper, stir in chopped dill. Place the chicken in the sauce to warm up. Serve.
  • Enjoy!

Notes

  • 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

Calories: 320kcal