Entree

Chicken And butternut Squash

This Chicken with roasted butternut squash and potatoes has a light parmesan wine sauce making this meal in one dinner decadent without being heavy. Crispy sage and bacon pair perfectly with the sweet squash and creamy potatoes. A special dinner for two or an elegant dinner party without the fuss.

Sometimes the simplest things bring the greatest pleasure, and this chicken and butternut squash is one of those things! Cooking a soul-satisfying meal that’s simple with minimal time and ingredients! Winner winner chicken dinner…I had to say it…sorry lol. We all know chicken and veggies can get pretty ho-hum sometimes, so I wanted to create a dish for those of you looking for a new tasty twist, whether it is a weeknight dinner or a dinner party.

The flavors and textures are elegant and rustic; Sweet and savory from the squash and bacon to the creaminess from the potatoes. I will have to say That the parmesan wine sauce takes this dish over the top.

Let’s talk sauces! I’m a sauce-y kinda gal; I have a huge cookbook just for sauces! I think it stems from my mom’s cooking days, from breakfast to dessert; sauces were often an accessory. They don’t have to be complicated or unhealthy, either. This parmesan wine sauce comes together fast, is light, and is made in the same skillet as the chicken.

I hope you give this chicken and butternut squash a try. It’s a delicious, hearty, simple, elegant fall meal worthy of entraining your friends and family. Scroll down to see time-saving and make-ahead tips and what to serve alongside this dish.

Ingredients Needed

butternut squash, onions, garlic and potatoes
Bacon, garlic, sage, cheese, and heavy cream

A few notes about the ingredients.

Chicken ~ I used thin breast fillets for faster cooking. If your chicken breasts are thick, pound them or cut them in half. Boneless chicken thighs are a great choice too.

Butternut squash ~ use fresh. If using pre-cut, use fresh, not frozen.

Potatoes ~ any potatoes will be great; make sure they are cut about the same size for even cooking.

Bacon ~ you can use turkey bacon as well. Some stores carry pre-cooked, which is a great time saver.

Cream ~ I used heavy whipping cream. Here is an excellent resource for substitutions for heavy whipping cream; I can’t promise how it will affect the taste of this dish.

Sage ~ I would use fresh, not dried. It takes seconds to fry these babies up!

Parmesan cheese ~ or romano

My preferred method for prepping the butternut squash is simply peeling it first, cutting it in half lengthwise, and scooping out the seeds. Then, cut each half into about one-inch slices, then each slice into one-inch cubes. Try to make them as uniform as possible for even cooking.

Butternut squash cut in half
Slices and cubed butternut squash
Skillet with cooked butternut squash and potatoes, and parmesan sauce.

How To Make Chicken And Butternut Squash

Butternut squash and potatoes

Prep tips: Have the chicken ready. Rinse, pat dry, and season with salt and pepper. Place in refrigerator until ready to use.

  1. Peel the butternut squash, and slice it in half lengthwise. Cut in 1 to 2-inch cubes. Place on a sheet pan. Wash potatoes, pat them dry and slice them in half or in quarters if they are larger potatoes. You want to ensure the squash and potatoes are cut to roughly the same size, so they cook evenly. Place them on the same sheet pan as butternut squash.
  2. Drizzle with olive oil, salt, and pepper, and mix until well coated. Place in the preheated oven, and roast for about 20 minutes until caramelized and tender, stirring them halfway through. Remove from oven, and set aside.

Bacon and sage

  1. Cook bacon until crispy, remove from skillet, drain on paper towels, and set aside. Using the same skillet on medium-high, add the sage leaves. They fry up fast, about a minute per side. Transfer to paper towels with bacon. Discard all but 1 tablespoon of the bacon fat to cook the chicken.

Chicken and sauce

  1. Heat a large skillet or dutch oven over medium-high heat ( you will make the entire dish in this skillet); add 1 tablespoon of olive oil. Add chicken and brown on both sides until cooked through. Remove from pan and place on a plate while you cook garlic and onions.
  2. Add the onions to the same skillet on medium heat and cook for 3 to 5 minutes, until slightly browned and caramelized. Add garlic and fresh thyme and cook for about 1 minute longer. Now time to make the sauce.
  3. Add white wine to the same skillet over medium heat, and stir for about one minute, scraping up any browned bits. Add in the chicken stock.
  4. Turn the heat to low and add the cream, parmesan, salt, and pepper. Stir to combine. Place the chicken breasts back in the skillet and the squash and potatoes, nestling them between the chicken.
  5. Top with crispy sage and bacon, and serve. Enjoy!

Make Ahead

Create a fuss-free dinner party or a romantic dinner for two by prepping your ingredients. A few steps can be done ahead of time, allowing you to serve up this elevated one-pot meal and wow your family and friends.

  • Pre-cut the butternut squash (or by fresh pre-cut) and cut the potatoes. Store them in a plastic bag, or spread them out on a baking sheet on which you will roast them.
  • Rinse, dry, and season the chicken; store in the refrigerator. Buy a cooked whole fryer to save more time, and use the breasts and thighs; just make sure to heat them before adding to the veggies and sauce by wrapping them in foil and heat in an oven 275 to 300 degrees.
  • Shred the parmesan or buy pre-shredded.
  • Cook up the bacon and sage, cool, and store in the refrigerator

Sides To Serve with Chicken And Butternut Squash

This dish is hearty enough to have on its own. Entertaining friends or family? An assortment of dinner rolls or crusty french banquettes with a simple green salad would pair well. Open with a nice chardonnay or your favorite white wine, and you have an easy elegant rustic meal!

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Chicken And butternut Squash


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  • Author: Teri Wallingford
  • Total Time: 1 hour
  • Yield: 4 1x

Description

This Chicken with roasted butternut squash and potatoes has a light parmesan wine sauce making this meal in one dinner decadent without being heavy. Crispy sage and bacon crumbles pair perfectly with the sweet squash and creamy potatoes. A special dinner for two or an elegant dinner party without the fuss.


Ingredients

Scale

3 cups butternut squash cut into 12 inch cubes.

1 cup onion, chopped

23 cloves garlic minced (finely chopped)

2 teaspoons fresh thyme, chopped

1/2 to 1 pound baby potatoes, cut in half

4 thin cut breast fillets (or 2 large cut in half)

4 teaspoons olive oil (divided)

2 teaspoons salt (divided)

1 teaspoon pepper (divided)

1/2 cup parmesan grated

1/2 cup heavy cream

1/2 cup white wine

1/2 cup chicken stock

4 to 6 strips thick cut bacon

4 large fresh sage leaves


Instructions

Butternut squash and potatoes

Prep tips: Have the chicken ready. Rinse, pat dry, and season with salt and pepper. Place in refrigerator until ready to use.

  1. Peel the butternut squash, and slice it in half lengthwise. Cut in 1 to 2-inch cubes. Place on a sheet pan. Wash potatoes, pat them dry and slice them in half or in quarters if they are larger potatoes. No need to peel unless you are using russets. You want to ensure the squash and potatoes are cut to roughly the same size, so they cook evenly. Place them on the same sheet pan as butternut squash. Drizzle with olive oil, salt, and pepper, and mix until well coated. Place in the preheated oven, and roast for about 20 minutes until caramelized and tender.

Bacon and sage

  1. Cook bacon until crispy, remove from skillet, drain on paper towels, and set aside. In the same skillet on medium-high, add the sage leaves. They fry up fast, about a minute per side. Transfer to paper towels with bacon.

Chicken and sauce

  1. Heat a large skillet over medium-high heat ( you will make the entire dish in this skillet); add 1 tablespoon of olive oil. Add chicken and brown on both sides until cooked through. Remove from pan and place on a plate while you cook garlic and onions.
  2. Add the onions to the same skillet on medium heat and cook for 3 to 5 minutes, until slightly browned and caramelized. Add garlic and cook for about 1 minute more or until fragrant. Now time to make the sauce.
  3. Add white wine to the same skillet over medium heat, and stir for about one minute, scraping up any browned bits. Add in the chicken stock.
  4. Turn the heat to low and add in the cream, parmesan, salt, and pepper. Stir to combine. Place the chicken breasts back in the skillet with the squash and potatoes, nestling them between the chicken.
  5. Top with crispy sage and bacon, and serve. Enjoy!

Notes

If you choose not to use bacon, you will need to add  1 tablespoon of olive oil to cook chicken

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Entree
  • Method: Stove top/oven
  • Cuisine: American

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