Chicken and Butternut Squash Recipe with Parmesan Sauce

Prep Time 15

Cook Time 30

Total Time 45

Servings 4 servings

Calories 650

A hearty and flavorful dish combining tender chicken thighs, roasted butternut squash, and a creamy Parmesan sauce, perfect for a comforting meal.

2 tablespoons unsalted butter
2 pounds chicken thighs, bone-in and skin-on (can also use skinless and boneless)
1 tablespoon fresh thyme
2 tablespoons Italian seasoning
1.5 teaspoons kosher salt
black pepper, to taste black pepper (start with about 1/2 teaspoon of coarse ground black pepper)
2 tablespoons olive oil
300 grams butternut squash, peeled and cubed (about half of a medium butternut squash)
8 ounces fresh spinach
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy whipping cream
4 ounces parmesan cheese, shredded or grated

Preheat oven to 375°F. Season chicken with dry seasonings and set aside.
Sear chicken in butter until golden, then remove. Cook squash in the same skillet until lightly browned.
Add spinach and garlic, cook until wilted. Stir in broth, cream, and Parmesan until melted.
Return chicken to skillet, bake at 375°F for 20-25 minutes until bubbly. Garnish and serve.

Store leftovers in an airtight container and consume within 5 days.

Calories: 650kcal

Cost: $15

Course: Main Course

Cuisine: American

Keyword: Butternut Squash, Chicken, Parmesan