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Creamy One-Pot Tuscan Chicken with Butternut Squash

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A quick and easy one-pot Tuscan chicken recipe with butternut squash, creamy sauce, and spinach. Perfect for busy weeknights, this dish comes together in about 45 minutes with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds (680 g) boneless, skinless chicken thighs
  • 3 cups (400 g) cubed butternut squash
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) low-sodium chicken broth
  • 3 cups (85 g) fresh baby spinach
  • 4 cloves garlic, minced
  • 1/3 cup (55 g) chopped sun-dried tomatoes (oil-packed, drained)
  • 1/2 cup (50 g) freshly grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste (about 1 tsp salt, 1/2 tsp pepper)
  • 2 tablespoons (30 ml) olive oil
  • Optional: fresh parsley or basil for garnish

Instructions

  1. Prep the ingredients (10 minutes): Cube the butternut squash into 1/2-inch pieces. Mince the garlic. Chop the sun-dried tomatoes. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
  2. Sear the chicken (8 minutes): Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat. When the oil shimmers, add the chicken thighs in a single layer (work in batches if needed). Cook for 4 minutes per side until golden brown. Transfer the chicken to a plate and set aside.
  3. Sauté the aromatics (3 minutes): Reduce the heat to medium. Add the minced garlic and sun-dried tomatoes to the pot. Stir constantly for about 1 minute until fragrant.
  4. Add the squash and seasonings (2 minutes): Toss in the cubed butternut squash, dried oregano, and dried thyme. Stir to coat the squash in the garlic oil. Cook for 2 minutes, stirring occasionally.
  5. Build the sauce (3 minutes): Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Let the broth simmer for 1 minute, then stir in the heavy cream and grated Parmesan.
  6. Return the chicken to the pot (1 minute): Nestle the seared chicken thighs back into the sauce, including any accumulated juices. Spoon some sauce over the chicken.
  7. Simmer everything together (20 minutes): Bring the sauce to a gentle simmer, cover the pot, and reduce the heat to low. Cook for 20 minutes until the squash is fork-tender and the chicken reaches an internal temperature of 165°F (74°C).
  8. Add the spinach (3 minutes): Remove the lid and stir in the fresh spinach. Stir gently until the spinach wilts into the sauce, about 2 to 3 minutes. Adjust salt and pepper if needed.
  9. Rest and serve (5 minutes): Let the pot sit off the heat for 5 minutes before serving. Garnish with fresh parsley or basil if desired.

Notes

Do not skip the searing step for best flavor. Cube squash uniformly for even cooking. Keep heat low during simmering to prevent cream from curdling. Use room temperature cream. Let the dish rest for 5 minutes before serving to thicken the sauce. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: Tuscan chicken, one-pot meal, butternut squash, creamy chicken, easy dinner, weeknight dinner, Italian chicken

Find it online: https://perkypan.com/creamy-one-pot-tuscan-chicken-with-butternut-squash-easy-dinner/