Chicken and Butternut Squash Recipe with Parmesan Sauce

Name: Chicken and Butternut Squash Recipe with Parmesan Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: American
Ingredients: 2 tbsp Unsalted Butter (2 tablespoons unsalted butter); 2 lb Chicken Thigh (2 pounds chicken thighs, bone-in and skin-on (can also use skinless and boneless if desired)); 1 tbsp Thyme (1 tablespoon fresh thyme); 2 tbsp Italian Seasoning (2 tablespoons Italian seasoning); 1 ½ tsp Kosher Salt (1.5 teaspoons kosher salt); 1 tsp Black Pepper (black pepper, to taste (start with about 1/2 a teaspoon of coarse ground black pepper)); 2 tbsp Olive Oil (2 tablespoons olive oil); 300 g Butternut Squash (300 grams butternut squash, peeled and cubed ((about half of a medium butternut squash) )); 8 oz Spinach (8 ounces fresh spinach); 4 cloves Garlic (4 cloves garlic, minced); 1 cup Chicken Broth (1 cup chicken broth); 1 cup Heavy Cream (1 cup heavy whipping cream); 4 oz Parmesan Cheese (4 ounces parmesan cheese, shredded or grated); 0 pieces Thyme Sprigs (To garnish: thyme sprigs, grated parmesan cheese)

Chicken and Butternut Squash Recipe with Parmesan Sauce - Main Course (American)

60 minAmerican

Servings6

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Gluten Free
Keto
Egg Free

Ingredients

For 6 servings

Unsalted Butter2 tbsp · 2 tablespoons unsalted butter
Chicken Thigh2 lb · 2 pounds chicken thighs, bone-in and skin-on (can also use skinless and boneless if desired)
Thyme1 tbsp · 1 tablespoon fresh thyme
Italian Seasoning2 tbsp · 2 tablespoons Italian seasoning
Kosher Salt1 ½ tsp · 1.5 teaspoons kosher salt
Black Pepper1 tsp · black pepper, to taste (start with about 1/2 a teaspoon of coarse ground black pepper)
Olive Oil2 tbsp · 2 tablespoons olive oil
Butternut Squash300 g · 300 grams butternut squash, peeled and cubed ((about half of a medium butternut squash) )
Spinach8 oz · 8 ounces fresh spinach
Garlic4 cloves · 4 cloves garlic, minced
Chicken Broth1 cup · 1 cup chicken broth
Heavy Cream1 cup · 1 cup heavy whipping cream
Parmesan Cheese4 oz · 4 ounces parmesan cheese, shredded or grated
Thyme Sprigs0 pieces · To garnish: thyme sprigs, grated parmesan cheese

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Steps

1Preheat your oven to 375°F. In a small bowl, combine all of your dry seasonings, salt and pepper. Sprinkle seasoning all over the chicken on both sides. Save and set aside the remaining for the squash.
2In a hot skillet, add the butter, and then the chicken thighs skin side down. Allow to cook until golden brown, about 4 minutes. Flip, and then sear for another 4 minutes. Remove from the skillet and set aside.
3Add your olive oil, butternut squash, and remaining seasonings to the skillet and mix. Cook until squash is lightly browned, about 5 minutes.
4Add in your fresh spinach and wilt. Once wilted, add in garlic cloves until fragrant, about 30 seconds. Reduce the heat to low. Stir in, your chicken broth, heavy whipping cream, and parmesan cheese. Stir until the cheese is melted.
5Add the chicken thighs back into the skillet, skin side up. Bake for 20-25 minutes at 375°F, until the cheese is bubbling. Garnish with fresh parmesan and thyme sprigs.
6Eat within 5 days and store in an airtight container in the fridge.