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creamy tuscan chicken one pot meal - featured image

Best Creamy Tuscan Chicken One Pot Meal with Fall Vegetables

  • Author: Sarah Wasserman
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

This creamy Tuscan chicken one pot meal features tender chicken, sweet butternut squash, and hearty kale in a rich, garlicky sauce. It’s a cozy, comforting dinner that comes together in a single pot, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil, divided
  • 2 cups (about 10 oz) butternut squash, peeled and cubed into 1/2-inch pieces
  • 2 cups (about 4 oz) kale, stems removed and leaves roughly chopped
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup (60g) sun-dried tomatoes in oil, drained and chopped
  • 1 cup (240ml) chicken broth (low-sodium)
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Prep your ingredients: Peel and cube butternut squash into 1/2-inch pieces. Remove kale leaves from stems and chop roughly. Dice onion and mince garlic. Pat chicken thighs dry and season both sides with salt, pepper, and smoked paprika.
  2. Brown the chicken: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken thighs in a single layer and cook for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
  3. Sauté the vegetables: Reduce heat to medium and add remaining 1 tablespoon olive oil. Cook onion for 2-3 minutes until softened. Add butternut squash and cook for 5-6 minutes, stirring occasionally. Stir in garlic, sage, and thyme; cook for 1 minute until fragrant.
  4. Build the sauce: Pour in chicken broth and scrape up browned bits from the pan. Add sun-dried tomatoes and red pepper flakes (if using). Let simmer for 2 minutes. Slowly pour in heavy cream while stirring constantly. Bring to a gentle simmer.
  5. Add kale and chicken: Stir in kale until wilted. Nestle browned chicken thighs back into the sauce. Reduce heat to low, cover, and simmer for 15-20 minutes until chicken is cooked through (165°F/74°C) and squash is tender.
  6. Finish with Parmesan: Remove lid, sprinkle Parmesan over the top, and stir gently. Cook uncovered for 1-2 minutes until cheese melts and sauce thickens slightly. Taste and adjust seasoning.
  7. Rest and serve: Remove from heat and let rest for 5 minutes. Serve hot with crusty bread, over pasta, or with rice.

Notes

For chicken breasts, reduce simmering time to 12 minutes. If sauce is too thin, simmer uncovered for 2-3 minutes. If too thick, add a splash of broth or milk. Leftovers taste even better the next day.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 8
  • Sodium: 800
  • Fat: 32
  • Saturated Fat: 16
  • Carbohydrates: 18
  • Fiber: 4
  • Protein: 38

Keywords: creamy Tuscan chicken, one pot meal, fall vegetables, butternut squash, kale, chicken thighs, comfort food, weeknight dinner

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Find it online: https://flavorfullrecipes.com/best-creamy-tuscan-chicken-one-pot-meal-with-fall-vegetables/