Creamy Chicken and Winter Squash Skillet with Sage

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 4 cups peeled, cubed butternut squash (1-inch pieces)
• 2 + 1 tbsp olive oil, divided
• 2 tsp kosher salt, divided (or to taste)
• 3/4 tsp black pepper, divided
• 2 tsp fresh sage, finely chopped (plus extra leaves for garnish)
• 1/2 tsp fresh thyme leaves (or 1/4 tsp dried)
• 1 1/2 lb boneless, skinless chicken thighs
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika (optional)
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup dry white wine or extra chicken broth
• 1 cup low-sodium chicken broth
• 1/2 cup half-and-half (or light cream)
• 1/4 tsp ground nutmeg
• Pinch red pepper flakes (optional)
• 1/3 cup freshly grated Parmesan cheese
• 2 cups baby spinach (optional)
• 1–2 tsp fresh lemon juice

Do This

• 1. Heat oven to 400°F (200°C). Toss squash with 2 tbsp olive oil, 1 tsp salt, 1/4 tsp pepper, 1 tsp sage, and thyme. Roast 20–25 minutes, flipping once, until tender and browned at edges.
• 2. Meanwhile, pat chicken dry and season with 1 tsp salt, 1/2 tsp pepper, garlic powder, and smoked paprika.
• 3. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chicken 5–6 minutes per side until golden and cooked through (165°F / 74°C). Transfer to a plate.
• 4. In the same skillet, melt butter. Sauté onion 4–5 minutes until soft, then add garlic, remaining sage, and red pepper flakes; cook 30 seconds.
• 5. Deglaze with wine (or broth), scraping up browned bits. Add chicken broth, half-and-half, nutmeg, and a pinch of salt. Simmer 4–5 minutes until slightly thickened.
• 6. Stir in Parmesan until melted. Return chicken and roasted squash to skillet; simmer 3–5 minutes to warm through. Fold in spinach to wilt, if using.
• 7. Finish with lemon juice and more pepper to taste. Serve hot straight from the skillet, garnished with extra sage and Parmesan.

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Why You’ll Love This Recipe

• Cozy, cold-weather comfort: sweet roasted squash, savory chicken, and a gently creamy sage sauce in one pan.
• Weeknight-friendly: mostly hands-off roasting plus a simple stovetop skillet, ready in under an hour.
• Lighter cream sauce: rich and silky without being too heavy, thanks to broth and half-and-half.
• Flexible and forgiving: swap in other winter squash, chicken breasts, or extra veggies with ease.

Grocery List

• Produce: Butternut squash (or other winter squash), yellow onion, garlic, fresh sage, fresh thyme (or dried), baby spinach (optional), lemon.
• Dairy: Unsalted butter, half-and-half (or light cream), Parmesan cheese.
• Pantry: Olive oil, kosher salt, black pepper, garlic powder, smoked paprika (optional), red pepper flakes (optional), chicken broth, dry white wine (optional), ground nutmeg.

Full Ingredients

For the Roasted Winter Squash

• 4 cups butternut squash, peeled and cut into 1-inch cubes (from about 1 medium 2 1/2 lb squash)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tsp fresh sage, finely chopped
• 1/2 tsp fresh thyme leaves (or 1/4 tsp dried thyme)

For the Chicken

• 1 1/2 lb boneless, skinless chicken thighs (about 6 small thighs)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika (optional, for a subtle smoky note)
• 1 tbsp olive oil (for searing)

For the Sage Cream Skillet Sauce

• 2 tbsp unsalted butter
• 1 tbsp olive oil (only if the pan seems dry after searing chicken)
• 1 small yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tbsp fresh sage, finely chopped (plus extra whole leaves for garnish, optional)
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• 1/4 cup dry white wine (such as Sauvignon Blanc; or sub 1/4 cup chicken broth)
• 1 cup low-sodium chicken broth
• 1/2 cup half-and-half or light cream
• 1/4 tsp ground nutmeg
• 1/4–1/2 tsp kosher salt, to taste
• 1/3 cup freshly grated Parmesan cheese, lightly packed

To Finish the Skillet

• 2 cups loosely packed baby spinach (optional, for color and extra veg)
• 1–2 tsp fresh lemon juice, to taste
• Freshly ground black pepper, to taste
• Extra grated Parmesan and crisped sage leaves, for serving (optional but lovely)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the squash

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easier cleanup, or lightly oil the pan. Peel the butternut squash, scoop out the seeds, and cut the flesh into 1-inch cubes. Measure out 4 cups of cubes for this recipe.

In a large bowl, toss the squash with 2 tbsp olive oil, 1 tsp kosher salt, 1/4 tsp black pepper, 1 tsp chopped fresh sage, and 1/2 tsp fresh thyme leaves (or 1/4 tsp dried thyme). Spread the cubes into a single layer on the prepared baking sheet, making sure they have a little space between them so they roast instead of steam.

Step 2: Roast the squash until caramelized

Place the baking sheet in the preheated oven and roast for 20–25 minutes, flipping the squash cubes once halfway through. They are done when they are tender all the way through and deeply browned on the edges. The browning brings out their natural sweetness, which balances the savory sage and creamy sauce later.

When the squash is finished, set the tray aside. Leave the oven on if you like to keep things warm, but the rest of the dish will be cooked on the stovetop.

Step 3: Season and sear the chicken

While the squash roasts, pat the chicken thighs dry with paper towels; this helps them brown nicely. In a small bowl, mix together 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika (if using). Sprinkle this seasoning mix evenly over both sides of the chicken thighs.

Heat 1 tbsp olive oil in a large, heavy skillet (a 10–12 inch cast iron skillet is ideal) over medium-high heat. When the oil is hot and shimmering, lay the chicken thighs in a single layer in the pan. Sear for 5–6 minutes on the first side without moving them, until deeply golden-brown. Flip and cook another 4–6 minutes on the second side, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Transfer the seared chicken to a plate and tent loosely with foil to keep warm. Do not wipe out the skillet; you will use the browned bits and any remaining fat to build flavor in the sauce.

Step 4: Sauté aromatics and build the base of the sauce

Reduce the heat to medium. If the skillet looks very dry, add up to 1 tbsp olive oil along with the 2 tbsp butter. Once the butter has melted and is foaming, add the diced onion and a small pinch of salt. Sauté, stirring occasionally, for 4–5 minutes, until the onion is softened and turning translucent, picking up some of the browned bits from the chicken.

Add the minced garlic, 1 tbsp chopped fresh sage, and red pepper flakes (if using). Cook for 30–60 seconds, stirring constantly, just until fragrant; do not let the garlic brown.

Step 5: Deglaze and simmer the light cream sauce

Pour in the 1/4 cup dry white wine (or 1/4 cup chicken broth if not using wine). Stir and scrape the bottom of the skillet with a wooden spoon to release all the flavorful browned bits. Let the liquid bubble and reduce by about half, 1–2 minutes.

Add the 1 cup chicken broth, 1/2 cup half-and-half, 1/4 tsp ground nutmeg, and 1/4 tsp kosher salt. Stir to combine and bring the mixture to a gentle simmer. Let it cook, bubbling softly, for 4–5 minutes, stirring occasionally, until the sauce has thickened slightly and can just coat the back of a spoon. It should look silky and pourable, not heavy or gloopy.

Turn the heat down to low and stir in the grated Parmesan cheese a small handful at a time, letting each addition melt fully before adding more. Taste and adjust the seasoning, adding up to another 1/4 tsp salt if needed.

Step 6: Combine the roasted squash and chicken in the skillet

Add the roasted squash cubes to the skillet, gently folding them into the sauce so they are well coated but not mashed. Nestle the seared chicken thighs back into the pan, along with any juices that have collected on the plate. Spoon some of the sauce and squash over the top of the chicken.

Let everything simmer together over low heat for 3–5 minutes. This allows the flavors to meld and reheats the chicken through without overcooking it. If the sauce looks too thick at any point, splash in a tablespoon or two of broth or water to loosen it.

Step 7: Finish with greens, lemon, and garnishes

If using baby spinach, gently fold in the 2 cups of leaves and cook for 1–2 minutes, just until they wilt into the sauce. Turn off the heat. Squeeze in 1–2 tsp fresh lemon juice to brighten the flavors and add a few grinds of black pepper. Taste and adjust salt, pepper, and lemon as desired.

For an optional but beautiful touch, quickly crisp a few whole sage leaves in a teaspoon of hot butter or oil until they darken and become fragrant, then drain on paper towels. Serve the skillet hot, straight to the table, topped with extra grated Parmesan and the crisped sage leaves. Pair with crusty bread, rice, or a simple green salad.

Pro Tips

• Cut squash evenly: Aim for 1-inch cubes so they roast at the same rate and get nicely caramelized without burning.
• Get a good sear on the chicken: Make sure the pan and oil are hot before adding the chicken, and avoid crowding the pan. Leaving the chicken undisturbed for several minutes creates that flavorful crust.
• Do not rush the sauce reduction: Letting the broth and half-and-half simmer for a few minutes concentrates the flavor and thickens the sauce without needing flour.
• Adjust creaminess: For a richer dish, swap half-and-half for heavy cream. For lighter, use 1/3 cup half-and-half and 2/3 cup broth, reducing a bit longer.
• Season at the end: Parmesan and broth both add salt, so always taste the sauce after the cheese melts before adding more salt.

Variations

• Different squash: Swap butternut for kabocha, delicata (no need to peel), or acorn squash. Just keep the cube size and roasting time similar.
• Chicken breasts: Use 1 1/2 lb boneless, skinless chicken breasts instead of thighs. Slice into cutlets or pound to even thickness and sear 4–5 minutes per side, being careful not to overcook.
• More vegetables: Add sliced cremini mushrooms with the onions, or stir in par-cooked green beans or peas along with the squash for extra color and texture.

Storage & Make-Ahead

Store leftover winter squash and chicken skillet in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills. Reheat gently on the stovetop over low to medium-low heat, adding a splash of chicken broth or water to loosen the sauce as needed. Stir occasionally and heat just until steaming hot; avoid boiling so the sauce stays smooth and the chicken does not dry out.

To make ahead, you can roast the squash up to 2 days in advance and store it covered in the refrigerator. When you are ready to cook, sear the chicken and prepare the sauce as directed, then add the pre-roasted squash in Step 6 and heat through. This shortens the active cooking time on a busy night.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): 520 calories; 32 g protein; 26 g fat; 37 g carbohydrates; 5 g fiber; 8 g sugar; 830 mg sodium. Values will vary based on specific ingredients and brands used, and whether you add extra cheese or sides.