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Easy Creamy Tuscan Chicken Skillet with Fall Vegetables

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This creamy Tuscan chicken skillet features tender chicken, butternut squash, and kale in a rich, velvety sauce. It’s a one-pan wonder that’s perfect for busy weeknights and tastes like fall in every bite.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 cups butternut squash, peeled and diced into 1/2-inch cubes
  • 2 cups kale, stems removed and leaves roughly chopped
  • 1/3 cup sun-dried tomatoes (packed in oil), drained and chopped
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1/2 cup freshly grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Salt and black pepper to taste
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Season the chicken: Pat the chicken dry with paper towels. Season generously on both sides with salt, pepper, and 1 teaspoon of Italian seasoning. Let it sit at room temperature while you prep the vegetables—about 10 minutes.
  2. Pre-cook the squash: Heat 1 tablespoon olive oil in your skillet over medium-high heat. Add the diced butternut squash and cook for 5-7 minutes, stirring occasionally, until the edges start to brown and the squash is fork-tender but not mushy. Transfer the squash to a plate and set aside.
  3. Sear the chicken: In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Place the chicken in the skillet in a single layer. Cook undisturbed for 5-6 minutes until the bottom is golden brown and releases easily from the pan. Flip and cook another 4-5 minutes. The internal temperature should reach 165°F (74°C). Transfer to a plate and tent loosely with foil.
  4. Sauté the aromatics: Reduce heat to medium. Add the diced onion to the skillet and cook for 2-3 minutes until softened, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Build the sauce: Pour in the chicken broth and use your wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. Let it simmer for 1 minute. Stir in the heavy cream, sun-dried tomatoes, remaining 1 teaspoon Italian seasoning, and red pepper flakes if using. Bring to a gentle simmer, then reduce heat to low.
  6. Add the cheese and vegetables: Stir in the grated Parmesan cheese until melted and smooth. Add the cooked squash and chopped kale, stirring gently to coat everything in the sauce. Let the kale wilt for 2-3 minutes.
  7. Return the chicken: Nestle the chicken back into the skillet, spooning some of the sauce over the top. Cover the skillet and let everything simmer together for 5-7 minutes.
  8. Finish and serve: Remove from heat. Taste the sauce and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley or basil. Serve immediately over pasta, rice, or with crusty bread.

Notes

For a lighter version, use half-and-half instead of heavy cream. If the sauce is too thin, let it simmer uncovered for an extra minute or two. If too thick, add a splash of chicken broth. Grate your own Parmesan for the smoothest sauce. Prep all ingredients before starting to cook.

Nutrition

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

Find it online: https://recipebelle.com/easy-creamy-tuscan-chicken-skillet-with-fall-vegetables/