Creamy Butternut Squash Chicken

This creamy butternut squash butter chicken combines traditional Indian flavors with the sweet richness of roasted squash for a comforting meal that's both familiar and exciting. The velvety sauce coats each piece of tender chicken while the curry spices bring warmth to every bite.

I created this recipe when trying to sneak more vegetables into my family's diet without complaints. What started as an experiment has become our most requested special dinner when guests come over.

Ingredients

• Boneless skinless chicken breasts: use high quality free range for the best flavor and texture
• Butternut squash: adds natural sweetness and creamy texture when roasted
• Heavy cream: creates the signature richness of authentic butter chicken
• Curry powder: provides complex flavor without hunting down individual spices
• Low sodium soy sauce: adds umami depth and seasons the dish perfectly
• Chicken broth: creates the perfect sauce consistency while adding flavor
• Fresh garlic: always use fresh not jarred for the brightest flavor
• Olive oil: helps roast the butternut squash to caramelized perfection

Step-by-Step Instructions

Season the Chicken:

Pat chicken breasts dry with paper towels before generously seasoning with salt and pepper on both sides. Place them in a prepared baking dish leaving space between each piece for even cooking.

Roast the Butternut Squash:

Toss your cubed butternut squash with olive oil and a pinch of salt until evenly coated. Spread in a single layer on a baking sheet making sure pieces aren't touching. Roast at 400°F for about 25 minutes until the edges are caramelized and the center is fork tender.

Create the Aromatic Base:

Heat a large skillet over medium heat and add butter. Once melted add minced garlic and cook for 1 to 2 minutes until fragrant but not browned. Stir constantly to prevent burning which would make the sauce bitter.

Build the Flavor Base:

Add the roasted butternut squash cubes to the skillet along with curry powder and soy sauce. Stir to coat everything evenly and cook for about 5 minutes allowing the spices to bloom and the flavors to meld together.

Create the Creamy Sauce:

Pour in the heavy cream and chicken broth stirring gently to combine. The sauce will appear thin at first but will thicken as it simmers. Let it come to a gentle bubble before reducing the heat.

Simmer to Perfection:

Add the seasoned chicken breasts to the sauce making sure they're partly submerged. Cover the skillet and simmer on low heat for 20 to 25 minutes until chicken is completely cooked through and registers 165°F on a meat thermometer.

The butternut squash is truly the secret weapon in this recipe. I discovered its magic when I ran out of tomatoes for traditional butter chicken and improvised with what I had on hand. My husband declared it was even better than the original and now I always keep butternut squash in my pantry during fall and winter.

Make It Ahead

This dish actually improves with time as the flavors continue to develop. You can prepare it up to two days ahead and store in an airtight container in the refrigerator. Reheat gently on the stovetop with a splash of chicken broth to loosen the sauce if needed. The butternut squash will become even more integrated into the creamy sauce creating an even smoother texture.

Serving Suggestions

This creamy chicken dish pairs beautifully with basmati rice which soaks up the decadent sauce. For a lower carb option try cauliflower rice or serve with warm naan bread for scooping up every last bit of sauce. A simple side of steamed green vegetables like broccoli or green beans provides color contrast and freshness to balance the rich main dish.

Ingredient Swaps

If butternut squash isn't available sweet potatoes make an excellent substitute with similar natural sweetness. For a dairy free version coconut cream works beautifully in place of heavy cream and adds a subtle tropical note. Chicken thighs can replace breasts for even more tender results though cooking time may need slight adjustment. Vegetarians can substitute firm tofu or chickpeas for the chicken.

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Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Absolutely! Boneless chicken thighs work beautifully in this dish and often stay more tender during cooking. Adjust cooking time to about 5-7 minutes longer as thighs typically take more time to cook through than breasts.

→ Can I make this dish ahead of time?

Yes, this dish reheats wonderfully. You can prepare it up to 2 days ahead and store in the refrigerator. Reheat gently on the stovetop, adding a splash of cream or broth if the sauce has thickened too much.

→ Is there a way to make this dairy-free?

You can substitute the heavy cream with full-fat coconut milk for a dairy-free version that maintains the creamy texture. The coconut flavor complements the curry spices beautifully.

→ Can I freeze the leftovers?

Yes, this dish freezes well for up to 3 months. Store in airtight containers, leaving some room for expansion. Thaw overnight in the refrigerator before reheating gently on the stovetop.

→ What can I serve with this dish?

This pairs wonderfully with basmati rice, naan bread, or cauliflower rice for a lower-carb option. A simple cucumber raita or fresh green salad makes a perfect side to balance the richness of the sauce.

→ Can I make this dish spicier?

Absolutely! Add 1-2 teaspoons of red pepper flakes or 1 finely chopped jalapeño with the garlic. You can also include a tablespoon of garam masala along with the curry powder for more complex heat.