Butternut Squash Butter Chicken (Print Version)
Juicy chicken breasts in a velvety butternut squash curry cream sauce, perfect for a flavorful weeknight dinner.
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts (approximately 680g)
02 -
4 cloves fresh garlic, minced
03 -
2 cups butternut squash, cubed (approximately 300g)
04 -
1 cup heavy cream (240ml)
05 -
2 tablespoons curry powder
06 -
3 tablespoons low-sodium soy sauce (45ml)
07 -
1 cup chicken broth (240ml)
08 -
2 tablespoons olive oil (30ml)
09 -
Salt, to taste
10 -
Pepper, to taste
# Steps to Follow:
01 -
Preheat the oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
02 -
Season chicken breasts with salt and pepper, and place them in the prepared baking dish.
03 -
Toss the butternut squash cubes with olive oil and a pinch of salt. Spread them on a baking sheet and roast for 25 minutes until tender.
04 -
In a skillet over medium heat, melt butter and sauté the minced garlic until fragrant.
05 -
Add the roasted butternut squash, curry powder, and soy sauce to the skillet. Cook for 5 minutes, stirring occasionally.
06 -
Stir in the heavy cream and chicken broth. Mix well to combine.
07 -
Place the seasoned chicken into the skillet. Cover and simmer on low heat for 20-25 minutes, or until the chicken is fully cooked through.