Picture a cozy dinner grounded in a rich, velvety butternut squash alfredo sauce. Conveniently jarred so you can get to the best part faster, this Creamy Butternut Squash Chicken & Mushroom Skillet pairs golden-seared chicken thighs with a smooth, flavor-forward sauce that delivers plenty of comfort. Sautéed onions create a flavorful base, while tender mushrooms bring an earthy, satisfying bite. Prego's Limited Edition Creamy Butternut Squash Alfredo Sauce coats the chicken beautifully and fresh kale is stirred in for a touch of brightness and texture. The result is a creamy, seasonal Fall skillet that feels cozy, hearty and effortlessly satisfying.
Step 1
Season the chicken with salt and pepper. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides (make sure the skillet and oil are hot before adding the chicken to prevent sticking). Remove the chicken from the skillet.
Step 2
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the mushrooms and onion and cook, stirring occasionally, for 6 minutes or until tender-crisp. Add the broth and the kale and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Cook until the broth is reduced by half.
Step 3
Stir in the sauce. Return the chicken along with any juices to the skillet and stir to coat. Reduce the heat to medium-low. Cook for 10 minutes or until the chicken is done (internal temperature should reach 165°F). Sprinkle with the parsley and serve with potatoes, if desired.
