# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon dried Italian herb blend
05 - 2 tablespoons olive oil
→ Vegetables
06 - 1 small butternut squash, peeled and cut into 1/2-inch cubes (about 2 cups)
07 - 2 cups baby spinach leaves
08 - 1 cup cremini or button mushrooms, sliced
09 - 1 small red onion, thinly sliced
10 - 1 cup cherry tomatoes, halved
11 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
→ Sauce
12 - 3 large garlic cloves, minced
13 - 1 cup low-sodium chicken broth
14 - 1 cup heavy cream
15 - 1/2 cup grated Parmesan cheese
16 - 1 teaspoon Dijon mustard
17 - 1/4 teaspoon red pepper flakes (optional)
# Cooking Steps:
01 - Pat chicken breasts dry using paper towels. Season both sides with salt, black pepper, and Italian herbs.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Place chicken into hot oil and sear for 3 to 4 minutes per side until golden brown. Transfer chicken to a plate; it will finish cooking later.
03 - Add cubed butternut squash to the skillet. Sauté for 4 minutes over medium heat, stirring occasionally.
04 - Incorporate sliced mushrooms and red onion. Cook for an additional 3 minutes until softened.
05 - Stir in minced garlic and sauté for 1 minute just until aromatic.
06 - Add sliced sun-dried tomatoes, halved cherry tomatoes, and chicken broth. Bring mixture to a simmer and cook for 5 minutes until butternut squash begins to soften.
07 - Lower heat to medium-low. Stir in heavy cream, grated Parmesan, and Dijon mustard until well combined. Nestle the seared chicken breasts back into the pan with the sauce and vegetables.
08 - Cover pan and gently simmer for 12 to 15 minutes until chicken reaches an internal temperature of 165°F and squash is tender.
09 - Stir in baby spinach leaves and red pepper flakes. Simmer for an additional minute until spinach wilts.
10 - Taste for seasoning and adjust salt or pepper as needed. Serve hot, spooning sauce and vegetables over the chicken.
