Creamy Chicken and Butternut Squash

Creamy Chicken and Butternut Squash
A hearty and filling one pan meal that makes for a fantastic fall dinner! The epitome of comfort food, this meal is creamy and cheesy, yet sneaks in some vegetables! Made wonderfully savory with our herbaceous Wild Mushroom & Sage Olive Oil with a hint of our sweet and crisp Cranberry Pear Balsamic Vinegar, a pairing made in heaven!  Recipe By Taylor MacDougall

Products used: Holiday Favorites Trio, Cranberry Pear Balsamic Vinegar, French Provençal Sea Salt, Mushroom & Sage Olive Oil, Roasted Garlic Seasoning


4 Chicken Thighs
1 tsp SOOC French Provençal Sea Salt
½ tsp Black pepper
1 tsp SOOC Roasted Garlic Seasoning
¼ cup + 3 Tbsp SOOC Mushroom & Sage Olive Oil
3 Tbsp SOOC Cranberry Pear Balsamic Vinegar
1 tsp Lemon Juice
½ tsp Dijon Mustard
1 ½ tsp Garlic, minced
5 slices Bacon, cubed
3 cups Butternut Squash, cut into ½” cubes
1 small Yellow Onion, diced
4 cups Kale, chopped
1 cup Heavy Cream
3 Tbsp Cream Cheese
½ cup Chicken Broth
½ cup Parmesan, grated
6-8 Sage Leaves


Preheat the oven to 375℉

In a small bowl, mix together ½ tsp French Provençal Sea Salt, ¼ tsp black pepper, and Roasted Garlic Seasoning. Coat the chicken thighs in the seasoning mixture before transferring to a large ziploc bag. In another small bowl, whisk together ¼ cup Wild Mushroom & Sage Olive Oil, 3 Tbsp Cranberry Pear Balsamic Vinegar, lemon juice, dijon, and ½ tsp garlic. Pour the marinade over the chicken. Seal the ziploc bag and let marinate in the refrigerator for at least 20 minutes.

Heat a large oven safe skillet over medium-high heat, and cook bacon until crispy. About 5-6 minutes. Remove the bacon with a slotted spoon and set on a paper towel lined plate for later. Drain all but 1 tablespoon of the bacon grease from the skillet.

In the same skillet over medium-high heat, add 1 Tbsp Wild Mushroom & Sage Olive Oil with the bacon grease. Remove the chicken thighs from the marinade and add to the skillet. Sear the chicken for 5 minutes on each side, to get a golden brown sear. Remove the chicken from the skillet and set aside.

Add an additional 2 Tbsp of Wild Mushroom & Sage Olive Oil to the skillet along with the butternut squash, onion, 1 tsp garlic, and season with ½ tsp French Provençal Sea Salt, and ¼ tsp black pepper. Saute until the squash is lightly browned, about 6-7 minutes.

Add the kale to the skillet and saute until wilted, about 1-2 minutes. Add in your heavy cream and cream cheese, stirring until the cheese is melted. Stir in the chicken broth and parmesan. Return the chicken to the skillet, and top with the cooked bacon.

Carefully transfer the skillet to the oven, and bake for 25-30 minutes. When done, remove from the oven and garnish with extra grated parmesan cheese and sage leaves. Enjoy!