Creamy Almond Chicken with Roasted Acorn Squash
🌟Main ingredient:Chicken
✨secondary ingredients: acorn-squash and almonds
⏱️Cooking time: 30 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: Couple
Ingredients
2
chicken
breasts,
boneless
and
skinless
1
acorn
squash,
halved
and
seeded
1/4
cup
sliced
almonds
1/2
cup
heavy
cream
Salt
and
pepper
to
taste
2
tablespoons
olive
oil
Cooking steps
Preheat the oven to 400°F (200°C).
Place the acorn squash halves on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes or until the squash is tender.
While the squash is roasting, season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side or until cooked through. Remove from the skillet and let them rest for a few minutes.
In the same skillet, add the sliced almonds and toast for 1-2 minutes until golden brown. Remove from the skillet and set aside.
Pour the heavy cream into the skillet and bring to a simmer. Cook for 2-3 minutes until slightly thickened. Season with salt and pepper to taste.
Slice the roasted acorn squash.
To serve, place a chicken breast on each plate. Top with sliced acorn squash, toasted almonds, and drizzle with the creamy sauce.
Serve with your choice of side dish like rice, pasta, potato, or greens.
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