While the complex flavors of creamy balsamic Italian herb sauce over roasted chicken, butternut squash, and Cremini mushrooms prevail, this one-pot recipe is actually fast and simple.

And, it’s so delicious.

The aromas of Italian herbs will mesmerize your senses, as well as will the soft and sweet butternut squash and aromatic mushrooms, paired with tart and culminating fresh feta.

Creamy Balsamic Herbed Cremini Chicken

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Creamy Balsamic Herbed Cremini Chicken

2 Tbs. olive oil
1 large butternut squash, seeded, peeled (optional), and chopped into 1″ chunks
2 large boneless, skinless chicken breasts
1/2 yellow onion, finely chopped
6 large Crimini mushrooms, sliced
sea salt and pepper
2 tsp. Italian seasoning
1/4 cup cream cheese
2 Tbs. fresh lemon juice
2 Tbs. balsamic vinegar
1 Tbs. parsley, finely chopped
1 Roma tomato, sliced
2 Tbs. feta cheese, crumbled

In a large Dutch oven or pot, heat the oil to high heat and barely bubbling.
Add the squash, chicken, onion, mushrooms, sea salt, and seasoning.
Sauté, stirring often, until the onions are translucent, the chicken is golden brown on both sides (stirring, again, and flipping), and the squash is soft. Cover.
Once everything is cooked through, in a separate bowl, whisk together the cream cheese, lemon juice, balsamic, and parsley.
Reduce heat on the stove to low and add the creamy herbed balsamic mixture.
Stir well and allow all flavors and textures to combine.

Serve plated and topped with sliced tomatoes and crumbled feta, with extra ground pepper, if desired.