One-Pan Creamy Chicken with Butternut Squash

1. Preheat oven to 375℉.
2. Season chicken evenly with 1 tsp salt + 1 tsp pepper. Add the flour to a shallow bowl + dredge each piece of chicken.
3. In an oven-safe skillet over medium-high heat, add the butter + oil. Once the butter is melted, add the chicken until browned on both sides, about 3 min. The chicken will finish cooking in the oven. Transfer to a plate and set aside.
4. Reduce heat beneath skillet to medium. Add the red pepper flakes, mushrooms, garlic, + shallot. Sauté until mushrooms begin to soften, 2 to 3 min.
5. Add the squash, sundried tomatoes, remaining 1 tsp salt, remaining ½ tsp pepper, + thyme. Pour in wine + cook, stirring until the wine has reduced by half, about 3 min.
6. Next, add the whipping cream to the skillet plus ½ cup of parmesan. Stir until combined. Nestle the chicken back into the skillet. Place into the oven and bake for 10 min.
7. After 10 min, remove from oven + top chicken with remaining ¼ cup parmesan + garnish with more fresh thyme. Place back into oven for another 5 min, or until cheese is melted + chicken is cooked through.