Chicken in Mushroom Sauce with Butternut Squash Noodles

gluten freemeat & poultrypaleo

Chicken in Mushroom Sauce with Butternut Squash Noodles

Adding spiralized veggies amps up the volume of any meal. It makes it more colorful, adds nutrients and vitamins, and adds more heartiness while still keeping the meal light.

Case in point: today’s recipe, made from my friend Lexi’s new cookbook (based off her popular healthy food blog): Lexis Clean Kitchen.

I love mushrooms. My grandfather makes the best mushrooms – they’re basically smothered in olive oil and seasoned very simply with garlic, salt, and pepper. They’re simmered on the stove and always a welcome veggie at the table.

My mother makes mushrooms well too, especially at Thanksgiving – they’re always the first to go at the table.

Chicken in Mushroom Sauce with Butternut Squash Noodles

Unfortunately, my husband does not like mushrooms. It’s a bummer, because a lot of great meals (like this Chicken in Mushroom Sauce) are made with mushrooms! Pizza with mushrooms – how good!

Actually, funny story, on our first date, we had dinner and when we were ordering appetizers, I was rooting for this stuffed portobello mushroom. He said, “Ya, let’s get it!” without telling me that he didn’t like mushrooms. Later on in our relationship, he confessed! He had eaten that mushroom just to make me happy (I guess I really wanted that mushroom that night!)

I love this dish, because it’s all cooked in one-pan, so the juices from the chicken really flavor the mushrooms. It’s earthy, robust, and paired perfectly with butternut squash noodles, which add a little sweetness and the opportunity to soak up those delicious flavors.

Chicken in Mushroom Sauce with Butternut Squash Noodles

The chicken is lighted dusted in arrowroot powder, so it gives the chicken a nice texture, kind of like a milanese. It feels like a fancy meal, but it comes together quickly in a pan and serves beautifully!

While her original recipe in the Lexis Clean Kitchen cookbook doesn’t call for the butternut squash noodles, they were an easy add! I really recommend her cookbook – it’s full of over 150 recipes that are primarily Paleo-friendly. There’s plenty of creative inspiration in this book!

Watch our video to learn how to spiralize a butternut squash using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Chicken in Mushroom Sauce with Butternut Squash Noodles

Yields 4 servings

10 minPrep Time

40 minCook Time

50 minTotal Time

Save RecipeSave Recipe


    For the chicken:
  • 1½ pounds boneless, skinless chicken breasts
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons arrowroot flour, plus more as needed to coat the chicken
  • 1 tablespoon olive oil
  • For the mushroom sauce:
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 cups sliced cremini or baby portabella mushrooms (about
  • 8 ounces)
  • 1½ cups chicken broth, homemade (page 354) or store-bought
  • 2 tablespoons red wine
  • Leaves from 4 sprigs fresh thyme or 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • For the noodles:
  • 1 medium to large butternut squash, peeled, Blade C, noodles trimmed
  • olive oil cooking spray
  • salt and pepper


  1. Preheat the oven to 400 degrees F.
  2. Pat the chicken breasts dry, then sprinkle them with the salt and pepper. Dredge the chicken breasts in the arrowroot flour.
  3. Melt the 1 tablespoon of butter in a medium skillet over medium heat. Add the chicken and cook for about 3 minutes on each side, until golden brown but not fully cooked through. Remove from the pan and set aside.
  4. Make the sauce: Melt the oil in the same skillet over medium heat. Add the diced onion and minced garlic and sauté until fragrant, about 5 minutes.
  5. Add the mushrooms and sauté for 2 minutes, until their color deepens.
  6. Add the chicken broth, wine, thyme, bay leaf, salt, and pepper. Give the sauce a little stir and return the chicken to the pan.
  7. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the sauce thickens slightly. Taste and adjust the seasoning as desired.
  8. Meanwhile, line a baking sheet with parchment paper. Lay out the butternut squash noodles, spritz with cooking spray and season with salt and pepper. Roast for 10-12 minutes or until noodles are cooked to your preference.
  9. Divide the noodles into plates and top with chicken and extra mushroom and onion sauce spooned over the top of the chicken.


New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB.
You can upload: image.


Judy Heffelfinger says:
Please create a print button to click on so I can print this recipe. I really want to try it! Thank you.
Donna says:
When I want to save a recipe I copy & paste it into a word document . I find it easy then to edit the document to fit on one page. If I can't fit it on one page I then print on both sides of page. I hope this helps.
Elyse says:
Are there any other vegetables you suggest to spiralize other than the butternut squash? Thank you!
Beth Carossino Dombroski says:
Ali, I want you to know I made your dish,CHICKEN UN MUSHROOM SAUCE WITH BUTTERNUT SQUASH NOODLES. Wow! The flavors are awesome. I has became my new go to company dinner dish. I have been grain free for two years now and I am sleays searching for yummy company meals so my guests don't think abour those misding grains. This dish has moved to the top of my "company list." Thanks much, dear girl. Beth ?
Beth Carossino Dombroski says:
Excuse the typos. I hate texting. I always hit the wrong letter...big fingers! Beth
Pat says:
I have the spiralizer attachment for my KitchenAid and the blades are not marked the same. Is there an easy way to match to the ones used in these recipes?? Thanks. I really want to try this recipe for Chicken with Mushroom Sauce!
Anonymous says:
you still have not put a print ?
Judy says:
Why no print sign on last two recipes? Have a whole collection plus your cook books so please put a way we can print just recipe
Judy Heffelfinger says:
I finally wrote the recipe rather than lose it. It would take way too much ink and waste paper to print all of it. I then typed it and made a copy.
Anonymous says:
Where is the butter listed in the ingredients?
Judy says:
7 Smart Points

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales

beets. some people love 'em. some people think they taste like dirt. 😝 if you're a lover, you'll seriously love this MELTED GRUYERE & BEET sandwich with a brussels sprouts and apple slaw (tossed in a simple, tangy and sweet apple cider dressing.) 🍎🍞⁣

'tis the season for root veggies and I'm here for it. 👏🏼 are you? yucky or yummy? 👍🏼👎🏼⁣

#beetsandwich #beets #sandwichesofinstagram #vegetariansandwich #vegetarianlunch #sourdough #healthysandwich #veggiesandwich #feedfeed #huffposttaste #todayfood #eeeeeats #wholeeats #wholefoodie #eatingwelleats

whenever I hit a breakfast rut, I always make potato hashes. 🥔🍳 they're easy to make, keep you full until lunch, and I usually have all of the ingredients on hand: potatoes, garlic, a can of beans, eggs, and some sort of vegetable (here, I used brussels sprouts - but you could use bell peppers, finely chopped broccoli, etc!) what do you make when you're in a breakfast rut? 🤔⁣

serves 3-4⁣

1 tablespoon extra virgin olive oil⁣
1 russet potato, small cubed⁣
salt and pepper⁣
1 large garlic clove, minced⁣
12 ounces shredded Brussels sprouts⁣
1 (15oz) can cannellini beans, drained and rinsed⁣
¼ teaspoon smoked paprika⁣
1/8 teaspoon chili powder⁣
vegetable broth, as needed (or water, if you don’t have broth on hand)⁣
4 eggs for frying (if desired)⁣

Heat the olive oil in a large skillet over medium heat. Once heated, add the potatoes, season with salt and pepper, and let cook until almost fork tender, about 5 minutes. Add the garlic, Brussels sprouts and white beans, stir together, and season with smoked paprika, chili powder, salt, and pepper. Cook, stirring often, until sprouts are browned and potatoes are completely fork tender, about 10 more minutes, adding vegetable broth by the tablespoon as the vegetables dry out and potentially stick to the bottom of the pan.⁣

Meanwhile, fry four eggs in a large skillet or in batches. Divide the hash onto plates and top with the fried eggs. Serve with extra cracked pepper.⁣

#easybreakfastideas #breakfastideas #glutenfreebreakfast #healthybreakfastideas #healthybreakfast

taking a break from thanksgiving and christmas photos of my fam 😉 to share a new recipe on the blog that’s comforting, healthy and exactly what you need this week 👍🏼 VEGAN CREAMY POTATO AND KALE SOUP 🥣 packed with protein, flavor and easy to make (one pot!) grab the recipe on the blog now!! #vegansoup #easyrecipe #healthyrecipeideas #quickandeasymeals ...