Start by finely mincing the garlic, chopping the onion, and slicing the cremini mushrooms. Season the chicken breasts with salt, black pepper, and sweet paprika.

In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until golden brown and crispy, about 5–7 minutes. Remove and set aside.

In the same skillet, add another tablespoon of olive oil and the unsalted butter. Once melted, sear the seasoned chicken for 5–8 minutes on each side until golden and cooked through. Remove and cover to keep warm.

Add the butternut squash to the skillet and sauté for about 5 minutes until tender. Stir in the onion, garlic, and sage leaves, cooking until fragrant.

Pour in the chicken broth, scraping the skillet to release brown bits. Let simmer for 2–3 minutes, then stir in the cream, miso paste, and Parmesan until smooth.

Return the mushrooms and chicken to the skillet, spooning the sauce over them. Heat through for about 2 minutes. Serve hot, topped with black pepper and red pepper flakes if desired.