SKILLET CHICKEN AND BUTTERNUT SQUASH
on Sep 15, 2024, Updated Sep 22, 2024
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Chicken thighs are seared off and cooked alongside cubed butternut squash and hearty kale for a quick and simple one-skillet weeknight meal.
Confession… I made this recipe two times in one week before quickly filming it and sharing it with all of you.
When I have a new idea for a one-pan meal, I know I need to get it over to all of you ASAP! My love for easy-to-make, one-pan meals runs deep. Because at the end of the day, a pile full of dirty dishes is not a welcoming site.
This Skillet Chicken and Butternut Squash recipe is truly a one-pan meal. It’s full of lean protein from the boneless, skinless chicken thighs, healthy carbs from the squash, and leafy vegetables from the kale.
There’s no need to worry about making a side dish or a salad — everything you need comes together in one skillet!
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I know my excitement about this fall dish will rub off on you as soon as you make it. Comforting, easy, and minimal mess…What’s not to love?! Enjoy!
Key Ingredients for Skillet Chicken and Butternut Squash
A skillet dish is designed to be easy-peasy. All of these ingredients are staples, especially during the fall and winter months.
- Chicken: I use boneless, skinless chicken thighs. They’re quick cooking and always come out tender and juicy.
- Squash: The epitome of fall! I used butternut squash but feel free to use another type of squash or even sweet potatoes. Go ahead and buy pre-cut squash if that’s what is stopping you from making this meal!
Recipe Tip
Butternut squash can be particularly difficult to chop. My trick is to use a vegetable peeler to take off the thick skin. Trim both ends, stand upright to cut the squash in half, and then lay both sides flat and cut into half moons before chopping them down to 1-inch cubes.
- Aromatics: Garlic, onion, and celery sweat down with the squash for another dimension of flavor.
- Broth: A few tablespoons of chicken broth or stock will help release the flavorsome chicken bits from the bottom of the pan.
- Kale: Adding some green at the end to make this a complete meal is as simple as letting the kale wilt from the heat of the pan. Spinach would be great here too!
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Pin ItStep by Step Instructions for Skillet Chicken and Squash
First, heat your skillet. Choose a large pan, ideally one with a tight-fitting lid. Heat it over medium-high heat and add a tablespoon or two of avocado oil.
Season the chicken thighs generously on both sides with salt and pepper.
Add the chicken to the hot skillet and sear on both sides for 3 to 4 minutes. You’re looking for the thighs to have a nice color on them. Remove from the skillet and set aside on a plate.
Reduce the heat of the pan to medium. Add another tablespoon of avocado oil along with the chopped squash, onions, and celery.
Cook for 7 minutes, stirring occasionally. Add the garlic and thyme and cook for another minute. Watch the garlic to ensure it doesn’t burn.
Add the chicken broth, scraping up any bits that have gotten stuck to the pan using a wooden spatula.
Return the chicken to the pan, nestling it into the veggies. Reduce heat to medium-low, cover, and cook for 10 minutes or until the chicken is fully cooked through. Add the kale and cook, covered, for another 10 minutes.
Uncover and cook for a few more minutes while the remaining liquid reduces. Remove from heat, serve, and ENJOY!
Other Easy One-Pan Chicken Dinners:
- Saucy Simple Pineapple Chicken
- Thai Red Curry with Chicken
- French Onion Chicken (Dairy-Free)
- One Dish Lemon Chicken and Potatoes
- One Pan Balsamic Chicken and Root Veg
SKILLET CHICKEN AND BUTTERNUT SQUASH
Ingredients
- 1 ½ pounds chicken thighs, boneless and skinless
- 3 cups squash (I used butternut), cut into 1-inch cubes
- ½ onion, diced
- 3 cloves garlic, minced
- 4 ribs celery, diced
- 1 tablespoon fresh thyme leaves
- 3 tablespoons chicken broth
- 3 cups kale, cut into bite-sized pieces
- Salt and pepper to season
- 3-4 tablespoons avocado oil
Instructions
- Heat a large skillet over medium-high heat and add a drizzle of avocado oil.
- Season the chicken generously on both sides with salt and pepper.
- Add the chicken to the hot skillet and sear on both sides for 3 to 4 minutes. Then, remove the chicken from the skillet and set aside.
- Reduce the heat to medium. Add another drizzle of avocado oil along with the chopped squash, onions, and celery.
- Cook for 7 minutes, stirring occasionally.
- Add the garlic and thyme and cook for another minute.
- Add the broth, scraping up any bits that have gotten stuck to the pan.
- Return the chicken to the pan, nestling it into the veggies.
- Reduce heat to medium-low, cover with a lid, and cook for 10 minutes.
- Add the kale and cook, covered, for another 10 minutes.
- Uncover and cook for a few more minutes while the remaining liquid reduces.
- Remove from heat, serve, and ENJOY!
