Chicken and Butternut Squash with crispy chicken, caramelized squash, and herby green beans. It’s a satisfying, restaurant-quality meal the whole family will love!
Chicken and Butternut Squash
This is hands down one of the best fall chicken dinners and my absolute favorite way to eat butternut squash! Once you cook it up in a skillet with browned butter and fresh herbs, you’ll be hooked.
This dish tastes like it came straight from a restaurant—it’s so good! The chicken is lightly breaded, but we skip the Panko and the deep frying, so it’s a little lighter without losing any of the flavor.
One skillet, minimal ingredients, and tons of flavor—let’s get cooking!
Ingredients
Here’s what you’ll need to make this Chicken and Butternut Squash:
- Chicken: Boneless, skinless breasts or thighs work great.
- Flour: Adds a light, crispy coating to the chicken.
- Parmesan Cheese: Adds savory, salty flavor and helps crisp up the chicken.
- Paprika: Brings a hint of smoky flavor and nice color.
- Olive Oil: Ideal for searing the chicken to get it golden and crispy.
- Butter: Adds flavor to the dish. As it browns, it gives the squash a rich, nutty flavor.
- Butternut Squash: Dice into small, even pieces for quick cooking and nice crispy exteriors.
- Garlic: Freshly minced or jarred—either works!
- Oregano: Great for seasoning the veggies. Italian seasoning is a good swap.
- Green Beans: Trim and then halve for quicker cooking.
- Fresh Thyme: Brings fresh, herby flavor. Keep some extra for garnishing.
- Lemon: A fresh squeeze at the end brightens everything up.
How To Make Chicken and Butternut Squash
- Prep Chicken: Cut, pound thin, and coat with flour, Parmesan, salt, pepper, and paprika.
- Cook Chicken: Sear in oil and butter until the edges turn golden. keep nearby.
- Cook Squash: Add butter, squash, garlic, paprika, and oregano. Cook until caramelized.
- Add Green Beans: mix in beans and thyme. Cook until tender-crisp.
- Finish: Add chicken back. Squeeze lemon over top, finish, and serve warm.
Chicken and Butternut Squash Recipe Tips
- Prep First: Things move quickly once you start cooking, so have your veggies ready to go.
- Chicken: Pound to 1/4-inch thin for even cooking. A meat mallet works best, but a rolling pin does the trick too.
- Butternut Squash: Dice into small, even pieces for faster cooking and good browning.
- Lemon Juice: Add at the end to brighten up the flavors. If you like sauce, try my browned butter lemon sauce from this Lemon Parmesan Chicken recipe.
- Parmesan: Use finely grated Parmesan for a better crust. Quality Parmesan makes a big difference in flavor!
What To Serve With Chicken and Butternut Squash
- Riceor Quinoa: A great base for the chicken and veggies.
- Mashed Potatoes: Creamy and reliable for soaking up extra sauce.
- Caesar Salad: A great way to balance the dish.
- Crusty Bread: Use to soak up any sauce or butter.
- Fresh Fruit: Or try this satisfying Winter Fruit Salad
Storage
Chicken is best hot as it loses crispiness quickly. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or Air Fryer.
More satisfying Chicken Dinners:
- Chicken Chili made in the slow cooker
- Chicken Orzo made in one pot
- Healthy Chicken Salad with a light dressing
- Cilantro Lime Chicken with a mango-avocado salsa
- Applebee’s Chicken Salad with the best straightforward dressing
