Chicken and Butternut Squash

4.68 from 31 votes

Chicken and butternut squash with crispy chicken, caramelized squash, and herby green beans—this meal is so tasty, it feels like dining out right at home!

Prep Time30

Cook Time20

Total Time50

Course: Dinner

Cuisine: American

Keyword: chicken and butternut squash

Servings: servings

Author: Chelsea Lords

Cost: $12.76

Equipment

Large pan nonstick, 12-inch

Ingredients

1 pound boneless, skinless chicken breasts cut into 6 pieces (2 breasts)
1/4 cup flour
3 tablespoons grated Parmesan cheese sandy texture
1/2 teaspoon salt plus more as needed
1/2 teaspoon pepper
1 teaspoon paprika divided
3 tablespoons olive oil divided
4 tablespoons unsalted butter divided
4 cups diced butternut squash see note 1
1 teaspoon minced garlic
1 teaspoon dried oregano
2 cups green beans cut in half
1-1/2 tablespoons fresh thyme leaves plus more for garnish
1 lemon for serving, optional

US - Metric

Instructions

Dice squash into small pieces, trim and halve green beans, and mince garlic.
In a shallow bowl, mix flour, Parmesan, salt, pepper, and 1/2 teaspoon paprika. Cut each chicken breast into 3 pieces. Place chicken pieces between 2 sheets of plastic wrap and pound them to 1/4-inch thickness. Use your hands to rub 1 tablespoon olive oil all over the chicken (divided between both sides), then dredge in flour mixture until evenly coated.
Heat 2 tablespoons oil and 1 tablespoon butter in a pan over medium-high. Add half the chicken pieces to the pan and cook for 3–4 minutes on the first side until golden brown. Flip and cook for 1–2 minutes on the other side. Transfer chicken to a plate and sprinkle each piece with a tiny pinch of salt. Repeat to cook remaining chicken, adding more oil if needed. Cover with foil.
Add remaining 3 tablespoons butter to the skillet, turn heat to high, and add squash, garlic, remaining 1/2 teaspoon paprika, and oregano. Stir, then spread squash in an even layer and cook undisturbed for 4–5 minutes until charred.
Stir, then add green beans and thyme. Spread in an even layer again. Cook, stirring occasionally, until veggies are tender-crisp, about 5 more minutes.
Return chicken to pan on top of veggies. Drizzle with lemon juice and garnish with extra Parmesan and thyme. Serve promptly.

Video

Notes

Note 1: To cook in the right amount of time, the squash needs to be diced very small (1/4-inch) and into even cubes.

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.

Nutrition