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Golden Skillet Chicken with Butternut Squash and Green Beans

Bask in the warm, comforting flavors of our Golden Skillet Chicken, where tender chicken meets butternut squash and green beans in a savory blend of herbs and browned butter. Perfect for family dinners, this one-skillet dish will be a hit with everyone!
5
50 min
TOTAL TIME
584
CALORIES
$2.19
PER SERVING
Golden Skillet Chicken with Butternut Squash and Green Beans
Ingredients
12 INGREDIENTS
4 SERVINGS
Fresh Thyme Leaves
1 tbsp fresh thyme leaves
plus extra for garnish
Minced Garlic
1 tsp minced garlic
French Green Beans
4 oz french green beans
Butternut Squash
1 lb butternut squash
cubed
Dried Oregano
1 tsp dried oregano
Unsalted Butter
6 tbsp unsalted butter
divided
Poultry Seasoning
1 tsp poultry seasoning
Parmesan Cheese
1/2 cup parmesan cheese
freshly grated
All Purpose Flour
1/4 cup all purpose flour
Boneless Skinless Chicken Breasts
1 lb boneless skinless chicken breasts
Paprika
1/2 tsp paprika
Salt & Pepper
salt & pepper
to taste
Directions
8 STEPS
15 min
PREP TIME
35 min
COOK TIME
50 min
TOTAL TIME
1
Heat 3 tablespoons of butter in a large skillet over medium heat. Melt the butter, allowing it to foam up and turn golden brown with a nutty aroma. Once browned, remove the skillet from the heat.
2
Whisk in fresh thyme, oregano, garlic, paprika, and season with salt and pepper. Add cubed butternut squash to the skillet, ensuring it's well coated with the seasoned butter.
3
Place the skillet back on the stovetop over medium-high heat. Arrange squash in an even layer and cook for 4-5 minutes, without stirring, to brown slightly. Add green beans and extra thyme sprigs, stir, and cook for another 4-5 minutes.
4
Cover the pan, reduce the heat to low, and let the vegetables cook for 7-15 minutes, or until the desired tenderness is achieved. Meanwhile, slice the chicken breasts in half, creating 4 equal-sized pieces.
5
In a small bowl, mix flour, poultry seasoning, and a pinch of salt and pepper. Dredge the chicken pieces in the flour mixture.
6
In another large skillet, melt 2 tablespoons of butter over medium-high heat. Add chicken to the skillet and cook for 3-5 minutes on each side, until golden brown and fully cooked (165°F or 74°C internal temperature).
7
Place the cooked chicken on top of the cooked vegetables in the first skillet. Melt the remaining 1 tablespoon of butter and mix it with some extra thyme, then pour it over the chicken. Sprinkle freshly grated Parmesan cheese on top.
8
Serve immediately, garnishing with additional fresh thyme if desired.
Health Info
Macros
23g
CARBS
37g
FAT
39g
PROTEIN
Contains these allergens
MILK
WHEAT