Skillet Chicken and Butternut Squash Recipe

Name: Skillet Chicken and Butternut Squash Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/2 lb chicken tenders; 4 tbsp olive oil; 1/2 tsp Turmeric; 1/4 tsp cinnamon; 1/2 tsp salt; 1/4 tsp pepper; 1 large onion; 5 cloves garlic; 1 lb butternut squash; salt and pepper; 2 tbsp honey; 2 tbsp Dijon mustard; 1 cup chicken broth; 1/2 cup walnuts; 1/2 cup pomegranate arils

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Calories
543 kcal
Course
Main Course
Cuisine
Mediterranean

Skillet Chicken and Butternut Squash Recipe

Isaac Lopez

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An easy skillet chicken and butternut squash dinner that's ready in 30 minutes. Juicy chicken and butternut squash are flavored with honey, mustard and spices to make a wonderful meal.

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Ingredients

Servings

1 1/2 lb chicken tenders
4 tbsp olive oil divided
1/2 tsp Turmeric
1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp pepper
1 large onion diced
5 cloves garlic minced
1 lb butternut squash cut into small cubes
salt and pepper to taste
2 tbsp honey
2 tbsp Dijon mustard
1 cup chicken broth
1/2 cup walnuts chopped
1/2 cup pomegranate arils

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Instructions

In a bowl mix chicken tenders, 2 tablespoons of olive oil, turmeric, cinnamon, salt and pepper.
Heat the skillet over medium heat and sear the chicken for 2 to 3 minutes on each side. They don't need to be cooked completely. Take the chicken out of the skillet and onto a plate.
Heat the remaining 2 tablespoons of olive oil in the same pan over medium heat.
Sauté onion until golden and soft. Add in minced garlic and cook for one minute.
Add butternut squash and stir to combine. Cover and cook for 5 minutes. Uncover and stir. Cover and cook for another 5 minutes.
Place the chicken back in the skillet and add the honey and dijon mustard. Pour in the chicken broth and gently stir to combine.
Bring to a simmer and cook for 15 minutes until the butternut squash is fully cooked and the sauce has thickened.
Turn the heat off and add the walnuts and pomegranates.

Notes

You can marinade the chicken tenders and keep in the fridge a few hours ahead of time and start cooking when you're ready.
Instead of chicken tenders, you can use boneless skinless chicken breast cut into small pieces or chicken thighs. Cooking time might vary.
If you like this dish to be a bit spicy, add 1/4 tsp cayenne pepper to the spice mix and olive oil.
Store the leftovers in an airtight container and refrigerate for up to 3 days.

Nutrition Information

Show Details

Calories 543kcal (27%) Carbohydrates 33g (11%) Protein 41g (82%) Fat 29g (45%) Saturated Fat 4g (20%) Cholesterol 109mg (36%) Sodium 797mg (33%) Potassium 1269mg (36%) Fiber 5g (20%) Sugar 16g (32%) Vitamin A 12105IU (242%) Vitamin C 36mg (40%) Calcium 101mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 543 kcal

% Daily Value*

Calories	543kcal	27%
Carbohydrates	33g	11%
Protein	41g	82%
Fat	29g	45%
Saturated Fat	4g	20%
Cholesterol	109mg	36%
Sodium	797mg	33%
Potassium	1269mg	27%
Fiber	5g	20%
Sugar	16g	32%
Vitamin A	12105IU	242%
Vitamin C	36mg	40%
Calcium	101mg	10%
Iron	2mg	11%