Creamy Parmesan Chicken and Butternut Squash Skillet
Juicy chicken thighs and tender butternut squash in a creamy Parmesan sauce, baked in one skillet for a hearty dinner.
Ingredients
- 2 tablespoons unsalted butter
- 2 pounds chicken thighs, bone-in and skin-on (skinless boneless also works)
- 1 tablespoon fresh thyme
- 2 tablespoons Italian seasoning
- 1.5 teaspoons kosher salt
- black pepper, to taste (begin with roughly 1/2 teaspoon coarse ground black pepper)
- 2 tablespoons olive oil
- 300 grams butternut squash, peeled and cubed (roughly half of a medium squash)
- 8 ounces fresh spinach
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 4 ounces parmesan cheese, shredded or grated
- For garnish: thyme sprigs, grated parmesan cheese
Instructions
Season Chicken and Preheat:
Heat oven to 375°F (190°C). Mix dry seasonings, salt, and pepper in a small bowl. Coat both sides of chicken with seasoning; set aside remaining mix for squash.Sear Chicken in Butter:
In a hot skillet, melt butter then place chicken skin-side down. Sear until golden, about 4 minutes. Turn and cook another 4 minutes. Remove chicken and set aside.Sauté Squash with Seasoning:
Add olive oil, butternut squash, and reserved seasoning to the skillet; stir. Sauté until squash is lightly browned, roughly 5 minutes.Wilt Spinach and Make Sauce:
Add spinach and cook until wilted. Stir in minced garlic and cook until aromatic, about 30 seconds. Lower heat to low. Pour in chicken broth, heavy cream, and parmesan; stir until cheese melts.Bake Chicken in Cream Sauce:
Return chicken to skillet, skin-side up. Bake at 375°F (190°C) for 20-25 minutes until bubbling. Top with extra parmesan and thyme sprigs.Store Leftovers Properly:
Keep leftovers in a sealed container in the fridge; consume within 5 days.