Entree Featured Heart Healthy Recipes

Rosemary Butternut Chicken Skillet Dinner

If there is one thing I love about fall is the abundance of butternut squash we get from our garden. There are SO many delicious recipes you can make from this little gem, but one of my favorites is a quick 30-minute meal that is perfect for a hearty weeknight dinner. This rosemary butternut chicken skillet will quickly become one of your favorites too!

 

 

Ingredients:

2 Pounds Boneless Skinless Chicken

2-3 Cups Butternut Squash

2 Cloves Garlic, Minced

3 Tablespoons Fresh Rosemary, Minced

2 Tablespoons Lemon Juice

Salt and Pepper

Olive Oil


 

Rosemary Butternut Chicken Skillet

 

Directions:

Begin by slicing your butternut squash and removing the peel/skin. Cut your butternut squash into cubes and place in a large pot to boil until it starts to get soft. Do not over boil. Once softened, remove from heat, drain, and set aside.

 

 

In a skillet, drizzle a bit of olive oil and to the pan add your garlic, rosemary, lemon juice, and a dash of salt and pepper. Allow this to cook for just a few minutes, stirring consistently.

 

 

Slice your chicken into cubes and add it to the pan with the rosemary mixture. Mix well then cover and cook until all sides are browned evenly.

 

 

Salt and pepper your squash then add it to the pan with the chicken. Mix well. Cover and allow to cook for about 3-5 more minutes.

 

 

Remove from heat and enjoy!

 


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Rosemary Butternut Chicken Skillet Dinner

  • Author: Tracy Iseminger
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30

Ingredients

  • 2 Pounds Boneless Skinless Chicken
  • 2-3 Cups Butternut Squash
  • 2 Cloves Garlic, Minced
  • 3 Tablespoons Fresh Rosemary, Minced
  • 2 Tablespoons Lemon Juice
  • Salt and Pepper
  • Olive Oil

Instructions

  1. Begin by slicing your butternut squash and removing the peel/skin.
  2. Cut your butternut squash into cubes and place in a large pot to boil until it starts to get soft. Do not over boil.
  3. Once softened, remove from heat, drain, and set aside.
  4. In a skillet, drizzle a bit of olive oil and to the pan add your garlic, rosemary, lemon juice, and a dash of salt and pepper.
  5. Allow this to cook for just a few minutes, stirring consistently.
  6. Slice your chicken into cubes and add it to the pan with the rosemary mixture.
  7. Mix well then cover and cook until all sides are browned evenly.
  8. Salt and pepper your squash then add it to the pan with the chicken. Mix well.
  9. Cover and allow to cook for about 3-5 more minutes.
  10. Remove from heat and enjoy!

Nutrition

  • Serving Size: 4
  • Calories: 478
  • Sugar: 2
  • Sodium: 240
  • Fat: 17
  • Saturated Fat: 5
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 12
  • Protein: 67
  • Cholesterol: 202

 

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About the author

Tracy Iseminger

Tracy is a busy mother and social media junkie. Her adventures in cooking led her to create Daily Dish Magazine. She has a passion for travel and wine. You can find her writing at Back Porch Somm as well. She works with a local digital marketing agency and as a Dental Hygienist, but her favorite thing to do is spend time with her family.

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