Get ready for a mouthwatering one-skillet meal that’s sure to become a new favorite in your kitchen – Chicken Thighs with Butternut Squash and Sun-Dried Tomatoes! This simple and flavorful dish is not only delicious but also gluten-free, making it a perfect option for those with dietary restrictions.
Tender chicken thighs seasoned to perfection, nestled alongside sweet and savory butternut squash, and topped with bursts of tangy sun-dried tomatoes. Sounds divine, right? Well, the best part is that this one skillet chicken meal comes together in just 30 minutes, from prep to table, making it perfect for busy weeknights when time is of the essence.
But what makes this dish so simple and flavorful?
This one skillet chicken meal, starts with the ingredients. Chicken thighs are a budget-friendly and flavorful choice that cooks up quickly and stays moist and juicy. Butternut squash adds a touch of sweetness and a boost of nutrients like vitamin A and fiber, while sun-dried tomatoes infuse the dish with intense flavor and a hint of acidity. Together, these ingredients create a harmonious balance of flavors and textures that will have you coming back for seconds.
And let’s not forget about the convenience of cooking everything in just one skillet. Not only does this minimize cleanup, but it also allows the flavors to meld together beautifully as the dish cooks. Simply sear the chicken thighs until golden brown, add the diced butternut squash and sun-dried tomatoes, and bake for 20 minutes to let everything simmer together until the squash is tender and the chicken is cooked through. It’s that easy!
Now, you may be wondering if this dish is keto and low-carb friendly. The good news is, yes, it is! Both chicken thighs and butternut squash are keto-friendly ingredients, and when paired together in this dish, they create a satisfying meal that’s perfect for anyone following a low-carb lifestyle. Just be mindful of portion sizes and any additional ingredients you choose to add.
For Keto Followers– While the butternut squash adds natural sweetness and nutrients, it’s important to note that it’s higher in carbs compared to other vegetables. However, with careful portion control, this dish can still fit into a keto-friendly meal plan, providing a delicious and satisfying dinner option for everyone.
One Skillet Chicken Thighs With Butternut Squash
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 4 Servings
Ingredients
- 4 cut organic chicken thighs
- 2–3 cup butternut squash (peeled and cubed)
- Olive Oil for frying
- 1 teaspoon smoked paprika
- 1 1/2 teaspoon oregano, basil and tomato seasoning
- 1/2 cup Bella San Luci sun-dried tomatoes, julienne
- salt & pepper to taste
- Fresh parsley, chopped
Instructions
Preheat oven to 350 F.
In a large skillet over medium heat add the olive oil, sauté the cubed butternut squash until tender, for about 3 minutes. Season to taste with salt & pepper. Once squash is soft, remove from skillet and set aside on a plate.
Season the thighs with smoked paprika, seasoning, salt and pepper. In the same skillet add chicken thighs, top side down and cook for 7 minutes. The key is not to disturb the chicken until they have a nice crusty top.
Flip the thighs over and cook for about 5 minutes, then add the squash back and the sun dried tomatoes into the skillet all around the thighs.
Remove the skillet from the stove top and place in the preheated oven.
Bake in oven for further 15 minutes until chicken is cooked through. Remove from oven, top with fresh chopped parsley. Serve warm.
Chicken Thighs with Butternut Squash and Sun-Dried Tomatoes is a simple, flavorful, and nutritious meal that’s perfect for any night of the week. With just a handful of ingredients and minimal prep time, you can have a delicious dinner on the table in no time.
One Skillet Chicken Thighs With Butternut Squash
Equipment
Ingredients
- 4 organic chicken thighs
- 2 –3 cup butternut squash peeled and cubed
- Olive Oil for frying
- 1 teaspoon smoked paprika
- 1 1/2 teaspoon oregano basil and tomato seasoning
- 1/2 cup sun dried tomatoes julienne
- salt & pepper to taste
- Fresh parsley chopped
Instructions
- Preheat oven to 350 F.
- In a large skillet over medium heat add the olive oil, sauté the cubed butternut squash until tender, for about 3 minutes. Season to taste with salt & pepper. Once squash is soft, remove from skillet and set aside on a plate.
- Season the thighs with smoked paprika, seasoning, salt and pepper. In the same skillet add chicken thighs, top side down and cook for 7 minutes. The key is not to disturb the chicken until they have a nice crusty top.
- Flip the thighs over and cook for about 5 minutes, then add the squash back and the sun dried tomatoes into the skillet all around the thighs.
- Remove the skillet from the stove top & place in the preheated oven.
- Bake in oven for further 15 minutes until chicken is cooked through. Remove skillet from oven, top with fresh parsley. Serve warm.
