One Skillet Chicken Thighs With Butternut Squash
Enjoy a simple and flavorful one-skillet meal featuring tender chicken thighs, sweet butternut squash, and tangy sun-dried tomatoes. This gluten-free dish is ready in just 30 minutes, making it perfect for busy weeknights. Plus, it’s keto-friendly and low-carb, providing a delicious and satisfying dinner option for everyone.
Print
Pin
Servings: 4 Servings
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.
Did You Make This Recipe?Share your thoughts in the comments below, post a picture and mention @simple_and_flavorful or tag #simpleandflavorful!
Share
Pin Recipe