This chicken and butternut squash skillet combines crispy Parmesan-breaded chicken breasts, buttery seasoned squash, and a squeeze of fresh lemon. It’s a cozy fall dinner with plenty of flavor, and everything cooks in the same skillet.
The chicken cooks first, followed by the squash, so each gets the attention it needs. A simple wire rack keeps the breading from getting soggy while the vegetables finish cooking.
My inspiration came from this chicken and butternut squash recipe from Chelsea’s Messy Apron. I added a breadcrumb coating to the chicken and left out the green beans to make it a better fit for my family.
If you’re planning dinners for the cooler weather, you can find more ideas in my cozy fall chicken recipes.
Why You’ll Love This Chicken and Butternut Squash Skillet
- Crispy Parmesan chicken: Italian breadcrumbs and Parmesan create a flavorful golden coating.
- Seasoned butternut squash: Cumin, paprika, garlic powder, and oregano balance the squash’s sweetness.
- One skillet for cooking: Cook the chicken in batches, then use the same pan for the vegetables.
- A fresh lemon finish: Squeeze it right over the breaded chicken and squash before serving.
Ingredients You’ll Need
The complete quantities are in the recipe card below.
Chicken breasts: Use six thin-cut boneless, skinless chicken breast cutlets, about ¼ inch thick. You can also start with three large chicken breasts and slice each horizontally into two cutlets. Gently pound any thicker areas so the pieces cook evenly.
Flour, eggs, and Italian breadcrumbs: These create the three-step coating. The flour goes on first, followed by the egg and then the breadcrumbs.
Parmesan cheese: Mix freshly grated Parmesan into the breadcrumbs for extra flavor in the crust.
Butternut squash: Peel, seed, and cut the squash into small, even cubes, about ½ inch. If you buy precut squash, cut any large chunks smaller before cooking.
Butter and olive oil: You’ll use both to cook the chicken and squash. Have a little extra olive oil available in case the pan needs it between chicken batches.
Seasonings: The squash gets garlic powder, salt, smoked paprika, and dried oregano.
Lemon and parsley: Add these at the end. The lemon is delicious squeezed directly over the breading, too!
What Size Pan Should I Use?
I use a large Caraway sauté pan, which measures 12 inches across and holds 4.5 quarts.
Even in a large pan, cook the chicken in two batches of three cutlets. Keeping the pieces in a single layer gives the breading room to brown.
You’ll also need a baking sheet fitted with a wire rack. Set the cooked chicken on the rack while you finish the remaining chicken and squash.
How to Make Chicken and Butternut Squash in a Skillet
1. Prepare the chicken and squash
Slice the chicken into six cutlets about ¼ inch thick, gently pounding any thick spots. Pat dry.
Peel and seed the butternut squash, then cut it into approximately ½-inch cubes. Measure out 2 cups.
Set a wire rack over a baking sheet for the cooked chicken.
2. Bread the chicken
Set out three shallow bowls:
- Flour seasoned with salt and pepper
- Whisked eggs
- Italian breadcrumbs mixed with Parmesan
Coat each cutlet lightly in flour, shaking off the excess. Dip it into the egg, then press it into the breadcrumb mixture to coat both sides.
3. Cook the chicken in two batches
Heat 3 tablespoons butter and 2 tablespoons olive oil in a large sauté pan over medium heat.
Add three cutlets in a single layer. Cook until golden on both sides and the chicken reaches 165°F in the thickest part. Allow approximately 3–5 minutes per side, checking early because thin cutlets cook quickly.
Transfer the cooked chicken to the wire rack. Repeat with the remaining three cutlets, adding more olive oil between batches if the pan looks dry.
If the coating is darkening too quickly, lower the heat. Remove any blackened breadcrumb pieces before continuing.
4. Cook the butternut squash
With the chicken out of the pan, add the remaining 2 tablespoons butter and 2 tablespoons olive oil.
Add the squash, garlic powder, salt, smoked paprika, oregano, and black pepper. Toss to coat, then spread the squash into a single layer.
Cook for approximately 10–15 minutes, turning occasionally, until lightly browned and easily pierced with a fork.
If the outside is browning before the center becomes tender, lower the heat and carefully add a splash of water or chicken broth. Start with about 1 tablespoon and add a little more as needed. Let any excess liquid cook off before serving.
5. Finish with lemon
Return the chicken to the skillet just long enough to warm through, or arrange it over the squash for serving.
Squeeze the lemon over both the chicken and vegetables. Sprinkle with parsley and serve immediately.
Tips for Crispy Chicken and Tender Squash
Keep the chicken evenly thin. Cutlets about ¼ inch thick cook more evenly than chicken breasts with thick and thin sections.
Give the chicken room. Cook three cutlets at a time rather than squeezing all six into the pan.
Use a rack between batches. Air can circulate beneath the cooked chicken, helping keep the underside from getting soggy. Avoid stacking the cutlets or covering them tightly.
Cook the squash separately from the chicken. Taking the chicken out gives you room to stir and brown the vegetables without disturbing the breading.
Cut the squash into small, even pieces. Larger chunks take longer to soften. Use fork tenderness as your final check.
Add a splash of liquid if needed. Water or broth helps the squash finish cooking when the outside is getting ahead of the inside.
Don’t skip the lemon. It adds a fresh finish to the buttery squash and Parmesan coating.
Gluten-Free Option
To adapt this recipe, replace both the all-purpose flour and the Italian breadcrumbs:
- Use a gluten-free all-purpose flour blend suitable for dredging.
- Use gluten-free Italian-style breadcrumbs, or season plain gluten-free breadcrumbs with gluten-free Italian seasoning.
- Check the labels on all remaining ingredients, including broth if you use it.
For someone with celiac disease, use clean equipment and avoid cross-contact with regular flour and breadcrumbs.
The gluten-free version has not been tested, so the coating’s texture and browning may differ.
What to Serve with Chicken and Butternut Squash
Serve the chicken and squash on their own, or add a simple green salad for a fresh side.
For a heartier dinner, try my fluffy russet mashed potatoes or homemade biscuits with grated butter.
If you have more squash to use, save my oven-baked butternut squash and Brussels sprouts for another meal.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Store the chicken and squash separately when practical to help preserve the coating.
Reheat the chicken uncovered in a skillet over medium-low heat, turning as needed, until it reaches 165°F. Reheat the squash separately with a small splash of water if needed.
You can also use the microwave for convenience, although the breading will be softer.
Frequently Asked Questions
Can I use precut butternut squash?
Yes. Check the size of the pieces and cut larger chunks into approximately ½-inch cubes so they cook more evenly.
Why is my squash browned but still hard?
The pieces may be too large, or the heat may be too high. Lower the heat and carefully add a little water or broth to help the centers soften. Continue cooking until fork-tender.
How do I keep the chicken from getting soggy?
Transfer each cooked batch to a wire rack set over a baking sheet. Keep the cutlets in a single layer while you cook the squash.
Does the chicken cook with the squash?
The chicken cooks first and comes out of the pan. The squash then cooks in the same skillet. Combine them at the end for serving.
Can I prepare anything ahead?
You can cut the squash, prepare the chicken cutlets, and measure the dry coating ingredients ahead of time. Refrigerate the raw chicken and squash separately until you’re ready to cook.
More Cozy Dinner Ideas
For another chicken dinner, try my baked chicken thighs and rice. You can also browse my fall chicken recipe collection when you need a little dinner inspiration.
If you make this recipe, leave a rating and tell me how it turned out! Your feedback helps other home cooks decide what to make.
Print
Chicken and Butternut Squash Skillet
- Total Time: 55 minutes
- Yield: 6 chicken cutlets with squash 1x
Description
This cozy fall skillet meal is comfort food done right — crispy breaded chicken, caramelized butternut squash, and a bright squeeze of lemon, all cooked in one pan for easy cleanup. It’s flavorful, quick to make, and family-friendly — the perfect weeknight dinner that tastes like fall in every bite!
Ingredients
For the chicken:
- 6 thin-cut boneless, skinless chicken breast cutlets, about 1/4 inch thick, or 3 large chicken breasts sliced horizontally into 6 cutlets
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1 cup all-purpose flour
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Salt and black pepper, for seasoning the flour
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2 eggs, whisked
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1 1/2 cups Italian breadcrumbs
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1/2 cup freshly grated Parmesan cheese
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3 tablespoons butter
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2 tablespoons olive oil, plus more between batches if needed
For the squash:
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2 cups peeled, seeded butternut squash, cut into approximately 1/2-inch cubes
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2 tablespoons butter
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2 tablespoons olive oil
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3/4 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon smoked paprika
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1/4 teaspoon dried oregano
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Black pepper, to taste
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Water or chicken broth, a splash at a time, if needed
For finishing:
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Juice of 1/2 lemon
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Chopped fresh parsley
Get Recipe Ingredients
Instructions
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Prepare the chicken cutlets so they are approximately ¼ inch thick, gently pounding thicker areas if needed. Pat dry. Set a wire rack over a baking sheet.
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Set up three shallow bowls: one with the flour seasoned with salt and pepper, one with the whisked eggs, and one with the breadcrumbs mixed with Parmesan.
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Coat each chicken cutlet lightly in flour, shaking off the excess. Dip into the egg, then press into the breadcrumb mixture to coat both sides.
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Heat 3 tablespoons butter and 2 tablespoons olive oil in a large sauté pan over medium heat. Add 3 cutlets in a single layer. Cook approximately 3–5 minutes per side, checking early, until golden and the chicken reaches 165°F in the thickest part.
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Transfer the cooked chicken to the wire rack. Repeat with the remaining 3 cutlets, adding more olive oil if needed. Lower the heat if the coating browns too quickly. Remove any blackened breadcrumb pieces before cooking the squash.
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Add 2 tablespoons butter and 2 tablespoons olive oil to the same pan. Add the squash, garlic powder, salt, smoked paprika, oregano, and black pepper. Toss to coat and spread into a single layer.
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Cook approximately 10–15 minutes, turning occasionally, until lightly browned and fork-tender. If the squash browns before softening, lower the heat and carefully add water or broth, about 1 tablespoon at a time as needed. Let excess liquid cook off.
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Return the chicken to the pan briefly to warm through. Squeeze the lemon over the chicken and squash, garnish with parsley, and serve immediately.
Notes
Chicken: Use 6 cutlets approximately ¼ inch thick. Cooking time depends on their size and your stove; check doneness with a thermometer.
Batch cooking: Cook 3 cutlets at a time. Keep cooked chicken on the wire rack without stacking or tightly covering it.
Squash: Cut into small, even cubes. Precut squash may need to be chopped smaller.
Gluten-free adaptation: Replace both the flour and breadcrumbs with gluten-free alternatives and check all remaining ingredient labels. Use gluten-free broth if needed. This variation has not been tested.
Storage: Refrigerate leftovers for up to 3 days. Store chicken and squash separately when practical.
Reheating: Reheat chicken uncovered in a skillet over medium-low heat until it reaches 165°F. Reheat squash separately, adding a little water if needed. Microwaving will soften the coating.
Timing: Prep and cooking times are estimates and include two batches of chicken.
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: stovetop
- Cuisine: American
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