Fall’s here—and with it comes the craving for dinners that feel cozy but don’t require all day in the kitchen. This one-pan fall skillet chicken with butternut squash delivers big comfort, simple ingredients and one skillet (yes!) so you can move on to enjoying the evening.
This fall chicken skillet was inspired by a skillet meal I saw on Chelsea’s Messy Apron. I decided to add some breading to the chicken to make it extra crispy and leave out the green beans since my family doesn’t love them!
Why This Works
- Breading adds crunch and flavor kids will love
- Butternut squash brings autumn color + texture
- Lemon squeeze at the end adds brightness
- One pan = less mess + stress
- Perfect for busy weeknights when you want taste without time.
Ingredients
- 1 lb thinly sliced chicken breasts
- 2 eggs, whisked
- 1 cup flour
- Salt & pepper
- 1 ½ cups Italian breadcrumbs + ½ cup freshly shredded aged Parmesan
- 3 Tbsp butter + 2 Tbsp olive oil (first round)
- 2 Tbsp butter + 1 Tbsp olive oil (second round)
- 2 cups small diced butternut squash
- Seasoning: ½ tsp cumin, 1 tsp paprika, ¾ tsp garlic powder, ½ tsp salt
- Lemon: juice of ½ lemon
- 1 Tbsp olive oil (for squash pan)
- ¼ tsp smoked paprika + ¼ tsp dried oregano
- Parsley to garnish
Instructions
- Preheat sauté pan over medium heat.
2. Set up dredging station: flour + salt & pepper; whisked eggs; breadcrumb + Parmesan mix.
3. Dredge chicken: flour → egg → breadcrumb mixture. Set aside.
4. Heat 3 Tbsp butter + 2 Tbsp olive oil in pan. Sear chicken 5 min each side until golden and cooked through. Remove to a plate.
5. Add remaining 2 Tbsp butter + 1 Tbsp olive oil. Add diced butternut squash. Toss with salt, pepper, smoked paprika and dried oregano. Cook 5 min then flip and cook another 5 min.
6. Return chicken to pan, squeeze half lemon over top, sprinkle parsley. Serve immediately.
Variations & Tips
- Use gluten-free breadcrumbs for GF option.
- Swap in sweet potato cubes if you’d rather.
- Add chopped spinach in final minute to sneak in greens.
- If using Caraway non-stick pan you’ll appreciate quick cleanup (note: non-metal utensils recommended).
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In closing
When you want a dinner that feels like fall, tastes fresh and requires minimal effort and cleanup—this skillet hits every check. Grab one good pot, prep this meal, and celebrate the evening.
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One-Pan Fall Skillet Chicken & Butternut Squash
- Total Time: 40 minutes
- Yield: 4 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
- 1 lb thinly sliced chicken breasts
- 2 eggs, whisked
- 1 cup flour
- Salt and pepper, to taste
- 1 1/2 cups Italian breadcrumbs
- 1/2 cup freshly shredded aged Parmesan cheese
- 5 tbsp butter, divided
- 3 tbsp olive oil, divided
- 2 cups diced butternut squash
- 1/4 tsp smoked paprika
- 1/4 tsp dried oregano
- 1/2 lemon, juiced
- Fresh parsley, chopped for garnish
Get Recipe Ingredients
Instructions
- Set up dredging station with three bowls — flour (with salt & pepper), eggs, and breadcrumb + Parmesan mix.
- Coat chicken in flour, then egg, then breadcrumbs. Set aside.
- Heat 3 tbsp butter and 2 tbsp olive oil in a large sauté pan over medium heat. Cook chicken 5 minutes per side until golden and cooked through. Remove to a plate.
- Add 2 tbsp butter and 1 tbsp olive oil to the same pan. Add butternut squash in a single layer. Sprinkle with salt, pepper, smoked paprika, and oregano.
- Cook 5 minutes per side, until tender and lightly browned.
- Return chicken to pan, squeeze with lemon, garnish with parsley, and serve warm.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: skillet
- Cuisine: American
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