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
Units
Scale
- 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
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