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

Scale

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

1 cup all-purpose flour
Salt and black pepper, for seasoning the flour
2 eggs, whisked
1 1/2 cups Italian breadcrumbs
1/2 cup freshly grated Parmesan cheese
3 tablespoons butter
2 tablespoons olive oil, plus more between batches if needed

For the squash:

2 cups peeled, seeded butternut squash, cut into approximately 1/2-inch cubes
2 tablespoons butter
2 tablespoons olive oil
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
Black pepper, to taste
Water or chicken broth, a splash at a time, if needed

For finishing:

Juice of 1/2 lemon
Chopped fresh parsley

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Instructions

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.
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.
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.
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.
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.
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.
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.
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