Description
A hearty and flavorful one-pan dish featuring chicken and seasonal vegetables.
Ingredients
Scale
- 1 pound boneless chicken thighs
- 2 cups butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chicken broth
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken thighs and cook until browned on both sides, about 6-8 minutes.
- Remove chicken from skillet and set aside.
- Add onion and garlic to the skillet and sauté until softened.
- Add butternut squash and Brussels sprouts, cooking for about 5 minutes.
- Return chicken to the skillet and add thyme, salt, pepper, and chicken broth.
- Cover and simmer for 15-20 minutes, until chicken is cooked through and vegetables are tender.
- Serve hot.
Notes
- Use fresh vegetables for the best flavor.
- Adjust seasoning to your taste.
- Can substitute chicken thighs with breasts if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Autumn Harvest Chicken Skillet, chicken recipe, one-pan meal, fall recipes