Description
A warm and comforting 40-minute dinner featuring tender chicken breast and sweet butternut squash simmered together with aromatic spices, fresh lemon juice, and parsley for a flavorful and satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium butternut squash, peeled and cubed
- 1 pound chicken breast, cut into bite-sized pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
Spices & Flavorings
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Liquids
- 1/2 cup chicken broth
Instructions
- Heat oil: Heat olive oil in a large skillet over medium heat to prepare for cooking the chicken and vegetables.
- Cook chicken: Add the bite-sized chicken pieces to the skillet, season with salt and black pepper, and cook until they are lightly golden and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté onion: In the same skillet, add the diced onion and sauté until softened and translucent, which usually takes a few minutes.
- Add garlic: Add the minced garlic to the skillet and cook briefly until fragrant, taking care not to burn it.
- Cook squash with spices: Stir in the cubed butternut squash along with paprika, ground cumin, and dried thyme, ensuring the squash is evenly coated with the spices.
- Simmer squash: Pour in the chicken broth, cover the skillet, and let it simmer on medium-low heat until the butternut squash becomes tender, about 15-20 minutes.
- Return chicken: Add the cooked chicken back into the skillet and cook until it is heated through and the flavors meld together.
- Finish and garnish: Drizzle the dish with fresh lemon juice, sprinkle with chopped fresh parsley, and serve warm.
Notes
- You can substitute chicken thighs for breast if you prefer a juicier texture.
- For a spicier version, add a pinch of cayenne pepper along with the other spices.
- Make sure to peel the butternut squash fully for the best texture.
- This dish pairs well with steamed rice or crusty bread for soaking up the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
