Harvest Chicken And Butternut Squash Skillet
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free, Paleo, Whole30
Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 3 cups butternut squash, peeled and cubed into small pieces
- 1 medium red onion, diced
- 3 cloves garlic, minced
- 2 cups fresh kale, stems removed and chopped
- 1/3 cup dried cranberries
- 1/4 cup pecans, roughly chopped
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon (optional, for extra warmth)
Instructions
- Step 1: Sear the Chicken: Heat one tablespoon of olive oil in a large skillet over medium-high heat. Season the cubed chicken with half of the salt and pepper. Add the chicken to the skillet and cook for 5 to 7 minutes until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Step 2: Cook the Butternut Squash: In the same skillet, add the remaining tablespoon of olive oil. Toss in the cubed butternut squash and red onion. Cover the pan with a lid and cook for about 8 to 10 minutes, stirring occasionally. The squash should be fork-tender and slightly caramelized on the edges.
- Step 3: Sauté Aromatics and Herbs: Remove the lid and stir in the minced garlic, fresh rosemary, and cinnamon if using. Cook for 1 to 2 minutes until the garlic is fragrant and the herbs have released their oils. This step builds a deep flavor base for the entire dish.
- Step 4: Combine and Wilt: Add the cooked chicken back into the skillet along with the chopped kale, dried cranberries, and pecans. Toss everything together and cook for another 2 to 3 minutes until the kale is slightly wilted and the chicken is heated through.
- Step 5: Final Seasoning: Give the skillet a final taste. Add the remaining salt and pepper if needed. Once everything is perfectly combined and the kale is bright green, remove from heat and serve immediately.