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Easy Fall Harvest Chicken Skillet in 30 Minutes

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A quick and cozy one-skillet dinner featuring tender chicken, sweet apples, and butternut squash with fresh sage and thyme. Ready in just 30 minutes, it’s perfect for busy weeknights or casual fall gatherings.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 breasts)
  • 2 cups butternut squash, cubed (1/2-inch pieces)
  • 1 large Honeycrisp or Gala apple, cored and sliced into thin wedges
  • 1 medium yellow onion, thinly sliced
  • 8–10 fresh sage leaves
  • 4–5 sprigs fresh thyme
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 1/2 cup low-sodium chicken broth
  • Salt and black pepper to taste
  • Optional: fresh parsley, chopped, or flaky sea salt for garnish

Instructions

  1. Prep the chicken: Place chicken breasts on a cutting board, cover with plastic wrap, and pound to an even thickness (about 1/2 inch). Season both sides generously with salt and black pepper. Set aside.
  2. Prep the vegetables: Cube butternut squash into 1/2-inch pieces. Core apple and slice into thin wedges (about 1/4-inch thick). Thinly slice onion. Mince garlic. Have sage and thyme ready.
  3. Sear the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken breasts. Cook 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil.
  4. Sauté aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil and butter. Once butter melts, add sliced onion and cook 2-3 minutes until softened and translucent.
  5. Cook squash and apples: Add cubed butternut squash and apple wedges to skillet. Season with salt and pepper. Cook 5-6 minutes, stirring occasionally, until squash is fork-tender and starting to brown, and apples are softened but still hold shape.
  6. Add herbs and garlic: Stir in sage leaves, thyme sprigs (or stripped leaves), and minced garlic. Cook 1 minute until fragrant.
  7. Deglaze the pan: Pour in chicken broth and use a wooden spoon to scrape up browned bits from the bottom. Let simmer 1-2 minutes, reducing slightly.
  8. Combine and finish: Return chicken to skillet, nestling into squash and apple mixture. Spoon pan juices over chicken. Warm through together for 1-2 minutes.
  9. Garnish and serve: Remove thyme sprigs if used. Sprinkle with fresh parsley or flaky sea salt if desired. Serve immediately straight from the skillet.

Notes

Pound chicken to even thickness for even cooking. Use fresh herbs for best flavor. Don’t overcook apples—they should be softened but still hold shape. Let chicken rest 5 minutes before slicing. For dairy-free, substitute butter with additional olive oil. Leftovers keep in refrigerator up to 3 days; reheat in skillet with a splash of broth.

Nutrition

Keywords: fall harvest chicken skillet, one skillet chicken dinner, easy chicken recipe, butternut squash chicken, apple chicken skillet, 30 minute dinner, fall comfort food

Find it online: https://twinkletaste.com/easy-fall-harvest-chicken-skillet-in-30-minutes/