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chicken and butternut squash recipe
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5 from 3 votes

Chicken and Butternut Squash Recipe with Parmesan Sauce

This Creamy Parmesan Chicken and Butternut Squash Skillet Recipe is an easy, luscious and hearty one skillet dinner time favorite. This yummy butternut squash chicken dinner combines a flavorful parmesan cream sauce packed with garlic, spinach, fresh thyme and roasted butternut squash and chicken thighs. This one skillet meal will become a go-to dinner recipe for the fall and winter.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 615kcal
Author: Briana


  • 2 tablespoons unsalted butter
  • 2 pounds organic chicken thighs, bone-in and skin-on
  • 1 tablespoon fresh thyme
  • 2 teaspoons Italian seasoning
  • 1.5 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 300 grams butternut squash, peeled and cubed (about half of a medium butternut squash)
  • 8 ounces fresh spinach
  • 4 cloves garlic, minced
  • 1 cup chicken bone broth (could sub chicken stock or chicken broth)
  • 1 cup heavy whipping cream
  • 4 ounces parmesan cheese, shredded or grated
  • To garnish: thyme sprigs, grated parmesan cheese


  • Preheat your oven to 375°F. In a small bowl, combine all of your dry seasonings, salt and pepper. Sprinkle seasoning all over the chicken on both sides. Save and set aside the remaining for the squash.
  • In a hot skillet, add the butter, and then the chicken thighs skin side down. Allow to cook until golden brown, about 4 minutes. Flip, and then sear for another 4 minutes. Remove from the skillet and set aside.
  • Add your olive oil, butternut squash, and remaining seasonings to the skillet and mix. Cook until squash is lightly browned, about 5 minutes.
  • Add in your fresh spinach and wilt. Once wilted, add in cloves until fragrant, about 30 seconds. Stir in, your chicken broth, heavy whipping cream, and parmesan cheese. Stir until cheese is melted.
  • Add the chicken thighs back into the skillet, skin side up. Bake for 20-25 minutes at 375°F, until the cheese is bubbling. Garnish with fresh parmesan and thyme sprigs.
  • Eat within 5 days and store in an airtight container in the fridge.



  • 8 net carbs per serving. 
  • Feel free to use chicken breasts in place of thighs if you prefer. 
  • Chicken bone broth, regular broth or stock will work perfectly fine for this recipe.
  • If using frozen spinach, make sure to thaw and squeeze out extra water beforehand. 
  • Grating parmesan cheese fresh is the best bet for getting it to melt in the sauce correctly. 


Calories: 615kcal | Carbohydrates: 11g | Protein: 31g | Fat: 50g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 1161mg | Potassium: 770mg | Fiber: 3g | Sugar: 2g | Vitamin A: 9953IU | Vitamin C: 29mg | Calcium: 336mg | Iron: 3mg