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creamy chicken in a parmesan cheese sauce with butternut squash
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5 from 1 vote

Creamy Parmesan Chicken and Butternut Squash Skillet Recipe

This Creamy Parmesan Chicken and Butternut Squash Skillet Recipe is an easy, luscious and hearty one skillet dinnertime favorite. This yummy 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
Keyword: chicken dinner, fall recipes, gluten free, keto, one skillet meal
Servings: 6 servings
Calories: 615kcal
Author: Briana


  • 2 tbsp unsalted butter
  • 2 lbs organic chicken thighs, bone-in and skin-on
  • 1 tbsp fresh thyme
  • 1.5 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tsp Italian seasoning
  • 2 tbsp olive oil
  • 300 grams butternut squash, peeled and cubed (about half of a medium butternut squash)
  • 8 oz fresh spinach
  • 4 cloves garlic, minced
  • 1 cup chicken bone broth (could sub chicken stock or chicken broth)
  • 1 cup heavy whipping cream
  • 4 oz 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 second. 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.



8 net carbs per serving. 
Store in the fridge in an airtight container for up to 5 days. 


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