Chicken & Butternut Squash Skillet

I was thinking about posing this question on my Facebook page the other day:

What’s your favorite herb?

The reason I didn’t ask it is because I knew that I would have to answer the question, too. And here’s the problem: I don’t know how to answer it.

If you would have asked me just a few years ago, my answer would have been basil. I used to use basil in everything. Dried or fresh, it was my go-to in the herb world.

Then I got on my Mexican food kick. Ask me that question last year and I would have answered cilantro. I made dressings with cilantro. Topped most dishes with cilantro. Cilantro was constantly in my crisper drawer.

Now, I think my answer would be thyme. I don’t know what it is about the small leafy herb, but there’s something so homey about it. It gives you this incredible flavor that just feels right. I can’t hardly describe it. It’s not like cilantro or basil, which are both very pungent, in-your-face-with-flavor herbs. Thyme kind of just lurks around your mouth feel without being overtly flavorful.

I have a tendency to put a lot of fresh thyme in dishes when I use it. I’m talking 1/4 to a 1/2 a cup of the fresh herb. I love its delicate taste.

I grabbed a batch of thyme to make this skillet meal the other day. Now, don’t get too excited. Unfortunately, this is not a one-skillet meal. I guess I could’ve made it that way, but since I was cooking in the middle of the week, I didn’t want to waste too much time. I cooked the chicken in a separate skillet to save myself some cooking time.

Browned butter plus thyme…wow. It’s an incredible flavor that just permeates the butternut squash and green beans. I was in love with this meal at first bite. It’s so simple, yet so incredibly delicious.

Make sure to not distrub the butternut while it’s cooking at first. You want to get a nice, caramelized char on one side. That was you get the most out of the squash’s flavor.

I seasoned my chicken plainly so the butternut and green beans could really shine. Some sage, paprika, salt and pepper—that’s all you need. Finish off the meal with a generous sprinkle of parmesan and voila—a wonderfully fall-like dinner!

Step-By-Step Instructions

Heat 3 tablespoons butter in a large, cast-iron skillet over medium heat. Whisk until butter turns light brown, about 2-3 minutes. Carefully throw in the chopped thyme (watch out, it may pop), oregano, 1 teaspoon paprika, garlic powder, salt and pepper. Continue whisking around for 1 minute.

Carefully add butternut squash and turn up heat to medium high. Let cook on one side for at least 5-6 minutes, before stirring, to get the squash slightly caramelized.

Add green beans, chicken broth, and thyme sprigs. Let cook, undisturbed, for 6-7 minutes before stirring.

Meanwhile, cook the chicken: season chicken with salt, pepper, remaining paprika, and sage. Heat olive oil in a large skillet over medium high heat. Add chicken cutlets and cook for 3-4 minutes per side, until chicken is no longer pink and cooked through.

Check butternut squash to see if done by prodding with a fork. If the squash is still too hard, stir and continue cooking for a few minutes. If squash is done, remove skillet from heat and top with chicken cutlets and parmesan.