Skillet Suppers: Pan-Cooked Chicken Thighs with Butternut Squash
There's a reason that chicken dishes are some of the more searched-for recipes on the internet. Chicken is incredibly versatile. Whether you're cooking a whole chicken, the breasts, thighs, or wings for a football fiesta, there are so many ways to prepare and flavor the bird. Plus, what you serve it with is completely fair game.
For a quick dinner though, I tend to prefer chicken thighs because they have more flavor than the breasts. While I steer toward bone-in ones, boneless and skinless thighs are also an option if you're looking for a slightly healthier and quicker meal (they cook faster without the bone).
This recipe cooks the thighs until the skin is crispy, then sets the chicken aside while making the butternut squash. Add the chicken back in to finish, and you've got a tasty and healthy meal in just 30 minutes. Of course, feel free to use other varieties of squash or vegetables if you have them on hand or aren't a fan of butternut squash.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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