Go Back
As the crisp air of fall settles in and the leaves start to change, there's nothing quite like cozying up with a comforting dish that warms both the heart and stomach. Enter the Cheesy Garlic Butter Chicken Skillet with a Fall Twist—a delightful medley of flavors that embodies the spirit of the season. This one-pan wonder is not only quick and easy to prepare, but it also combines the rich, savory notes of garlic butter with the earthy sweetness of autumn ingredients like butternut squash and sage.

Cheesy Garlic Butter Chicken Skillet with a Fall Twist

Experience the cozy flavors of fall with this Cheesy Garlic Butter Chicken Skillet featuring savory chicken thighs, rich garlic butter, and a medley of seasonal ingredients like butternut squash and fresh sage. This one-pan dish is quick to prepare and perfect for weeknight dinners or festive gatherings. Indulge in the creamy, cheesy goodness that warms both the heart and stomach, making it a delightful addition to your autumn recipe collection. Dive into comforting home-cooked bliss this season!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

1 cup sliced cremini mushrooms

1 medium butternut squash, peeled and diced into small cubes

4 cloves garlic, minced

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

4 tbsp unsalted butter

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper, to taste

2 cups baby spinach

1/2 cup chicken broth

1 tbsp olive oil

Instructions
 

In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper on both sides.

    Once the oil is hot, add the chicken to the skillet and cook for about 5-7 minutes on each side, or until they are no longer pink in the center and have a golden-brown crust. Remove the chicken from the skillet and set aside.

      In the same skillet, add the butter, diced butternut squash, and sliced mushrooms. Sauté for about 8-10 minutes, or until the squash is tender and the mushrooms are browned.

        Stir in the minced garlic, dried thyme, and rosemary. Cook for an additional 2 minutes until the garlic is fragrant.

          Pour in the chicken broth and bring to a simmer. Let it cook for about 3-4 minutes, reducing slightly.

            Lower the heat to medium-low and add the baby spinach. Stir until wilted.

              Return the chicken thighs to the skillet, and sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the chicken and vegetables.

                Cover the skillet and let it cook for another 5 minutes, or until the cheese is melted and bubbly.

                  Serve warm, enjoying the rich flavors of garlic, cheese, and fall vegetables!

                    Prep Time: 15 min | Total Time: 40 min | Servings: 4