Description
This Cheesy Chicken, Butternut Squash and Cauliflower Rice Skillet is the ultimate cozy, one-pan meal that feels indulgent while staying light on carbs. This vibrant dish combines the earthy sweetness of autumn squash with tender, herb-infused chicken and a luxurious blend of melted Fontina and Pecorino Romano cheeses. It is a quick, nutrient-dense dinner that delivers a comforting, velvety finish, making it a perfect grain-free solution for busy weeknights.
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup diced yellow onion
- 1/2 teaspoon grated or minced garlic
- 2 cups diced butternut squash
- 4 cups frozen or fresh cauliflower rice
- 1 tablespoon chopped rosemary
- 2 teaspoons chopped thyme
- 1/2 cup shredded fontina cheese
- 1/4 cup shredded pecorino romano or parmesan cheese
- Salt and black pepper to taste
Instructions
Step 1: Prep the Squash
Place your peeled and diced butternut squash in a microwave-safe bowl with 2 tablespoons of water. Cover tightly with plastic wrap, prick a small vent hole, and microwave for 2-3 minutes. It should be just starting to get tender.
Step 2: Sear the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season your chicken with salt and pepper and sauté until fully cooked through and no longer pink. Remove the chicken to a plate for a moment.
Step 3: Sauté the Vegetables
Add the remaining 1 tablespoon of oil to the skillet along with the onion, cauliflower rice, and prepped squash. Season with salt and pepper and sauté for about 3 minutes.
Step 4: Season with Herbs
Add the garlic, rosemary, and thyme. Continue cooking for 4-5 minutes until the squash is completely fork-tender.
Step 5: Melt and Combine
Return the chicken to the skillet. Stir in the Romano cheese and half of the Fontina. Once incorporated and starting to melt, top the skillet with the remaining Fontina and extra herbs.
Step 6: The Final Melt
Cover the skillet with a lid for about one minute until the cheese on top is bubbly and melted. Serve hot directly from the pan.
Notes
Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. This dish reheats beautifully on the stovetop or in the microwave with a splash of water to keep the chicken moist.
Smart Substitutions: If Fontina isn’t available, Gruyère or a mild Provolone are excellent alternatives for that signature ‘gooey’ melt. For a dairy-free version, you can substitute the cheese with a cashew-based cream sauce.
The Microwave Shortcut: Don’t skip the microwave step for the squash! Because butternut squash is much denser than cauliflower rice, pre-cooking it ensures everything in the skillet reaches the perfect texture simultaneously without overcooking the ‘rice.’
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 345
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
Keywords: cheesy chicken butternut squash skillet, cauliflower rice chicken recipes, one pan healthy dinner, low carb squash recipes, autumn skillet meals, keto chicken and squash