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Cheesy Chicken, Butternut Squash and Cauliflower Rice Skillet Recipe

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3.9 from 10 reviews

A comforting and flavorful one-pan meal featuring tender chicken, roasted butternut squash, and cauliflower rice, all blended with fresh herbs and melted cheeses for a wholesome and cheesy skillet dinner.

Ingredients

Chicken and Vegetables

  • 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, partially microwaved with 2 tablespoons water
  • 4 cups frozen or fresh cauliflower rice
  • 1 tablespoon chopped rosemary
  • 2 teaspoons chopped thyme

Cheeses

  • 1/2 cup shredded fontina cheese
  • 1/4 cup shredded pecorino romano or parmesan cheese

Instructions

  1. Microwave Butternut Squash: Place peeled and diced butternut squash into a microwave-safe bowl with 2 tablespoons of water. Cover with plastic wrap and cut a small slit in the wrap to vent. Microwave on high for 2-3 minutes, until the squash is slightly tender but not fully cooked.
  2. Cook Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bite-sized chicken pieces, season with salt and pepper, and cook until the chicken is cooked through and no longer pink inside. Remove the chicken from the skillet and set aside on a plate.
  3. Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the skillet. Add diced onion, cauliflower rice, and the partially cooked butternut squash. Season with salt and pepper and sauté for about 3 minutes, stirring occasionally.
  4. Add Aromatics and Herbs: Stir in the minced garlic, chopped rosemary, and thyme. Continue to sauté until the butternut squash is fork-tender, approximately 4-5 minutes.
  5. Combine Chicken and Cheese: Return the cooked chicken to the skillet. Add the pecorino romano or parmesan cheese and half of the fontina cheese. Stir thoroughly until the cheese melts and coats everything evenly.
  6. Melt Cheese Topping: Sprinkle the remaining fontina cheese on top along with extra chopped rosemary and thyme. Cover the skillet with a lid and cook for about one more minute until the top cheese is melted. Serve immediately.

Notes

  • Partially microwaving the squash helps speed up the cooking process when sautéing.
  • If you prefer, use fresh cauliflower rice or pulse cauliflower florets in a food processor to make your own.
  • Feel free to substitute herbs like sage or oregano if rosemary and thyme aren’t available.
  • Use pecorino romano for a stronger tang or parmesan for a milder flavor.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop or microwave.

Find it online: https://flavorspath.com/cheesy-chicken-butternut-squash-and-cauliflower-rice-skillet-recipe/