If you’re craving a hearty dish that won’t keep you juggling multiple pots, one-skillet chicken thighs with butternut squash and kale might be exactly what you need. It’s Paleo-friendly, loaded with nutrients, and keeps cleanup to a minimum. You’ll get savory chicken balanced by the natural sweetness of roasted squash, plus a boost of fiber from the kale. Everything comes together in one pan, making this recipe an easy choice for busy weeknights or relaxed weekend cooking.
Ingredients
- 4 chicken thighs (bone-in or boneless, skin-on if you prefer crispy skin)
- 2 tablespoons avocado oil (or olive oil)
- 3 cups cubed butternut squash (about 1 small squash)
- 2 cups chopped kale (tough stems removed)
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme (or your favorite herb blend)
- ¼ cup low-sodium chicken broth (optional for extra moisture)
Directions
- Warm a large skillet over medium-high heat and add the oil.
- Pat your chicken thighs dry and season them with salt, pepper, and thyme.
- Place the chicken thighs in the skillet (skin-side down if you kept the skin) and let them brown for about 4 minutes per side. Remove them from the pan when they achieve a nice golden color.
- In the same skillet, add your onion and garlic. Sauté for about 1 minute, then toss in the butternut squash. Cook for another 5 minutes, stirring occasionally to prevent sticking.
- Return the chicken thighs to the skillet, nestling them among the squash. If you’d like a bit more moisture, pour in the chicken broth now.
- Reduce the heat to medium-low, cover the pan, and cook for about 15 minutes. Check the internal temperature of the chicken—it should reach 165°F.
- Stir in the chopped kale during the final 2–3 minutes of cooking. Allow it to wilt slightly.
- Remove from heat and let everything rest for a minute or two. Serve hot, and enjoy the flavors of this Paleo-friendly, one-skillet meal.
Nutrition facts
Exact numbers will vary based on the size of your chicken thighs and the amount of oil used, but here’s a rough estimate per serving (assuming four servings):
- Calories: ~350–400
- Protein: ~25–30 g
- Carbohydrates: ~15–20 g
- Fat: ~15–20 g
This recipe delivers a balanced profile of protein, healthy fats, and carbs from the squash, plus essential vitamins and minerals from kale.
Final thoughts
A single-skillet dinner takes the stress out of mealtime and still serves up plenty of flavor. You can experiment by swapping the kale for spinach, or add a sprinkle of fresh rosemary if you want a slightly different taste. Store leftovers in the fridge for up to three days—just reheat them on the stovetop or microwave when you want a fast lunch or dinner. Go ahead and give this one-skillet chicken dish a try the next time you need a quick, healthy meal.
Frequently asked questions (FAQs)
-
Can I use chicken breasts instead of thighs?
Absolutely. Just keep an eye on the cooking time, as breasts can dry out faster. Consider adding a splash more broth if you notice the pan getting dry. -
What if I don’t like kale?
Feel free to swap kale for spinach, Swiss chard, or even broccoli florets. Simply adjust cooking times as needed to keep your veggies crisp-tender. -
Is this recipe freezer-friendly?
You can freeze cooked chicken and butternut squash, but kale may lose its texture after thawing. If you want to freeze leftovers, try stirring in fresh greens when you reheat the meal. -
How can I make this spicier?
If you love heat, add a pinch of red pepper flakes or a dash of hot sauce. You could also experiment with chili powder for a smoky kick.
Paleo Diet Recipes for One-Skillet Chicken Thighs With Butternut Squash And Kale
Ingredients
4 chicken thighs (bone-in or boneless, skin-on if you prefer crispy skin)
2 tablespoons avocado oil (or olive oil)
3 cups cubed butternut squash (about 1 small squash)
2 cups chopped kale (tough stems removed)
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme (or your favorite herb blend)
1/4 cup low-sodium chicken broth (optional for extra moisture)
Directions
- Warm a large skillet over medium-high heat and add the oil.
- Pat your chicken thighs dry and season them with salt, pepper, and thyme.
- Place the chicken thighs in the skillet (skin-side down if you kept the skin) and let them brown for about 4 minutes per side. Remove them from the pan when they achieve a nice golden color.
- In the same skillet, add your onion and garlic. Sauté for about 1 minute, then toss in the butternut squash. Cook for another 5 minutes, stirring occasionally to prevent sticking.
- Return the chicken thighs to the skillet, nestling them among the squash. If you’d like a bit more moisture, pour in the chicken broth now.
- Reduce the heat to medium-low, cover the pan, and cook for about 15 minutes. Check the internal temperature of the chicken—it should reach 165°F.
- Stir in the chopped kale during the final 2–3 minutes of cooking. Allow it to wilt slightly.
- Remove from heat and let everything rest for a minute or two. Serve hot, and enjoy the flavors of this Paleo-friendly, one-skillet meal.
