Chicken Butternut Squash Skillet with Garlic Dill Sauce
When cool-weather produce is in peak season, pairing sweet, tender butternut squash with lean chicken breast yields a deeply satisfying skillet meal. Searing the chicken in batches creates savory browned bits on the bottom of the pan, which then infuse the squash as it softens and caramelizes. The real contrast comes from the Greek yogurt sauce stirred in at the very end. The sharp bite of minced raw garlic and grassy punch of fresh dill cut through the rich, savory base, creating a creamy finish without needing heavy cream.
Why this one works
- Cooking the chicken and squash consecutively builds rich fond in a single pan.
- Butternut squash develops natural sweetness and deep golden edges as it sautés.
- The fresh garlic and dill Greek yogurt sauce provides a cool, tangy contrast.
- Cubed chicken breast cooks quickly and stays juicy when browned over medium-high heat.
What you’ll need
- 1 lb (450g) chicken breast, cubed Cut into uniform bite-sized pieces so every cube browns and finishes cooking at the same rate.
- 2 cups (300g) butternut squash, peeled and diced Dice the squash into neat, small cubes so it cooks through to the center before the exterior scorches.
- 3 tbsp (45ml) olive oil Provides sufficient fat to sear the chicken cleanly and roast-sauté the squash in the residual pan juices.
- 1 tsp (5g) salt
- 1/2 tsp (2g) black pepper
- 1/2 cup (120g) Greek yogurt Thick yogurt gives a velvety body; keep the heat low when folding it in so it creates a silky coat rather than separating.
- 2 cloves (10g) garlic, minced
- 2 tbsp (8g) fresh dill, chopped Fresh dill brings bright herbal aroma and color that balances the earthy squash.
TRY THIS NEXT: If these flavors sound good to you, Chicken Butternut Squash Skillet with Smoky Paprika Sauce is a natural one to save for next time.
What to have nearby
- Large skillet or sauté pan
- Chef's knife and cutting board
- Small mixing bowl
- Wire whisk
- Tongs or wooden spatula
Step-by-step instructions
This recipe moves swiftly once the pan is hot. Keep your diced ingredients organized so you can transition smoothly from searing the chicken to softening the squash.
- 1Step 1
Heat oil in a large skillet over medium-high heat.
- 2Step 2
Add cubed chicken and sear until golden and cooked through. Remove and set aside.
- 3Step 3
Add butternut squash to the same skillet, sautéing until tender and caramelized.
- 4Step 4
Whisk together Greek yogurt, minced garlic, and fresh dill in a small bowl.
- 5Step 5
Return chicken to the skillet, fold in the sauce, and heat briefly until well combined.
- 6Step 6
Serve warm immediately.
ALSO GOOD: If these flavors sound good to you, Lamb Butternut Squash Skillet with Pistachio Herb Sauce is a natural one to save for next time.
A few things worth knowing
- Pat the chicken dry before adding it to the hot skillet to ensure a crisp, golden sear rather than steaming.
- Allow the squash cubes to sit in contact with the hot pan floor for a minute or two between stirs to encourage deep caramelization.
- Lower the skillet heat right before folding in the Greek yogurt mixture so the sauce warms through gently without splitting.
Ways to make it your own
- Finish with an extra sprinkle of fresh chopped dill or a light grind of black pepper right at the table.
- Serve the skillet over a bed of warm cooked grains or alongside charred lemon wedges for squeezing.
Serving suggestions
Serve this skillet warm straight from the stove with a crisp garden salad dressed in a mild vinaigrette, steamed broccoli, or warm pita bread to scoop up the remaining dill sauce.
Storage & reheating
Transfer any leftover chicken and squash to an airtight container and refrigerate. When reheating, warm gently over low heat in a covered skillet or microwave at reduced power to preserve the smooth texture of the yogurt sauce.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
How small should the butternut squash be cut?+
Aim for bite-sized cubes around a half-inch to three-quarters of an inch so they cook through and tenderize within minutes in the hot skillet.
Can the yogurt sauce be made in advance?+
Yes, whisking the yogurt, garlic, and dill ahead of time lets the garlic infuse into the dairy while the chicken and vegetables cook.
Why is the chicken removed before cooking the squash?+
Removing the chicken prevents the lean breast meat from overcooking and turning tough while the squash takes its time to soften and brown.
With tender caramelized squash, juicy seared chicken, and a vibrant herbed garlic sauce, this skillet dish delivers balanced textures and clean flavors in every spoonful.
Chicken Butternut Squash Skillet with Garlic Dill Sauce
Tender seared chicken breast and caramelized butternut squash tossed in a cool, creamy garlic-dill Greek yogurt sauce made right in one skillet.
Ingredients
- 1 lb (450g) chicken breast, cubed
- 2 cups (300g) butternut squash, peeled and diced
- 3 tbsp (45ml) olive oil
- 1 tsp (5g) salt
- 1/2 tsp (2g) black pepper
- 1/2 cup (120g) Greek yogurt
- 2 cloves (10g) garlic, minced
- 2 tbsp (8g) fresh dill, chopped
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add cubed chicken and sear until golden and cooked through. Remove and set aside.
- Add butternut squash to the same skillet, sautéing until tender and caramelized.
- Whisk together Greek yogurt, minced garlic, and fresh dill in a small bowl.
- Return chicken to the skillet, fold in the sauce, and heat briefly until well combined.
- Serve warm immediately.
Nutrition
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