Description
This Patty Pan Squash Chicken Skillet is an easy and quick dinner with simple prep and the best cozy summer flavor. Tender chicken and golden squash make healthy ideas for weeknight dinner and meal prep while the creamy pan sauce keeps every bite hearty. It also works for a casual holiday table or potluck because the whole skillet feels warm and family friendly and still tastes fresh enough for brunch or a relaxed party with friends at home tonight.
Ingredients
- 2 medium boneless skinless chicken breasts
- 4 cups sliced from about 6 small squash patty pan squash
- 1 small yellow onion
- 3 cloves garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/2 cup chicken broth
- 1/3 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Slice 2 chicken breasts into uneven strips and slice about 6 small patty pan squash into mixed half moons and wedges. The food changes from whole pieces into quick cooking shapes with different sizes and rough edges so the skillet looks homemade from the start.
- Toss the sliced chicken and patty pan squash with olive oil and salt and pepper and smoked paprika and Italian seasoning. The chicken becomes speckled with warm red seasoning while the squash turns glossy and the onion catches a light coating around the edges.
- Spread the seasoned chicken strips into the skillet and cook until the edges turn golden while the centers stay juicy. The chicken changes from pale seasoned strips to browned pieces with rough caramelized spots and the pieces shift toward the center as they cook.
- Add the coated patty pan squash and onion around the browned chicken and let the vegetables soften against the hot pan. The squash changes from firm pale slices to tender yellow pieces with browned rims while the onion folds into loose translucent ribbons.
- Pour in the chicken broth and heavy cream then stir in Parmesan and lemon juice until the sauce bubbles gently around the chicken and squash. The skillet changes from dry browned pieces to a creamy sauced dinner with uneven melted cheese streaks and lightly thickened edges.
- Spoon one serving of chicken and squash onto a white plate and finish it with chopped parsley. The final portion shows creamy sauce clinging to browned chicken and soft squash with non uniform color and small homemade drips around the plate.
Notes
Pro Tips:
- Choose small patty pan squash because they cook faster and keep a tender bite without watery centers.
- Slice the chicken into similar thickness so every strip cooks through while the outside browns lightly.
- Let the sauce bubble gently after adding Parmesan so it thickens without turning grainy or oily.
- Add parsley at the end only so the color stays fresh against the creamy sauce and golden squash.
Storage: Store leftovers in an airtight container once the skillet has cooled. The chicken and squash keep best when the sauce is spooned over the top before chilling. Refrigerate for up to 3 days. The squash will soften more as it sits though the flavor becomes even richer after the sauce settles. Reheat gently in a skillet over low heat with a splash of broth or cream. Stir only enough to loosen the sauce so the chicken pieces stay intact. Freezing is not my first choice for this recipe. The cream sauce can separate and the patty pan squash may turn too soft after thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American