15 Healthy Chicken and Squash Recipes

Hey there, home cooks! Looking for delicious, healthy dinners that scream fall comfort? We’ve rounded up 15 chicken and squash recipes that are quick, cozy, and packed with flavor. From sheet pan suppers to one-pot wonders, these dishes will become your new seasonal go-tos. Let’s dive in!

Herb-Roasted Chicken and Butternut Squash

Nothing beats a one-pan dinner that's both hearty and hands-off. This herb-roasted chicken and butternut squash combines juicy thighs with caramelized squash, all infused with rosemary and garlic.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1 medium butternut squash (about 2 lbs), peeled, seeded, cut into 1-inch cubes
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped (or 2 tsp dried)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 425°F.
2. In a large bowl, combine olive oil, minced garlic, chopped rosemary, salt, and pepper.
3. Add chicken thighs and butternut squash cubes; toss to coat evenly.
4. Arrange chicken and squash in a single layer on a rimmed baking sheet. Tip: Use a sheet pan with sides to catch juices.
5. Roast for 40-45 minutes, until chicken reaches internal temperature of 165°F and squash is tender and caramelized. Tip: If using bone-in chicken, add 5-10 minutes. Tip: For extra crispiness, broil for the last 2 minutes.
6. Remove from oven and let rest 5 minutes before serving.

Not only is this dish simple, but the combination of tender chicken and sweet, roasted squash is pure comfort. Serve it with a simple green salad or crusty bread to soak up the pan juices.

Coconut Curry Chicken and Pumpkin

Here’s a one-pot wonder that delivers big flavor with minimal fuss. Tender chicken breast and sweet pumpkin simmer in a fragrant coconut curry sauce spiced with ginger and turmeric. Perfect for a busy weeknight.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 lb boneless skinless chicken breast, cut into 1-inch cubes
• 2 cups pumpkin, peeled and cubed (1-inch)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken broth
• 1 tbsp coconut oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tbsp curry powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lime juice
• 2 tbsp fresh cilantro, chopped (optional, for garnish)

Instructions

1. Season chicken cubes with salt and pepper.
2. Heat coconut oil in a large pot over medium-high heat. Add chicken and sear until browned on all sides, about 4 minutes. Remove and set aside. (Tip: Don't overcrowd the pan; sear in batches if needed for better browning.)
3. In the same pot, add onion and cook until softened, about 3 minutes. Add garlic and ginger, cook 1 minute until fragrant.
4. Stir in curry powder and turmeric, cook 30 seconds until toasted. (Tip: Toasting spices deepens their flavor.)
5. Pour in coconut milk and chicken broth, scraping up any browned bits from the bottom. Bring to a gentle simmer. (Tip: Avoid boiling vigorously to prevent coconut milk from curdling.)
6. Add pumpkin cubes and return chicken to the pot. Cover and simmer over low heat for 15 minutes, until pumpkin is tender and chicken is cooked through.
7. Stir in lime juice. Taste and adjust salt if needed.
8. Serve over steamed rice or with naan, garnished with cilantro.

With velvety coconut sauce and tender chunks of chicken and pumpkin, this curry is both comforting and vibrant. The sweetness of pumpkin balances the warm spices perfectly. Spoon it over basmati rice for a complete meal.

Grilled Chicken and Zucchini Noodle Squash Bowl

Here’s a fresh take on a summer bowl: grilled chicken meets spiralized yellow squash for a low-carb dinner that’s ready in under 30 minutes. The lemon vinaigrette ties it all together.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 medium yellow squash
• 1 cup cherry tomatoes, halved
• 3 tbsp lemon juice
• 1/4 cup olive oil
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat grill to medium-high heat (about 400°F).
2. Season chicken breasts with salt and pepper. Tip: Season generously—this is your only chance to flavor the meat.
3. Grill chicken for 6-8 minutes per side until internal temp reaches 165°F. Tip: Use a meat thermometer to avoid overcooking.
4. Let chicken rest for 5 minutes, then slice into strips.
5. Meanwhile, spiralize yellow squash into noodles. Tip: Stop when you see seeds—they'll make the noodles mushy.
6. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, and minced garlic; season with salt and pepper.
7. In a large bowl, combine spiralized squash, cherry tomatoes, and grilled chicken strips.
8. Pour vinaigrette over and toss gently to coat. Tip: Toss gently to keep the noodles from breaking.
9. Serve immediately.

Keep it fresh and vibrant. The lemon vinaigrette brightens the smoky chicken, and the spiralized squash adds a light crunch. Serve with extra lemon wedges for a pop of acidity.

Chicken and Acorn Squash Soup

Bring comfort to your table with this hearty pureed soup. Roasted chicken and acorn squash blend into a velvety base with carrots and a touch of nutmeg. It's fall in a bowl, simple and satisfying.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Soup

• 1 medium acorn squash (about 1.5 lbs)
• 1 lb boneless, skinless chicken breasts
• 2 medium carrots, peeled and diced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1/2 teaspoon ground nutmeg
• 1 tablespoon olive oil, plus more for roasting
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cut acorn squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil. Place cut-side down on one side of the baking sheet.
3. Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on the other side of the baking sheet. Roast for 30-40 minutes, until squash is fork-tender and chicken reaches 165°F internally.
4. Let squash and chicken cool slightly. Shred chicken with two forks. Scoop squash flesh from skin and set aside.
5. In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add onion and carrots; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more.
6. Add squash flesh, shredded chicken, chicken broth, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Bring to a boil, then reduce heat and simmer 15 minutes.
7. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender, filling no more than half full and venting the lid. Return to pot. Adjust consistency with extra broth if desired; taste and adjust seasoning.

However you serve it, this soup is a fall staple. The nutmeg adds warmth without overpowering, and the roasted flavors deepen with each spoonful. For extra richness, swirl in a dollop of Greek yogurt or top with toasted pumpkin seeds.

Honey-Glazed Chicken and Spaghetti Squash

A roasted spaghetti squash provides a tender, noodle-like base for sticky-sweet honey-glazed chicken thighs. Toasted almonds add crunch, making this a complete, satisfying meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 50 minutes

Ingredients

• 1 medium spaghetti squash (about 3 lbs)
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper, divided
• 1.5 lbs boneless skinless chicken thighs (about 4)
• 1/4 cup honey
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/4 cup sliced almonds
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Preheat oven to 400°F.
2. Cut spaghetti squash in half lengthwise; scoop out seeds.
3. Drizzle cut sides with 1 tbsp olive oil; season with 1/4 tsp salt and 1/8 tsp pepper.
4. Place squash cut side down on a baking sheet; roast until tender, 40-50 minutes.
5. Meanwhile, in a small bowl, whisk honey, soy sauce, garlic, and ginger for the glaze.
6. Season chicken thighs with remaining 1/4 tsp salt and 1/8 tsp pepper.
7. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat.
8. Sear chicken thighs until golden, about 4 minutes per side. (Tip: Don't crowd the pan; cook in batches if needed for even browning.)
9. Reduce heat to medium-low; pour glaze over chicken. Simmer until chicken reaches 165°F internally, about 5-7 minutes, turning to coat. (Tip: Let glaze bubble gently to thicken slightly, but watch to avoid burning.)
10. When squash is cool enough to handle, scrape strands with a fork into a serving bowl. (Tip: Use a towel to hold hot squash half.)
11. Toast almonds in a dry skillet over medium heat, stirring constantly, until golden and fragrant, about 3 minutes. Remove immediately.
12. Serve spaghetti squash topped with glazed chicken and any remaining pan sauce. Sprinkle with toasted almonds and parsley.

Golden strands of spaghetti squash soak up the savory-sweet glaze beautifully. The chicken stays juicy, while almonds add a pleasant crunch for contrast. Garnish with extra parsley for a fresh finish.

Stuffed Chicken Breast with Delicata Squash

Make this stuffed chicken breast a no-fuss weeknight dinner. Sauteed delicata squash, sun-dried tomatoes, and feta cheese create a savory filling that keeps the chicken juicy. Ready in under an hour.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 4 boneless skinless chicken breasts (6 oz each)
• 1 medium delicata squash
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil, divided
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment.
2. Cut delicata squash in half lengthwise, scoop out seeds, then dice into 1/2-inch cubes. (Tip: Leave skin on—it's edible and adds texture.)
3. Heat 1 tbsp olive oil in a skillet over medium heat. Add squash cubes and minced garlic. Cook 5-7 minutes, stirring occasionally, until squash is tender and lightly browned. Remove from heat.
4. In a bowl, combine cooked squash, sun-dried tomatoes, and feta. Stir gently.
5. Place a chicken breast between two sheets of plastic wrap. Pound to even 1/2-inch thickness. Using a sharp knife, cut a pocket horizontally into the thick side, leaving three edges intact. Repeat with remaining breasts.
6. Divide stuffing evenly among pockets (about 1/3 cup each). Secure openings with toothpicks. (Tip: Don't overstuff—seal tightly to prevent leaking.)
7. Season chicken all over with salt and pepper. Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat.
8. Sear chicken 3 minutes per side, until golden brown. Transfer skillet to oven. Bake 15-18 minutes until internal temperature reaches 165°F. (Tip: Use an instant-read thermometer for accuracy; let rest 5 minutes before slicing.)

Nothing beats the sweet squash against tangy feta and bright tomatoes. The chicken stays moist, with a golden crust from searing. Serve sliced over greens or with roasted potatoes.

Thai Chicken and Kabocha Squash Stir-Fry

Perfect for busy weeknights, this stir-fry combines tender chicken, sweet kabocha squash, and colorful bell peppers in a spicy soy sauce. Ready in under 30 minutes, it's a flavorful one-pan meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 lb boneless skinless chicken breasts, thinly sliced
• 2 cups kabocha squash, peeled and thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce
• 2 tbsp fish sauce
• 1 tbsp sriracha
• 1 tsp brown sugar
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp vegetable oil
• Cooked jasmine rice for serving

Instructions

1. In a small bowl, whisk together soy sauce, fish sauce, sriracha, and brown sugar. Set aside.
2. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
3. Add chicken slices in a single layer; cook undisturbed for 2 minutes until browned. Stir and cook another 2 minutes until just cooked through. Transfer to a plate.
4. Add remaining 1 tbsp oil to the wok. Add kabocha squash slices; stir-fry for 3 minutes until edges are tender but still firm.
5. Add bell peppers, garlic, and ginger. Stir-fry for 1 minute until fragrant.
6. Return chicken to the wok. Pour in the sauce mixture. Toss everything together and cook for 1 minute.
7. Remove from heat. Stir in fresh basil leaves until wilted.
8. Serve immediately over cooked jasmine rice.

Keep the squash slices thin for even cooking; the slight sweetness pairs perfectly with the spicy sauce. For extra crunch, top with fried shallots.

Slow Cooker Chicken and Hubbard Squash Stew

Let this hearty stew simmer away while you go about your day. Tender chicken and sweet hubbard squash cook low and slow in a smoky tomato broth, then get stirred with creamy white beans for a one-pot meal that delivers.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 420 minutes

Ingredients

Produce

• 1 medium hubbard squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
• 1 large yellow onion, diced
• 4 cloves garlic, minced

Pantry

• 1 1/2 lbs boneless, skinless chicken thighs
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp dried thyme
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup low-sodium chicken broth
• 1 (15 oz) can cannellini beans, drained and rinsed

Instructions

1. Season chicken thighs with 1/2 tsp salt and 1/4 tsp pepper. In a large skillet, heat olive oil over medium-high. Add chicken and brown 2-3 minutes per side until golden. (Tip: browning locks in flavor, even for slow cookers.) Transfer chicken to a 6-quart slow cooker.
2. In the same skillet, add onion and cook 3 minutes until softened. Stir in garlic, smoked paprika, and thyme; cook 1 minute until fragrant. Pour in diced tomatoes and chicken broth, scraping up any browned bits from the pan bottom. (Tip: deglazing captures all the flavor.)
3. Pour the tomato mixture over the chicken in the slow cooker. Add the cubed hubbard squash and remaining 1/2 tsp salt and 1/4 tsp pepper. Stir gently to combine. (Tip: arrange squash on top so it steams rather than sits in liquid.)
4. Cover and cook on LOW for 7 hours (or HIGH for 3 1/2 hours), until chicken is fork-tender and squash is soft. For best texture, check at 6 hours to avoid mushy squash.
5. Remove chicken to a plate; shred with two forks, discarding any bones. Return shredded chicken to the slow cooker. Stir in the drained cannellini beans. (Tip: add beans at the end so they hold their shape.) Cover and cook on HIGH for 10 more minutes, just to heat the beans through.
6. Taste and adjust salt and pepper if needed. Serve hot.

Have a bowl that’s both rustic and velvety — the squash melts into the broth, chicken shreds like butter, and the beans add a creamy pop. Ladle it over rice or scoop it up with a crusty baguette for the ultimate comfort.

Chicken and Pattypan Squash Skillet

You’ll love this one-skillet chicken and pattypan squash dish. It’s quick, cheesy, and perfect for weeknights. Ready in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb boneless skinless chicken breasts, diced into 1-inch cubes
• 2 cups pattypan squash, halved (or quartered if large)
• 1 medium yellow onion, sliced thin
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded provolone cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced chicken in a single layer. Season with 1/4 tsp salt and 1/8 tsp pepper. Cook without moving for 3 minutes, until golden brown. Flip and cook 2 more minutes. Transfer to a plate.
3. Reduce heat to medium. Add sliced onion and pattypan squash. Sprinkle remaining 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring occasionally, for 4–5 minutes until squash is tender and onions are translucent. Tip: Don't overcook squash—it should still have a slight bite.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Return chicken to the skillet. Toss everything together and spread into an even layer.
6. Sprinkle shredded provolone evenly over the top. Cover the skillet and reduce heat to low. Cook for 2–3 minutes until cheese is fully melted and bubbly. Tip: For extra browning, uncover and broil on high for 1 minute.
7. Remove from heat. Let rest 1 minute before serving. Tip: The cheese will firm up slightly, making it easier to serve.

Unbeatably creamy and savory, this skillet delivers tender chicken and sweet squash bound by melted provolone. Serve it straight from the pan with crusty bread or over rice to soak up the juices.

Harissa Chicken with Roasted Acorn Squash

Make this harissa chicken with roasted acorn squash for a spicy, caramelized weeknight dinner. The bold harissa paste gives the chicken a smoky kick while the squash turns sweet and tender in the oven. Ready in under an hour.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the Chicken

• 1/4 cup harissa paste
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 lbs boneless skinless chicken thighs

For the Squash

• 1 medium acorn squash
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/2 tsp salt

Instructions

1. Preheat oven to 425°F.
2. Cut acorn squash in half lengthwise, scoop out seeds, and cut into 1-inch wedges.
3. In a bowl, whisk together 2 tbsp olive oil, maple syrup, cumin, cinnamon, and 1/2 tsp salt. Add squash wedges and toss to coat evenly.
4. Arrange squash in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway, until tender and caramelized. Tip: Don't overcrowd the pan for best browning.
5. While squash roasts, in a separate bowl, combine harissa paste, 2 tbsp olive oil, lemon juice, garlic, 1 tsp salt, and black pepper. Add chicken thighs and coat well. Let marinate at least 15 minutes.
6. Heat a large oven-safe skillet over medium-high heat. Add a splash of oil. Sear chicken thighs for 3–4 minutes per side until browned.
7. Transfer the skillet to the oven and roast for 15–20 minutes until chicken reaches an internal temperature of 165°F. Use an instant-read thermometer for accuracy.
8. Let chicken rest for 5 minutes. Serve alongside roasted squash.

Under the spicy char, the chicken stays juicy. The squash's sweetness balances the heat. Pile everything on a bed of couscous or enjoy as is.

Chicken and Yellow Squash Casserole

This chicken and yellow squash casserole is the ultimate weeknight comfort food. Tender shredded chicken and fresh squash bake in a creamy mushroom sauce with a crisp breadcrumb topping. Ready in under an hour, it’s a family favorite.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 2 cups cooked shredded chicken
• 3 medium yellow squash, sliced into 1/4-inch rounds
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 2 minutes.
3. Add sliced yellow squash to the skillet. Cook, stirring occasionally, until squash is just tender, about 4 minutes. Remove from heat.
4. In a large bowl, combine cream of mushroom soup, sour cream, 1/2 cup cheddar cheese, salt, and pepper. Mix until smooth.
5. Add shredded chicken and cooked squash mixture to the bowl. Stir until evenly coated.
6. Transfer the mixture to the prepared baking dish and spread evenly.
7. In a small bowl, mix panko breadcrumbs with melted butter until crumbly. Sprinkle over the casserole.
8. Top with remaining 1/2 cup cheddar cheese.
9. Bake uncovered for 35-40 minutes, until bubbly around the edges and topping is golden brown.
10. Let rest for 5 minutes before serving.

Nothing beats the creamy, cheesy comfort of this casserole. The tender squash balances the richness, and the crunchy topping adds texture. Serve with a crisp green salad or roasted vegetables for a complete meal.

Lemongrass Chicken and Pumpkin Noodle Soup

Zesty broth meets tender chicken and vibrant pumpkin noodles. This soup is a flavor-packed bowl that comes together quickly.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 2 lemongrass stalks, bruised
• 1 lb boneless skinless chicken thighs
• 6 cups chicken broth
• 2 cups pumpkin, peeled and spiralized into noodles
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 cup bean sprouts
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions

1. Heat vegetable oil in a large pot over medium-high heat. Add minced garlic and sliced ginger; cook for 1 minute until fragrant.
2. Add bruised lemongrass stalks (bruising releases aromatic oils) and chicken thighs. Sear chicken for 2 minutes per side until golden brown.
3. Pour in chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until chicken is cooked through and tender.
4. Remove chicken and lemongrass from broth. Shred chicken using two forks; discard lemongrass.
5. Return broth to a boil. Add spiralized pumpkin noodles and cook for 2-3 minutes until tender but still al dente; avoid overcooking to prevent mushiness.
6. Stir in fish sauce and lime juice. Fish sauce is salty, so taste before adding any extra salt; adjust only if needed.
7. Ladle soup into bowls. Top with shredded chicken, bean sprouts, and fresh cilantro. Serve with lime wedges for squeezing.

Yummy and refreshing, this soup balances savory and citrus notes. The pumpkin noodles add a subtle sweetness, while the bean sprouts provide crunch. Serve with extra lime for a bright finish.

Balsamic Chicken and Roasted Red Kuri Squash

Balsamic chicken and roasted red kuri squash come together in this simple, flavor-packed weeknight meal. The tangy balsamic glaze complements the sweet, nutty squash beautifully. Fresh thyme ties it all together.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

Chicken

• 4 boneless skinless chicken breasts (about 1.5 lbs)
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

Squash

• 1 medium red kuri squash (about 2 lbs)
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp fresh thyme leaves

Glaze

• 2 tbsp balsamic vinegar
• 1/4 cup chicken broth
• 1 tbsp honey (optional)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Prepare the squash: Cut in half, scoop out seeds, slice into 1-inch wedges. In a bowl, toss squash with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1 tsp thyme. Spread on baking sheet in a single layer.
3. Roast squash for 20-25 minutes, until golden and tender. Tip: Roast cut-side down for deeper caramelization.
4. While squash roasts, prepare chicken: In a shallow dish, whisk together 3 tbsp balsamic vinegar, 2 tbsp olive oil, minced garlic, 1 tsp salt, 1/2 tsp pepper, and 1 tbsp thyme. Add chicken, turn to coat. Let marinate at least 10 minutes.
5. Heat a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade). Add chicken to skillet; sear 4-5 minutes per side until golden brown. Tip: Don't overcrowd; work in batches if needed.
6. Reduce heat to medium. Add reserved marinade, 2 tbsp balsamic vinegar, 1/4 cup chicken broth, and honey (if using). Stir, scraping up browned bits. Simmer 5 minutes, until sauce thickens and chicken is cooked through (internal temp 165°F). Tip: Let chicken rest 5 minutes before slicing to retain juices.
7. Serve chicken with roasted squash, spoon pan sauce over the top. Garnish with additional fresh thyme if desired.

A balance of tangy and sweet, this dish pairs beautifully with crusty bread or a simple green salad. The tender, juicy chicken and caramelized squash make every bite satisfying.

Chicken and Summer Squash Tacos

Versatile and quick, these chicken and summer squash tacos are perfect for a weeknight dinner. Grilled chicken and charred squash are wrapped in warm corn tortillas with a creamy avocado crema.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 medium summer squash (about 1 lb)
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 2 tablespoons lime juice (from about 1 lime)
• 2 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• fresh cilantro for garnish (optional)

Instructions

1. Preheat grill to medium-high heat (about 400°F).
2. In a small bowl, whisk together 1 tbsp olive oil, cumin, chili powder, garlic powder, salt, and pepper. Brush mixture onto both sides of the chicken breasts.
3. Slice summer squash lengthwise into 1/2-inch planks. Brush with remaining 1 tbsp olive oil.
4. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F (use an instant-read thermometer for accuracy). Grill squash for 3-4 minutes per side until charred and tender. For even charring, avoid overcrowding the grill.
5. Let chicken rest for 5 minutes, then dice into bite-sized pieces. Chop the charred squash into similar-sized pieces.
6. Make avocado crema: In a blender, combine avocado, sour cream, lime juice, and a pinch of salt. Blend until smooth and creamy.
7. Warm tortillas on the grill for 30 seconds per side or in a dry skillet over medium heat until pliable. For extra flavor, warm them directly on the grill grates.
8. Assemble tacos: Fill each warm tortilla with chicken and squash. Drizzle with avocado crema. Garnish with fresh cilantro if desired.

Serve these tacos with a side of black beans or a simple green salad. The creamy avocado crema balances the smoky char from the grill. Perfect for a summer cookout.

Maple-Dijon Chicken and Butternut Squash Salad

Crisp, hearty, and sweet-savory, this Maple-Dijon Chicken and Butternut Squash Salad is perfect for meal prep. Each bite delivers tender chicken, roasted squash, tart cranberries, and crunchy pecans.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Maple-Dijon Chicken

• 2 boneless skinless chicken breasts (about 6 oz each)
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For the Roasted Butternut Squash

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into ½-inch cubes
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For the Salad

• 4 cups mixed salad greens
• ½ cup dried cranberries
• ½ cup pecan halves, toasted

For the Dressing

• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• ¼ tsp salt
• ⅛ tsp black pepper

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. On the prepared sheet, toss butternut squash cubes with olive oil, salt, and pepper. Spread in a single layer. Roast for 20-25 minutes, flipping halfway, until tender and lightly browned. Let cool.
3. While squash roasts, season chicken breasts on both sides with salt and pepper.
4. In a small bowl, whisk together 2 tbsp maple syrup and 1 tbsp Dijon mustard. Brush half the mixture over the chicken breasts.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place chicken in skillet and cook 5-7 minutes per side, until internal temperature reaches 165°F. During the last minute of cooking, brush with remaining maple-Dijon mixture. (Tip: Let the chicken rest 5 minutes before slicing to keep juices inside.)
6. In the same skillet (or a small dry pan), toast pecan halves over medium heat for 2-3 minutes, stirring frequently, until fragrant. Set aside.
7. Make the dressing: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp maple syrup, 1 tbsp Dijon mustard, apple cider vinegar, salt, and pepper. (Tip: Whisk vigorously or shake in a jar to emulsify.)
8. Assemble the salad: In a large bowl, combine mixed greens, roasted butternut squash, dried cranberries, and toasted pecans. Slice the rested chicken breasts and arrange on top. (Tip: For even distribution, toss the salad with half the dressing first, then add more as needed.)
9. Drizzle dressing over the salad just before serving. Toss gently to coat.

Roasted butternut adds earthy sweetness, while the maple-Dijon chicken brings tangy depth. This salad holds up well in the fridge, making it ideal for lunches. Serve it as a main or alongside a crusty baguette for a heartier meal.

Conclusion

Whether you’re meal-prepping or cooking for family, these 15 healthy chicken and squash recipes are packed with flavor and nutrition. We’d love to hear which one becomes your go-to! Drop a comment with your favorites, and don’t forget to save this roundup on Pinterest for easy access. Happy cooking!

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