Go Back
Maple Dijon Chicken and Squash Skillet
Print Recipe
5 from 1 vote

Maple Dijon Chicken and Squash Skillet

This Maple Dijon Chicken and Squash Skillet is a one-pot meal that's full of autumn flavors!

Ingredients

  • 1 lb peeled butternut squash, cut into ½” – ¾” cubes
  • 2 tablespoons water
  • ½ teaspoon salt
  • 4 teaspoons olive oil, divided
  • 4 (5 oz each) thin chicken breast cutlets , if you buy large breasts, trim them to 5 ounces each and pound them thin
  • Salt and pepper, to taste
  • ½ cup reduced sodium chicken broth
  • 3 tablespoons maple syrup
  • 2 tablespoons creamy Dijon mustard
  • 1 tablespoon whole grain Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons cornstarch
  • 1 teaspoon fresh thyme
  • 3 garlic cloves, minced
  • 3 cups fresh spinach leaves

Instructions

  • Placed the cubed squash into a microwave-safe bowl and add the 2 tablespoons of water and ½ teaspoon salt. Cover the bowl with a damp paper towel and microwave on high for 5 minutes. Keep covered and set aside.
  • Drizzle 2 teaspoons of the olive oil into a large saute pan and bring to medium-high heat. Sprinkle the chicken breast cutlets with salt and black pepper on both sides and lay them in the skillet. Cook for 3-4 minutes until golden on the bottom. Flip the breasts and cook for another 3-5 minutes until the chicken is cooked through. Remove the chicken to a side plate and cover with aluminum foil to keep warm.
  • In a mixing bowl, add the chicken broth, maple syrup, both types of Dijon mustard, vinegar, cornstarch, and thyme and whisk together until combined. Set aside.
  • Add the remaining 2 teaspoons olive oil to the saute pan and bring back to medium-high heat. Add the cubed squash in a single layer and follow with the garlic. Cook for 1 minute until garlic is fragrant.
  • Pour in the sauce mixture from step 3 and stir. Once bubbling (should happen fairly quickly), reduce the heat to low and simmer for 4-5 minutes, stirring occasionally, until the squash is just tender and the sauce has thickened. Add the spinach leaves and stir for 1-2 minutes until wilted. Add the chicken back in and stir to coat in sauce. Cook for another minute or two to warm the chicken and serve warm.

Notes

To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per (1 chicken breast + 2/3 cup squash/spinach) serving: 5 (Points calculated using the recipe builder on weightwatchers.com)
Nutrition Information per (1 chicken breast + 2/3 cup squash/spinach) serving:
347 calories, 30 g carbs, 12 g sugars, 10 g fat, 1 g saturated fat, 34 g protein, 3 g fiber (from myfitnesspal.com)
MYWW SMARTPOINTS PER (1 chicken breast + 2/3 cup squash/Spinach) SERVING: (SP calculated using the recipe builder on weightwatchers.com)
Green: 7 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints
Weight Watchers Points Plus:
9 per (1 chicken breast + 2/3 cup squash/spinach) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
Adapted from Carlsbad Cravings and I heart eating