Ginger Coconut Chicken with Butternut Squash

I love this recipe because it’s an easy meal with lots of nutrients and satisfying flavors. It comes together quickly thanks to the rich coconut sauce and fast cooking chicken thighs. This is the kind of meal that feels both cozy and energizing — simple to make, deeply satisfying, and good for the body and soul.

We start by browning the butternut squash in a covered pan that speeds up cooking and adds natural sweetness. The chicken thighs are seared with scallions, garlic, and fresh ginger for layers of depth and aroma. The addition of broccoli and spinach brings a burst of vibrant color and a powerhouse of nutrients.

Adding coconut milk at the end keeps its creamy texture and fresh flavor, while a touch of lime juice and cilantro brightens and balances the sauce.

Why You’ll Love This Dish

• One-pan simplicity: Everything cooks in a single skillet for easy prep and minimal cleanup.
• Fast and flavorful: Ready in about 30 minutes, yet layered with deep, rich coconut-ginger flavor.
• Balanced and nourishing: Protein-rich chicken, vibrant greens, and creamy coconut milk make a satisfying, nutrient-dense meal. Paleo, gluten free, dairy free. High in B Vitamins.
• Seasonal ingredients: Butternut squash adds natural sweetness and beautiful color that pairs perfectly with the aromatic sauce.
• Perfectly textured: Tender chicken, creamy sauce, and crisp-tender vegetables come together in every bite.
• Bright, fresh finish: A touch of lime juice and cilantro lifts the flavors and keeps the dish light and refreshing.
• Flexible and adaptable: Works beautifully with other vegetables like zucchini, kale, or cauliflower—whatever you have on hand.
• Great for meal prep: Stays flavorful when reheated, making it ideal for leftovers or easy weekday lunches.

Ingredients

• Chicken: I’m using boneless, skinless thighs here because they stay juicy and I really love the flavor. If you prefer breasts, feel free to sub them in, just cook them less to avoid drying out.
• Vegetables: A combination of sweet butternut squash, crispy broccoli florets and silky spinach provides a variety of tastes and textures, and of course nutrients. You can substitute any vegetables you like. Sweet potatoes, cauliflower or kale are good. Choose at least one starchy and one leafy vegetable.
• Aromatic seasonings: Ginger, garlic and scallions give the dish a blend of sweet, savory, and pungent flavors
• Coconut milk: A can of full-fat coconut milk makes the sauce luxuriously creamy with just the right amount of natural sweetness.
• Red pepper flakes (optional): Add a little if you like some heat!
• Cilantro:  Provides a burst of bright, fresh, and citrusy flavor that balances the rich, creamy sauce.
• Sea salt, pepper and lime juice: To balance the flavors.

Find the printable recipe with measurements below.

How To Make

Step 1: Start by heating a splash of oil in a large pan over medium-high and sauteeing the butternut squash in a covered pan until golden and tender about 8 minutes. Transfer to a plate.

Step 2: Add a little more oil and the chicken to the pan. Cook until light brown about 5 minutes, turning to brown evenly.

Step 3: Add the scallions, garlic, ginger and red pepper flakes (if using) to the pan. Cook 1 minute until fragrant.

Step 4: Mix in the butternut squash and broccoli florets. Pour in the coconut milk and bring to a simmer. Cook until slightly thickened and broccoli is bright green, 2-3 minutes.

Step 5: Add in spinach. It looks like a lot, but don’t worry it will cook down. Stir until just wilted.

Step 6: When ready to serve, stir in in lime juice and cilantro.

Frequently Asked Questions

Serving

I serve this dish alone, garnished with more scallions and cilantro. It’s a complete meal; protein, vegetables and healthy carbs. If you want you could also serve it with rice or quinoa.

Storage Tips

 This dish keeps in the refrigerator in a covered container for 4 to 5 days. For longer storage, you can freeze this for up to 3 months in freezer-safe containers. 

More Easy One Pan Skillet Chicken Recipes

• Paleo Mushroom Chicken – Juicy chicken is sautéed with tender mushrooms and a savory umami sauce.
• Creamy Spinach Chicken – A comforting chicken dinner sautéed with a creamy cashew sauce and spinach.
• Chicken with Artichokes and Olives – Garlicky chicken breasts are sautéed with sweet artichoke hearts, aromatic shallots, oregano and buttery Castelvetrano olives.
• Anti-Inflammatory Sauteed Chicken and Apples – Juicy seared chicken breasts, sweet apples and savory kale come together for a delicious nutritious fall meal.

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Ginger Coconut Chicken with Butternut Squash

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An easy, one-pan skillet dinner of juicy chicken simmered gently in a coconut-ginger sauce with butternut squash, broccoli and spinach.

• Author: Ingrid
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Saute
• Cuisine: Paleo, Gluten Free, Dairy Free, Whole30

Ingredients

• 3 Tablespoons coconut oil
• 4 cups butternut squash cut in to ½” chunks
• 1 pound boneless, skinless, chicken thighs, fat trimmed, cut into 1” chunks
• Sea salt and pepper
• ½ cup thinly sliced scallions, plus more for garnish
• 3 garlic cloves, minced
• 1 Tablespoon minced fresh ginger
• ¼ teaspoon red pepper flakes (optional for a little heat)
• 1 can unsweetened full-fat coconut milk
• 1 cup broccoli florets
• 4 cups baby spinach
• 2 Tablespoons lime juice
• ¼ cup coarsely chopped cilantro, plus more for serving

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Instructions

1. In a 12-inch saute pan, heat 2 tablespoons of the oil over medium. Add the butternut squash, season with salt and pepper and stir to evenly coat in the oil. Cover and cook, stirring halfway through, until golden and almost tender, about 8 minutes. Transfer to a plate.
2. Add the remaining 1 tablespoon oil and the chicken to the pan, season with salt and pepper. Cook, until light brown and no longer pink 5-6 minutes, turning to brown evenly.*
3. Add the scallions, garlic, ginger and pepper flakes (if using) to the pan and cook, stirring, until fragrant, 1 minute.
4. Mix in the cooked butternut squash and broccoli florets. Pour in the coconut milk and bring to a simmer. Cook until liquid is slightly reduced and thickened, and the broccoli has turned bright green, 2 to 3 minutes.
5. Stir in spinach just until wilted, about 1 minute, then turn off the heat. Stir in lime juice and cilantro and season again with salt and pepper.
6. Serve alone or with your favorite grain. Garnish with more scallions and cilantro.

Equipment

12″ large saute pan

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Notes

If using chicken breasts cook only 4 minutes.