One Pan Chicken Apple + Squash Skillet (Paleo, Whole30 + Dairy-Free)

4.25 from 4 votes
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2 -3 servings
Author: Justin + Erica Winn
Print Recipe


  • 1 delicata squash
  • 1 apple, roughly chopped into cubes
  • 1 tbsp avocado oil
  • 1 tbsp fresh thyme, chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 2 organic chicken breasts
  • Salt + pepper, to season the chicken
  • 1 tbsp fat of choice
  • 2 big handfuls kale, chopped


  • Preheat the oven to 425 degrees fahrenheit.
  • Cut apple into cubes and place in a large bowl.
  • Cut squash in half lengthwise and scoop out the seeds. Cut crosswise into ΒΌ-inch slices. Toss in the bowl with apples.
  • Add in avocado oil, thyme, 1/4 tsp salt, 1/4 tsp pepper, and 1/4 cayenne pepper to the bowl. Mix everything together to coat.
  • Season the chicken with salt and pepper.
  • Heat a cast iron skillet or other oven safe pan over medium heat.
  • Add 1 tbsp of your fat of choice to the pan. Once it has melted, place chicken in the skillet to brown. Cook for five minutes and flip, cooking for another 5 minutes.
  • Add in the squash and apple mixture to the skillet around and over the chicken (it will be pretty full).
  • Carefully transfer the skillet to the oven.
  • Bake until the chicken is cooked through, about 30 minutes.
  • When there is about 10 minutes left, add the kale to the pan and continue cooking until chicken is done.
  • Remove from oven, plate and enjoy! It's a little spicy, savory and sweet!