Butternut Squash and Chicken Chili (Video)

I had started with a recipe from Country Living, but doctored it enough that it’s not quite the same.  I felt that it was way too watery to be called chili, to be honest.  Also, I did not have any chili seasoning, per se, so I came up with my own version, which is pretty yummy!

For this recipe, I used my new favorite piece, the 5-Qt. Non-Stick Sauté Pan,  for this recipe.  Here’s a little information:

One-Pot Meal Maker

Weeknights have met their match! This 5-qt. (4.7-L) sauté pan has high walls, so it’s perfect for one-pot meals and skillet dinners for the whole family. It’s large enough to cook up to four chicken breasts at a time! The stainless-steel handle and glass lid let you easily transfer this pan from the stove top to the oven, and the helper handle gives you the support you need to avoid spills. It’s coated on the inside and outside with high-quality nonstick coatings, which helps food slide right out and makes cleanup a breeze.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Guarantee

  • 10-year guarantee

Product Details

  • 5-qt. (4.7-L) capacity
  • 11″ (28-cm) diameter
  • Includes a lid
  • Features a helper handle
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stovetop—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Click the links below to get yours today: 

5-Qt. (4.7-L) Non-Stick Sauté Pan             

Enough said, let’s jump right in!

Ingredients

  • 3 cups butternut squash, peeled and cubed
  • 1-pound ground chicken
  • 1 sweet onion, chopped
  • 2 garlic cloves, chopped
  • 1.5 tablespoons olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes, or to taste
  • 7-ounce can diced green chiles
  • Two (15-ounce) cans black beans, drained and rinsed
  • Two (14.5-ounce) cans diced fire-roasted tomatoes
  • One (28-ounce) Can San Marzano Tomatoes

Toppings

  • Diced onions
  • Sliced jalapenos
  • Shredded Cheddar cheese
  • Sour Cream

Instructions

Chop onions and garlic. Peel and cube butternut squash.

Cook ground chicken, onion, and chopped garlic cloves in olive oil in a large saucepan over medium heat until chicken is cooked through, 5 to 6 minutes.

Stir in spices and diced green chiles; cook 1 minute. Stir in black beans, fire-roasted tomatoes, San Marzano tomatoes, butternut squash, and chicken stock. Season with kosher salt and black pepper. Simmer, covered, until butternut squash is tender, 8 to 10 minutes.

Serve immediately with your favorite toppings.

That’s it!  You can save time if you like by purchasing pre-cut squash, if you like.  My picky husband really loves this recipe, so we will be making this again. 

Please let me know if you give this a try by dropping a comment and photo below. Let’s make great food together!

OCTOBERHosts can earn TWO items or sets of our wonderful stoneware 60% off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

OCTOBER GUEST SPECIAL:

Butternut Squash and Chicken Chili

Simple, hearty and delicious, this Butternut Squash and Chicken Chili is comfort food at its best!
5 from 1 vote
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 208 kcal

Ingredients
  

  • 3 cups butternut squash, peeled and cubed
  • 1 lb ground chicken
  • 1 sweet onion, chopped
  • 1 garlic cloves, chopped
  • 1.5 tbsp olive oil
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes, or to taste
  • 7 oz can diced green chiles
  • 2 15-ounce cans black beans, drained and rinsed
  • 2 14.5-ounce cans diced fire-roasted tomatoes
  • 1 28-ounce can San Marzano Tomatoes

Toppings

  • sliced jalapenos
  • diced onions
  • shredded cheese
  • sour cream

Instructions
 

  • Chop onions and garlic. Peel and cube butternut squash.
  • Cook ground chicken, onion, and chopped garlic cloves in olive oil in a large saucepan over medium heat until chicken is cooked through,5 to 6 minutes.
  • Stir in chili seasoning mix and diced green chiles; cook 1minute. Stir in black beans, fire-roasted tomatoes, San Marzano tomatoes, butternut squash, and chicken stock. Season with kosher salt and black pepper. Simmer,covered, until butternut squash is tender, 8 to 10 minutes.
  • Serve immediately with your favorite toppings.

Notes

You can save time if you like by purchasing pre-cut squash, if you like. 
To Freeze:  place in a freezer-safe container or bag, can be frozen up to three months. 

Nutrition

Calories: 208kcalCarbohydrates: 16gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 65mgSodium: 233mgPotassium: 818mgFiber: 4gSugar: 5gVitamin A: 8335IUVitamin C: 29mgCalcium: 80mgIron: 3mg
Keyword butternut squash, chicken chili
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Homemade Italian Dressing Chicken – Love and Lemons (Video)

One day, I realized I did not have any Italian dressing in the house.  Calamity!  I wanted to use it to marinate my chicken in for dinner, and I really did not want to have to go to the store just for dressing. 

So, of course I searched for a decent recipe, and came across this gem from Jeanine and Jack over at Love and Lemons.  You can learn more about them here, suffice to say I felt bad about using this amazing recipe for chicken, after realizing theirs is a vegetarian blog.  Jeanine does say that her hubby is a meat-eater, so I felt a bit better about it! 

This recipe is one of the VERY best, easiest, most delicious recipes. Ever.  In other words, I made this SIX times in a matter of weeks, that’s how much we loved it. You’ll never want to buy store-bought dressing after trying this, trust me! 

What I found when using it as a marinade for chicken, is that even with just 30 minutes of marinating time (because I started late, per usual) the chicken was perfect.  Crispy on the outside and mouth-wateringly tender on the inside.  Okay, it might be time for another batch of this wonderful dressing to be made!!

For this recipe, I used our Classic Batter Bowl to make the dressing, the Large Reuseable Storage Bag to hold the chicken with the dressing, and our Nonstick Sauté and Steam Pan.   Info on each product below:

Classic Batter Bowl

Our iconic Batter Bowls are essential for all your measuring, mixing, baking, microwaving, and storing needs. The angled sidewalls with measure markings and wide base make mixing ingredients easy. The open handles and wide spout are perfect for pouring and stacking batter bowls in your cabinet. And the included lid makes it easy to store leftover batter in your fridge.

Product Details

  • 2 qts.
  • Measure markings in cups, ounces, liters, and milliliters.
  • Lids and bowls are dishwasher-, microwave-, and freezer-safe.
  • Bowls are oven-safe to 350°F.
  • Dishwasher Safe.

Large Reuseable Storage Bag

Save on Bags for Sous Vide Cooking

There’s plenty of room in this bag for transporting snacks or storing leftovers. Use it to steam vegetables in boiling water or in the microwave or freeze any fresh foods all while reducing single-use plastics storage bags. And, with this large reusable silicone bag, sous vide meals get even easier to make at home. Simply put your food in the bag, remove air, seal it with the leakproof zipper, and place in your water bath. Wash it and reuse it lots of different ways.

Product Details

  • BPA, Lead, PVC, and Phthalate-free
  • Label the outside with any non-toxic dry erase marker
  • Holds 8 cups (1.9 L)
  • Freezer-, microwave-, and oven-safe up to 400°F (200°C)
  • Dishwasher-safe for easy cleaning

Nonstick Sauté and Steam Pan

Multi-Purpose Pan

Save precious kitchen space with this multifunctional meal maker. You can steam, fry, or saute all your family favorites on the stovetop or bake them in the oven. The nonstick pan features our top-of-the-line, titanium-reinforced nonstick coating that’s perfect for everyday cooking and so strong you can use metal utensils on the pan without scratching. The pan is designed without interior rivets so there’s no place for residue or rust to form. The pan’s removable handle makes cooking in the oven, storing, and washing easier than ever.

As a bonus, the silicone steamer basket collapses to use as a trivet. We’ve included a helper handle protector, so it’s safe and easy to move the pan around while it’s hot. The tempered glass lid is heat-safe to 400°F (200°C) and fits our Nonstick Grill Pan. And it’s all dishwasher-safe!

Click the Links below to check out any or all of these items:

Classic Batter Bowl

Large Reuseable Storage Bag

Nonstick Sauté and Steam Pan

Let’s jump right in!!

Ingredients

For the Italian Dressing

Ingredients

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon honey
  • 1 teaspoon dried oregano
  • 1 garlic clove, pressed
  • ½ teaspoon Dijon mustard
  • ½ teaspoon thyme
  • ¼ teaspoon sea salt
  • Freshly ground black pepper
  • 2 tablespoons Parmesan cheese, optional (please note I did NOT use for chicken)

Instructions

  1. In a small bowl, whisk together the oil, vinegar, lemon juice, parsley, honey, oregano, garlic, mustard, thyme, salt, and pepper.
  2. If desired, stir in the cheese.

For the Chicken

  • 1 lb. (450 g) boneless chicken breast
  • Homemade Italian Dressing

Instructions

For the Italian Dressing

Press lemon to make two tablespoons juice.  Chop fresh parsley, and press garlic clove. 

Whisk all of the dressing ingredients together in Classic Batter Bowl. 

For the Chicken

Marinate chicken in Italian dressing for 30 minutes.

When ready, heat pan over medium-high heat, then add chicken.  Sear about 3 minutes per side.  Add remining dressing/marinade to pan.  Insert corded probe from Instant-Read Food Thermometer into thickest part of chicken breast, and place all into oven (remove handle from Nonstick Sauté and Steam Pan, if using).  Bake for 10 minutes, or until internal temperature of chicken reaches 165⁰ F (74⁰ C).

Baste with pan juices, slice and serve.

That’s it!  You will LOVE this recipe, it is delicious.  Please let me know if you give this a try.  Let’s make great food together!

SEPTEMBER 2022 Hosts can get TWO pieces of our wonderful cookware 60%off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

SEPTEMBER 2022 GUEST SPECIAL:

Homemade Italian Dressing Chicken – Love and Lemons (Video)

Zesty and simply delicious, this homemade Italian dressing will have you saying good-bye to store bought dressings for good!  As a marinade for chicken, it was divine! Give it a try, you’ll want to have this quick weeknight meal often!! 
5 from 1 vote
Prep Time 5 mins
Cook Time 16 mins
Total Time 21 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 547 kcal

Ingredients
  

  • ¼ cup extra-virgin olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp lemon juice
  • 1 tbsp chopped fresh Italian parsley
  • 1 tsp honey
  • 1 tsp dried oregano
  • 1 garlic clove
  • ½ tsp Dijon mustard
  • ½ tsp thyme
  • ¼ tsp sea salt
  • freshly ground pepper
  • 2 tbsp Parmesan cheese optional

Instructions
 

  • Press lemon to make two tablespoons juice. Chop fresh parsley, and press garlic clove. 
  • Whisk all of the dressing ingredients together in Classic Batter Bowl. 

For the Chicken

  • Marinate chicken in Italian dressing for 30 minutes.
  • When ready, heat pan over medium-high heat, then add chicken.  Sear about 3 minutes per side. 
  • Add remaining dressing/marinade to pan.  Insert corded probe from Instant-Read Food Thermometer into thickest part of chicken breast, and place all into oven (remove handle from Nonstick Sauté and Steam Pan, if using). 
    Cook for 10 minutes, or until internal temperature of chicken reaches165⁰F (74⁰C).
  • Baste with pan juices, slice and serve.

Nutrition

Calories: 547kcalCarbohydrates: 7gProtein: 4gFat: 57gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 40gCholesterol: 9mgSodium: 792mgPotassium: 142mgFiber: 1gSugar: 1gVitamin A: 511IUVitamin C: 21mgCalcium: 142mgIron: 2mg
Keyword chicken Italian dressing
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!