Pan-Seared Chicken Breast with Butternut Squash and Greens

Thin-sliced chicken cooks fast and stays tender, paired with roasted squash that becomes silky and sweet.

Per serving
$2.37
Serves
3
Time
25 min
Whole dinner
$7.11

Weeknight Under 30 min One pan

Ingredients

Prices are from Publix the week of October 4, 2026. Sale prices change every week and differ by store.

Steps

  1. Peel and cut squash into half-inch cubes, toss with 1 tablespoon oil, salt, and pepper, spread on a baking sheet and roast at 400 degrees for 18 to 20 minutes until tender.
  2. While squash roasts, pat chicken dry and season both sides with salt and pepper.
  3. Heat 2 tablespoons oil in a large skillet over medium-high heat and sear chicken 3 to 4 minutes per side until golden and cooked through, transfer to a plate.
  4. In the same skillet, sauté garlic for 30 seconds, add spinach and cook 2 minutes until wilted, season with salt and pepper.
  5. Divide roasted squash, chicken, and greens among three plates.

Why it’s cheap

2 of the 7 ingredients were on sale at Publix the week of October 4, 2026, led by perdue chicken breast, thin-sliced at $3.50 instead of $6.99.

The sale items rang up $4.49 under their regular prices.

Penny Meals prices a dinner by the share of each package you actually cook, adds an estimated shelf price for anything that wasn’t on sale, and counts pantry staples like oil and salt as free. That came to $2.37 a serving, or $7.11 for 3 servings.

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