Chicken with Butternut Squash
Savor the cozy flavors of fall with this irresistibly hearty Chicken with Butternut Squash recipe, a perfect one-skillet meal that balances tender, crispy roasted chicken thighs with the natural sweetness of caramelized squash. Infused with aromatic garlic, earthy rosemary, and a hint of spice from paprika and cumin, this dish is elevated with a drizzle of honey and a splash of chicken stock for extra depth. Ready in just an hour, including prep time, this recipe is ideal for a comforting family dinner or an impressive weeknight meal. Garnished with fresh parsley for a pop of color, every bite bursts with rustic, wholesome goodness. Embrace the convenience of a simple yet flavorful oven-baked dish that brings seasonal ingredients to life! Perfect for searches like "easy chicken and butternut squash recipes" or "healthy one-pan chicken dinner ideas."
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 4 cups butternut squash (peeled, seeded, and cubed)
- 3 tablespoons olive oil
- 3 cloves garlic cloves (minced)
- 1 tablespoon fresh rosemary (chopped, or 1 tsp dried rosemary)
- 1 teaspoon paprika
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon honey
- 0.25 cup chicken stock
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and paprika.
In a large oven-proof skillet or casserole dish, heat 2 tablespoons of olive oil over medium-high heat.
Place the chicken thighs, skin-side down, in the skillet. Cook for 4–5 minutes without moving them, until the skin is golden brown and crispy. Flip the chicken and cook for another 2 minutes. Remove the chicken and set it aside.
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté for 30 seconds until fragrant.
Add the cubed butternut squash to the skillet and stir to coat it in the garlic and oil. Sprinkle with rosemary, cumin, and a pinch of salt.
Drizzle the honey over the squash and toss gently to combine.
Nestle the seared chicken thighs on top of the squash in the skillet. Pour in the chicken stock to help steam and flavor the dish as it cooks.
Transfer the skillet to the preheated oven and roast for 30–35 minutes, or until the squash is tender and the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and garnish with freshly chopped parsley before serving.
Serve hot and enjoy your delicious Chicken with Butternut Squash!
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 2931 mg | 127% | |
| Total Carbohydrate | 138.1 g | 50% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 36.8 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 575 mg | 44% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4621 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
