Chicken Stew with Butternut Squash Recipe

Cozy up with a bowl of pure comfort: Chicken Stew with Butternut Squash is a soul-satisfying one-pot meal that transforms humble ingredients into a deeply flavorful, colorful dinner. Tender chicken thighs, sweet butternut squash, baby gold potatoes, and a kiss of apple juice nestle into a rich, tomato-infused broth that’s as hearty as it is nourishing. This stew is the epitome of fall and winter cooking, but honestly, it’s welcome year-round whenever you crave a deeply satisfying spoonful. Whether you’re a weeknight meal planner or looking to impress guests with a rustic dish, Chicken Stew with Butternut Squash will quickly become a favorite in your kitchen.

Ingredients You’ll Need

This ingredient list is refreshingly straightforward, but every item truly pulls its weight. Each piece—whether it’s the velvetiness from butternut squash or the savory kick of tomato paste—brings vibrant taste, texture, or color to the final bowl. Here’s what you’ll need to make Chicken Stew with Butternut Squash absolutely irresistible.

• Avocado oil: Heats well without smoking, which means beautifully browned chicken pieces without bitterness.
• Boneless, skinless chicken thighs: Offer juicy, tender bites that stand up to stewing better than breast meat.
• All-purpose flour: Helps brown the chicken and gently thickens the stew as it simmers.
• Carrots: Bring sweet flavor and a pop of brilliant orange with every bite.
• Onion: Adds great depth and a hint of sweetness as it softens and mingles with the broth.
• Garlic: Four cloves ensure the stew is fragrant and savory—don’t skimp here!
• Butternut squash: Chunks become buttery-soft and sweet, making the Chicken Stew with Butternut Squash truly shine.
• Baby gold potatoes: Creamy and tender, these hold their shape but soak up tons of flavor.
• Diced tomatoes: The perfect balance of acidity for a well-rounded broth.
• Tomato paste: A secret weapon for deep, concentrated tomato flavor in every spoonful.
• Chicken stock: Forms the savory backbone and keeps the stew rich without heaviness.
• Apple juice: Adds just a hint of gentle sweetness to make the flavors pop—try not to skip it!
• Bay leaves: Two leaves work their herby magic, infusing the entire pot with subtle, aromatic flavor.
• Fresh chopped parsley: Stirred in at the end, it brightens everything up beautifully.
• Kosher salt and black pepper: Perfect for seasoning every layer and pulling all the flavors together.

How to Make Chicken Stew with Butternut Squash

Step 1: Brown the Chicken

Start by heating your avocado oil in a sturdy Dutch oven over medium-high heat. While the oil’s warming, toss the bite-size chicken thigh pieces with flour, plus a sprinkle of salt and pepper. These little flour jackets help the chicken brown deliciously and thicken the broth later. Add the chicken to the hot pan and cook, stirring occasionally, until the pieces are lightly golden and fragrant—about 6 to 8 minutes.

Step 2: Deglaze and Scrape Up Flavor

Pour in about a quarter cup of your chicken stock and grab a wooden spoon. Give the bottom of the pot a good scrape—those browned bits are culinary gold and will infuse your Chicken Stew with Butternut Squash with a ton of extra flavor. Let the liquid come up to a lively simmer as you stir.

Step 3: Add Aromatics

It’s time to layer in extra flavor! Add the sliced carrots, onion wedges, and chopped garlic to the pot. Let everything cook together for about five minutes; the onions should begin to soften and turn slightly translucent, and the kitchen will start to smell absolutely heavenly.

Step 4: Build the Stew

Toss in the diced butternut squash, baby gold potatoes, canned diced tomatoes, tomato paste, the rest of the chicken stock, apple juice, and bay leaves. Season again with salt and pepper. This is where the magic happens: bring the whole pot to a gentle simmer, turn the heat down to low, and cover. Let the stew bubble away, covered, for 30 minutes so all the flavors meld together.

Step 5: Uncover and Simmer Some More

After 30 minutes, take the lid off and let the Chicken Stew with Butternut Squash simmer for another 15 minutes. The vegetables will finish softening, the flavors will concentrate, and the broth will thicken slightly—all making for a lush, satisfying stew.

Step 6: Finish and Brighten

Once the vegetables are perfectly tender, fish out the bay leaves and discard them. Turn off the heat and stir in a generous handful of fresh chopped parsley. This last-minute touch adds a burst of color and fresh flavor, making your Chicken Stew with Butternut Squash as beautiful as it is delicious.

How to Serve Chicken Stew with Butternut Squash

Garnishes

This stew absolutely loves a sprinkle of something fresh and green! Generous pinches of extra chopped parsley, a twist of cracked black pepper, or a dusting of flaky salt can make each bowl sing. For extra richness, a dollop of tangy sour cream or a swirl of Greek yogurt is a fun touch, especially when serving guests.

Side Dishes

There’s nothing like dunking a hunk of sourdough or a slice of crusty bread into a hearty bowl of Chicken Stew with Butternut Squash. If you’re craving something lighter, a crisp green salad with a lemony vinaigrette cuts through the richness beautifully. Steamed green beans or buttered peas are bright, simple companions, too.

Creative Ways to Present

Turn this stew into a showstopper by serving it in hollowed-out roasted squash halves or rustic bread bowls—absolutely perfect for parties or family gatherings! If you’re packing lunch, ladle the stew into thermoses for a warm, filling meal on the go. A sprinkle of toasted pumpkin seeds or crumbled feta adds crunch and tang, making your bowl truly unforgettable.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Stew with Butternut Squash keeps beautifully in the fridge for three to four days. Seal it in an airtight container once cooled and stash it on a middle shelf, away from any pungent foods to keep those fresh aromas pure. The flavors deepen as it sits, making tomorrow’s lunch even better.

Freezing

This stew freezes like a dream. Divide cooled portions into freezer-safe containers or heavy-duty zip bags, leaving a little space at the top for expansion. It will keep its luscious texture and flavor for up to three months. Thaw overnight in the fridge before reheating for best results.

Reheating

To bring your Chicken Stew with Butternut Squash back to life, reheat gently on the stovetop over medium heat, stirring occasionally until steamy hot. You can also microwave it in a covered bowl, stirring halfway through. If the stew thickens too much after chilling, add a splash of stock or water to loosen it up perfectly.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast will work, though thighs are preferred for their extra tenderness and flavor. Just take care not to overcook breast meat, as it can dry out more quickly in the simmering process.

What if I don’t have apple juice?

No problem at all—just use extra chicken stock instead. The apple juice lends a subtle sweetness, but the Chicken Stew with Butternut Squash will still be delicious without it.

Can I make this stew in a slow cooker?

Yes! Brown the chicken and saute the aromatics as directed, then transfer everything to your slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. The flavors meld beautifully, and it makes dinner even easier.

How do I peel and chop butternut squash safely?

A trusty vegetable peeler works very well for butternut squash. Once peeled, slice off both ends, cut it in half, scoop out the seeds, and cut the flesh into even chunks—this helps everything cook evenly in your Chicken Stew with Butternut Squash.

Can I add other vegetables?

Of course! This stew is wonderfully adaptable. Feel free to add chopped parsnips, celery, or even a handful of spinach toward the end of cooking for extra variety. It’s a great way to use up what’s in your crisper drawer.

Final Thoughts

If you’re looking for a meal that’s equal parts hearty, wholesome, and feel-good satisfying, you will absolutely adore Chicken Stew with Butternut Squash. Give this recipe a try—the balance of tender chicken, sweet squash, and savory broth will have you coming back for seconds and thirds. It’s the kind of dish that turns chilly evenings into something to look forward to!

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