Hey there, friends! If you’re like me and love a meal that’s both cozy and impressive, this Apple Cider Chicken with Butternut Squash is about to become your new best friend. Imagine tender chicken, sweet and tangy apple cider, and fall-ready butternut squash all coming together in perfect harmony. It’s a recipe my family always looks forward to during the colder months.
I remember the first time I whipped this up on a chilly evening, it was an instant hit. And I’m not one to keep such gems to myself! So, let’s dive right into this comforting dish that has all the flavors of autumn in one perfect skillet. Before you start, you might want to check my other cozy fall recipe, Spicy Butternut Squash and Sweet Potato Soup.
Why you’ll love this recipe
This recipe is all about simplicity mixed with deliciousness. With minimal prep time and the magic of one-skillet cooking, you’ll have everything you need for a satisfying meal without a pile of dishes. The savory chicken and sweet notes from the apple cider create the perfect balance, while the butternut squash adds a delightful texture contrast. It’s a wholesome dish made from real ingredients, and it’s glammed up enough to impress dinner guests.
Plus, let’s talk about the smell… This recipe will have your kitchen smelling like a cozy holiday afternoon even on a random Tuesday!
Ingredients
- 5 chicken breasts, boneless, skin-on
- 2 tablespoons olive oil, divided
- 2 tablespoons paprika
- 1 tablespoon salt
- ½ tablespoon ground black pepper
- 1 cup apple cider
- 2 tablespoons butter, softened
- 1 tablespoon mustard
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 2 cups butternut squash, diced into ¼-inch cubes
- 1 apple, sliced
- 1 tablespoon fresh thyme, chopped
Step-by-step instructions
Prep your chicken
- Start by preheating your oven to 420F. Trust me, getting the oven ready beforehand always saves a little stress later.
- Pat the chicken breasts dry with a paper towel. In a small bowl, combine 1 tablespoon of olive oil, paprika, salt, and pepper.
- Smear this mixture over the chicken breasts. Let the seasoned chicken rest for at least 15 minutes. It’s a great time to sip some herbal tea or finish up those last-minute work emails.
Sear and sauce
- Heat an oven-safe skillet over medium-high heat. A cast-iron skillet works beautifully for this.
- Sear the chicken breasts skin side down until browned and crispy, about 4-5 minutes. Don’t skip this gorgeous browning, it adds a ton of flavor.
- Transfer the chicken to a plate to rest and reduce the skillet’s heat to medium.
- In the same skillet, add apple cider, butter, mustard, brown sugar, and soy sauce. Stir until it’s all smooth and lovely, then bring it to a gentle simmer.
- Return the chicken to the skillet, skin side up, letting the sauce embrace your chicken pieces.
Roast with squash and apple
- In a large mixing bowl, combine the diced butternut squash, apple slices, thyme, and the remaining olive oil.
- Toss everything together and spread around the chicken in the skillet.
- Bake in your preheated oven for 20 minutes, or until the chicken skin is crispy and golden with an internal temperature of 165F.
Serve
- Serve the chicken and butternut squash on a plate, ensuring you drizzle generously with the delightful apple cider sauce from the skillet.
Recipe tips & variations
- No skillet?Use a regular oven dish for baking, just sear the chicken in a pan first.
- Add some crunch:Throwing in some pecans or walnuts with the squash can provide a welcome crunch.
- Spice it up:Feeling adventurous? A pinch of cayenne in your seasoning mix will warm things up just the right amount.
- No butter?Olive oil will work in a pinch for a dairy-free option.
Storage & reheating
Got leftovers? They’ll keep well in the fridge for up to three days in an airtight container. For reheating, I recommend the oven, to get that crispy skin back, or a skillet. Avoid the microwave, if you can, to keep the texture top-notch.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely, chicken thighs are juicy and perfect for this recipe. You might need a little less time in the oven, so keep an eye on them.
What if I can’t find apple cider?
No worries, apple juice can work too. Consider adding a splash of apple cider vinegar to get closer to that tangy depth.
Is there a substitute for butternut squash?
Yes, you can use sweet potatoes or even carrots as a substitute—they’ll still offer that sweet, hearty element.
How do I know when the chicken is done?
The internal temperature should reach 165F. If you don’t have a meat thermometer, the chicken juices should run clear when cut.
Recipes you may like
- Sweet Apple Cider Glazed Chicken for Cozy Dinner Nights
- Warm Up with Spicy Butternut Squash and Sweet Potato Soup
- Get Cozy with Spicy Butternut Squash and Sweet Potato Soup
With this Apple Cider Chicken with Butternut Squash recipe, dinner is always a comforting triumph around our table, and I hope it becomes a staple for you too! Enjoy every cozy bite.
Apple Cider Chicken with Butternut Squash
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A cozy and impressive meal featuring tender chicken, sweet apple cider, and fall-ready butternut squash.
Ingredients
- 5 chicken breasts, boneless, skin-on
- 2 tablespoons olive oil, divided
- 2 tablespoons paprika
- 1 tablespoon salt
- 1/2 tablespoon ground black pepper
- 1 cup apple cider
- 2 tablespoons butter, softened
- 1 tablespoon mustard
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 2 cups butternut squash, diced into 1/4-inch cubes
- 1 apple, sliced
- 1 tablespoon fresh thyme, chopped
Instructions
- Start by preheating your oven to 420F. Trust me, getting the oven ready beforehand always saves a little stress later.
- Pat the chicken breasts dry with a paper towel. In a small bowl, combine 1 tablespoon of olive oil, paprika, salt, and pepper.
- Smear this mixture over the chicken breasts. Let the seasoned chicken rest for at least 15 minutes.
- Heat an oven-safe skillet over medium-high heat. Sear the chicken breasts skin side down until browned and crispy, about 4-5 minutes.
- Transfer the chicken to a plate to rest and reduce the skillet’s heat to medium.
- In the same skillet, add apple cider, butter, mustard, brown sugar, and soy sauce. Stir until it’s all smooth, then bring it to a gentle simmer.
- Return the chicken to the skillet, skin side up, letting the sauce embrace your chicken pieces.
- In a large mixing bowl, combine the diced butternut squash, apple slices, thyme, and the remaining olive oil. Toss everything together and spread around the chicken in the skillet.
- Bake in your preheated oven for 20 minutes, or until the chicken skin is crispy and golden with an internal temperature of 165F.
- Serve the chicken and butternut squash on a plate, ensuring you drizzle generously with the delightful apple cider sauce from the skillet.
Notes
- No skillet? Use a regular oven dish for baking, just sear the chicken in a pan first.
- Add some crunch: Throwing in some pecans or walnuts with the squash can provide a welcome crunch.
- Spice it up: A pinch of cayenne in your seasoning mix will warm things up just the right amount.
- No butter? Olive oil will work in a pinch for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg