This Chicken and Butternut Squash Stew is a comforting one-pot meal perfect for cooler weather. Tender chicken and sweet squash simmer in a savory, herb-infused broth for a hearty, nourishing dinner. It’s a simple, crowd-pleasing recipe that fills your kitchen with an incredible aroma.
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Why You’ll Love This Chicken and Butternut Squash Stew
- One-pot wonder: Everything cooks together for easy cleanup.
- Comforting texture: Creamy squash and tender chicken create a velvety, satisfying bowl.
- Versatile & forgiving: Easily adapt with sweet potatoes, kale, or other veggies.
- Better next day: Flavors deepen overnight for amazing leftovers.
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced into rounds
- 2 stalks celery, chopped
- 4 cups chicken broth (low-sodium preferred)
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Tools: A large Dutch oven or heavy-bottomed soup pot, a sharp knife, and a sturdy wooden spoon.
Notes: Using good-quality chicken broth really makes a difference here—it forms the flavorful foundation of the stew. And don’t skip the smoked paprika; it adds a subtle, smoky depth that plays so nicely with the sweetness of the squash.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 25 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts? I highly recommend thighs for this recipe. They stay moist and tender during the longer simmering time, whereas breasts can easily dry out. The extra bit of fat adds wonderful flavor, too.
- Peeling butternut squash made easy. If you’re not a fan of wrestling with a whole squash, look for pre-cubed butternut squash in the produce section. It’s a fantastic time-saver and works just as well here.
- Don’t rush the sauté. Taking the time to properly sauté the onions, carrots, and celery (the “holy trinity” of soup-making) builds a deep, savory base. You’ll know it’s ready when the onions are soft and translucent.
- Season in layers. Season the chicken when you brown it, and then taste and adjust the seasoning again at the end. This ensures every component is perfectly seasoned, not just the broth.
How to Make Chicken and Butternut Squash Stew
Step 1: Start by prepping all your ingredients. Peel and cube the butternut squash, dice the onion, slice the carrots, chop the celery, and mince the garlic. Having everything ready to go makes the cooking process smooth and enjoyable. Cut the chicken thighs into roughly 1-inch pieces and pat them dry with a paper towel—this helps them brown nicely instead of steaming.
Step 2: Heat the olive oil in your Dutch oven or heavy pot over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer (you might need to do this in two batches to avoid crowding). Season with a pinch of salt and pepper. Cook for about 4-5 minutes, turning occasionally, until the chicken is golden brown on all sides. It doesn’t need to be cooked through at this point—you’re just building flavor and color. Remove the chicken to a clean plate and set aside.
Step 3: Reduce the heat to medium and add the onion, carrots, and celery to the same pot. You’ll notice all those browned bits from the chicken at the bottom—that’s pure flavor! Sauté the vegetables for about 6-7 minutes, stirring occasionally, until the onions have softened and the carrots are just beginning to tenderize. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
Step 4: Stir in the dried thyme, smoked paprika, and dried rosemary, and cook for about 30 seconds until the spices are aromatic. This quick toast really wakes up their oils and deepens their flavor. Then, pour in the diced tomatoes with their juices and the chicken broth, using your wooden spoon to scrape up any remaining browned bits from the bottom of the pot.
Step 5: Add the cubed butternut squash and the bay leaf to the pot. Bring the stew to a lively simmer, then reduce the heat to low, cover the pot, and let it gently bubble for about 25-30 minutes. You’ll know it’s ready when the squash is fork-tender and starting to break down slightly at the edges, which helps thicken the stew naturally.
Step 6: Return the browned chicken (and any accumulated juices) to the pot. Let the stew simmer, uncovered, for another 10-15 minutes to allow the chicken to cook through completely and the flavors to meld. The stew should be thick and hearty, not watery. Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
Step 7: Ladle the hot stew into bowls and garnish with a sprinkle of fresh chopped parsley if you like. The parsley adds a fresh, bright note that cuts through the richness beautifully. Serve it immediately while it’s piping hot—this is comfort food at its finest.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on the stove, adding a splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- Crusty bread or dinner rolls — Perfect for sopping up every last bit of the flavorful broth. A warm, buttered slice is just heavenly.
- Simple green salad with a lemon vinaigrette — The crisp, acidic salad provides a refreshing contrast to the rich, hearty stew.
- Buttered egg noodles or creamy polenta — Serving the stew over a carb base turns it into an even more substantial and satisfying meal.
Drinks
- A dry cider or pale ale — The slight bitterness and carbonation cut through the stew’s richness and complement the squash’s sweetness.
- Pinot Noir — A light-bodied red wine with earthy notes pairs wonderfully with the chicken and herbal flavors in the stew.
- Sparkling water with lemon — A simple, non-alcoholic option that cleanses the palate between bites.
Something Sweet
- Warm apple crisp with vanilla ice cream — The cozy, spiced apples continue the autumn theme and provide a delightful, warm finish.
- Dark chocolate brownies — A rich, fudgy brownie offers a decadent contrast to the savory stew.
- Pumpkin bread — A slice of moist, spiced pumpkin bread feels like a natural and comforting extension of the meal.
Top Mistakes to Avoid
- Mistake: Overcooking the squash. If you simmer the stew for too long, the butternut squash can turn to complete mush. You want it tender but still holding its shape to give the stew a nice texture.
- Mistake: Skipping the chicken browning step. I’ve rushed this before too, but searing the chicken creates a fond (those browned bits) on the bottom of the pot that adds incredible depth of flavor to the entire stew.
- Mistake: Not seasoning as you go. If you add all the salt only at the end, the vegetables and chicken can taste bland. Season in layers for a perfectly balanced dish.
- Mistake: Using a thin-bottomed pot. A heavy Dutch oven distributes heat evenly and prevents the bottom from burning during the long simmer. A thin pot can lead to scorching.
Expert Tips
- Tip: For a richer, thicker stew, mash a small portion of the cooked squash directly in the pot with a fork before adding the chicken back in. It will dissolve into the broth and make it wonderfully velvety.
- Tip: If you have the time, let the finished stew sit off the heat for 15-20 minutes before serving. This allows the flavors to marry and the stew to thicken up just a bit more.
- Tip: To make this stew ahead, cook it completely, let it cool, and store it in the fridge for up to 3 days. The flavors will be even more developed when you reheat it gently on the stove.
- Tip: If you prefer a bit of heat, add a pinch of red pepper flakes when you add the other dried spices. It gives the stew a subtle, warm kick that’s really lovely.
FAQs
Can I use chicken breasts instead of thighs?
You absolutely can, but you’ll need to adjust the cooking time. Chicken breasts cook faster and can become dry if simmered for too long. I’d recommend adding them in during the last 15-20 minutes of cooking, just until they are cooked through. Thighs are more forgiving, but breasts will work in a pinch!
Can I make this stew in a slow cooker?
Yes, it adapts beautifully to a slow cooker! Brown the chicken and sauté the vegetables on the stove first for the best flavor, then transfer everything to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Add the chicken in the last hour if using breasts to prevent them from overcooking.
How can I store and reheat leftovers?
Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stove over medium-low heat, stirring occasionally. You may need to add a splash of broth or water as it thickens when chilled. It also freezes well for up to 3 months.
My stew is too thin. How can I thicken it?
If your stew is too watery, you have a couple of options. The easiest is to let it simmer uncovered for an extra 10-15 minutes to reduce. Alternatively, you can mash a bit more of the squash into the broth or make a quick slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and stir it in, letting it simmer for a few minutes until thickened.
What other vegetables can I add?
This stew is very flexible! Chopped kale or spinach stirred in during the last 5 minutes of cooking is wonderful. You could also add diced potatoes (add them with the squash), parsnips, or even a can of drained and rinsed white beans for extra heartiness. Feel free to get creative with what you have!
Chicken And Butternut Squash Stew
Make this easy Chicken and Butternut Squash Stew for a comforting one-pot dinner. Tender, hearty, and full of flavor. Get the simple recipe now!
Ingredients
For the Ingredients
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1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
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1 medium butternut squash (about 2 lbs, peeled and cubed)
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1 large yellow onion (diced)
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3 cloves garlic (minced)
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2 medium carrots (sliced into rounds)
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2 stalks celery (chopped)
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4 cups chicken broth (low-sodium preferred)
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1 can diced tomatoes (14.5 oz, undrained)
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2 tbsp olive oil
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1 tsp dried thyme
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1 tsp smoked paprika
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0.5 tsp dried rosemary
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1 bay leaf
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Salt and black pepper (to taste)
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Fresh parsley (for garnish (optional))
Instructions
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Start by prepping all your ingredients. Peel and cube the butternut squash, dice the onion, slice the carrots, chop the celery, and mince the garlic. Having everything ready to go makes the cooking process smooth and enjoyable. Cut the chicken thighs into roughly 1-inch pieces and pat them dry with a paper towel—this helps them brown nicely instead of steaming.01
-
Heat the olive oil in your Dutch oven or heavy pot over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer (you might need to do this in two batches to avoid crowding). Season with a pinch of salt and pepper. Cook for about 4-5 minutes, turning occasionally, until the chicken is golden brown on all sides. It doesn’t need to be cooked through at this point—you’re just building flavor and color. Remove the chicken to a clean plate and set aside.02
-
Reduce the heat to medium and add the onion, carrots, and celery to the same pot. You’ll notice all those browned bits from the chicken at the bottom—that’s pure flavor! Sauté the vegetables for about 6-7 minutes, stirring occasionally, until the onions have softened and the carrots are just beginning to tenderize. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.03
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Stir in the dried thyme, smoked paprika, and dried rosemary, and cook for about 30 seconds until the spices are aromatic. This quick toast really wakes up their oils and deepens their flavor. Then, pour in the diced tomatoes with their juices and the chicken broth, using your wooden spoon to scrape up any remaining browned bits from the bottom of the pot.04
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Add the cubed butternut squash and the bay leaf to the pot. Bring the stew to a lively simmer, then reduce the heat to low, cover the pot, and let it gently bubble for about 25-30 minutes. You’ll know it’s ready when the squash is fork-tender and starting to break down slightly at the edges, which helps thicken the stew naturally.05
-
Return the browned chicken (and any accumulated juices) to the pot. Let the stew simmer, uncovered, for another 10-15 minutes to allow the chicken to cook through completely and the flavors to meld. The stew should be thick and hearty, not watery. Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaf before serving.06
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Ladle the hot stew into bowls and garnish with a sprinkle of fresh chopped parsley if you like. The parsley adds a fresh, bright note that cuts through the richness beautifully. Serve it immediately while it’s piping hot—this is comfort food at its finest.07
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