Hearty Chicken and Butternut Squash Stew Recipe

Introduction

This hearty Chicken Stew with Butternut Squash is a comforting meal perfect for cooler days. Tender chicken, sweet squash, and flavorful vegetables come together in a rich, savory broth that’s both nourishing and delicious.

Ingredients

• 2 Tbsp. avocado oil or other high-smoke point oil
• 1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
• 2 Tbsp. all-purpose flour
• 1 cup carrots, thinly sliced on diagonal
• 1 medium onion, cut into wedges
• 4 garlic cloves, chopped
• 3 cups chopped butternut squash
• 12 oz. baby gold potatoes, scrubbed and chopped
• 1 (14 oz.) can diced tomatoes
• 2 Tbsp. tomato paste
• 2 cups chicken stock
• 1/2 cup apple juice
• 2 bay leaves
• 1/4 cup fresh chopped parsley
• Kosher salt and fresh black pepper

Instructions

1. Step 1: Heat oil in a Dutch oven over medium-high heat. Toss the chicken pieces with flour, then add to the Dutch oven. Season with salt and pepper. Cook, stirring occasionally, until the chicken is lightly golden, about 6 to 8 minutes.
2. Step 2: Pour about 1/4 cup chicken stock into the pot while scraping the bottom to loosen any browned bits.
3. Step 3: Add the carrots, onions, and garlic to the pot. Cook until the onions begin to soften, about 5 minutes.
4. Step 4: Stir in the butternut squash, potatoes, diced tomatoes, tomato paste, remaining chicken stock, apple juice, and bay leaves. Season with salt and pepper. Bring to a simmer, then reduce heat to low and cover. Let the stew simmer for 30 minutes.
5. Step 5: Uncover and continue simmering for another 15 minutes, or until the vegetables are tender and the liquid has slightly reduced.
6. Step 6: Remove the bay leaves and stir in the chopped parsley before serving.

Tips & Variations

• Use chicken breasts if you prefer leaner meat, but thighs keep the stew juicier and more flavorful.
• Substitute apple juice with white grape juice or a splash of cider vinegar plus a teaspoon of honey for a different twist.
• Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
• For a thicker stew, mash a few potatoes or squash pieces into the broth before serving.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew in a slow cooker?

Yes, brown the chicken and sauté the vegetables first, then transfer all ingredients to a slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours until the vegetables are tender.

Can I use frozen butternut squash instead of fresh?

Absolutely. Frozen butternut squash works well; just add it along with the other vegetables in Step 4. The cooking time remains the same.

Hearty Chicken and Butternut Squash Stew Recipe

---

★★★★★

4.5 from 145 reviews

• Author: Lila
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

This hearty Chicken Stew with Butternut Squash is a comforting one-pot meal perfect for cozy dinners. Tender chicken thighs are seared to golden perfection and simmered with vibrant vegetables like butternut squash, baby potatoes, and carrots in a flavorful tomato and apple juice-infused broth. The stew is gently cooked on the stovetop to meld rich savory and slightly sweet notes, finished with fresh parsley for a bright touch.

---

Ingredients

Scale 1x2x3x

Chicken and Oil

• 2 Tbsp. avocado oil or other high-smoke point oil
• 1 lb. boneless, skinless, chicken thighs, cut into bite-size pieces
• 2 Tbsp. all-purpose flour

Vegetables and Aromatics

• 1 cup carrots, thinly sliced on diagonal
• 1 medium onion, cut into wedges
• 4 garlic cloves, chopped
• 3 cups chopped butternut squash
• 12 oz. baby gold potatoes, scrubbed and chopped

Liquids and Seasonings

• 1 (14 oz.) can diced tomatoes
• 2 Tbsp. tomato paste
• 2 cups chicken stock
• 1/2 cup apple juice
• 2 bay leaves
• 1/4 cup fresh chopped parsley
• Kosher salt and fresh black pepper, to taste

---

Instructions

1. Heat and Sear Chicken: Heat the avocado oil in a dutch oven over medium-high heat. Toss chicken pieces with the flour, then add them to the hot dutch oven. Season with kosher salt and fresh black pepper. Cook, stirring occasionally, until the chicken is lightly golden, about 6-8 minutes.
2. Deglaze Pan: Pour about 1/4 cup of chicken stock into the dutch oven, scraping the bottom with a wooden spoon to loosen any browned bits. This adds deep flavor to the stew base.
3. Sauté Vegetables: Add the thinly sliced carrots, onion wedges, and chopped garlic to the pot. Cook until the onions start to soften, about 5 minutes, stirring frequently to combine the flavors.
4. Add Remaining Ingredients and Simmer: Stir in the chopped butternut squash, baby gold potatoes, diced tomatoes with their juice, tomato paste, remaining chicken stock, apple juice, and bay leaves. Season with additional salt and pepper to taste. Bring the mixture to a gentle simmer, then reduce heat to low and cover. Let the stew cook for 30 minutes, allowing the flavors to meld.
5. Finish Cooking: Remove the lid and continue simmering the stew uncovered for another 15 minutes, or until the vegetables are tender and the liquid has slightly reduced to a thick, stew-like consistency.
6. Final Touches: Discard the bay leaves and stir in the fresh chopped parsley for a burst of color and freshness just before serving.

Notes

• Use chicken thighs for juicier, more flavorful meat compared to chicken breast.
• To make this stew gluten-free, substitute all-purpose flour with a gluten-free flour blend.
• Adjust seasoning with salt and pepper as needed throughout the cooking process.
• This stew can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• To add extra depth, try adding a splash of white wine when deglazing the pan.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Stew
• Method: Stovetop
• Cuisine: American

Keywords: chicken stew, butternut squash stew, hearty chicken recipe, one-pot meal, comfort food, autumn recipes, stovetop chicken stew