Chicken Stew with Butternut Squash Recipe

Introduction

This hearty Chicken Stew with Butternut Squash is a comforting meal perfect for chilly evenings. Packed with tender chicken, sweet squash, and savory vegetables, it’s both nourishing and full of flavor.

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, to taste

Instructions

1. Step 1: Heat oil in a Dutch oven over medium-high heat. Toss chicken pieces with flour, then add to the Dutch oven. Season with salt and pepper. Cook, stirring occasionally, until chicken is lightly golden, about 6–8 minutes.
2. Step 2: Pour in about 1/4 cup of chicken stock, scraping the bottom of the pot to loosen any browned bits.
3. Step 3: Add the carrots, onions, and garlic. 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 to taste.
5. Step 5: Bring to a simmer, then reduce heat to low. Cover and let the stew simmer for 30 minutes. Uncover and continue simmering for an additional 15 minutes until the vegetables are tender and the liquid has slightly reduced.
6. Step 6: Remove bay leaves, stir in fresh parsley, and adjust seasoning if needed 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 omit for less sweetness.
• Add a pinch of smoked paprika or chili flakes for a slight smoky or spicy kick.
• For a thicker stew, mash some of the potatoes against the side of the pot before serving.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. This stew also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash works well and can be added directly without thawing. You may need to adjust cooking time slightly until the vegetables are tender.

Is it possible to make this stew in a slow cooker?

Absolutely. Brown the chicken and sauté the vegetables first, then combine all ingredients in the slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until the vegetables and chicken are tender.

Chicken Stew with Butternut Squash Recipe

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★★★★★

5 from 603 reviews

This hearty Chicken Stew with Butternut Squash is a comforting and flavorful dish perfect for cooler weather. Featuring tender chicken thighs, sweet butternut squash, baby gold potatoes, and a savory mix of tomatoes and herbs, it simmers slowly to create a rich, satisfying meal. The stew is thickened lightly with flour and enriched with apple juice for a hint of sweetness, making it a delicious one-pot dinner option.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: American

Ingredients

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Chicken and Flour

• 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 Flavorings

• 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 bay leaves
• 1/4 cup fresh chopped parsley

Liquids and Seasonings

• 2 cups chicken stock
• 1/2 cup apple juice
• Kosher salt and fresh black pepper, to taste

Instructions

1. Brown the Chicken: Heat the avocado oil in a dutch oven over medium-high heat. Toss the chicken pieces with flour, then add to the hot pot. Season with kosher salt and fresh black pepper. Cook, stirring occasionally, until the chicken is lightly golden, about 6-8 minutes.
2. Deglaze the Pot: Pour in about 1/4 cup of chicken stock while scraping the bottom of the dutch oven to loosen any browned bits stuck to the base. This adds depth of flavor to the stew.
3. Sauté Aromatics: Add the sliced carrots, onion wedges, and chopped garlic to the pot. Cook until the onions start to soften, approximately 5 minutes, stirring occasionally to combine flavors.
4. Add Vegetables and Simmer: Stir in the chopped butternut squash, baby gold potatoes, diced tomatoes, tomato paste, the remaining chicken stock, apple juice, and bay leaves. Season with additional salt and pepper to taste. Bring the mixture to a gentle simmer, reduce the heat to low, cover, and cook for 30 minutes.
5. Finish Cooking: Remove the lid and continue simmering for another 15 minutes, until the vegetables are tender and the liquid has slightly reduced, forming a thick stew.
6. Final Touches: Discard the bay leaves, then stir in the fresh chopped parsley. Adjust seasoning if necessary and serve hot.

Notes

• To vary the recipe, you can substitute chicken thighs for chicken breasts, but thighs will yield a juicier stew.
• If you prefer a thicker stew, allow it to simmer uncovered for a longer time to reduce the liquid further.
• For extra depth of flavor, add a splash of white wine when deglazing the pot.
• This stew can be made ahead and reheated, flavors will deepen overnight.
• Serve with crusty bread or over rice for a heartier meal.

Keywords: Chicken stew, butternut squash stew, easy chicken dinner, comforting stew, one-pot meal, fall recipes