1. Can I use chicken breasts instead of thighs in this recipe?

Yes, you can substitute chicken breasts for thighs. However, keep in mind that chicken breasts cook faster than thighs, so be sure to check for doneness earlier (internal temperature should reach 165°F or 75°C). The texture may also be leaner compared to the rich, tender thighs.

2. How do I store leftovers of apple cider chicken with butternut squash?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet over low heat until heated through. You can also freeze the leftovers for up to 3 months, but the texture of the squash may change slightly when reheated.

3. Can I make this recipe ahead of time?

Yes, this apple cider chicken with butternut squash is a great make-ahead dish. You can prepare everything up to the point of cooking, then refrigerate it for up to 24 hours. When ready to serve, just simmer it until heated through and the chicken is fully cooked.

4. What can I serve with apple cider chicken to complement the flavors?

This dish pairs wonderfully with roasted Brussels sprouts, garlic mashed potatoes, or a fresh green salad. If you're looking for something heartier, consider serving it with wild rice or quinoa for added texture and nutrition.

Apple Cider Chicken with Butternut Squash: 1-Pan Fall Recipe

Name: Apple Cider Chicken with Butternut Squash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: Chicken Thighs: 4 bone-in, skin-on; Butternut Squash: 2 cups, peeled and diced; Apples: 2 medium, sliced; Apple Cider: 1 1/2 cups; Fresh Thyme: 2 teaspoons; Garlic: 3 cloves, minced; Olive Oil: 2 tablespoons; Salt: to taste; Pepper: to taste

Description

Apple cider chicken with butternut squash is a one-pan fall-inspired dish featuring tender chicken, sweet butternut squash, apples, and thyme, all simmered in a flavorful apple cider sauce. It’s a quick, easy, and comforting meal perfect for the season.

Ingredients

Chicken Thighs: 4 bone-in, skin-on
Butternut Squash: 2 cups, peeled and diced
Apples: 2 medium, sliced
Apple Cider: 1 1/2 cups
Fresh Thyme: 2 teaspoons
Garlic: 3 cloves, minced
Olive Oil: 2 tablespoons
Salt: to taste
Pepper: to taste

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Instructions

Heat olive oil in a large skillet over medium heat.
Season chicken thighs with salt and pepper, then sear them for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add garlic and thyme and cook for 1 minute until fragrant.
Pour in apple cider, scraping up any brown bits from the bottom of the pan.
Add the butternut squash and apples to the pan, stirring to combine.
Place the seared chicken thighs back into the skillet, skin side up.
Cover and let everything simmer for 20-25 minutes, until the chicken is cooked through and the squash is tender.
Check seasoning and adjust salt and pepper if needed before serving.

Notes

Use chicken breasts as an alternative for a leaner option, but cook for less time as they cook faster.
Feel free to add a pinch of cinnamon or nutmeg to the sauce for extra warmth and spice.
This dish can be made ahead by prepping everything up to the cooking step and refrigerating for 24 hours.
Leftovers can be stored in an airtight container for up to 3 days in the fridge.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Pan-cooked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 12g
Sodium: 500mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 25g
Cholesterol: 80mg