Chicken Stew with Butternut Squash
Hearty chicken stew with butternut squash, tender baby potatoes, and fall-apart chicken. This one-pot chicken stew is nutritious, family-friendly, and easy to make!
If you love butternut squash, this Lentil and Butternut Squash Chili is another easy one-pot meal.
Easy and family-friendly meals during the busy holiday season are my go-to. Especially if they are made in one pot and loaded with yummy nutritious veggies.
This hearty chicken stew with butternut squash is very family-friendly and pretty simple to make. Made with tender chicken, butternut squash, and baby potatoes.
If you’ve tried my One-Pot Chicken Stew then you will love this butternut squash stew!
- Chicken thighs
- Butternut squash
- Baby potatoes
- Canned diced tomatoes
- Tomato paste
- Chicken stock
- Apple juice
- Bay leaves
How To Make Chicken Stew with Butternut Squash
- First, toss chicken with flour until fully coated, and then add to a hot dutch oven. Cook chicken, stirring occasionally, until lightly golden, about 6-8 minutes. Don’t forget to season with salt and pepper.
- Next, you’ll want to deglaze your pan. It’s going to have a lot of browned bits on the bottom from the chicken. Add about 1/4 cup chicken stock while scraping the bottom to loosen browned bits.
- Add carrots, onions, and garlic, and cook until onions begin to soften about 5 minutes. Then you’ll want to add butternut squash, potatoes, diced tomatoes, tomato paste, remaining chicken stock, apple juice, and bay leaves.
- Season everything with salt and pepper, to taste. Simmer, covered, over low heat, for 30 minutes. Uncover and continue to simmer for 15 minutes longer or until the vegetables are tender.
- Discard bay leaves and stir in parsley.
How Long Does it Take to Cook Chicken Stew?
Chicken stew requires about 45 minutes total of simmer time. The longer it cooks the more delicious it will be. So definitely give yourself plenty of time to simmer.
Extra Tips for Making Chicken Stew
- Use high-smoke point oil such as avocado oil for cooking the chicken.
- You can definitely use chicken breast in place of chicken thighs, however, you will lose some of the flavors. Chicken thighs have more fat, therefore, resulting in more flavor, especially when sautéed at high heat.
- To save on prep time, purchase pre-chopped butternut squash. It’s already washed, peeled, and chopped for you.
- You can use sweetened, low sugar, or unsweetened apple juice.
More Chicken Recipes
- Creamy Chicken Stew
- Sicilian Chicken Soup
- Chicken Split Pea Soup
- Creamy Chicken Tortilla Soup
- Lemon Chicken Noodle Soup
Hearty chicken stew with butternut squash, tender baby potatoes, and fall apart chicken. This one-pot meal is nutritious, family friendly, and easy to make!
- 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 + 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
- Heat oil in a dutch-oven over medium-high heat. Toss chicken with flour and add to the dutch oven. Season with salt and pepper, to taste. Cook chicken, stirring occasionally, until lightly golden, about 6-8 minutes.
- Add about 1/4 cup chicken stock while scraping the bottom of the dutch-oven to loosen browned bits.
- Add carrots, onions, and garlic, and cook until onions begin to soften, about 5 minutes.
- Add butternut squash, potatoes, diced tomatoes, tomato paste, remaining chicken stock, apple juice, and bay leaves. Season with salt and pepper, to taste. Bring to a simmer, reduce heat to low and let the stew simmer for 30 minutes, covered. Uncover and continue to simmer for 15 minutes longer or until the vegetables are tender. The liquid will slightly reduce.
- Discard bay leaves and stir in parsley.
- A Quick Tip: Chop your butternut squash and potatoes into similar size so they cook evenly.
- Substitute for Apple Juice: Apple juice adds slight sweetness to the chicken stew but if you don’t have any that’s okay. You can simply add more chicken stock in place of the apple juice.
- Leftovers: Leftover chicken stew will last in the refrigerator for 3-4 days when stored in an airtight container.
- Serving Size:
- Calories: 296
- Sugar: 9.6 g
- Sodium: 310.4 mg
- Fat: 9.1 g
- Carbohydrates: 34.9 g
- Protein: 20.6 g
- Cholesterol: 73.4 mg
Keywords: chicken stew, butternut squash stew, squash and chicken stew