Chicken and Butternut Squash Stew with Herbs and Garlic

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 1/4 tsp kosher salt, divided (plus more to taste)
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, diced (about 2 cups)
• 4 cloves garlic, minced
• 2 tsp fresh thyme leaves (or 3/4 tsp dried)
• 1 tsp chopped fresh rosemary (or 1/4 tsp dried)
• 1 bay leaf
• 1/2 tsp smoked paprika (optional)
• 4 cups (about 1 1/2 lb / 680 g) butternut squash, peeled and cut into 3/4-inch cubes
• 4 cups (960 ml) low-sodium chicken broth
• 1 tbsp apple cider vinegar (or fresh lemon juice)
• 2 tbsp chopped fresh parsley, for serving

Do This

• 1. Season chicken with 1 tsp salt and pepper; sear in oil 6–8 minutes total. Remove.
• 2. Add butter; sauté onion 6–8 minutes. Add garlic 30 seconds.
• 3. Stir in thyme, rosemary, bay leaf (and paprika); cook 30 seconds.
• 4. Add squash and broth; bring to a simmer (190–200°F / 88–93°C).
• 5. Simmer 15 minutes; return chicken and juices.
• 6. Simmer 15–20 minutes until squash is tender and chicken reaches 165°F / 74°C.
• 7. Finish with vinegar, adjust salt, top with parsley, and serve hot.

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Why You’ll Love This Recipe

• Cozy and comforting: a warming stew with tender chicken and sweet, buttery squash.
• Big flavor, simple steps: searing + simmering builds depth without complicated techniques.
• Home-cook friendly: one pot, everyday ingredients, and forgiving timing.
• Great leftovers: the broth gets even better after a night in the fridge.

Grocery List

• Produce: 1 butternut squash (enough for 4 cups cubed), 1 large yellow onion, 1 garlic bulb, fresh thyme, fresh rosemary, fresh parsley, 1 lemon (optional)
• Dairy: unsalted butter
• Pantry: olive oil, low-sodium chicken broth, kosher salt, black pepper, bay leaf, smoked paprika (optional), apple cider vinegar

Full Ingredients

Chicken

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1 1/2-inch (4 cm) pieces
• 1 1/4 tsp kosher salt, divided (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil

Aromatics and Herbs

• 2 tbsp unsalted butter
• 1 large yellow onion, diced (about 2 cups)
• 4 cloves garlic, minced
• 2 tsp fresh thyme leaves (or 3/4 tsp dried thyme)
• 1 tsp finely chopped fresh rosemary (or 1/4 tsp dried rosemary)
• 1 bay leaf
• 1/2 tsp smoked paprika (optional, adds gentle smoky warmth)

Stew Base and Finish

• 4 cups butternut squash, peeled and cut into 3/4-inch (2 cm) cubes (about 1 1/2 lb / 680 g)
• 4 cups (960 ml) low-sodium chicken broth
• 1 tbsp apple cider vinegar (or 1 tbsp fresh lemon juice)
• 2 tbsp chopped fresh parsley, for serving

Step-by-Step Instructions

Step 1: Prep the chicken and vegetables

Pat the chicken pieces dry with paper towels (this helps them brown instead of steam). In a bowl, season with 1 tsp of the kosher salt and the black pepper.

Dice the onion, mince the garlic, and cut the butternut squash into 3/4-inch cubes so it cooks evenly. Measure out the broth and herbs so everything is ready to go once the pot is hot.

Step 2: Sear the chicken for deep, savory flavor

Heat a large heavy pot or Dutch oven over medium-high heat for 2 minutes. Add the olive oil and let it heat until it shimmers, about 30–60 seconds.

Add the chicken in a single layer (work in 2 batches if needed to avoid crowding). Sear until browned, about 3–4 minutes per side (about 6–8 minutes total). The chicken does not need to be cooked through yet. Transfer to a plate and set aside.

Step 3: Sauté the onion until sweet and soft

Reduce heat to medium. Add the butter to the same pot. Once melted, add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 6–8 minutes. Scrape up any browned bits from the bottom as the onions release moisture; that’s flavor for your stew.

Step 4: Add garlic and herbs to build the stew’s backbone

Add the minced garlic and cook, stirring constantly, for 30 seconds (garlic burns quickly, so keep it moving).

Stir in the thyme, rosemary, bay leaf, and smoked paprika (if using). Cook for 30 seconds to lightly toast the herbs and wake up their aroma.

Step 5: Simmer the squash in broth until nearly tender

Add the butternut squash and stir to coat it in the onion-herb mixture. Pour in the chicken broth and stir well, scraping the bottom of the pot to release any remaining browned bits.

Bring the stew to a gentle simmer, aiming for 190–200°F (88–93°C). Cover partially (lid slightly ajar) and simmer for 15 minutes, stirring once or twice, until the squash is starting to soften but not falling apart.

Step 6: Return chicken and finish cooking until perfectly tender

Return the seared chicken (and any juices on the plate) to the pot. Keep the stew at a gentle simmer, partially covered, for 15–20 minutes, stirring occasionally.

The stew is ready when the squash is tender when pierced with a fork and the chicken reaches an internal temperature of 165°F (74°C).

Step 7: Balance the flavors and serve

Turn off the heat. Stir in the apple cider vinegar (or lemon juice). This small amount brightens the broth and keeps the stew from tasting flat or overly sweet.

Taste and adjust with the remaining 1/4 tsp salt (and more if needed). Ladle into bowls and sprinkle with chopped parsley. Serve hot.

Pro Tips

• Don’t crowd the chicken: Browning happens best with space. If your pot is small, sear in two batches.
• Cut squash to a consistent size: 3/4-inch cubes cook through in the simmer time without turning to mush.
• Keep it at a gentle simmer: A hard boil can make chicken tough and can break down the squash too quickly. Aim for 190–200°F.
• Want a thicker stew? Mash a few squash cubes against the side of the pot and stir them in, or simmer uncovered for 5–10 minutes to reduce.
• Use low-sodium broth: You’ll have better control over seasoning, especially as the stew reduces.

Variations

• Herby cream finish: Off heat, stir in 1/2 cup (120 ml) heavy cream for a richer, velvety broth (taste and add a pinch more salt if needed).
• Green add-in: Stir in 3 cups (90 g) baby spinach during the last 2 minutes of cooking until wilted.
• Extra cozy spice: Add 1/4 tsp ground cinnamon with the herbs for a subtle autumn note that plays well with the squash.

Storage & Make-Ahead

Cool the stew to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until it reaches 165°F (74°C), stirring occasionally and adding a splash of broth if it thickened in the fridge.

For make-ahead prep: dice the onion and cut the squash up to 24 hours in advance (store squash tightly covered in the refrigerator). You can also cut and season the chicken up to 12 hours ahead for faster cooking.

Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). The squash may soften a bit more after freezing, but the flavor stays excellent.

Nutrition (per serving)

Approximate, based on 6 servings: 420 calories, 32 g protein, 20 g fat, 28 g carbohydrates, 5 g fiber, 7 g sugar, 780 mg sodium.