Serves 4
30 min
Pan-Cooked Chicken Thighs with Butternut Squash
Recipe GLPR44275967966566
Tender bone-in, skin-on chicken thighs are seared until golden, then braised with roasted cubes of butternut squash, fresh sage, and chicken broth for a comforting one-pan meal. Finished with a splash of bright lemon juice and a touch of butter for richness. Ready in about 30 minutes.
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Ingredients
1 tablespoon olive oil
4 bone-in, skin-on chicken thighs (about 2 pounds total)
Kosher salt to taste
Freshly ground black pepper to taste
4 cups cubed butternut squash
1 small yellow onion, diced (about 1/2 cup)
2 tablespoons chopped fresh sage leaves
1 1/2 cups low-sodium chicken broth
1 tablespoon cold butter
2 tablespoons fresh lemon juice
Directions
Pat the chicken thighs dry with paper towels. Season both sides generously with kosher salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, place the chicken thighs skin-side down and sear for 5–6 minutes until the skin is golden and crispy. Flip and sear the other side for 3–4 minutes. Transfer to a plate.
In the same skillet, add the diced yellow onion and cook for 1–2 minutes until softened. Stir in the fresh sage, then add the cubed butternut squash and toss to coat in the oil.
Pour in the chicken broth and return the seared chicken thighs to the skillet, nestling them among the squash. Bring to a gentle simmer, then reduce heat to medium-low and cover partially.
Simmer for 10–12 minutes, stirring the vegetables occasionally, until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh (not touching bone) and the squash is tender.
Remove from heat. Stir in the cold butter until melted, then finish with the fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed.
Divide the chicken, butternut squash, and broth among four bowls or plates. Serve warm.
