If you are thinking about trying a new, easy skillet chicken dinner this fall, let it be one pan apple cider chicken with butternut squash. This delicious recipe is packed with juicy and tender chicken breast with seared crispy skin, warm butternut squash, sweet apples, and fresh thyme, all cooked in an apple cider sauce. It is so delicious and flavourful with all the classic fall flavours. The best part? This easy one pan recipe ready in under 40 minutes, making it the most warm and comforting fall weeknight meal ever.
- chicken breasts - 5 boneless, skin-on chicken breasts. You can remove the skin if you like, and skip the searing step.
- olive oil
- salt and pepper
- butternut squash - you can use 2 cups of either fresh or frozen butternut squash diced into ¼-inch cubes. Small cubes will make the squash super tender and almost mash into the sauce. For a little more structure, cut into ½ inch cubes.
- fresh thyme
- apple cider sauce - apple cider, butter, mustard, brown sugar, and soy sauce.
How to Make the Best Apple Cider Chicken with Butternut Squash
- Prep the chicken. Pat dry each chicken breast with a paper towel completely before adding seasoning. This helps create extra crispy skin when searing and roasting.
- Season the chicken. In a small bowl, combine olive oil, paprika, salt and pepper in a small bowl and mix well with a spoon to combine. Generously smear the seasoning mixture over the chicken breasts and let it rest on a clean plate for at least 15 minutes.
- Sear the chicken. Heat an oven-safe or cast-iron skillet on the stove for 5 minutes over medium high heat. Once the skillet is sizzling hot, sear the chicken breasts by placing them skin side down until the skin turns brown, about 4-5 minutes. Transfer the chicken breasts on a plate to rest.
- Prepare apple cider sauce. On the same skillet, turn down the heat to medium and add apple cider, butter, mustard, brown sugar, and soy sauce. Stir to combine. Bring the sauce mixture to a simmer and stir until it forms a smooth texture. Remove from heat and transfer the chicken breasts back to the skillet with the skin side up.
- Prepare butternut squash. In a large mixing bowl, add butternut squash, sliced apples, thyme, and remaining tablespoon of olive oil. Toss to combine. If using frozen butternut squash, make sure to defrost first and pat dry to remove excess water. Transfer the butternut squash and apple mixture to the skillet and spread it around the chicken.
- Bake. Transfer the entire skillet into a 420F preheated oven and bake for 20 minutes until the skin is crispy and golden brown and the internal temperature for the chicken reaches 165F on a meat thermometer.
- Serve. Serve the chicken and butternut squash on a plate and drizzle some apple cider sauce from the skillet on top.
How to Serve Apple Cider Chicken
You can serve this one pan recipe completely on it's own with the delicious butternut squash and apple that just soaks up all the flavours of the apple cider sauce. It also goes really well on top of some creamy mashed potatoes or mashed cauliflower.
And since we don't want to waste any of that amazing apple cider sauce in the pan, you need some warm crusty bread to soak it all up. Try it with artisan no knead bread, no yeast biscuits, or sliced French baguettes.
How to Store
Store cooked chicken and butternut squash with all the juices from the pan in an airtight container, and refrigerate for up to 4 days. Reheat in the microwave or oven at 300F for 5-10 minutes.
More One Pot Chicken Recipes
- Apple Dijon Braised Chicken Thighs
- Skillet Chicken Thighs and Potatoes
- Creamy Skillet Chicken with Lemon Garlic Sauce
- One Pot Spanish Chicken and Rice
- Roasted Spatchcock Chicken
- Dutch Oven Whole Roast Chicken
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.