Apple Cider Braised Chicken
with Butternut Squash
Colorado Fall is almost gone. Like it comes in one week and it’s gone the next. BUT one thing that I have learned while living here is to celebrate it for a month or two. This Apple Cider Braised Chicken Butternut Squash brings all the Fall vibes to the table.
Your kitchen is about to smell amazing. While you cook the butternut squash, apple cider and crisp apples…oh and don’t forget the thyme – love the combination of fresh and dried thyme. Use them both – why not?!?!
One Pan Meals
It’s pretty obvious that One Pan Meals are the key to happiness. Like everyones happiness. Less dishes, means more time doing the things you enjoy.
Sear the chicken in the hot pan. Remove and set aside. Cook the butternut squash and apple cider. Add in the apples and chicken to reheat. So good.
One Pan = happiness.
My favorite kitchen tools I used in this recipe
Ingredients list.
- boneless chicken breast
- olive oil
- salt and pepper
- butter
- shallots
- garlic
- butternut squash
- arrowroot or tapioca powder
- chicken bone broth
- honey crisp apple
- dried and/or fresh thyme
Fall recipes on repeat!
Apple Cider Braised Chicken with Butternut Squash
- Total Time: 35 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil, divided in half
- 4–6 boneless chicken breasts
- salt and pepper, to taste
- 2 tablespoons salted butter
- 2 medium shallots, sliced
- 3 garlic cloves, roughly minced
- 1 heaping tablespoon dried thyme
- 1 medium sized butternut squash, cubed (about 2–3 heaping cups)
- 1 tablespoon arrowroot or tapioca powder
- 1 1/2 cups apple cider
- 1 cup chicken bone broth
- 1 honey crisp apple, sliced
Instructions
- Heat a cast iron enamel pan on your stove over medium high heat. Sprinkle both sides of the chicken breasts with salt and pepper. When the pan is hot, add 1 tablespoon of olive oil and swirl around to coat the pan. Add the chicken breasts – leave some room between each piece of chicken. Let sear for 6 minutes. When the chicken lift off the pan without any problems and is a nice brown, flip them over. Turn the heat to medium low and cook for 4 minutes (the chicken will not be cooked through, so don’t taste test at this point). Remove the chicken from the pan and set aside on a plate.
- Return the pan back to the heat. Add in the remaining 1 tablespoon olive oil butter, shallots, garlic and butternut squash. Add in 1 teaspoon salt, 1/2 teaspoon black pepper and 1 heaping tablespoon dried thyme. Saute for 3-4 minutes until the shallots and garlic smell good and are softened.
- Sprinkle in the arrowroot or tapioca powder, toss to the coat the squash.
- Pour in the apple cider and chicken bone broth. Stir around and place a lid on the pan. Keep the heat at medium low or low and cook covered for 8 minutes.
- Remove the lid and turn the heat to low (it should be a soft simmer). Stir around and add the chicken breasts back into the pan along with the slices of apples. Make sure to nestle the chicken and apples within the butternut squash so that it finishes cooking and takes in all those flavors.
- Taste test for salt, pepper or thyme after the chicken has cooked for 4-6 minutes.
- Serve and enjoy.
- Prep Time: 10
- Cook Time: 25
- Category: chicken
- Method: stove top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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