There’s something magical about a pot of chicken stew bubbling away on the stove, isn’t there? Especially when it’s packed with sweet butternut squash and tender potatoes. This recipe became my family’s favorite last fall when I needed something hearty yet simple after soccer practice. As a mom who’s cooked countless weeknight dinners, I can tell you this one-pot wonder checks all the boxes – minimal cleanup, cozy flavors, and veggies sneaking into my kids’ bowls without complaints. The squash melts into the broth, creating this velvety texture that’ll make you want to lick the spoon. Trust me, once you try this combination of savory chicken and sweet squash, you’ll understand why it’s become my cold-weather staple.
Table of Contents
Table of Contents
Why You’ll Love This Chicken Stew With Butternut Squash
This isn’t just another stew recipe – it’s the kind of meal that makes everyone gather around the kitchen, sniffing the air like hungry puppies. Here’s what makes it so special:
- One-pot magic: From browning the chicken to simmering the veggies, everything happens in that trusty Dutch oven of yours. Fewer dishes? Yes, please!
- Flavor fireworks: The butternut squash melts into the broth, creating this sweet-savory harmony that makes you want to dunk crusty bread in it all night long.
- Kid-approved veggies: My picky eaters don’t even realize they’re eating squash when it’s swimming in that rich, tomatoey broth alongside familiar carrots and potatoes.
- Weeknight hero: Prep takes 15 minutes, then the pot does the rest of the work while you help with homework or (let’s be real) scroll through your phone.
Honestly? This stew tastes like it simmered all day when really it comes together faster than takeout. That’s my kind of cooking alchemy!
Ingredients for Chicken Stew With Butternut Squash
Gathering everything for this stew is half the fun – watching those colorful ingredients pile up on the counter gets me excited every time! Here’s what you’ll need to make magic happen:
- 2 Tbsp. avocado oil – or any high-smoke point oil you’ve got (I’ve used grapeseed in a pinch)
- 1 lb. boneless, skinless chicken thighs – cut into bite-size pieces (trust me, thighs stay juicier than breasts here)
- 2 Tbsp. all-purpose flour – for that perfect golden crust on the chicken
- 1 cup carrots – thinly sliced on the diagonal (makes them look fancy!)
- 1 medium onion – cut into wedges so they hold their shape
- 4 garlic cloves – chopped (more if you’re garlic-obsessed like me)
- 3 cups chopped butternut squash – about 1 small squash, peeled and seeded
- 12 oz. baby gold potatoes – scrubbed and chopped (no peeling needed!)
- 1 (14 oz.) can diced tomatoes – with their juices for extra flavor
- 2 Tbsp. tomato paste – that concentrated umami bomb
- 2 cups chicken stock – homemade if you’ve got it, but boxed works great
- ½ cup apple juice – the secret sweet-tart note
- 2 bay leaves – don’t skip these flavor powerhouses
- ¼ cup fresh chopped parsley – for that bright finish
- Kosher salt and fresh black pepper – season as you go!
Ingredient Notes & Substitutions
No apple juice? No problem! I’ve used extra chicken stock instead when my fridge was bare. Just know you’ll miss that subtle fruity note. When prepping, try to chop the squash and potatoes into similar sizes – about 1-inch chunks work best for even cooking. And if you’re feeling fancy, swap half the parsley for fresh thyme sprigs while simmering (just fish them out before serving). The beauty of stew is how forgiving it is – make it yours! If you enjoy squash in different forms, you might also like my recipe for orzo with roasted butternut squash.
Equipment Needed
You probably already have everything you need for this cozy stew! Here’s my trusty toolkit:
- Dutch oven – My 5.5-quart workhorse is perfect for browning and simmering (but any heavy pot with a lid will do)
- Wooden spoon – For scraping up those delicious browned bits
- Sharp chef’s knife – To tackle that butternut squash like a pro
- Measuring cups/spoons – Because eyeballing flour never ends well for me
That’s it – no fancy gadgets required! Though I won’t stop you from using this as an excuse to buy that pretty Dutch oven you’ve been eyeing…
How to Make Chicken Stew With Butternut Squash
Alright, let’s get cooking! This stew comes together like a cozy symphony – each step builds on the last until you’ve got this amazing harmony of flavors. Here’s how I work my magic:
- Brown that chicken! Heat your oil over medium-high until it shimmers. Toss chicken with flour (don’t skip this – it creates the best crust!) and get it singing in the pot. You want golden edges, about 6-8 minutes. The smell alone will have everyone asking “when’s dinner?”
- Deglaze like a pro. Pour in ¼ cup stock and scrape up all those browned bits with your wooden spoon – that’s pure flavor gold right there! This step takes 30 seconds but makes all the difference.
- Build your base. In go carrots, onions, and garlic. Stir until the onions turn translucent, about 5 minutes. Your kitchen should smell incredible right now – that’s how you know it’s working!
- Time for the stars. Add squash, potatoes, tomatoes, tomato paste, remaining stock, apple juice, and bay leaves. Stir gently to combine – everything should be snuggled in nicely.
- Simmer to perfection. Cover and let it bubble happily on low for 30 minutes. Resist peeking! Then uncover for 15 more minutes until the squash is fork-tender but not mushy.
- The finishing touch. Fish out those bay leaves (they’ve done their job) and stir in fresh parsley. Taste and adjust salt – I always need another pinch at this stage.
Step-by-Step Photos
Want to see exactly how it should look? I always snap pics of the key steps – that golden chicken, the veggies softening just right, and that first glorious ladleful. Visual learners, this one’s for you! The colors alone – orange squash, golden potatoes, vibrant parsley – make my heart sing.
Tips for Perfect Chicken Stew With Butternut Squash
After making this stew more times than I can count, I’ve picked up some tricks that take it from good to “can I have thirds?” good. First – don’t rush the deglazing! Those browned bits at the bottom are packed with flavor, so really work your spoon to get every last one. I season in layers – a pinch of salt when browning the chicken, another with the veggies, and a final adjustment at the end. Oh, and stir gently after adding the squash – you want those pieces to stay intact until they melt beautifully into the broth. One last thing – if your stew seems too thin, just simmer uncovered a bit longer. Too thick? Splash in some extra stock. Easy fixes for perfect results every time! If you’re looking for other ways to use squash, check out my spicy butternut squash sweet potato soup.
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Chicken Stew With Butternut Squash in 30 Minutes
A hearty one-pot meal featuring chicken, butternut squash, and baby potatoes. This stew is simple to make and packed with flavor.
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Ingredients
- 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
- ½ cup apple juice
- 2 bay leaves
- ¼ cup fresh chopped parsley
- Kosher salt and fresh black pepper
Instructions
- Heat oil in a dutch-oven over medium-high heat. Toss the chicken with flour until fully coated. Add to the pot. Season with salt and pepper. Cook until lightly golden, about 6–8 minutes.
- Add ¼ cup chicken stock to deglaze the pan, scraping the bottom to loosen browned bits.
- Add carrots, onions, and garlic. Cook until onions 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. Bring to a simmer.
- Reduce heat to low. Simmer covered for 30 minutes.
- Uncover and simmer for 15 minutes longer or until vegetables are tender.
- Discard bay leaves and stir in parsley.
Notes
- If you don’t have apple juice, use extra chicken stock.
- Chop butternut squash and potatoes into similar sizes for even cooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg
Serving Suggestions
Oh, the possibilities! This stew practically begs for crusty bread to sop up every last drop – I’m partial to a warm baguette or hearty sourdough. For fresh contrast, toss together a simple green salad with lemon vinaigrette. On chilly nights, I’ll sometimes ladle it over buttery egg noodles or creamy polenta. My kids love when I sprinkle extra parsley on top – makes them feel fancy! Whatever you choose, don’t forget to serve it in big, cozy bowls.
Storage & Reheating
This stew gets even better the next day – the flavors really cozy up together in the fridge! Store leftovers in an airtight container for up to 4 days. For longer keeping, freeze portions in freezer-safe bags (lay flat to save space) for up to 3 months. When reheating, go low and slow – a gentle simmer on the stovetop with a splash of broth keeps everything tender. Microwave works too, just stir halfway through to prevent hot spots. Pro tip: Fish out bay leaves before storing unless you love their intense flavor!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl of this stew! One serving (about 1¼ cups) packs about 320 calories with 22g of protein to keep you full. The butternut squash and carrots deliver 5g of fiber – not bad for something this delicious! Now, these numbers can vary based on your exact ingredients (did you use homemade stock? extra potatoes?), but it’s always a nourishing meal. My philosophy? Enjoy every bite knowing you’re feeding your body real, wholesome ingredients. That’s what comfort food should be!
FAQ About Chicken Stew With Butternut Squash
Over the years, I’ve gotten all sorts of questions about this stew – here are the ones that pop up most often from friends and readers!
Can I use sweet potatoes instead of butternut squash?
Absolutely! Sweet potatoes make a fantastic swap – just cut them slightly larger since they soften faster. The flavor becomes slightly sweeter, which my kids adore. You might want to reduce the apple juice by half if you go this route.
How can I thicken the stew if it’s too thin?
Two easy fixes: either simmer uncovered longer to reduce, or mash a few potato pieces against the pot’s side to release their starches. For serious thickening, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 5 minutes of cooking.
Can I make this in a slow cooker?
You bet! Brown the chicken and veggies first for maximum flavor (this step matters!), then dump everything in the crockpot. Cook on low for 6-7 hours or high for 3-4. The squash will be extra velvety! If you prefer slow cooker meals, you might enjoy my crockpot lasagna soup recipe.
What can I use instead of chicken thighs?
While thighs stay juicier, boneless breasts work in a pinch – just cut back the simmer time by 10 minutes. For a vegetarian twist, try chickpeas! Add them when you’d normally add the chicken (no browning needed).
Share Your Feedback
Did this stew warm your belly like it does mine? I’d love to hear how it turned out! Drop a comment below, snap a pic for Instagram (tag me @frostyrecipes), or give it a star rating if you loved it. Your kitchen stories make my day! You can also follow along for more updates on Facebook.
