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Talk about the ultimate Fall chicken dinner.  Crispy chicken, sweet, creamy butternut squash, shallots and sage come together in one glorious dish!  The chicken is seared until the skin is crispy-perfection.  Then the other ingredients are added and the oven finishes the cooking.  Finally, a simple buttery sage-filled sauce is made with all of the goodness from the chicken, butternut squash, and shallots.  One pan or one pot dinners are so great for busy families and this one does not disappoint!  This is an easy, but impressive and delicious one pan dinner to make for guests or your family on a weeknight.

I don’t often cook chicken with the skin on, but let me tell you, my family loves it!  It’s a wonderful treat, but of course, you can very easily removed if you want.

 

BUTTERNUT SQUASH: HEALTHY, VERSATILE, AND EASY TO USE!

Let’s start with the health benefits of this yummy, sweet and colorful squash.  Butternut squash is loaded with Vitamin A, with 1 cup giving you 457% of the RDI (reference daily intake).  It is also a great source of Vitamin C.  Vitamin E,  B1, B3, B6, B9, Magnesium, Potassium, and Manganese are also found in butternut squash.  In terms of calories, there are only 82 per cup, but you get 7g of Fiber, which is so important for healthy digestion.  If you want to read more about the health benefits, you can read more at Healthline.  So, aside from the delicious flavor, you can see how good for you butternut squash is!

HOW TO PEEL AND CUT BUTTERNUT SQUASH

Butternut squash can be intimidating given it’s size and shape.  However, it’s quite easy to prepare with just a bit of arm muscle.  The skin is very thin, so you can simply take a peeler to remove it.  I find that a Y-Peeler works easiest on this large surface.  You will want to probably peel 2 layers off though to remove the entire skin and get to the darker squash flesh below.

Once you have it peeled, gently cut off the step tip of the more narrow end of the squash.  Squash is very hard and can be tricky to cut through, so make sure that you have a very sharp knife and a steady cutting board.  Then to cube it, an easy way is to cut off discs and then cube the dics.  Start the knife into the top of the squash and once it has start to cut through, you can place one hand on the top of the knife (the other hand is holding the knife handle) and then rock the knife to cut through the squash.  

For the large end of the squash, that’s where all of the seeds reside.  You can cut that in half and then scrape out the seeds.  Once cleaned out, you can cube that end as well.

HOW TO STORE BUTTERNUT SQUASH

Butternut squash can be stored at room temperature for up to 3-4 weeks before peeling it and cutting it.  Once the butternut squash is peeled and cut into the desired shape pieces, place it in a sealed container in the fridge for up to 4-5 days before cooking it.  You can also roast it or pan-cook it and then store it in the fridge for 5 days in a sealed container.  

WAYS TO USE BUTTERNUT SQUASH

One of the easiest ways to use it is making roasted butternut squash.  Just toss the squash cubes on a sheet pan/baking sheet in a little olive oil, salt, and pepper and roast 400 F degrees for 20-30 minutes until they are fork-tender.  From there, you can puree them into soup with a touch of chicken broth or stock, milk, or cream and maybe an herb, such as fresh thyme or sage or oregano.  You can incorporate them into pasta or gnocchi.  Or just enjoy them as it, adding them to salads, rice, skillet dinners, tacos, and so much more!  My favorite butternut squash recipe is to cook them with the pan chicken so they absorb all of the delicious flavors.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, it’s all about the pan! You will need a large frying pan or skillet that can go from the stove to the oven. I use my absolute favorite 12″ Ceramic Pan, which is great because it’s oven-safe and food really does slide right off with minimal oil and I don’t have to worry about the chicken skin sticking and burning. 

Mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD STEPS

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

Peel and slice the shallot into thin strips, then separate all of the strips.

Peel the butternut squash down to the dark orange flesh. Using a chef’s knife, gently cut off the stem end of the small end of the squash. Then slice into 3/4 inch discs. Cut each disc into 3/4 inch cubes. If they are too big they will take longer to cook.

Now, prep the ingredients for the sauce.  Lay the sage leaves on top of each other and then thinly slice. Mince the garlic clove. Cut the lemon into 4 wedges, saving 2 for garnish and 2 to juice into the sauce.

Finally, pat the chicken dry with a paper towel and season the thighs all over with the half of the salt, black pepper, and garlic powder. Rub it in with fingers.

COOK YOUR SAGE CHICKEN, BUTTERNUT SQUASH, & SHALLOTS

In a an oven-safe large frying pan or skillet, heat the olive oil on high heat. Add the chicken thighs skin side down and leave them alone for 10 minutes without touching so they get a nice sear. Turn the chicken over and sear the other side for another 5 minutes. (NOTE: if the chicken is sticking when you try to flip it, it’s not yet ready. Give it another minute and see if it easily pulls away then.)

After the chicken is seared on both sides, remove to a plate, turn the heat down to Medium Heat, and add the butternut squash and shallots. Sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper. Stir and then let cook for 5 minutes until they start to glisten. Add the chicken back to the pan trying your best to keep everything in a single layer, or at least ensuring the chicken touches the pan.

Move the skillet or pan into the oven and roast for 20 minutes, or until the chicken reaches an internal temperature of 165 F and the butternut squash is fork tender.

Carefully remove the pan from the oven using an oven mitt or towel. Transfer the chicken, butternut squash and shallots to a serving platter.

Place the pan over medium heat and add 1 tablespoon of butter, 1 clove garlic minced, 1/2 cup of chicken broth, the chopped sage leaves and juice from half of a lemon. Whisk everything together and bring to a simmer. Add salt and pepper as desired, then pour the sauce over the chicken. Serve and enjoy!

RECIPE FAQS

Can I use boneless skinless chicken thighs?

Yes, just follow the same searing instructions and then reduce the oven cooking time to 20 minutes or until the  internal temp reaches 165 F and the butternut squash is fork-tender.  **NOTE** Without the fat from the skin, you will likely need to add a tablespoon of Olive Oil to the pan with the butternut squash and shallots.  You may also consider adding 1/2 cup of chicken stock to the pan once you move it into the oven if the pan is too dry.

Can I use chicken breasts?

Yes, if the breast has skin and bones, then follow the same cooking time ensuring that the internal temperature reaches 165 F (add 5-10 minutes if needed).  If you are using boneless skinless chicken, then reduce the oven cooking time to 20 minutes and add 5 minutes if the internal temp is not yet 165 F. **NOTE** Without the fat from the skin, you will likely need to add a tablespoon of Olive Oil to the pan with the butternut squash and shallots.  You may also consider adding 1/2 cup of chicken stock to the pan once you move it into the oven if the pan is too dry.

Can I cook this in the Slow Cooker?

Yes, you can cook this in the slow cooker, however, you will still need to start by searing the chicken in a pan on the stove.  Once seared, you can add the chicken and the other ingredients to the slow cooker, along with 1/2 cup chicken broth and set for 6 hours.  Be sure to check the internal temperature of the chicken to ensure it reaches 165F.  You will also want to make the finishing sauce in a pan, by adding the liquid and fat from the slow cooker and then following the sauce instructions.  

Is this recipe Gluten Free?

Yes, this recipe is Gluten Free.  While Butternut squash resembles sweet potatoes when cooked, it is not a starch nor does it contain any gluten.  

Can I cook this dish ahead and reheat it?

Yes, however, the crispy skin will lose its crispiness.  You can try to crisp it up again by reheating it in the oven at 375 F degrees uncovered for 15-20 minutes.  

What can I serve with this?

There is so much fantastic flavor in this dish that you don’t want to add another side that will compete.  I love to simply add steamed rice, quinoa, orzo, or other pasta.  You can also add this amazing Light & Easy Roasted Garlic Cauliflower Mash!

ENJOY!  😍 Carrie

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