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Butternut Squash and Chicken with sage, garlic, and shallots on a platter with fresh sage leaves and topped with a buttery garlic, lemon, sage sauce. Lemon wedges, fresh sage leaves, and a kitchen towel on counter.

Butternut Squash and Chicken Thighs with Sage Butter, Garlic and Shallots

Butternut Squash and Chicken with Lemon Sage Butter, Garlic and Shallots is the ultimate fall chicken dinner.  Crispy chicken, sweet, creamy butternut squash, shallots and sage come together in one glorious dish!  It starts on the stove, finishes in the oven, then gets topped with simple buttery sage-filled sauce is made with all of the goodness from the chicken, butternut squash, and shallots.  This is an easy, but impressive and delicious dinner to make for guests or your family on a weeknight.

Course Main Course
Cuisine American
Keyword butternut squash, chicken, chicken dinner, chicken sausage, chicken thighs, shallots
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 409 kcal
Author Carrie Tyler

Ingredients

Chicken, Butternut Squash, Shallots

  • 2 pounds Chicken Thighs, bone-in, with skin (4 thighs)
  • 1 Tablespoon Olive oil
  • 1 teaspoon Salt (divided for chicken and veggies)
  • 1 teaspoon Ground Black Pepper (divided for chicken and veggies)
  • 1 teaspoon Garlic Powder (divided for chicken and veggies)
  • 1 pound Butternut Squash
  • 1 Large Shallot (or 2 medium)

Sage Sauce

  • 1 Tablespoon Salted Butter
  • 1 clove Garlic, minced
  • ½ cup Chicken Stock or Broth
  • 2 Tablespoons Fresh Sage Leaves, chopped (about 10 leaves)
  • ½ Lemon, juiced (you can garnish with the other half)

Instructions

Prep-Ahead Steps

  1. PREP VEGGIES. 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 ¾ inch discs. Cut each disc into ¾ inch cubes. If they are too big they will take longer to cook.

    Butternut squash peeled and cubed on cutting board for Butternut Squash and Chicken with Shallots.

  2. PREP FOR 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.

    Sage leaves sliced thin for Butternut Squash and Chicken with Shallots.

  3. PREP CHICKEN. 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.

    Raw chicken thighs with the skin on and seasoned with salt, pepper, and garlic powder for Butternut Squash and Chicken with Shallots.

Cooking Steps

  1. Preheat oven to 400 F degrees.

  2. SEAR CHICKEN. In a an oven-safe large frying pan or skillet, heat 1 tablespoon 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 few minutes and see if it easily pulls away then.)

    Seasoned chicken thighs cooking in a frying pan with the skin on for Butternut Squash and Chicken with Shallots.

  3. SAUTEE VEGGIES. 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 ½ teaspoon of salt and ½ 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.

    Butternut squash cubes and shallots cooking in a frying pan for Butternut Squash and Chicken with Shallots.

  4. ROAST. 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.

    Seared chicken thighs, butternut squash cubes and shallots cooking in a frying pan for Butternut Squash and Chicken with Shallots.

  5. MAKE SAUCE. 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, ½ 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!

    Hand squeezing a lemon over pan with sage and butter for Butternut Squash and Chicken with Shallots.

Recipe Video

Recipe Notes

  • 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 ½ 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 ½ 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 ½ 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.