Cozy Winter Butternut Squash & Chicken One-Pot in 30 Minutes

There’s something magical about tossing everything into one pot and ending up with a cozy, flavorful meal, especially when it’s freezing outside. My Winter Butternut Squash & Chicken One-Pot has been my go-to for years when I crave warmth without the fuss. The sweet squash, tender chicken, and savory broth come together so effortlessly, it feels like a hug in a bowl. Trust me, this dish is weeknight gold.

Why You’ll Love This Winter Butternut Squash & Chicken One-Pot

This dish is a total game-changer for so many reasons. Here’s why it’s become a staple in my kitchen:

• One-pot wonder: Minimal cleanup means more time to cozy up on the couch (or, let’s be real, avoid doing dishes).
• Comfort in a bowl: The sweet squash and savory chicken create the most satisfying, hug-like flavor combo.
• Weeknight hero: From chopping to serving, it’s ready in under an hour, even faster if you prep ahead.
• Balanced and hearty: Packed with protein and veggies, it’s the kind of meal that actually keeps you full.

Seriously, what’s not to love?

Ingredients for Winter Butternut Squash & Chicken One-Pot

Gathering everything for this cozy dish is a breeze. Here’s what you’ll need, broken down so you can prep like a pro:

• For the Chicken:
  • 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces, trust me, thighs stay juicier than breasts)
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
• For the Vegetables:
  • 3 cups butternut squash (peeled and cubed, about 1 small squash)
  • 1 medium yellow onion (chopped, no need to be perfect)
  • 2 cloves garlic (minced, more if you’re garlic-obsessed like me)
  • 1 tsp dried thyme
• 2 cups chicken broth (homemade or store-bought both work)

Equipment Needed

Just a few basics: a large pot (or Dutch oven), sturdy cutting board, and chef’s knife. That’s it, no fancy gadgets required!

How to Make Winter Butternut Squash & Chicken One-Pot

Alright, let’s get cooking! This one-pot wonder comes together in just a few simple steps. Here’s how I make it every time:

1. Brown that chicken: Heat olive oil in your pot over medium heat. Add the chicken pieces (don’t crowd them, work in batches if needed!) and sprinkle with salt and pepper. Cook for about 5 minutes until they get a nice golden color. (This step builds so much flavor!)
2. Wake up the aromatics: Toss in the onion, garlic, and thyme. Stir everything around for about 2 minutes until your kitchen smells incredible and the onions start turning translucent.
3. Bring it all together: Add the butternut squash and chicken broth, scraping up any tasty browned bits from the bottom of the pot. Bring it to a lively boil, you’ll hear it bubbling away!
4. Simmer to perfection: Reduce the heat to low, cover, and let it gently simmer for 20 minutes. You’ll know it’s done when the squash is fork-tender but not mushy. (Give it a taste test; the squash should be sweet and creamy.)

Tips for Perfect Results

Two game-changing tricks I’ve learned: 1) Pat the chicken dry before cooking, it browns way better! 2) Stir occasionally while simmering to prevent sticking. Bonus tip: If the broth reduces too much, just add a splash more to loosen it up.

Serving Suggestions for Winter Butternut Squash & Chicken One-Pot

This cozy dish is perfect as-is, but here’s how I love to serve it: scoop generous portions into bowls with crusty bread for dipping (that broth is liquid gold!) or over fluffy rice. A sprinkle of fresh parsley or thyme adds a bright finish. One batch easily feeds four hungry people, or leaves happy leftovers for tomorrow’s lunch.

Storage & Reheating Instructions

This one-pot wonder keeps beautifully! Store leftovers in an airtight container in the fridge for up to 3 days. Just wait until it cools completely before tucking it away. For longer storage, freeze portions for 1 month (thaw overnight in the fridge). When reheating, warm gently on the stovetop or in the microwave, adding a splash of broth to prevent drying out. Whatever you do, don’t let it boil; those tender chicken pieces deserve better!

Nutritional Information

Here’s the scoop on what you’re getting in each comforting bowl (based on my typical ingredients):

• Calories: 320
• Protein: 28g
• Carbs: 25g
• Fat: 12g

Values vary based on ingredients, like if you go heavy on the squash or use low-sodium broth. But honestly? It’s all good stuff that’ll keep you satisfied!

Frequently Asked Questions

Winter Butternut Squash & Chicken One-Pot

A hearty and simple one-pot meal featuring butternut squash and chicken.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken

• 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

For the Vegetables

• 3 cups butternut squash peeled and cubed
• 1 onion chopped
• 2 cloves garlic minced
• 1 tsp dried thyme
• 2 cups chicken broth

Equipment

• Large Pot
• Cutting board
• Chef’s knife

Method

 

1. Heat olive oil in a large pot over medium heat.
2. Add chicken, salt, and pepper. Cook until browned, about 5 minutes.
3. Add onion, garlic, and thyme. Cook for 2 minutes until fragrant.
4. Stir in butternut squash and chicken broth. Bring to a boil.
5. Reduce heat and simmer for 20 minutes, or until squash is tender.

Notes

Serve with crusty bread or rice for a complete meal.

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