Name: Chicken and Butternut Squash Stew Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 lb. boneless, skinless chicken thighs, cut into bite-size pieces; 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 and chopped; 1 (14 oz.) can diced tomatoes; 2 cups chicken stock; 1/2 cup apple juice; 2 Tbsp. avocado oil or other high-smoke point oil; 2 Tbsp. all-purpose flour; 2 Tbsp. tomato paste; 2 bay leaves; 1/4 cup fresh chopped parsley; Kosher salt and fresh black pepper, to taste

Jump to Recipe· 4.2 from 1 review

If you’re looking for a cozy, hearty dish that feels like a warm hug in a bowl, the Chicken and Butternut Squash Stew Recipe is exactly what you need. This recipe brings together tender chicken thighs, sweet butternut squash, and a melody of vegetables simmered in a rich, savory broth that’s both comforting and satisfying. Perfect for chilly evenings or whenever you crave something wholesome, this stew combines vibrant colors with deep flavors. It’s incredibly inviting, straightforward to prepare, and sure to become a favorite in your kitchen.

Ingredients You’ll Need

A top view of a large cooking pot filled with three main layers of chopped vegetables arranged separately inside: on the left, there are bright orange cubed butternut squash, on the top right, small light yellow sliced potatoes with skin, and on the bottom right, vibrant red chopped tomatoes. In the center, there are two large green bay leaves and a thick dollop of dark red tomato paste sitting on top of the squash and tomatoes. The pot is resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Chicken and Butternut Squash Stew Recipe is how simple yet essential each ingredient is. Every item adds its own unique layer of flavor, texture, and color, coming together to create a perfectly balanced stew that’s rich and vibrant.

Avocado oil or other high-smoke point oil: Ideal for browning the chicken without burning, adding a subtle, clean flavor.

Boneless, skinless chicken thighs: Juicy and tender, they hold up beautifully through the long simmer, soaking in flavor.
All-purpose flour: Helps create a gentle coating on the chicken for a lovely golden crust and adds a slight thickness to the stew.
Carrots: Thinly sliced on the diagonal to soften quickly and add a hint of sweetness and bright color.

Medium onion: Cut into wedges to bring natural sweetness and depth to the base of the stew.
Garlic cloves: Chopped to release their pungent aroma that infuses every spoonful.
Butternut squash: Cubed and bursting with sweet, nutty flavor that perfectly complements the savory elements.

Baby gold potatoes: Scrubbed and chopped to tender perfection, adding hearty, comforting texture.
Diced tomatoes (canned): Bring acidity and a touch of earthiness that brightens the stew.
Tomato paste: Concentrates the tomato flavor and enriches the stew’s color and depth.

Chicken stock: The flavorful liquid base that ties all ingredients together harmoniously.
Apple juice: Adds a subtle sweetness and a slight tang that lifts the stew without overpowering.
Bay leaves: Infuse the broth with an herbal, slightly floral undertone.

Fresh chopped parsley: Stirred in at the end for a burst of freshness and color.
Kosher salt and fresh black pepper: Essential seasonings to enhance and balance all the flavors beautifully.

How to Make Chicken and Butternut Squash Stew Recipe

Step 1: Brown the Chicken to Golden Perfection

Start by heating the avocado oil in a heavy Dutch oven over medium-high heat. Toss the bite-sized chicken pieces with the all-purpose flour to give them a light, velvety coating; this helps the chicken brown nicely and thickens the stew later on. Season your chicken with kosher salt and freshly cracked black pepper, then add it to the hot oil. Cook, stirring occasionally, until each piece becomes delightfully golden, which should take around 6 to 8 minutes. This step not only locks in flavor but also builds a rich base for the stew.

Step 2: Deglaze and Soften

Once your chicken is browned, pour in about a quarter cup of chicken stock to deglaze the pan, scraping up all those delicious browned bits stuck to the bottom. These bits are packed with flavor and will enrich the stew. Then add the sliced carrots, onion wedges, and chopped garlic cloves. Cook everything together until the onions are just beginning to soften, about 5 minutes. This gentle sauté helps develop a sweet and aromatic foundation for your stew.

Step 3: Build the Stew with Vegetables and Simmer

Now it’s time to add the star vegetables: the cubes of butternut squash and chopped baby gold potatoes. Pour in the diced tomatoes and tomato paste, followed by the remaining chicken stock and the apple juice for a subtle fruity lift. Nestle in your bay leaves, then season with salt and pepper to your liking. Bring the stew to a gentle simmer, reduce the heat to low, and cover. Let everything cook together for about 30 minutes—this slow simmer allows the flavors to meld and the vegetables to soften tenderly.

Step 4: Finish Simmering and Add Fresh Parsley

After the initial simmer, remove the lid and continue cooking uncovered for another 15 minutes, or until the vegetables are tender and the liquid has reduced slightly, creating a luscious consistency. Discard the bay leaves, then stir in the fresh chopped parsley. This final touch adds a lovely pop of herbaceous freshness that perfectly balances the rich stew.

How to Serve Chicken and Butternut Squash Stew Recipe

A close-up view of a metal pot filled with a thick stew showing chunks of orange carrots, yellow potatoes, and red tomato pieces mixed with small shrimp in a rich orange sauce. The stew is garnished with green chopped herbs scattered evenly across the surface. The pot sits on a white marbled texture with a bright, natural light giving the dish a fresh and warm look photo taken with an iphone --ar 4:5 --v 7

Garnishes

To really make your Chicken and Butternut Squash Stew Recipe shine at the table, sprinkle a little extra fresh parsley over each serving. For a bit of brightness, a squeeze of lemon or a dash of red pepper flakes can add a surprise kick. A small drizzle of good-quality olive oil or a dollop of sour cream also works beautifully to enrich the stew even more.

Side Dishes

This stew is a complete meal on its own but pairs wonderfully with crusty bread for soaking up every last bit. Creamy mashed potatoes or buttery polenta serve as excellent base layers to scoop up the hearty stew. For a light contrast, consider a crisp green salad dressed with a simple vinaigrette to brighten the palate between bites.

Creative Ways to Present

Looking to impress guests or just make an everyday meal feel special? Serve the stew in rustic, deep bowls with a sprinkle of toasted pumpkin seeds on top for crunch. Alternatively, use mini bread bowls to create edible “pots” of stew that are both charming and delicious. Don’t be afraid to play with presentation—after all, we eat with our eyes first!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken and Butternut Squash Stew Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making the next-day meal even more satisfying. Just give it a gentle stir before reheating.

Freezing

This stew freezes exceptionally well, making it a fantastic option for meal prep. Let it cool completely, then transfer into freezer-safe containers or heavy-duty bags. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating to preserve the stew’s texture and flavor.

Reheating

To reheat, gently warm the stew over medium-low heat on the stove, stirring occasionally. If it seems too thick, add a splash of chicken stock or water until it reaches your preferred consistency. Microwaving works too, but stirring halfway through helps evenly distribute heat and keep the stew cozy.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While chicken thighs remain juicier and more forgiving during slow cooking, chicken breasts will work as well—just be careful not to overcook them to avoid dryness.

Is it okay to substitute apple juice with something else?

If you don’t have apple juice on hand, you can replace it with white grape juice, orange juice, or even just a touch of apple cider vinegar mixed with water for a similar sweet-tangy note.

Can this stew be made in a slow cooker?

Yes! Brown the chicken and sauté the vegetables on the stove first, then transfer everything to your slow cooker and cook on low for 5 to 6 hours or on high for 3 to 4 hours.

What if I want the stew thicker or thinner?

For a thicker stew, let it simmer uncovered a bit longer or mash some of the potatoes and squash into the broth. To thin it out, simply add more chicken stock or a splash of water until you reach your desired consistency.

Can I add other vegetables to this Chicken and Butternut Squash Stew Recipe?

Definitely! Feel free to toss in green beans, peas, or even kale towards the end of cooking for added nutrients and color diversity.

Final Thoughts

Honestly, this Chicken and Butternut Squash Stew Recipe is one of those dishes that wraps you in comfort and makes every meal feel like a special occasion. Its hearty texture, balanced flavors, and beautiful colors make it easy to fall in love with. So go ahead, gather your ingredients, and give it a try—you might just find your new go-to stew that warms both the body and soul.