Description

This Apple Cider Chicken with Butternut Squash is a flavorful and hearty dish featuring crispy skin chicken breasts seared and roasted with a tangy apple cider sauce, complemented by tender butternut squash and sweet apple slices. Perfect for a comforting weeknight dinner or special occasion, this recipe balances savory, sweet, and aromatic herb notes with minimal prep and straightforward steps.

Ingredients

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Chicken and Seasoning

5 boneless, skin-on chicken breasts
2 tablespoons olive oil, divided
2 tablespoons paprika
1 tablespoon salt
1/2 tablespoon ground black pepper

Apple Cider Sauce

1 cup apple cider (NOT apple cider vinegar)
2 tablespoons butter, softened
1 tablespoon mustard
1 tablespoon brown sugar
1 tablespoon soy sauce

Vegetables and Garnish

2 cups butternut squash, diced into 1/4-inch cubes (fresh or thawed from frozen)
1 apple, sliced
1 tablespoon fresh thyme, chopped

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Instructions

Preheat Oven: Preheat your oven to 420°F (215°C) to get it ready for roasting the chicken and vegetables.
Prep Chicken: Pat dry each chicken breast thoroughly with a paper towel. Drying the skin helps achieve a crispy exterior when searing and roasting.
Season Chicken: In a small bowl, mix together 1 tablespoon olive oil, paprika, salt, and black pepper. Generously coat the chicken breasts with this seasoning mixture. Let them rest on a clean plate for at least 15 minutes to absorb the flavors.
Sear Chicken: Heat an oven-safe or cast-iron skillet over medium-high heat for about 5 minutes until hot. Place the chicken breasts skin-side down in the skillet and sear until the skin is brown and crispy, about 4-5 minutes. Remove chicken to a plate to rest.
Make Apple Cider Sauce: Reduce heat to medium and add apple cider, butter, mustard, brown sugar, and soy sauce to the same skillet. Stir well and bring to a gentle simmer until the sauce thickens slightly into a smooth consistency. Remove from heat and return the chicken to the skillet, placing the breasts skin-side up.
Prepare Butternut Squash Mixture: In a large bowl, toss the diced butternut squash, sliced apples, chopped thyme, and remaining tablespoon olive oil together until evenly coated. Ensure butternut squash is thawed and patted dry if using frozen. Spread this mixture evenly around the chicken in the skillet.
Bake: Place the entire skillet in the preheated oven and bake for 20 minutes. The chicken skin should be crispy and golden, and the internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
Serve: Transfer the chicken and butternut squash to plates. Drizzle with some of the apple cider sauce from the skillet to enhance the flavor before serving.

Notes

For crispiest skin, ensure chicken breasts are completely dry before seasoning and searing.
Use an oven-safe skillet such as cast iron for searing and baking to avoid transferring food multiple times.
If using frozen butternut squash, thaw and dry thoroughly to prevent excess moisture in the dish.
Apple cider is different from apple cider vinegar; using vinegar will alter the flavor and acidity.
Check chicken temperature with a meat thermometer to ensure it reaches 165°F for safe consumption.
Feel free to swap fresh thyme with dried thyme – use about 1 teaspoon if dried.
This recipe pairs well with a simple green salad or steamed vegetables for a well-rounded meal.

Nutrition

Serving Size: 1 chicken breast with squash and apple (approx. 1/5 of recipe)
Calories: 400 kcal
Sugar: 8 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 110 mg