This butternut squash chicken recipe is made with juicy chicken thighs simmered in a honey, lemon, and harissa sauce. A simple dinner with tender squash and plenty of sauce.
The chicken and butternut squash cook together in the pan, and the sauce is lightly sweet, tangy, and truly delicious. It goes well with rice or bread, such as soft Afghan naan, a crusty loaf, or a baguette.
If you like chicken thighs, check out the Sticky Honey Lime Chicken Thighs, or for more squash dishes, see my Butternut Squash and Sausage Casserole or the Butternut Fritters.
Ingredients: 9 + oil, salt & pepper | Prep Time: 20 minutes | Cook Time: 40 minutes | Servings: 4-6 | Difficulty: Easy
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Recipe ingredients
Chicken thighs: I used 6, which fit comfortably in my largest pan. Six serves 4-6 people, depending on appetite.
Butternut squash: You can also use pumpkin; choose a flavorful variety for the best results. For something completely different using squash, try this Butternut Squash and Lentil Lasagna, it's so good.
Tomatoes: I used small tomatoes and cut them in half. If you use cherry tomatoes, leave them whole.
Harissa: I use harissa paste from a tube, but you can also use harissa from a jar. One tablespoon makes the sauce mildly spicy; add more if you want it hotter. Check out the Harissa Chicken, it's just as delicious.
If you don't have harissa, you can use paprika with a pinch of cayenne, a little sriracha, Aleppo pepper, or chili flakes. These all give the sauce a bit of heat without being too strong.
Other sauce ingredients: Tomato paste, honey, lemon juice, and a little cornstarch to thicken the sauce slightly.
See the recipe card for full information on ingredients and quantities.
How to make butternut chicken?
Step #1: Peel and cube the butternut squash and set it aside. Halve the tomatoes.
Step #2: Sear the dried and seasoned chicken on the skin side for 4-5 minutes.
Step #3: Flip and sear on the other side for another 3 minutes. Remove from the pan.
Step #4: Whisk the sauce ingredients in a bowl and pour them into the pan. Cook on high heat for 2 minutes.
Step #5: Return the chicken to the pan.
Step #6: Arrange the butternut pieces and the tomatoes around the thighs.
Step #7: Simmer, covered, for about 20 minutes or until the butternut is soft and the chicken is cooked through.
Step #8: Broil the chicken thighs for a few minutes to make the skin crispy. Roughly mash the butternut pieces with a potato masher. Return the chicken to the pan.
Extra Tips
Check chicken doneness: The meat should be opaque, and juices should run clear.
Squash texture: Keep some bite in the squash so it holds shape in the sauce.
Serving: Bread, rice, or a simple grain like bulgur or couscous works well. I often make a small green salad on the side, either with vinaigrette or Yogurt Dressing. You can also serve it with German Coleslaw, Oil and Vinegar Cucumber Salad, or Skillet Cornbread.
Store and reheat
Refrigerate: This butternut squash chicken keeps well in the fridge for 2-3 days in a sealed container.
Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge, then warm on the stove before serving.
Reheat gently in a pan over low heat so the chicken stays tender and the sauce doesn't dry out.
Pan-Cooked Butternut Squash Chicken
Equipment
- 1 large, deep pan or skillet with a lid or a large Dutch oven
- Baking sheet
- Aluminum foil
- Bowl
Ingredients
- 30 oz butternut squash Note 1
- 8 small tomatoes Note 2
- 6 chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon harissa paste Note 3
- 1 tablespoon tomato paste
- 3 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 2 teaspoons cornstarch
- 1 ½ cups chicken stock 360 ml
- fine sea salt and ground black pepper
Instructions
- Butternut: Peel the butternut squash and cut it into cubes about ¾ inch / 2 cm. Halve the tomatoes and set aside.30 oz butternut squash + 8 small tomatoes
- Season chicken: Pat the chicken thighs dry with paper towels and season them well on both sides with salt and pepper.6 chicken thighs + fine sea salt and ground black pepper
- Sear the chicken: Heat the oil in a large pan. Place the chicken skin-side down in the pan and sear for 4 - 5 minutes until deeply golden. Flip and cook on the other side for another 3 minutes. Remove from the pan.1 tablespoon olive oil
- Sauce: Whisk all the sauce ingredients in a bowl, making sure the cornstarch is fully dissolved and smooth. Pour the sauce into the pan and cook on high for about 2 minutes, until slightly thickened.1 tablespoon harissa paste + 1 tablespoon tomato paste + 3 tablespoons honey + 1 tablespoon lemon juice + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper + 2 teaspoons cornstarch + 1 ½ cups chicken stock
- Assemble the pot: Return the thighs to the pan. Add the butternut squash cubes and the halved tomatoes around them.
- Simmer: Cover the pan, leaving a small crack open. Simmer for about 20 minutes, until the squash is tender and the chicken is cooked through.
- Broil the chicken: Remove the chicken pieces from the pan. Place them on a baking sheet lined with foil and broil for a few minutes, until the skin is browned and crisp (Note 4).
- Finish the sauce: Roughly mash the squash in the pan with a potato masher. The sauce should remain slightly chunky, not smooth, but thicker. Adjust the taste if necessary, but it probably won't be. Return the chicken pieces to the pan and serve.
Notes
- Squash: You can also use pumpkin, preferably a flavorful variety.
- Harissa: I used harissa paste from a tube. One tablespoon makes the sauce medium hot. For more heat, add another ½-1 tablespoon to taste.
- Tomatoes: I used small tomatoes (not cherry tomatoes) and halved them. If using cherry tomatoes, leave them whole. If you don't have harissa, you can use paprika with a pinch of cayenne, a little sriracha, Aleppo pepper, or chili flakes. These all give the sauce a bit of heat without being too strong.
- Broiling: Broiling is not essential, but it helps crisp the skin instead of leaving it soft.
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