Go Back
–+ servings
butternut sqsuash chicken with sauce in a pan.
Print Recipe
No ratings yet

Pan-Cooked Butternut Squash Chicken

Butternut squash chicken with juicy thighs in a honey, lemon, and harissa sauce. A simple dinner with tender squash and sauce.
Prep Time20 minutes
Cook Time40 minutes
Course: Chicken, Main Course
Cuisine: American, German
Servings: 6 servings
Calories: 409kcal
Author: Adina

Equipment

  • 1 large, deep pan or skillet with a lid or a large Dutch oven
  • Baking sheet
  • Aluminum foil
  • Bowl
  • Potato masher

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
US - EU

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

  1. Squash: You can also use pumpkin, preferably a flavorful variety.
  2. 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.
  3. 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.
  4. Broiling: Broiling is not essential, but it helps crisp the skin instead of leaving it soft.

Nutrition

Serving: 1/6 of the dish | Calories: 409kcal | Carbohydrates: 33g | Protein: 22g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 1026mg | Potassium: 1038mg | Fiber: 4g | Sugar: 16g | Vitamin A: 15906IU | Vitamin C: 43mg | Calcium: 91mg | Iron: 2mg