Name: Apple Cider Chicken with Butternut Squash Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 5 boneless, skin-on chicken breasts; 2 tablespoons olive oil, divided; 2 tablespoons paprika; 1 tablespoon salt; 1/2 tablespoon ground black pepper; 1 cup apple cider (NOT apple cider vinegar); 2 tablespoons butter, softened; 1 tablespoon mustard; 1 tablespoon brown sugar; 1 tablespoon soy sauce; 2 cups butternut squash, diced into 1/4-inch cubes (fresh or thawed from frozen); 1 apple, sliced; 1 tablespoon fresh thyme, chopped

Jump to Recipe· 4.8 from 459 reviews

If you’re craving a cozy, fall-inspired dinner that’s both comforting and bursting with flavor, you absolutely need to try my Apple Cider Chicken with Butternut Squash Recipe. This dish brings together tender, crispy-skinned chicken and sweet, earthy butternut squash all glazed with a luscious apple cider sauce—trust me, it’s a game-changer! Whether you’re cooking for family or just want to impress guests with something seasonal yet simple, this recipe has got your back.

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Why You’ll Love This Recipe

Perfect Fall Flavors: The mix of apple cider, butternut squash, and thyme creates a warm, seasonal vibe I just can’t get enough of.
Juicy & Crispy Chicken: I discovered that patting the chicken skin dry before seasoning gets that crispy skin everyone loves.
One-Skillet Ease: You can prep, sear, and bake everything in one skillet—less cleaning, more relaxing.
Versatile & Crowd-Friendly: Whether for weeknights or company, this recipe always impresses without stress.

A white plate holds a sliced cooked chicken piece with a light brown grilled outer layer and tender white inside, arranged in a slightly angled line. Next to the chicken, there is a chunky yellowish-brown sauce or topping with a soft texture. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Apple Cider Chicken with Butternut Squash, fall chicken dinner, cozy autumn recipes, healthy chicken recipes, seasonal fall meal

Ingredients You’ll Need

The ingredient list here is delightfully straightforward, and you’ll find that each element plays a key role in balancing sweet, savory, and earthy notes. When shopping, pick fresh butternut squash or good-quality frozen cubes to save time without sacrificing taste.

Flat lay of five raw boneless chicken breasts with skin on arranged neatly, a small white bowl of golden olive oil, a small white bowl filled with bright red paprika powder, a small white bowl of coarse white salt, a small white bowl of cracked black pepper, a small white bowl containing pale golden apple cider, a small white bowl of soft yellow butter, a small white bowl of smooth yellow mustard, a small white bowl of dark brown sugar, a small white bowl of glossy dark soy sauce, fresh diced butternut squash cubes, crisp apple slices with red and yellow skin, and a small bunch of green fresh thyme sprigs all symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 - Apple Cider Chicken with Butternut Squash, fall chicken dinner, cozy autumn recipes, healthy chicken recipes, seasonal fall meal

Chicken breasts, boneless, skin-on: Skin-on is essential here for crispy, golden brown perfection.
Olive oil: Use good quality for the best flavor and searing results.
Paprika: Adds subtle smoky warmth to the seasoning mix.
Salt: Essential to bringing out all the flavors.
Ground black pepper: Provides a balanced spice that complements the sweetness.
Apple cider (NOT vinegar): The star in the sauce for that bright, tangy-sweet kick.
Butter: Adds richness and helps create a luscious sauce.
Mustard: A little tanginess that deepens the sauce complexity.
Brown sugar: Sweetens the sauce and helps caramelize the chicken skin.
Soy sauce: Brings umami depth and balances the sweetness.
Butternut squash, diced: Offers sweetness and soft texture that pairs amazing with the chicken.
Apple, sliced: Adds juicy, fresh sweetness and a bit of crunch contrast.
Fresh thyme, chopped: An herbal note that perks up the dish beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Apple Cider Chicken with Butternut Squash Recipe is how easy it is to adapt! I often tweak it for different tastes and occasions, and you’ll find it just as rewarding to make it your own.

Use different squash: I’ve swapped butternut for delicata or acorn squash and loved the slightly different textures and sweetness.
Swap chicken pieces: Thighs or drumsticks work wonderfully too if you prefer dark meat or want a juicier bite.
Make it dairy-free: Simply replace butter with olive oil or a plant-based alternative, and it still tastes fabulous.
Up the spice: Add a pinch of cayenne or chili powder for a bit of heat—my family enjoys the extra kick!

How to Make Apple Cider Chicken with Butternut Squash Recipe

Step 1: Prep and Season Your Chicken

Start by patting your chicken breasts completely dry with paper towels — this little step is a total game changer because it helps the skin crisp up beautifully during searing and roasting. Next, mix your olive oil with paprika, salt, and black pepper, then generously rub this mix all over the chicken. Let it rest on a clean plate for at least 15 minutes; this short rest time really lets those flavors sink in and makes the chicken juicier.

Step 2: Sear the Chicken to Crispy Perfection

Heat an oven-safe or cast-iron skillet over medium-high heat for about 5 minutes until it’s really hot and shimmering. Place the chicken breasts skin side down carefully and let them caramelize and crisp up for 4-5 minutes without moving them—that crust is key! Once that skin is a gorgeous golden brown, transfer the chicken to a plate to rest while you make the sauce.

Step 3: Whip Up the Apple Cider Sauce

Turn the heat down to medium on the same skillet and add your apple cider, butter, mustard, brown sugar, and soy sauce. Stir everything together and bring it to a simmer. You’ll notice the sauce start to thicken and become luscious—this is where all those sweet, tangy flavors meld beautifully. Remove from heat before it gets too thick to keep it saucy and shiny.

Step 4: Combine Butternut Squash, Apples, and Thyme

In a large bowl, toss your diced butternut squash, sliced apples, fresh thyme, and the remaining olive oil together. If you’re using frozen squash, make sure it’s thawed and patted dry to avoid excess water making the dish soggy. Spread this colorful mix around and slightly under the chicken breasts in the skillet—this will roast everything together and soak up all those delicious juices.

Step 5: Bake It All to Golden Goodness

Pop the whole skillet into your preheated 420°F oven for about 20 minutes, or until the chicken skin is crispy and the internal temperature hits 165°F. I like to check with a meat thermometer because it takes the guesswork out and guarantees juicy chicken every time. When done, let it rest just a few minutes before serving for the best texture.

Step 6: Serve and Enjoy!

Dish out the chicken and butternut squash with the apples, then drizzle some of that gorgeous apple cider sauce right from the skillet over the top. This finishing touch brings everything together with sweetness and tang that you’ll want to savor.

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Pro Tips for Making Apple Cider Chicken with Butternut Squash Recipe

Dry the Chicken Skin Thoroughly: I can’t stress enough how wiping the skin dry guarantees crunch—any moisture just steams the skin instead.
Use a Cast Iron Skillet if You Can: It retains heat so well, helping the chicken sear evenly and the veggies roast beautifully.
Don’t Skip the Rest After Seasoning: Let the chicken sit for at least 15 minutes; the seasoning soaks in and makes a noticeable difference.
Monitor Internal Temperature: Using a meat thermometer avoids dry chicken and nails the perfect juicy texture every time.

How to Serve Apple Cider Chicken with Butternut Squash Recipe

A black cast iron pan holds five browned pieces of chicken layered evenly across the pan’s center with golden caramelized edges. Around and between the chicken pieces are light brown apple slices with pink-red skins, soaked in a thick, glossy brown sauce mixed with finely chopped onions and herbs. The cast iron pan is placed on a smooth white marbled surface, and a white cloth is visible at the bottom edge of the pan. photo taken with an iphone --ar 2:3 --v 7 - Apple Cider Chicken with Butternut Squash, fall chicken dinner, cozy autumn recipes, healthy chicken recipes, seasonal fall meal

Garnishes

I usually finish this recipe with a sprinkle of fresh thyme leaves and a light drizzle of extra apple cider reduction if I’ve got time. The fresh thyme really brightens up the plate and makes it look inviting. Sometimes, a few toasted pecans or walnuts sprinkled on top add a lovely crunch and nutty contrast that my family absolutely loves.

Side Dishes

I often serve this Apple Cider Chicken with a simple green salad dressed in vinaigrette, or a side of creamy mashed potatoes to soak up all that sauce. Steamed green beans or roasted Brussels sprouts also pair wonderfully and keep the meal balanced with some fresh greens.

Creative Ways to Present

For holiday dinners or when I want to impress, I plate the chicken sliced over a bed of mashed butternut squash purée, with apples arranged artistically on the side and sauce drizzled like a glaze. It makes the dish feel extra special and restaurant-worthy without extra fuss!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. I like to keep the sauce separate when possible, so the squash doesn’t get too soggy overnight. When you reheat, it’s nice to add a splash of apple cider or water to bring some moisture back.

Freezing

This recipe freezes well. I portion out the chicken and squash into freezer-safe containers, leaving some sauce off to freeze separately. When thawed, everything reheats nicely without losing flavor or texture.

Reheating

Reheat leftovers gently in a skillet over medium heat or in the oven at 325°F with a cover to keep it moist. Adding a little broth or cider helps keep the chicken juicy. Avoid microwaving too long or at full power to prevent drying out the chicken.

FAQs

Can I use apple cider vinegar instead of apple cider in this recipe?

No, you want to use apple cider—the unfermented juice of apples—because it adds sweetness and tang. Apple cider vinegar is much more acidic and will overpower the dish, changing the flavor balance completely.
What can I substitute for butternut squash?

If you can’t find butternut squash, try delicata squash, acorn squash, or even sweet potatoes. They all roast well and bring that lovely autumn sweetness to the dish.
How do I ensure the chicken skin gets crispy?

Pat the chicken skin completely dry before seasoning, use medium-high heat for searing, and avoid overcrowding the pan. Finishing with a hot oven bake helps crisp it up perfectly.
Can I make this recipe ahead of time?

Absolutely! You can prep and season the chicken and chop the veggies the day before. Store them separately and assemble just before cooking to keep everything fresh.

Final Thoughts

This Apple Cider Chicken with Butternut Squash Recipe quickly became one of my go-to meals because it strikes the perfect balance between easy and impressive. I love how the flavors evoke that cozy autumn feeling and how simple it is to put together without complicated steps. If you’re looking to bring a little warmth and joy to your dinner table, I highly recommend giving this recipe a whirl—you and everyone you serve will thank me!