Description
This Apple Cider Chicken with Butternut Squash recipe features tender, crispy-skinned chicken breasts cooked in a flavorful apple cider sauce alongside sweet roasted butternut squash and apples. The combination of savory paprika-seasoned chicken with a tangy, buttery apple cider glaze and seasonal veggies makes for a comforting and elegant meal perfect for fall or any time you want a hearty, sweet-savory dish.
Ingredients
Units
Scale
Chicken
- 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 & Herbs
- 2 cups butternut squash, diced into 1/4-inch cubes (fresh or thawed from frozen)
- 1 apple, sliced
- 1 tablespoon fresh thyme, chopped
Instructions
- Preheat the Oven: Preheat your oven to 420°F to prepare for roasting the chicken and vegetables.
- Prep the Chicken: Pat each chicken breast dry thoroughly with paper towels. This step is crucial to achieving extra crispy skin during cooking.
- Season the Chicken: In a small bowl, mix 1 tablespoon olive oil, paprika, salt, and black pepper. Generously coat the chicken breasts with this seasoning mixture. Let the chicken rest on a plate for at least 15 minutes to absorb the flavors.
- Sear the Chicken: Heat an oven-safe or cast-iron skillet over medium-high heat for 5 minutes until very hot. Place the chicken breasts skin side down in the skillet and sear until the skin turns brown and crispy, about 4-5 minutes. Remove the chicken and set aside.
- Prepare Apple Cider Sauce: Reduce heat to medium on the same skillet. Add apple cider, butter, mustard, brown sugar, and soy sauce. Stir continuously as the mixture simmers until it thickens to a smooth sauce. Remove from heat and nestle the chicken breasts back into the skillet skin side up.
- Prepare Butternut Squash and Apples: In a large bowl, toss the diced butternut squash, sliced apple, thyme, and remaining 1 tablespoon olive oil until evenly combined. Make sure frozen squash is fully defrosted and patted dry to prevent excess moisture.
- Combine and Bake: Spread the butternut squash and apple mixture around and under the chicken breasts in the skillet. Place the skillet in the preheated oven and bake for 20 minutes, or until the chicken skin is golden and crispy and the internal temperature reaches 165°F.
- Serve: Plate the chicken breasts with the roasted butternut squash and apples. Drizzle some of the pan’s apple cider sauce over the top for extra flavor and moisture. Enjoy your hearty and flavorful meal!
Notes
- Make sure to fully dry the chicken skin for the crispiest results.
- If using frozen butternut squash, thaw and pat dry to avoid soggy vegetables.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- You can substitute fresh thyme with dried thyme if needed, using about 1 teaspoon.
- Apple cider in this recipe is the unfiltered sweet juice, not vinegar, which provides the mellow sweetness and acidity.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 420
- Sugar: 8g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
