Apple Cider Chicken with Butternut Squash

Get ready for a dinner that's absolutely dreamy and filled with autumn magic! Apple Cider Chicken with Butternut Squash brings together juicy, golden-browned chicken breasts and sweet, caramelized squash, all bathed in a tangy, aromatic apple cider sauce.

It's the very best cozy comfort food—simple enough for a quick weeknight meal, yet special enough to serve guests. One pan, minimal fuss, and a symphony of fall flavors that will have everyone asking for seconds.

Whether you're meal-prepping for the week or looking for a show-stopping main for your next dinner party, this dish is a must-try. Inspired by Sunday suppers at my grandmother's house, it's a family favorite that's guaranteed to become a staple in your kitchen, too.

Why You'll Love This Recipe

• All-in-one dinner – Chicken and veggies cook together for easy prep and cleanup.
• Cozy autumn flavors – Apple cider and fresh herbs transform simple ingredients into a restaurant-worthy dish.
• Healthy and hearty – Packed with lean protein, fiber, and colorful veggies for a well-balanced meal.
• Approachable and quick – Ready in under an hour, with minimal hands-on time in the kitchen.

Key Ingredients for Apple Cider Chicken with Butternut Squash

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Breasts

Boneless, skinless chicken breasts are the star protein, turning tender and juicy as they soak up the cider-based sauce. For best results, choose chicken breasts of even thickness or gently pound them to help them cook evenly. You can also use boneless, skinless thighs for extra juiciness—just adjust the cook time as needed.

Butternut Squash

Butternut squash lends natural sweetness and a creamy texture that pairs beautifully with the tangy cider. Peel and cube the squash into 1-inch chunks for even roasting. If you're short on time, pre-cut squash from the produce section works great. Delicata or acorn squash are good swaps if butternut isn’t available.

Apple Cider

Apple cider infuses the whole dish with a subtle sweetness and unmistakable fall flair. Be sure to use fresh, unfiltered apple cider (not apple juice) for the richest flavor. In a pinch, you can mix apple juice with a splash of lemon, but the result will be a bit less robust.

Fresh Herbs (Thyme and Sage)

Fresh thyme and sage add woodsy, savory notes that complement the squash and cider perfectly. Strip the leaves from the stems and give them a quick chop for maximum freshness. Dried herbs will work in a pinch—use about one-third the amount and add them early so they have time to bloom.

Shallot

Shallots bring a gentle, nuanced onion flavor to the sauce without overpowering the dish. Finely dice for even sautéing. If you don’t have shallots, substitute with a small yellow onion or a couple of minced garlic cloves for a slightly different flavor profile.

Instructions for Apple Cider Chicken with Butternut Squash

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Chicken and Squash

Pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper. Peel and cube the butternut squash if you haven’t already.

Sear the Chicken

Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side, until golden brown but not cooked through. Transfer chicken to a plate and set aside. Don’t worry if they aren’t fully cooked—they’ll finish baking later.

Sauté the Aromatics

Reduce heat to medium and add butter to the same skillet. Stir in the diced shallot and cook for 1-2 minutes, scraping up any browned bits. Add the cubed butternut squash, tossing to coat. Cook for 4-5 minutes until the squash just begins to soften.

Deglaze and Make the Sauce

Pour in the apple cider and chicken broth, stirring to deglaze the pan. Whisk in Dijon mustard, fresh thyme, and sage. Let the mixture simmer for 2-3 minutes to meld flavors.

Combine and Bake

Return the chicken breasts (plus any juices) to the skillet, nestling them among the squash. Spoon a bit of sauce over each piece of chicken. Transfer skillet to a preheated 400°F oven and bake for 15-18 minutes, until the chicken is cooked through (internal temp 165°F) and squash is fork-tender.

Finish and Serve

Carefully remove the skillet from the oven. Taste and season the sauce with additional salt and pepper if needed. Sprinkle with chopped parsley before serving for a fresh pop of color.

Recipe Variations

Make It Creamy

For an indulgent twist, stir in a splash of heavy cream or a dollop of crème fraîche right before serving. This makes the sauce luxuriously rich and perfect for serving over mashed potatoes or rice.

Go Veggie

Skip the chicken and double up on the butternut squash, adding other hearty veggies like carrots, parsnips, or Brussels sprouts. Use vegetable broth and chickpeas for a filling, plant-based meal.

Spice It Up

Add a pinch of red pepper flakes or a diced apple for a sweet-and-spicy kick. You can also sprinkle in smoked paprika for a bit of warmth.

Gluten-Free & Dairy-Free

This recipe is naturally gluten-free. For a dairy-free version, simply swap the butter for more olive oil or your favorite vegan butter.

Serving Suggestions

Serve this Apple Cider Chicken with Butternut Squash over fluffy rice, creamy mashed potatoes, or hearty farro to soak up every drop of the delicious sauce. Add a simple green salad dressed with apple vinaigrette, and garnish your skillet with extra chopped herbs and a few apple slices for a beautiful presentation.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place chicken and squash in a skillet over medium-low heat, adding a splash of broth or cider to revive the sauce. You can also microwave individual portions until heated through. For best texture, freezing is not recommended, as squash can become mushy when thawed.

Frequently Asked Questions About Apple Cider Chicken with Butternut Squash (FAQ)

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless, skinless chicken thighs work beautifully here—just add a few extra minutes to the baking time for juicy, flavorful results.

Q: Can I prep this dish ahead of time?
A: Yes! You can cube the squash, chop the shallot and herbs, and even sear the chicken up to a day in advance. Assemble and bake fresh for best flavor and texture.

Q: What if I don't have fresh apple cider?
A: You can substitute apple juice mixed with a splash of lemon juice for brightness, though the flavor will be slightly milder than using cider.

Ready to bring the flavors of fall to your table? This Apple Cider Chicken with Butternut Squash is hearty, vibrant, and guaranteed to impress. Give it a try, and don’t forget to leave a comment or a rating below—I love hearing how it turns out in your kitchen!