11 Chicken and Butternut Squash Recipes for Cozy Weeknight Wins

Chicken and butternut squash recipes work because the squash turns jammy and sweet while the chicken stays juicy, and both brown in the same pan. The pan juices become something worth spooning over everything. The versions below take that base in different directions, from a buttery skillet to a slow cooker chili.

Start with Sage Brown Butter Chicken and Butternut Squash for a classic skillet, go for Spicy Cajun Chicken and Butternut Squash Skillet if you want heat, try Air Fryer Chicken and Butternut Squash Bites when you need a quick meal, and there is Slow Cooker Chicken Butternut Squash Chili for a set-it-and-forget-it night.

Which Chicken and Butternut Squash Recipes Should You Make?

Sage Brown Butter Chicken and Butternut Squash

This is the skillet version I go back to when I want a pan sauce that tastes like more than the sum of its parts. You get crisp chicken skin, slightly jammy squash, and sage leaves that turn almost like chips in the butter.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs, patted dry: 680 g (1.5 lb)
• Butternut squash, peeled and cut into 2 cm (3/4 in) cubes: 900 g (2 lb)
• Olive oil: 2 tbsp
• Unsalted butter: 3 tbsp
• Fresh sage leaves: 12 leaves
• Garlic cloves, minced: 2
• Chicken stock: 120 ml (1/2 cup)
• Salt and black pepper: 3/4 tsp salt plus 1/2 tsp pepper

Instructions

Step 1: Season the 680 g (1.5 lb) chicken thighs all over with 3/4 tsp salt and 1/2 tsp pepper. Heat 2 tbsp olive oil in a large skillet over medium-high until it slides easily, then lay the chicken in and leave it alone for 6 minutes. You’ll see the edges go deep brown, and the chicken will release from the pan without a fight.

Step 2: Flip the chicken with tongs and cook the second side for 4 minutes, just enough to color it. Transfer the thighs to a plate, leaving the oil in the skillet. Drop in 3 tbsp butter and 12 sage leaves, and swirl the pan until the butter smells nutty, about 2 minutes; you’ll hear the sage crackle as it crisps.

Step 3: Add the 900 g (2 lb) squash and 2 minced garlic cloves to the skillet, tossing them in the brown butter for 8 minutes. You’ll notice the squash edges soften and start to catch on the pan bottom.

Step 4: Return the chicken and any juices to the skillet, pour in 120 ml (1/2 cup) chicken stock, and scrape the bottom with a wooden spoon. Bring the liquid to a simmer, cover, and cook for 12 minutes, until the chicken is cooked through and the squash is tender when you poke it.

Step 5: Remove the lid, raise the heat to medium-high, and let the sauce bubble for 4 minutes until it turns glossy and coats the back of a spoon. When you serve, arrange the chicken and squash on a platter and spoon the pan sauce over everything, scattering the crisp sage leaves on top.

Baked Chicken and Butternut Squash with Rosemary

This one is for the night you want to put everything in a pan and let the oven do the work. The squash and onions soften under the chicken, and the rosemary hits the hot oil so the whole kitchen smells good.

Ingredients (makes 5 servings)

• Bone-in skin-on chicken thighs: 1.1 kg (2.5 lb), about 5 pieces
• Butternut squash, peeled and cut into 2.5 cm (1 in) cubes: 800 g (1.75 lb)
• Red onion, cut into wedges: 1 large
• Olive oil: 3 tbsp
• Fresh rosemary, chopped: 1 tbsp
• Garlic cloves, smashed: 4
• Chicken stock: 120 ml (1/2 cup)
• Salt and black pepper: 1 1/4 tsp salt plus 3/4 tsp pepper, divided

Instructions

Step 1: Heat the oven to 220C (425F). In a large roasting pan, toss the 800 g (1.75 lb) squash, red onion wedges, 4 smashed garlic cloves, 3 tbsp olive oil, 1 tbsp chopped rosemary, 1 tsp of the salt, and 1/2 tsp of the pepper until everything is coated. You want the squash in a single layer so it roasts instead of steaming.

Step 2: Sprinkle the 1.1 kg (2.5 lb) chicken thighs with the remaining 1/4 tsp salt and 1/4 tsp pepper, then set them skin side up on top of the vegetables. Roast for 25 minutes, and you will see the chicken skin start to brown while the squash edges look golden.

Step 3: Pull the pan out and pour 120 ml (1/2 cup) chicken stock into the bottom, avoiding the chicken skin. Return the pan to the oven and roast another 20 minutes, until the chicken registers 74C (165F) and the squash is fully tender when you poke it with a knife.

Step 4: Switch the oven to broil and leave the pan on the top rack for 2 minutes if the skin needs more crisping. You’ll need to watch it the whole time, because the sugars in the squash can darken very fast.

Step 5: Transfer the chicken to a cutting board and let it rest while you stir the pan juices around the squash. Slice or serve the thighs whole with the vegetables and spoon the rosemary-laced juices over each plate.

Creamy Chicken and Butternut Squash Soup

This soup purees the squash into the broth, so it gets its body from the vegetable rather than anything heavy. You still get tender shredded chicken in every spoonful.

Ingredients (makes 6 servings)

• Boneless skinless chicken breasts: 680 g (1.5 lb)
• Butternut squash, peeled and cubed: 900 g (2 lb)
• Yellow onion, chopped: 1
• Carrots, peeled and chopped: 2
• Garlic cloves, minced: 3
• Chicken stock: 1.2 L (5 cups)
• Coconut milk: 240 ml (1 cup)
• Olive oil: 2 tbsp
• Salt and black pepper: 1 tsp salt plus 1/2 tsp pepper

Instructions

Step 1: Heat 2 tbsp olive oil in a large soup pot over medium. Add the chopped yellow onion, 2 chopped carrots, and 3 minced garlic cloves with 1 tsp salt and cook for 8 minutes, stirring now and then, until the onion turns translucent and the carrots begin to soften. You’ll smell the garlic sweeten before anything browns.

Step 2: Add the 900 g (2 lb) squash and 1.2 L (5 cups) chicken stock to the pot, along with 1/2 tsp black pepper. Bring it to a boil, then lower the heat so the liquid bubbles gently, and simmer for 15 minutes, until you can crush a piece of squash against the side of the pot with a spoon.

Step 3: Slide the 680 g (1.5 lb) chicken breasts into the simmering broth and cook for 12 minutes, until they feel firm and the center is no longer pink. Lift them out with tongs and set them on a cutting board.

Step 4: Blend the soup with an immersion blender until it is completely smooth, or work in batches in a regular blender. Pour it back into the pot if you used a blender, and keep the heat low.

Step 5: Shred the chicken with two forks, then stir it into the soup along with 240 ml (1 cup) coconut milk. Heat for 5 minutes without letting it boil, and taste for salt.

Step 6: Ladle the soup into deep bowls and finish with extra black pepper. You can add a spoon of the coconut milk on top if you like a swirl.

Coconut Chicken Butternut Squash Curry

This curry leans on coconut milk and a warm curry powder instead of any heavy paste, so it stays weeknight friendly. The squash soaks up the sauce without turning to mush.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs, cut into 3 cm (1.25 in) pieces: 680 g (1.5 lb)
• Butternut squash, peeled and cubed: 600 g (1.3 lb)
• Coconut milk: 400 ml (1 can, 13.5 fl oz)
• Yellow onion, sliced: 1
• Garlic cloves, minced: 3
• Fresh ginger, grated: 1 tbsp
• Spices: 1 tbsp curry powder and 1 tsp ground turmeric
• Vegetable oil: 2 tbsp
• Chicken stock: 180 ml (3/4 cup)
• Salt: 1 tsp, plus more to taste

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large Dutch oven over medium. Add the sliced yellow onion and 1 tsp salt, and cook for 6 minutes, stirring occasionally, until the onion goes soft and sweet. You want the onion to give before anything browns.

Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated ginger, 1 tbsp curry powder, and 1 tsp turmeric. Cook for 1 minute, and you will smell the spices turn toasty, but do not let them catch and turn bitter.

Step 3: Add the 680 g (1.5 lb) chicken pieces and cook for 5 minutes, turning them once, until the outside is no longer pink. They do not need to be cooked through yet.

Step 4: Pour in 400 ml (1 can, 13.5 fl oz) coconut milk, 180 ml (3/4 cup) chicken stock, and the 600 g (1.3 lb) squash. Stir, bring the liquid to a gentle simmer, and cook for 22 minutes, until the squash is tender and the sauce has thickened enough to coat your spoon.

Step 5: Taste the curry and add another pinch of salt if you think it needs it. Serve it in wide bowls, spooning plenty of sauce over the chicken and squash.

Spicy Cajun Chicken and Butternut Squash Skillet

This one brings real heat and a smoky edge from Cajun seasoning. It’s the version I make when I want a skillet dinner that wakes up the whole table.

Ingredients (makes 5 servings)

• Boneless skinless chicken thighs, cut into bite-size pieces: 680 g (1.5 lb)
• Butternut squash, peeled and cubed: 700 g (1.5 lb)
• Yellow onion, sliced: 1
• Garlic cloves, minced: 3
• Cajun seasoning: 1 tbsp
• Smoked paprika: 1 tsp
• Canned diced tomatoes: 400 g (14 oz)
• Chicken stock: 120 ml (1/2 cup)
• Vegetable oil: 2 tbsp
• Scallions, sliced: 2

Instructions

Step 1: In a large bowl, toss the 680 g (1.5 lb) chicken with 1 tbsp Cajun seasoning and a pinch of salt. Heat 2 tbsp vegetable oil in a deep skillet over medium-high, and sear the chicken for 5 minutes, turning once, until you get a dark crust on two sides. Lift the chicken out with a slotted spoon.

Step 2: Add the sliced yellow onion and 700 g (1.5 lb) squash to the skillet and cook for 6 minutes, stirring only a couple of times, until the squash edges show some char. You’ll hear a light sizzle the whole time, and that’s what you want.

Step 3: Stir in 3 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute. You’ll smell the paprika bloom in the hot oil before you pour in the 400 g (14 oz) diced tomatoes and 120 ml (1/2 cup) chicken stock, scraping up the browned bits from the bottom.

Step 4: Return the chicken and any juices to the skillet, lower the heat, and simmer for 15 minutes. You will know it is ready when the squash is tender and the sauce has reduced to a thick, spoonable consistency, so taste it and add salt if you think it needs it.

Step 5: When you serve, scatter the 2 sliced scallions over the skillet and scoop it straight from the pan, making sure every bowl gets a little of that smoky sauce.

Chicken Butternut Squash Stew with White Beans

This is a big pot of stew that holds up for a few days, so the leftovers might actually be better than the first night. The beans go creamy and the squash stays in distinct chunks if you cut it generously.

Ingredients (makes 8 servings)

• Boneless skinless chicken thighs, trimmed and cut into large pieces: 900 g (2 lb)
• Butternut squash, peeled and cut into 3 cm (1.25 in) chunks: 1 kg (2.2 lb)
• Cannellini beans, rinsed: 2 x 400 g cans (28 oz total)
• Yellow onion, chopped: 1
• Garlic cloves, minced: 4
• Chicken stock: 1.5 L (6 cups)
• Tomato paste: 2 tbsp
• Fresh thyme leaves: 1 tbsp
• Olive oil: 2 tbsp
• Salt and black pepper: 1 tsp salt plus 1/2 tsp pepper

Instructions

Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium-high. Season the 900 g (2 lb) chicken pieces with 1 tsp salt and 1/2 tsp pepper, then brown them in two batches for 7 minutes total, turning once, until the outside is deeply colored. You will need to keep the pieces from crowding, or they will steam instead of brown.

Step 2: Lower the heat to medium and add the chopped yellow onion to the same pot. Cook for 6 minutes, scraping the bottom as the onion releases its moisture, until it turns translucent. You’ll lift a lot of the browned chicken flavor back into the vegetables this way.

Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until the paste darkens a shade. This step builds a deep, savory backbone, and you will see the oil take on a brick-red tint.

Step 4: Return the browned chicken and any juices to the pot, then add 1 kg (2.2 lb) squash, 2 cans of rinsed cannellini beans, 1.5 L (6 cups) chicken stock, and 1 tbsp thyme leaves. Bring the stew to a boil, reduce the heat, and simmer for 25 minutes, until the chicken is tender and the squash is just tender enough to bite through.

Step 5: Use a ladle to skim any fat from the surface, then taste the broth and add more salt if you think it needs it. You can let the stew sit off the heat for 5 minutes so the beans and squash settle.

Step 6: Ladle the stew into deep bowls, making sure each serving gets plenty of broth, beans, squash, and a few pieces of chicken. You can finish with a turn of black pepper.

Air Fryer Chicken and Butternut Squash Bites

These are the kind of bites you make when you want dinner off the counter fast, with very little oil and a lot of crispy edges. The squash cooks in the same basket and gets a little charred at the tips.

Ingredients (makes 24 bites)

• Boneless skinless chicken breasts, cut into 2.5 cm (1 in) pieces: 680 g (1.5 lb)
• Butternut squash, peeled and cut into 2 cm (3/4 in) cubes: 600 g (1.3 lb)
• Olive oil: 2 tbsp
• Cornstarch: 1 tbsp
• Garlic powder: 1 tsp
• Smoked paprika: 1 tsp
• Dried oregano: 1 tsp
• Salt: 3/4 tsp
• Black pepper: 1/2 tsp
• Lemon wedges: 1 lemon, cut into wedges

Instructions

Step 1: In a large bowl, toss the 680 g (1.5 lb) chicken pieces with 1 tbsp olive oil, 1 tbsp cornstarch, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp oregano, 3/4 tsp salt, and 1/2 tsp pepper until every piece is coated. You can use your hands if that’s easier. Put the 600 g (1.3 lb) squash in a second bowl and toss it with the remaining 1 tbsp olive oil and a pinch of salt.

Step 2: Heat the air fryer to 200C (400F). Arrange the chicken in a single layer in the basket, leaving a little space between pieces, and air fry for 8 minutes. You’ll see the cornstarch turn into a light, crisp crust on the bottom.

Step 3: Pull the basket out and add the squash, tossing it gently with the chicken. Air fry for another 7 minutes, shaking once halfway, until the squash is tender inside and the chicken is cooked through when you cut into the largest piece.

Step 4: Tip the bites onto a serving platter, and when you serve, squeeze the lemon wedges over the top while everything is still hot. Pass extra lemon at the table.

Sheet Pan Harissa Chicken with Butternut Squash

The harissa and honey turn into a glossy, spicy-sweet glaze in the oven, and the squash edges get sticky at the corners. This is a good one for nights when you want bold flavor with almost no cleanup.

Ingredients (makes 4 servings)

• Bone-in skin-on chicken thighs: 1.2 kg (2.5 lb), about 8 pieces
• Butternut squash, peeled and cut into thick wedges: 800 g (1.75 lb)
• Red onion, cut into thick wedges: 1
• Harissa paste: 3 tbsp
• Honey: 2 tbsp
• Olive oil: 2 tbsp
• Garlic cloves, minced: 3
• Lemon juice: 1 tbsp
• Salt and black pepper: 1 tsp salt plus 1/2 tsp pepper

Instructions

Step 1: Heat the oven to 220C (425F). In a small bowl, whisk 3 tbsp harissa paste, 2 tbsp honey, 2 tbsp olive oil, 3 minced garlic cloves, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp pepper until it forms a loose paste. You can loosen it with a teaspoon of water if your harissa is very thick.

Step 2: On a large sheet pan, toss the 800 g (1.75 lb) squash wedges and red onion wedges with half the harissa mixture, making sure all sides are coated. Spread them out in a single layer and roast for 15 minutes. You want the squash to get a head start before the chicken goes on.

Step 3: Pat the 1.2 kg (2.5 lb) chicken thighs dry with paper towels, then brush the remaining harissa mixture over the skin and a little on the underside. Lay the chicken on top of the vegetables, skin side up, and roast for 25 minutes. You will know it’s done when the chicken reaches 74C (165F) and the squash is caramelized at the edges.

Step 4: Remove the pan from the oven and let it rest for 5 minutes. Transfer the chicken and vegetables to a platter, then spoon any sticky pan juices over the top before you serve.

Gluten Free Chicken Butternut Squash Casserole

This casserole uses cornstarch to thicken a creamy sauce, so it stays gluten free without getting thin or gritty. The squash layers under the chicken and soaks up the thyme as it bakes.

Ingredients (makes 6 servings)

• Boneless skinless chicken breasts, cut into bite-size pieces: 900 g (2 lb)
• Butternut squash, peeled and sliced 1 cm (1/2 in) thick: 700 g (1.5 lb)
• Chicken stock: 480 ml (2 cups)
• Heavy cream: 240 ml (1 cup)
• Cornstarch: 2 tbsp
• Dijon mustard: 1 tbsp
• Garlic cloves, minced: 3
• Fresh thyme leaves: 1 tbsp
• Olive oil: 2 tbsp
• Salt and black pepper: 1 tsp salt plus 1/2 tsp pepper

Instructions

Step 1: Heat the oven to 190C (375F). In a small saucepan, whisk 480 ml (2 cups) chicken stock, 240 ml (1 cup) heavy cream, 2 tbsp cornstarch, 1 tbsp Dijon mustard, 3 minced garlic cloves, 1 tbsp thyme leaves, 1 tsp salt, and 1/2 tsp pepper until the cornstarch dissolves. Bring it to a simmer over medium heat and cook for 5 minutes, whisking now and then, until you can see the sauce cling to the back of a spoon.

Step 2: Heat 2 tbsp olive oil in a wide skillet over medium-high. Add the 900 g (2 lb) chicken pieces and cook for 6 minutes, turning once, until the outside turns white but the chicken is not cooked through. You do not need to brown it deeply; the oven will finish the job.

Step 3: Arrange the 700 g (1.5 lb) squash slices in the bottom of a large baking dish, overlapping them slightly. You can spoon the seared chicken over the squash, then pour the warm sauce over everything, pressing down gently so the sauce settles into the gaps.

Step 4: Cover the dish with foil and bake for 35 minutes, until a knife slides through the squash with no resistance. Uncover and bake for 10 more minutes, letting the top turn golden at the edges. You’ll see the sauce bubbling around the sides.

Step 5: Let the casserole rest for 5 minutes so the sauce sets a little, then serve spoonfuls into shallow bowls. You want to scoop all the way to the bottom to get squash, chicken, and sauce in every bite.

Slow Cooker Chicken Butternut Squash Chili

This chili takes ground chicken and cubes of squash, then lets them go low and slow until the squash softens into the thick tomato base. It’s built for a day when you can set it and walk away.

Ingredients (makes 8 servings)

• Ground chicken: 900 g (2 lb)
• Butternut squash, peeled and cubed: 800 g (1.75 lb)
• Black beans, rinsed: 2 x 400 g cans (28 oz total)
• Canned diced tomatoes: 800 g (28 oz)
• Yellow onion, chopped: 1
• Garlic cloves, minced: 4
• Tomato paste: 2 tbsp
• Spice blend: 2 tbsp ancho chili powder, 2 tsp ground cumin, 1 tsp dried oregano
• Chicken stock: 240 ml (1 cup)
• Salt and black pepper: 1 tsp salt plus 1/2 tsp pepper

Instructions

Step 1: In a large slow cooker, combine the 900 g (2 lb) ground chicken, 800 g (1.75 lb) squash, 2 cans of rinsed black beans, 800 g (28 oz) diced tomatoes, chopped yellow onion, 4 minced garlic cloves, 2 tbsp tomato paste, the spice blend, 1 tsp salt, and 1/2 tsp pepper. Use a wooden spoon to break up the chicken so no large clumps remain, but you do not need to brown it first.

Step 2: Pour 240 ml (1 cup) chicken stock over the mixture and stir until everything is combined. Cover the slow cooker and let everything cook for 6 hours on the low setting, until the squash is very tender and the chicken is cooked through. You’ll see the chili thicken as it sits.

Step 3: Stir the chili well, breaking apart any remaining clumps of ground chicken with your spoon. Taste it and add more salt if the tomatoes have not brought enough seasoning.

Step 4: If the chili looks thinner than you like, leave the lid off and turn the slow cooker to high for 15 minutes. Stir once, and you’ll see it reduce and tighten up.

Step 5: Ladle the chili into deep bowls and serve it hot. You can top each bowl with whatever you like, but it is already a full meal on its own.

Mini Chicken Butternut Squash Meatballs

These little meatballs use finely grated squash to keep the lean chicken tender, and they bake up firm enough to pack for lunch the next day. The centers stay moist while the outsides take on a light crust.

Ingredients (makes 24 meatballs)

• Ground chicken: 680 g (1.5 lb)
• Butternut squash, peeled and finely grated: 200 g (about 2 cups, 7 oz)
• Breadcrumbs: 60 g (1/2 cup)
• Large egg: 1
• Garlic cloves, minced: 2
• Dried oregano: 1 tsp
• Ground cumin: 1/2 tsp
• Salt: 3/4 tsp
• Black pepper: 1/2 tsp
• Olive oil: 1 tbsp, for brushing

Instructions

Step 1: Heat the oven to 200C (400F) and line a baking sheet with parchment. In a large bowl, combine the 680 g (1.5 lb) ground chicken, 200 g (about 2 cups, 7 oz) grated squash, 60 g (1/2 cup) breadcrumbs, 1 large egg, 2 minced garlic cloves, 1 tsp oregano, 1/2 tsp cumin, 3/4 tsp salt, and 1/2 tsp pepper. You want to mix just until everything is evenly distributed, and your hands are the easiest tool here.

Step 2: Roll the mixture into 24 meatballs, around 2 tbsp each, and set them on the prepared sheet. You’ll feel the mixture hold together without being sticky, thanks to the squash and egg.

Step 3: Brush the meatballs lightly with 1 tbsp olive oil and bake for 16 minutes, until the outsides are golden and the internal temperature reaches 74C (165F). You can flip them halfway if you want even browning on both sides.

Step 4: Pull the pan from the oven and let the meatballs sit for 3 minutes, which helps them firm up before you lift them off the parchment.

Step 5: Transfer the meatballs to a platter and serve them hot as a main with your favorite sides, or pile them into a bowl for easy grabbing. You’ll find they hold their shape well even after they cool.

The one step that matters most across these recipes is getting real color on the squash before any liquid goes in. Let the cubes sit in a hot pan or on a hot sheet pan without stirring for a few minutes. That browning is where the sweetness comes from, and it keeps the squash from turning to mush later.

Pick the version that matches your night, read the steps once, and get the squash browning. You’ll be glad you did.