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Fall Dinner Ideas-Apple Cider Chicken with Butternut Squash Recipe

Fall Dinner Ideas-Apple Cider Chicken with Butternut Squash Recipe
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★★★★★

5.2 from 5 reviews

This Apple Cider Chicken with Butternut Squash is a perfect fall dinner combining tender, crispy chicken breasts with a flavorful apple cider sauce, complemented by sweet roasted butternut squash and fresh apple slices. The dish is hearty, comforting, and easy to prepare, making it an ideal seasonal meal for cozy evenings.

Ingredients

Scale

Chicken and Seasoning

  • 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

Butternut Squash and Apples

  • 2 cups butternut squash, diced into 1/4-inch cubes (fresh or thawed from frozen)
  • 1 apple, sliced
  • 1 tablespoon fresh thyme, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 420°F (215°C) to ensure it’s hot and ready for roasting the chicken and vegetables.
  2. Prepare Chicken: Pat dry each chicken breast thoroughly with paper towels. This step is crucial for achieving extra crispy skin during cooking.
  3. Season Chicken: In a small bowl, mix 1 tablespoon olive oil, paprika, salt, and black pepper. Generously rub this seasoning mixture all over the chicken breasts. Let the chicken rest on a plate for at least 15 minutes to absorb the flavors.
  4. Sear Chicken: Heat an oven-safe skillet or cast-iron pan over medium-high heat for about 5 minutes. Add the chicken breasts skin side down and sear until the skin is golden brown and crispy, about 4-5 minutes. Remove the chicken and set aside.
  5. Make Apple Cider Sauce: Reduce heat to medium. Using the same skillet, add the apple cider, softened butter, mustard, brown sugar, and soy sauce. Stir continuously until the sauce comes to a simmer and thickens slightly into a smooth texture. Remove from the heat.
  6. Add Chicken Back: Return the chicken breasts to the skillet, placing them skin side up, nestled in the sauce.
  7. Prepare Butternut Squash and Apples: In a large bowl, toss the diced butternut squash, sliced apple, chopped thyme, and remaining 1 tablespoon olive oil until evenly coated. If using frozen squash, be sure to defrost and pat dry beforehand to prevent sogginess.
  8. Combine and Bake: Spread the squash and apple mixture around the chicken breasts in the skillet. Carefully transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken skin is crispy and golden, and the internal temperature reaches 165°F (74°C).
  9. Serve: Plate the chicken alongside the roasted squash and apples. Drizzle some of the pan sauce over the top for extra flavor. Enjoy your warm, comforting fall meal!

Notes

  • Patting the chicken skin dry before seasoning is key for crispy skin.
  • Use fresh apple cider—not apple cider vinegar—for a balanced sweetness in the sauce.
  • If using frozen butternut squash, ensure it is fully thawed and dried to avoid excess moisture.
  • You can substitute mustard with Dijon for a slightly different flavor profile.
  • Check the chicken’s internal temperature with a meat thermometer to avoid undercooking.
  • This recipe pairs well with a side of steamed green beans or a fresh salad for a complete meal.

Nutrition

Keywords: fall dinner, apple cider chicken, butternut squash, roasted chicken, autumn recipe, easy chicken dinner

Find it online: https://lucabites.com/fall-dinner-ideas-apple-cider-chicken-with-butternut-squash-recipe/