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Crispy Brown Butter Apple Cider Chicken Thighs One-Pot Recipe with Butternut Squash

brown butter apple cider chicken thighs - featured image
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A cozy one-pot recipe featuring crispy skin chicken thighs cooked in nutty brown butter and tangy apple cider, paired with tender roasted butternut squash. Perfect for fall dinners with minimal fuss and maximum flavor.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 3 cups (450g) butternut squash, peeled and cubed
  • 4 tablespoons unsalted butter
  • ½ cup (120ml) apple cider
  • 3 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • Optional: splash of chicken broth or water

Instructions

  1. Prep the Ingredients (10 minutes): Peel and cube about 3 cups (450g) of butternut squash into even pieces. Mince 3 cloves of garlic. Pat 4 bone-in, skin-on chicken thighs dry with paper towels.
  2. Season the Chicken: Generously season both sides of the chicken thighs with salt and freshly ground black pepper.
  3. Sear the Chicken (8-10 minutes): Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken skin-side down and cook without moving until skin is deep golden and crispy, about 6-7 minutes. Flip and sear the other side for 2-3 minutes. Remove chicken and set aside.
  4. Brown the Butter (3-4 minutes): Reduce heat to medium and add 4 tablespoons unsalted butter to the same skillet. Stir gently as it melts and browns, watching for a nutty aroma and golden-brown flecks. Once browned, add the minced garlic and stir for 30 seconds until fragrant.
  5. Add Apple Cider and Dijon (2 minutes): Pour in ½ cup (120ml) apple cider and 1 teaspoon Dijon mustard. Stir to combine and deglaze the pan, scraping up browned bits from the bottom. Let it simmer for a minute to reduce slightly.
  6. Add Butternut Squash and Thyme: Toss the cubed squash and 1 tablespoon fresh thyme leaves in the skillet, coating evenly with the brown butter cider sauce.
  7. Return Chicken to the Pan: Nestle the chicken thighs skin-side up on top of the squash, spooning a little sauce over the skin (but not too much to keep it crispy).
  8. Roast in Oven (20-25 minutes): Transfer the skillet to a preheated oven at 400°F (200°C). Roast until the chicken reaches an internal temperature of 165°F (74°C) and the squash is tender. Broil for 1-2 minutes at the end if needed to crisp the skin, watching closely.
  9. Rest and Serve: Remove from oven and let rest for 5 minutes before serving.

Notes

Pat chicken skin dry thoroughly before searing to ensure crispiness. Watch butter carefully when browning to avoid burning. Do not overcrowd the pan to prevent steaming the chicken. Rest chicken after roasting to keep it juicy. For dairy-free, substitute butter with coconut oil or vegan butter. If no oven-safe skillet, sear chicken in pan then transfer to baking dish to roast.

Nutrition

Keywords: chicken thighs, brown butter, apple cider, butternut squash, one-pot recipe, crispy chicken, fall dinner, easy dinner, cozy meal

Find it online: https://breezybake.com/crispy-brown-butter-apple-cider-chicken-thighs-one-pot-recipe-with-butternut-squash/