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Why You'll Love This healthy one pot chicken and winter squash stew for busy weeknights
- Easy to Make: This recipe is made in just one pot, making it easy to prepare and clean up.
- Healthy and Nutritious: This stew is packed with protein, fiber, and vitamins, making it a great option for a healthy meal.
- Customizable: You can customize this recipe to your taste by adding your favorite spices or vegetables.
- Perfect for Weeknights: This recipe is quick and easy to make, making it perfect for busy weeknights.
- Cost-Effective: This recipe is budget-friendly and can be made with ingredients you likely already have on hand.
- Delicious: This stew is flavorful and delicious, making it a great option for a weeknight meal.
- Make-Ahead: You can make this recipe ahead of time and refrigerate or freeze it for later.
- One Pot Wonder: This recipe is made in just one pot, making cleanup a breeze.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast, winter squash, onions, garlic, and chicken broth. The chicken breast provides lean protein, while the winter squash adds natural sweetness and fiber. The onions and garlic add a depth of flavor, and the chicken broth helps to keep the stew moist and flavorful. When selecting these ingredients, look for fresh, high-quality options. For the chicken breast, choose boneless, skinless breast and cut it into bite-sized pieces. For the winter squash, choose a variety that's sweet and nutty, such as butternut or acorn squash. You can also use other types of squash, such as spaghetti or delicata squash.
How to Make healthy one pot chicken and winter squash stew for busy weeknights
Heat a large pot over medium-high heat. Add a tablespoon of olive oil and swirl it around to coat the bottom of the pot.
Add the chicken breast to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
Add the onions to the pot and cook until they're softened and translucent, about 5 minutes.
Add the garlic and winter squash to the pot and cook for an additional 2-3 minutes, until the squash is slightly tender.
Add the chicken broth and browned chicken back to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 20-25 minutes, until the chicken is cooked through and the squash is tender.
Season the stew with salt, pepper, and your favorite spices. Serve hot, garnished with fresh herbs or a sprinkle of paprika.
Tips for Perfect Results
Using fresh, high-quality ingredients will make a big difference in the flavor and texture of your stew.
Cook the chicken until it's just cooked through, then remove it from the pot to prevent overcooking.
Add the aromatics, such as garlic and onions, towards the end of cooking to preserve their flavor and texture.
Use a large, heavy pot with a tight-fitting lid to prevent the stew from boiling over and to distribute the heat evenly.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together and the meat to become tender.
Don't be afraid to experiment with different spices and seasonings to find the combination that works best for you.
Common Mistakes to Avoid
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Not Browning the Chicken: Failing to brown the chicken can result in a stew that lacks depth and flavor.
Fix: Make sure to brown the chicken on all sides before adding the other ingredients to the pot.
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Overcooking the Squash: Overcooking the squash can make it mushy and unappetizing.
Fix: Check the squash frequently while it's cooking and remove it from the pot when it's tender but still firm.
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Not Seasoning Enough: Failing to season the stew adequately can result in a dish that's bland and unflavorful.
Fix: Taste the stew regularly and adjust the seasoning as needed.
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Not Using the Right Pot: Using a pot that's too small can result in a stew that's overcrowded and difficult to cook evenly.
Fix: Use a large, heavy pot with a tight-fitting lid to cook the stew.
Variations & Substitutions
Add some heat to your stew by incorporating diced jalapenos or red pepper flakes.
Replace the chicken with additional vegetables, such as mushrooms, bell peppers, or zucchini, for a hearty and satisfying vegetarian stew.
Use gluten-free chicken broth and be mindful of any gluten-containing ingredients, such as soy sauce or beer, to make the stew gluten-free.
Use low-sodium chicken broth and be mindful of the amount of salt used in the recipe to make a low-sodium version of the stew.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's recommended to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be refrigerated for up to 3-4 days. Make sure to cool the stew to room temperature before refrigerating it, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3-4 months. Cool the stew to room temperature, then transfer it to an airtight container or freezer bag. When you're ready to eat it, thaw the stew overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use different types of squash?
Yes, you can use different types of squash, such as acorn, spaghetti, or delicata squash. Just be sure to adjust the cooking time based on the type of squash you use.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, but be sure to use gluten-free chicken broth and be mindful of any gluten-containing ingredients, such as soy sauce or beer.
Can I add other ingredients to the stew?
Yes, you can add other ingredients to the stew, such as diced bell peppers, mushrooms, or zucchini. Just be sure to adjust the cooking time and seasoning accordingly.
How do I reheat the stew?
You can reheat the stew on the stovetop or in the microwave. If reheating on the stovetop, heat it over low heat, stirring occasionally, until warmed through. If reheating in the microwave, heat it in 30-second increments, stirring between each heating, until warmed through.
Can I freeze the stew?
Yes, you can freeze the stew for up to 3-4 months. Cool the stew to room temperature, then transfer it to an airtight container or freezer bag. When you're ready to eat it, thaw the stew overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
healthy one pot chicken and winter squash stew for busy weeknights
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 medium winter squash (such as butternut or acorn), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1/2 cup diced tomatoes
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oil in a large pot. Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the garlic and thyme. Add the minced garlic and dried thyme to the pot and cook for 1-2 minutes, until fragrant.
- Add the chicken. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- Add the squash and broth. Add the cubed winter squash, chicken broth, diced tomatoes, salt, and pepper to the pot. Stir to combine, then bring the mixture to a boil.
- Simmer the stew. Reduce the heat to medium-low and simmer the stew, covered, for 20-25 minutes, or until the chicken is cooked through and the squash is tender.
- Stir in parsley and serve. Stir in the chopped fresh parsley and serve the stew hot, garnished with additional parsley if desired.
- Optional: serve with crusty bread. Serve the stew with crusty bread or over rice, if desired.
Recipe Notes
- Storage tip: Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the stew through step 4, then refrigerate or freeze until ready to cook.
- Substitution: Swap the winter squash for sweet potatoes or carrots, if desired.
- Pro tip: Use a high-quality chicken broth for the best flavor.
- Variation: Add other vegetables, such as diced bell peppers or chopped kale, to the stew for added flavor and nutrition.
