Pan-Seared Chicken Thighs With Butternut Squash and Carrots Recipe

By
Yasmin Fahr
Yasmin Fahr: Contributing Writer at Serious Eats
Yasmin Fahr
Yasmin Fahr is a food writer, recipe developer and author of the cookbook Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin.
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Updated January 15, 2020
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Crisp-skinned chicken and tender roasted carrots and squash all in one skillet. . Yasmin Fahr

Fall is the time of year for easy chicken dinners, and this one, made with juicy bone-in chicken thighs, comes with extra crisp skin and its own built-in side dish of roasted squash and carrots, making for a simple all-in-one supper.

Note: I will admit that prepping butternut squash can be a bit of a pain, so, if you're short on time, or just don't feel like making the effort, purchase the pre-cut and peeled squash available in most grocery stores.

Why this recipe works:

  • Browning the chicken skin first gives it an extra-crisp texture.
  • Broth gently braises the chicken and vegetables, adding flavor to both.

Recipe Details

Pan-Seared Chicken Thighs With Butternut Squash and Carrots Recipe

Active 30 mins
Total 30 mins
Serves 3 to 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 6 bone-in skin-on chicken thighs (about 2 pounds total)

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons extra-virgin olive oil

  • 1 large carrot, cut into 1/2-inch rounds

  • 1 cup diced butternut squash

  • 1 small shallot, finely minced

  • 1/2 teaspoon ground cinnamon

  • 3/4 cup homemade or store-bought low-sodium chicken stock

  • 1 tablespoon fresh juice from 1 lemon

  • 1/4 cup roughly chopped fresh cilantro leaves

Directions

  1. Adjust oven rack to center position and preheat oven to 450°F. Season chicken generously with salt and pepper. Heat 1 tablespoon oil in a large skillet over high heat until lightly smoking. Add chicken pieces skin side-down and cook, moving chicken as little as possible, until chicken skin is rendered and deep golden brown, 8 to 12 minutes, reducing heat if smoking excessively. Flip pieces as they finish and lightly brown second side, about 3 minutes longer. Transfer browned chicken pieces to a plate and set aside.

  2. Add remaining tablespoon oil to skillet and add carrots and squash. Cook, stirring, until lightly browned, about 4 minutes. Add shallots and cook, stirring, until fragrant, about 1 minute. Add cinnamon and broth. Nestle chicken pieces into pan skin side up and transfer to oven. Roast until chicken registers 165°F on an instant read thermometer, about 30 minutes. Remove from oven. Transfer chicken to a plate. Stir lemon juice and cilantro into vegetables and season to taste with salt and pepper. Return chicken to skillet and serve.

This Recipe Appears In

Nutrition Facts (per serving)
397Calories
20gFat
14gCarbs
43gProtein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories397
% Daily Value*
Total Fat 20g26%
Saturated Fat 5g25%
Cholesterol 208mg69%
Sodium 914mg40%
Total Carbohydrate 14g5%
Dietary Fiber 4g15%
Total Sugars 4g
Protein 43g
Vitamin C 14mg72%
Calcium 72mg6%
Iron 3mg14%
Potassium 855mg18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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