BRAISED CHICKEN THIGHS WITH BUTTERNUT SQUASH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 4 to 5 minutes per side. Remove to a plate.
- Add the squash and onion to the skillet and cook, stirring occasionally, until softened and lightly browned in spots, about 3 minutes. Add the garlic and cook until softened, about 30 seconds. Add the turmeric, cinnamon stick and raisins and stir to coat the vegetables.
- Add the lemon zest and chicken broth to the skillet and bring to a simmer. Return the chicken to the skillet and reduce the heat to maintain a steady simmer; cover and cook until the chicken is cooked through, 10 to 12 minutes.
- Transfer the chicken to plates. Stir the lemon juice into the broth and season with salt and pepper. Spoon the broth and vegetables over the chicken and top with cilantro.
CREAMY CHICKEN & BUTTERNUT SQUASH HOT DISH
Cream of chicken soup bring this dish together fast and saves the extra step of making a sauce for this dish. Use the remaining chicken poaching liquid just like you would stock in any of your favorite dishes. Refrigerate for up to 3 days or freeze for up to a month until ready to use.
Provided by campbells
Number Of Ingredients 13
Steps:
- In a medium pot, cover the chicken thighs and drumsticks with the stock and bring to a boil over medium-high. Reduce to medium and simmer until the chicken is cooked through, about 15 minutes. Using tongs or a slotted spoon, remove chicken to a plate and let cool slightly. Reserve the poaching liquid. Discard skin and bones and shred chicken meat.
- Preheat the oven to 425. In a large pot, melt butter over medium-high. Add leeks, butternut squash, celery, and fennel, and cook over medium-high, stirring occasionally, until lightly browned, about 5 minutes.
- Stir picked chicken, Cream of Chicken soup, 1 cup of the reserved poaching liquid (save remaining stock for another use), peas, and parsley into the cooked vegetables. Season with salt and pepper. Scrape chicken mixtures into a 9-by-13-inch baking dish.
- Spread the tots over chicken mixture. Bake until bubbling and tots are golden, about 45 minutes. Serve with hot sauce.
CHICKEN AND BUTTERNUT SQUASH CURRY
The sweetness of the apple and roasted butternut squash are a perfect balance for this tasty chicken curry recipe. Goes perfect with rice!
Provided by cjb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place squash in a single layer on a baking sheet. Spray with cooking spray and season with salt and pepper.
- Roast in the preheated oven until tender, 20 to 25 minutes.
- Meanwhile, heat oil and curry powder in a large pan over medium-high heat for 2 minutes. Stir in onion and garlic; cook until translucent, about 5 minutes. Add chicken, tossing lightly to coat. Reduce heat to medium and cook until chicken is no longer pink in the center and the juices run clear, 5 to 8 minutes.
- While the chicken is cooking, melt butter in a skillet over medium heat. Add apples and saute until tender, about 5 minutes. Slowly add in cornstarch. Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine. Cover and simmer, stirring occasionally, until heated through, about 5 minutes.
Nutrition Facts : Calories 306 calories, Carbohydrate 16.2 g, Cholesterol 41.4 mg, Fat 21.8 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 13.7 g, Sodium 389.5 mg, Sugar 7 g
CHICKEN AND BUTTERNUT SQUASH RECIPE WITH PARMESAN SAUCE
This Creamy Parmesan Chicken and Butternut Squash Skillet Recipe is an easy, luscious and hearty one skillet dinner time favorite. This yummy butternut squash chicken dinner combines a flavorful parmesan cream sauce packed with garlic, spinach, fresh thyme and roasted butternut squash and chicken thighs. This one skillet meal will become a go-to dinner recipe for the fall and winter.
Provided by Briana
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Preheat your oven to 375°F. In a small bowl, combine all of your dry seasonings, salt and pepper. Sprinkle seasoning all over the chicken on both sides. Save and set aside the remaining for the squash.
- In a hot skillet, add the butter, and then the chicken thighs skin side down. Allow to cook until golden brown, about 4 minutes. Flip, and then sear for another 4 minutes. Remove from the skillet and set aside.
- Add your olive oil, butternut squash, and remaining seasonings to the skillet and mix. Cook until squash is lightly browned, about 5 minutes.
- Add in your fresh spinach and wilt. Once wilted, add in cloves until fragrant, about 30 seconds. Stir in, your chicken broth, heavy whipping cream, and parmesan cheese. Stir until cheese is melted.
- Add the chicken thighs back into the skillet, skin side up. Bake for 20-25 minutes at 375°F, until the cheese is bubbling. Garnish with fresh parmesan and thyme sprigs.
- Eat within 5 days and store in an airtight container in the fridge.
Nutrition Facts : Calories 615 kcal, Carbohydrate 11 g, Protein 31 g, Fat 50 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 207 mg, Sodium 1161 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CHICKEN WITH CREAMY BUTTERNUT SQUASH ORZO
Chicken breast with a delicious orzo butternut squash side dish. Ready in 45 minutes to save even more time, buy prepped butternut squash.
Provided by tnap65
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and seed squash, then cut into 1/2 inch pieces. Mince garlic.
- Using meat pounder, pound thick part of chicken breast to 3/4 to 1 inch thickness. Season chicken with salt and pepper.
- Place chicken, skin side down, in cold 12 inch skillet, Cover and place over medium heat. Cook, without moving , unitl skin is golden brown, about 15 minutes. Continue to cook, covered, until skin is deep golden brown, rotating skillet halfway through cooking. Transfer to platter, tent with foil.
- While chicken cooks, melt butter in large sauce pan over medium heat. Add garlic and cook until fragrant, about thirty seconds. Stir in orzo and cook for one minute. Add squash and broth, bring to boil, and cook, stirring often, until orzo and squash are both tender, about 15 minutes.
- While orzo is cooking grate parmesan (1 cup) mince three tablespoons chives and squeeze 1 teaspoon lemon juice.
- Off heat stir in babay spinach, nutmeg, parmesan, 2 tablespponsschives and lemon juice. Let sit unccovered for 5 minutes to thicken. Sprinkle renaining chives over chicken.
Nutrition Facts : Calories 544.5, Fat 18.8, SaturatedFat 8.6, Cholesterol 74.2, Sodium 1001.6, Carbohydrate 62.6, Fiber 7, Sugar 7.5, Protein 33.9
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