If you’re looking for a hearty, soul-warming dish that bursts with bright citrus and cozy, earthy flavors, this One-Pot Lemon Chicken & Winter Squash Stew Recipe is an absolute game-changer. It’s one of those dishes that feels like a warm hug on a chilly day, combining tender chicken, sweet winter squash, and a lovely zing of lemon all simmered together in one pot for ultimate ease and flavor. Whether you’re cooking for family or friends, this stew brings together fresh herbs, creamy beans, and vibrant greens for a meal that’s as nutritious as it is delicious.
Ingredients You’ll Need
Simple, fresh, and thoughtfully chosen, these ingredients come together effortlessly to create an impressively flavorful stew. Each one plays a vital role—whether it’s the richness of chicken thighs, the sweetness of butternut squash, or the bright lemon notes that lift the whole dish.
- 2 Tbsp extra-virgin olive oil: The perfect base for searing and sautéing, adding smooth richness and depth.
- 1¼ lb boneless skinless chicken thighs, cut in 1-inch pieces: Thighs stay juicy and tender even after simmering, key to hearty, comforting stew.
- 1 medium yellow onion, halved & sliced: Provides a natural sweetness and a fragrant foundation for the stew.
- 6 garlic cloves, smashed: Adds a pungent, aromatic punch that infuses every bite with warmth.
- 1 Tbsp chopped fresh rosemary: Offers piney, savory notes that complement the lemon beautifully.
- 1 tsp fresh thyme leaves: Delivers a subtle earthiness that balances the stew’s flavor profile.
- ½ cup dry white wine: Used to deglaze the pot, it introduces a slight acidity and complexity.
- 4 cups low-sodium chicken broth: Builds the stew’s flavorful, comforting base without overpowering the other ingredients.
- 3 cups butternut squash, ¾-inch cubes: Sweet and tender, this adds beautiful color and a velvety texture.
- 1 can white beans, drained & rinsed: Creamy and protein-packed, beans boost the stew’s heartiness.
- Zest & juice of 1 large lemon: Provides a bright, fresh zing that truly elevates the entire dish.
- 2 cups baby spinach: Adds vibrant color and a healthy green punch at the very end.
- Sea salt & freshly ground black pepper: Essential seasonings that bring out all the other flavors beautifully.
How to Make One-Pot Lemon Chicken & Winter Squash Stew Recipe
Step 1: Sear the Chicken
Start by heating the extra-virgin olive oil in a Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper, then sear them in the hot oil for about 3 minutes on each side until they develop a rich golden crust. Removing the chicken at this stage ensures it stays juicy later and builds a flavorful base for your stew.
Step 2: Sauté Aromatics
Lower the heat slightly and toss in the halved and sliced onions along with the smashed garlic cloves. Cook just for about 2 minutes until soft and fragrant, stirring in the chopped rosemary and thyme for a quick 30 seconds. This step draws out the sweet and savory aromas that will infuse your stew.
Step 3: Deglaze with Wine
Pour in the dry white wine, using it to deglaze the pot by scraping up all those delicious browned bits stuck to the bottom. Simmer for 2 minutes or until the wine has reduced by half, which intensifies its flavor and adds a lovely tang to the dish.
Step 4: Simmer the Squash
Next, add the chicken broth along with 2 cups of water, the lemon peel, and the cubed butternut squash. Bring everything to a gentle simmer and let it cook for about 12 minutes, allowing the squash to soften while the flavors meld beautifully in the pot.
Step 5: Finish the Stew
Return the seared chicken and drained white beans to the pot. Let it all simmer together for another 8 minutes so the chicken finishes cooking and the beans warm through. Remove the pot from heat, then stir in the lemon juice, lemon zest, and fresh baby spinach. Season to taste with sea salt and black pepper, adding an extra boost of brightness and freshness just before serving.
Step 6: Rest & Serve
Give your stew about 5 minutes to rest to let the flavors settle and develop further. Serve it hot alongside a slice of crusty whole-grain bread for sopping up every last savory drop. Trust me, this final touch makes all the difference!
How to Serve One-Pot Lemon Chicken & Winter Squash Stew Recipe
Garnishes
Adding a sprinkle of freshly chopped parsley or a few extra lemon zest ribbons right before serving completes the dish not only visually but also adds bursts of fresh herbal brightness that play beautifully with the lemon in the stew.
Side Dishes
This stew shines on its own, but pairing it with a warm, crusty whole-grain bread or even some fluffy couscous is wonderful for soaking up the luscious broth. A simple mixed green salad on the side balances the richness perfectly with a crisp contrast.
Creative Ways to Present
For a fun twist, serve the stew in rustic bread bowls—just hollow out a round loaf and ladle the stew inside. It’s an inviting, cozy presentation that adds a playful dimension to your meal, perfect for special occasions or dinner parties.
Make Ahead and Storage
Storing Leftovers
This One-Pot Lemon Chicken & Winter Squash Stew Recipe keeps incredibly well in the fridge for up to 3 days, making it a perfect option for meal prep or a make-ahead dinner. Just transfer it to an airtight container once cooled.
Freezing
If you want to enjoy leftovers at a later date, this stew freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge for the best texture.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. If it looks a bit thick, add a splash of water or broth to loosen the stew to your desired consistency and refresh the flavors with an extra squeeze of lemon juice if needed.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine, though it’s leaner and can dry out if overcooked. Keep a close eye when simmering and remove once cooked through for the best texture.
What other types of squash can I use?
While butternut squash is ideal for its sweetness and texture, you can swap in acorn squash or kabocha for a slightly different but delicious taste and color.
Is it necessary to use white wine in the recipe?
The white wine helps add acidity and depth of flavor when deglazing, but if you prefer not to use alcohol, you can substitute with extra chicken broth and a splash of lemon juice or white grape juice.
Can I make this stew vegetarian?
Yes! Simply omit the chicken and use vegetable broth. You might want to add hearty vegetables or more beans for protein and bulk instead.
How spicy is this stew?
This recipe isn’t spicy at all; it’s all about bright lemon and savory herbs. You can always add a pinch of red pepper flakes or cayenne if you want a little heat.
Final Thoughts
I can’t recommend this One-Pot Lemon Chicken & Winter Squash Stew Recipe enough—it’s cozy, fresh, and bursting with flavor, yet so simple to pull together on any weeknight. Once you try it, I have no doubt it will become one of your trusted favorites, a stew you’ll return to again and again whenever you crave comfort with a lively, lemony twist.
Print
One-Pot Lemon Chicken & Winter Squash Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A comforting and hearty one-pot lemon chicken and winter squash stew that combines tender chicken thighs, sweet butternut squash, white beans, and fresh herbs simmered to perfection with a bright lemon finish. Perfect for an easy weeknight dinner, this stew is packed with flavors and nutrients, delivering a balanced, wholesome meal with minimal cleanup.
Ingredients
Protein and Vegetables
- 1¼ lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 medium yellow onion, halved and sliced
- 6 garlic cloves, smashed
- 3 cups butternut squash, ¾-inch cubes
- 1 can white beans, drained and rinsed
- 2 cups baby spinach
Liquids and Seasonings
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp chopped fresh rosemary
- 1 tsp fresh thyme leaves
- ½ cup dry white wine
- 4 cups low-sodium chicken broth
- Zest and juice of 1 large lemon
- Sea salt
- Freshly ground black pepper
Instructions
- Sear Chicken: Heat the olive oil in a Dutch oven over medium-high heat. Season the chicken pieces with 1 teaspoon of salt and ½ teaspoon of black pepper, then brown them for about 3 minutes on each side until nicely seared. Remove the chicken to a plate and set aside.
- Sauté Aromatics: Reduce the heat to medium-low. Add the sliced onion and smashed garlic cloves to the Dutch oven, cooking for 2 minutes until softened and fragrant. Stir in the chopped rosemary and fresh thyme leaves and cook for another 30 seconds to release their aromas.
- Deglaze: Pour in the dry white wine, scraping the bottom of the pot to lift any browned bits. Let the wine simmer for about 2 minutes until it reduces by half, concentrating the flavors.
- Simmer Squash: Add the low-sodium chicken broth, 2 cups of water, lemon peel (zest reserved for later), and the butternut squash cubes. Stir and bring to a simmer, cooking for 12 minutes until the squash starts to become tender.
- Finish Stew: Return the seared chicken pieces and the drained white beans to the pot. Let the stew simmer gently for another 8 minutes until the chicken is cooked through and flavors are melded. Remove from heat and stir in the fresh lemon juice, lemon zest, and baby spinach. Season to taste with sea salt and freshly ground black pepper.
- Rest & Serve: Let the stew stand for 5 minutes to develop flavors further. Serve hot with crusty whole-grain bread for a complete and satisfying meal.
Notes
- Use bone-in chicken thighs if you prefer for extra flavor but adjust cooking time accordingly.
- Substitute butternut squash with other winter squashes like kabocha or acorn squash if desired.
- Add a pinch of red pepper flakes when sautéing aromatics for a subtle kick.
- For a thicker stew, mash a few white beans before adding them back in.
- This stew keeps well and tastes even better the next day, making it great for meal prep.
