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
Scale
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.
