Time: marinade chicken / 1hr
Servings: 4-6
Rating: 4.5/5
Recipe by Sam from Ahead of Thyme: https://www.aheadofthyme.com/apple-cider-chicken-with-butternut-squash/#tasty-recipes-14879-jump-target
INGREDIENTS
- 10 chicken boobs, boneless w/ skin
- 2 tbs olive oil
- 2 tbs paprika
- 1 tbs salt
- 1/2 tbs black pepper
- 2 cup butternut squash, 1/4″ cubes
- 1 apple, sliced & halved
- 1 tbs thyme
- 1 cup apple cider
- 2 tbs butter, softened
- 1 tbs mustard
- 1 tbs brown sugar
- 1 tbs soy sauce
INSTRUCTIONS
- In a small bowl, combine olive oil, paprika, salt, and pepper.
- Pat chicken dry. Generously season chicken and rest for 15min.
- Chop butternut squash and apples.
- In a large bowl, toss butternut squash, apples, and thyme.
- Heat large skillet on medium high heat. Sear chicken skin side down for 4-5min. Rest on separate plate.
- Preheat oven to 420 deg F.
- In the same skillet on medium heat, cook apple cider sauce. Add apple cider, butter, mustard, brown sugar, and soy sauce. Simmer until smooth.
- Take skillet off heat. Add chicken back into the skillet, skin side up.
- Pour squash mixture into the skillet.
- Bake the skillet for 20min until skin is crispy and chicken is cooked (165 deg F).
Thoughts
Very yummy. I used ~4lb of chicken breast w/ the rib portion attached (5 pieces). I doubled the recipe (didn’t double the paprika) for about 10 servings. I ended up searing 2min/side. It took ~1/2 a squash for 4 cups cubed butternut. I cooked in a skillet on the stove top, and transferred everything into a casserole dish. The bake time ended up increasing to 35-40min, flipping veggies half way through. I think the chicken could be marinaded the night before.
