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Cozy One-Pan Fall Chicken Skillet with Apples and Squash

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This cozy one-pan fall chicken skillet with apples and butternut squash is the kind of meal that feels like a hug. The chicken gets perfectly golden and juicy, the squash turns tender and caramelized, and the apples add these little bursts of sweet-tart flavor that cut right through the savory richness.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil, divided
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into ¾-inch cubes
  • 2 medium apples (Honeycrisp or Fuji), cored and cut into ½-inch wedges
  • 1 medium red onion, cut into ½-inch wedges
  • 3 cloves garlic, smashed
  • 2 tablespoons fresh sage, roughly chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • ½ cup low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon Dijon mustard

Instructions

  1. Preheat your oven to 400°F (200°C). Pat chicken thighs dry with paper towels. Season all over with salt, pepper, smoked paprika, and garlic powder.
  2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and cook undisturbed for 5-7 minutes until golden brown. Flip and cook for another 2 minutes. Transfer chicken to a plate.
  3. Pour off all but 1 tablespoon of rendered fat (or add remaining 1 tablespoon olive oil if dry). Add butternut squash, apple wedges, and red onion. Cook for 3-4 minutes, stirring occasionally, until edges start to color. Add garlic, sage, and thyme; cook 30 seconds until fragrant.
  4. In a small bowl, whisk together chicken broth, apple cider vinegar, maple syrup, and Dijon mustard. Pour into skillet with vegetables. Scrape up any browned bits from the bottom.
  5. Nestle seared chicken thighs skin-side up into the vegetable mixture. Roast in the preheated oven for 20-25 minutes, until chicken registers 165°F (74°C) and squash is fork-tender.
  6. Remove skillet from oven and let rest for 5 minutes. Spoon pan juices and vegetables over chicken. Garnish with extra fresh thyme or sage if desired.

Notes

Don’t skip the sear—it builds deep flavor. Cut squash and apples the same size for even cooking. Use an instant-read thermometer to avoid overcooking chicken. Can prep vegetables and pan sauce the night before.

Nutrition

Keywords: one-pan chicken, fall chicken skillet, apples and squash, butternut squash chicken, easy weeknight dinner, gluten-free dinner

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