Best 5 Braised Chicken With Butternut Squash And Cranberries Recipes

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Embark on a culinary journey with a tantalizing dish that blends the savory richness of chicken, the earthy sweetness of butternut squash, and the tangy burst of cranberries. This braised chicken recipe promises a symphony of flavors, textures, and colors that will delight your taste buds. The chicken, browned to perfection, simmers in a flavorful broth infused with aromatic herbs and spices, creating a succulent and tender centerpiece. Meanwhile, butternut squash and cranberries, roasted separately to retain their distinct textures and flavors, add a vibrant contrast to the dish. As the ingredients meld together, they create a harmonious balance of sweet, savory, and tart notes, making this braised chicken dish an irresistible treat. Join us as we explore the detailed recipe, offering step-by-step instructions, ingredient variations, and serving suggestions to elevate your culinary skills and impress your loved ones.

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CHICKEN AND WILD RICE CASSEROLE WITH BUTTERNUT SQUASH AND CRANBERRIES



Chicken and Wild Rice Casserole with Butternut Squash and Cranberries image

A cozy and filling chicken and wild rice casserole made with butternut squash and cranberries. This easy and healthy chicken dinner is a winner every time!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 55m

Number Of Ingredients 10

1 cup uncooked wild rice blend (3 cups cooked)
4 tablespoons olive oil (divided)
1 1/4 pounds boneless skinless chicken thighs (cut into bite-sized pieces)
1 medium yellow onion (diced)
1 small butternut squash (about 1 1/2 pounds, peeled and cut into 1/2-inch pieces (about 5 cups cubes))
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh thyme (plus additional for garnish)
3/4 cup dried cranberries
1/2 cup freshly grated Parmesan cheese (divided (about 2 ounces))

Steps:

  • Cook the rice according to package directions. Drain off any excess cooking liquid and set aside.
  • Preheat your oven to 350 degrees F. Lightly coat a 9x13-inch baking dish with cooking spray and set aside.
  • In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the diced chicken and sauté until the chicken is cooked through and no longer pink on the inside, about 6 minutes. Remove to a paper towel-lined plate and set aside.
  • With a paper towel, carefully wipe the skillet clean. Heat the remaining 2 tablespoons olive oil over medium. Add the diced squash, onions, salt, and pepper. Sauté until the onion begins to soften, about 2 minutes. Cover and cook, stirring occasionally, until the squash is tender but still retains some chew, about 6-8 minutes. Stir in the thyme, cranberries, reserved chicken, rice, and 1/4 cup Parmesan.
  • Transfer the mixture to the prepared baking dish. Bake in the oven for 20 minutes, then remove from the oven and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake 5 additional minutes, until the cheese melts. Sprinkle with additional chopped fresh thyme and serve warm.

Nutrition Facts : TransFat 0.02 g, ServingSize 1 (of 6), Calories 476 kcal, Carbohydrate 61 g, Protein 26 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 97 mg, Fiber 6 g, Sugar 25 g, UnsaturatedFat 11 g

BRAISED CHICKEN THIGHS WITH BUTTERNUT SQUASH



Braised Chicken Thighs with Butternut Squash image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 skinless, bone-in chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 cups cubed peeled butternut squash (about 12 ounces)
1 large sweet onion, chopped
2 cloves garlic, minced
1/4 teaspoon ground turmeric
1 small cinnamon stick
1/3 cup golden raisins
2 wide strips lemon zest, plus the juice of 1 lemon
1 cup low-sodium chicken broth
Fresh cilantro, for topping

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.

BRAISED CHICKEN THIGHS WITH SQUASH AND MUSTARD GREENS



Braised Chicken Thighs with Squash and Mustard Greens image

Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

Provided by Claire Saffitz

Categories     Bon Appétit     Chicken     Braise     Leafy Green     Mustard Greens     Squash     Ginger     Hot Pepper     White Wine     Sesame     Sesame Oil     Dinner     Winter

Yield 8 servings

Number Of Ingredients 16

4 pounds skin-on, bone-in chicken thighs (about 12), patted dry
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
8 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced
4 dried chiles de árbol
1 (2-inch) piece ginger, peeled, thinly sliced
1 cup dry white wine
1/2 cup low-sodium soy sauce
3 tablespoons dark brown sugar
2 tablespoons toasted sesame oil
2 cups low-sodium chicken broth, divided
1 acorn squash, halved lengthwise, seeds removed, sliced 1/2-inch thick
1 bunch mustard greens, tough stems removed, leaves torn
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame seeds
Cooked white rice (for serving)

Steps:

  • Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 8-10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point).
  • Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25-30 minutes. Transfer chicken to a plate.
  • Add squash and remaining 1 cup broth to pot and push in squash so it's mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-tender and greens are wilted, 10-12 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10-15 minutes.
  • Remove pot from heat and drizzle vinegar over vegetables. Taste sauce; it should be plenty salty, but season with more salt if needed. Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top. Serve with rice.
  • Chicken can be braised 2 days ahead. Let cool; cover and chill. Reheat covered over low.

BRAISED CHICKEN WITH MUSHROOMS



Braised Chicken with Mushrooms image

Browning the chicken seals in the juices and keeps the inside moist and flavorful. Serve this over our Oven-Baked Creamy Polenta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Number Of Ingredients 8

4 boneless, skinless chicken breasts (6 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1 pound white mushrooms, wiped clean and sliced 1/2-inch-thick
4 garlic cloves, halved
1/2 cup dry white wine (optional)
1 3/4 cups reduced-sodium chicken broth
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

Steps:

  • Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.
  • Add remaining tablespoon oil to skillet. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.
  • Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.
  • Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with chopped parsley.

Nutrition Facts : Calories 294 g, Fat 10 g, Protein 43 g

BRAISED PROVENCAL CHICKEN WITH BUTTERNUT SQUASH AND WHITE BEANS



Braised Provencal Chicken with Butternut Squash and White Beans image

Categories     Bean     Chicken     Herb     Poultry     Tomato     Vegetable     Braise     Squash     Butternut Squash     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

6 cups water
1 1/4 cups dried Great Northern beans
1/2 onion, cut into quarters
6 large bone-in chicken thighs with skin
2 tablespoons olive oil
2 teaspoons minced fresh oregano or 3/4 teaspoon dried
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
1/2 cup dry white wine
2 1/2 teaspoons minced garlic
2 1/2 cups 1/3-inch pieces peeled butternut squash
1 14 1/2-ounce can diced tomatoes in juice
2 tablespoons minced fresh parsley

Steps:

  • Combine 6 cups water, beans and onion in large pot. Bring to boil. Reduce heat, cover partially and simmer until beans are tender, about 1 hour 20 minutes. Cool in cooking liquid. Drain bean mixture, discarding cooking liquid.
  • Meanwhile, place chicken in medium bowl. Add 1 tablespoon oil, oregano, thyme and rosemary and toss to coat. Let stand 30 minutes at room temperature.
  • Heat remaining 1 tablespoon oil in heavy large deep skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken in skillet until golden brown, about 4 minutes per side. Transfer to plate.
  • Pour off drippings from skillet. Add wine and garlic to skillet; simmer until liquid is reduced by half, scraping up browned bits, about 2 minutes. Stir in squash, tomatoes in juice and drained bean mixture. Season with salt and pepper. Add chicken to skillet. Cover and simmer until chicken is cooked through and squash is tender, about 40 minutes. Stir in parsley. Simmer uncovered until sauce thickens slightly, about 3 minutes. Transfer chicken to serving bowl. Spoon bean-and-vegetable mixture over.

Tips:

  • Choose the right chicken. Use bone-in, skin-on chicken thighs or breasts for best flavor and moisture. Chicken thighs are more forgiving and less likely to dry out than chicken breasts.
  • Brown the chicken before braising. This step is essential for developing flavor and color in the chicken. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the skillet and cook until browned on all sides.
  • Use a good braising liquid. The braising liquid should be flavorful and aromatic. Use a combination of chicken broth, white wine, and apple cider. You can also add herbs, spices, and vegetables to the liquid for extra flavor.
  • Cook the chicken until it is fall-off-the-bone tender. This will take about 1 hour and 15 minutes. You can test the chicken by inserting a fork into the thickest part of the chicken. If the juices run clear, the chicken is cooked.
  • Serve the chicken with a variety of sides. Roasted vegetables, mashed potatoes, and rice are all great options. You can also serve the chicken with a simple green salad.

Conclusion:

This braised chicken with butternut squash and cranberries is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the butternut squash and cranberries add a sweet and tart flavor to the dish. Serve the chicken with your favorite sides for a complete meal that everyone will enjoy.

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