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Easy One-Pan Chicken Thigh and Butternut Squash Skillet

one-pan chicken thigh and butternut squash skillet - featured image
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A cozy, one-pan meal featuring crispy chicken thighs and caramelized butternut squash, all roasted together with fresh sage and garlic. Perfect for busy weeknights, this forgiving recipe delivers maximum flavor with minimal cleanup.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds total)
  • 1 ½ teaspoons kosher salt (or 1 teaspoon table salt)
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
  • 1 medium butternut squash (about 2–2.5 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 medium red onion, cut into 1-inch wedges
  • 4–5 cloves garlic, smashed
  • 8–10 fresh sage leaves
  • 2 tablespoons unsalted butter, cut into small pieces
  • Optional: ¼ cup dried cranberries
  • Optional: 2 tablespoons balsamic glaze

Instructions

  1. Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven.
  2. Prep the butternut squash: Cut off both ends, slice in half where the narrow neck meets the bulbous bottom. Use a vegetable peeler to remove the skin from both pieces. Cut the neck into 1-inch cubes. Scoop seeds from the bulb section and cut into similar-sized cubes.
  3. In a large bowl, combine the cubed squash, olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss until every piece is coated. Spread the squash in an even layer on your skillet or sheet pan.
  4. Pat the chicken thighs dry with paper towels. In a small bowl, mix together the kosher salt, black pepper, garlic powder, smoked paprika, and dried thyme. Sprinkle this mixture all over the chicken thighs, getting both sides and under the skin if possible. Let them sit at room temperature for about 10 minutes.
  5. Nestle the chicken thighs skin-side up among the squash cubes. Tuck the red onion wedges and smashed garlic cloves in between everything. Dot the butter pieces over the squash. Scatter the fresh sage leaves on top.
  6. Roast for 30-35 minutes. At the 25-minute mark, remove the pan and give the squash a gentle stir. If using dried cranberries, sprinkle them over the pan now. Return to the oven for another 5-10 minutes, until the chicken skin is golden and crispy and the squash is tender when pierced with a fork. The internal temperature of the chicken should reach 165°F (74°C).
  7. Remove the skillet from the oven and let it rest for 5 minutes. If using balsamic glaze, drizzle it over the top right before serving. Spoon the squash and onions onto plates, top with a chicken thigh, and include some crispy sage leaves.

Notes

For extra crispy chicken skin, pat thighs dry thoroughly and let them sit uncovered in the fridge for an hour before seasoning. If squash isn’t caramelizing enough, broil for the last 2-3 minutes, watching carefully to prevent burning. Fresh sage is key; dried sage can be used but sprinkle on chicken, not squash.

Nutrition

Keywords: one-pan chicken, butternut squash skillet, chicken thighs, fall dinner, easy weeknight meal, sheet pan dinner, gluten-free, dairy-free option

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