Pan-Roasted Chicken with Sage and Butternut Squash

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs pan-roasted with fragrant sage and caramelized butternut squash cubes for a comforting autumn dish. This american-inspired chicken ready in about 50 minutes pairs bone-in skin-on chicken thighs, butternut squash, fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 400°F. Pat dry 4 bone-in skin-on chicken thighs and season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin side down and sear for 5-6 minutes until the skin is golden brown and crisp, then flip and cook for 3 minutes.
  3. Step 3: Remove the chicken and set aside. Add 1 tbsp olive oil to the same skillet and sauté 3 minced garlic cloves and 10 chopped fresh sage leaves for 1 minute until fragrant.
  4. Step 4: Add 2 cups diced butternut squash to the skillet, stirring to coat in the sage and garlic oil. Cook for 5 minutes until the edges start to caramelize.
  5. Step 5: Pour in 1/2 cup chicken broth to deglaze the pan, scraping up browned bits. Nestle the chicken thighs back into the skillet on top of the squash.
  6. Step 6: Transfer the skillet to the preheated oven and roast for 20 minutes until the chicken reaches an internal temperature of 165°F and the squash is tender.
  7. Step 7: Remove from oven and let rest for 5 minutes before serving, spooning the roasted squash and pan juices over the chicken.

Frequently asked questions

How long does Pan-Roasted Chicken with Sage and Butternut Squash take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Roasted Chicken with Sage and Butternut Squash?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep butternut squash from drying out.

Can I substitute ingredients in Pan-Roasted Chicken with Sage and Butternut Squash?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Chicken with Sage and Butternut Squash for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Roasted Chicken with Sage and Butternut Squash?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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