Pan-Roasted Chicken with Sage and Butternut Squash

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs pan-roasted with fragrant sage and caramelized butternut squash cubes for a comforting autumn dish. This American-inspired chicken recipe, 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

4 pieces (about 1.5 lbs) bone-in skin-on chicken thighs
2 cups, peeled and diced into 1-inch cubes butternut squash
10 leaves, roughly chopped fresh sage leaves
3 cloves, minced garlic cloves
3 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup chicken broth

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Instructions

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.
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.
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.
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.
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.
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.
Step 7: Remove from oven and let rest for 5 minutes before serving, spooning the roasted squash and pan juices over the chicken.