Pan-Seared Chicken Thighs with Roasted Butternut Squash and Garlic Herb Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken thighs served alongside tender roasted butternut squash, finished with a fragrant garlic herb sauce. This whole30-inspired whole30 (gluten free, dairy free) ready in about 55 minutes pairs minced garlic cloves, finely chopped fresh rosemary, finely chopped fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 40 min Serves 4 Whole30 cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 medium peeled and cubed butternut squash (about 2 pounds) with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a baking sheet, spreading evenly. Roast for 25-30 minutes until tender and golden, stirring halfway.
  2. Step 2: While squash roasts, pat dry 4 bone-in chicken thighs (about 1.5 pounds) and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 6-7 minutes until skin is crispy and golden.
  3. Step 3: Flip chicken thighs and sear the other side for 5 minutes. Reduce heat to medium, add 6 minced garlic cloves, 2 tbsp chopped fresh rosemary, and 1 tbsp chopped fresh thyme around the chicken, sautéing garlic until fragrant about 1 minute.
  4. Step 4: Pour 1/2 cup chicken broth and 1 tbsp lemon juice into the skillet, scraping bottom to deglaze. Cover and simmer for 10 minutes until chicken reaches an internal temperature of 165°F.
  5. Step 5: Optional: Remove chicken and vegetables from skillet. Mix 1 tsp arrowroot powder with 1 tbsp cold water, then stir into skillet sauce. Cook for 2 minutes until sauce thickens and coats the back of a spoon.
  6. Step 6: Serve chicken thighs with roasted butternut squash, spooning garlic herb sauce over the top.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Roasted Butternut Squash and Garlic Herb Sauce take to make?

Total time is about 55 minutes (15 min prep + 40 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-Seared Chicken Thighs with Roasted Butternut Squash and Garlic Herb Sauce?

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 minced garlic cloves from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Roasted Butternut Squash and Garlic Herb Sauce?

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-Seared Chicken Thighs with Roasted Butternut Squash and Garlic Herb Sauce 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.

Is Pan-Seared Chicken Thighs with Roasted Butternut Squash and Garlic Herb Sauce gluten free?

Yes — this recipe is tagged gluten free, dairy free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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