Sautéed Chicken Thighs with Roasted Butternut Squash and Sage

By AislePrompt Editorial · ·

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 developed and reviewed.

Tender chicken thighs pan-seared and served alongside sweet roasted butternut squash infused with fresh sage. This Whole30 recipe (gluten free, dairy free), ready in about 50 minutes, pairs boneless 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 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 4 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 medium butternut squash peeled and cut into 1-inch cubes with 2 tbsp olive oil, 1 tsp sea salt, and half of the 10 fresh sage leaves chopped. Spread on a baking sheet and roast for 25 minutes until tender and caramelized at edges.
  2. Step 2: While squash roasts, pat dry 4 boneless skin-on chicken thighs and season both sides with 1/2 tsp sea salt and 1/2 tsp black pepper. Heat remaining 2 tbsp olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 6-7 minutes until skin is golden and crisp.
  3. Step 3: Flip chicken thighs and add 3 minced garlic cloves and remaining sage leaves whole to the skillet. Pour in 1/4 cup water, cover, and reduce heat to medium-low. Cook for another 8-10 minutes until chicken reaches an internal temperature of 165°F and garlic is fragrant.
  4. Step 4: Plate chicken thighs with roasted butternut squash alongside. Spoon pan juices and sage over chicken for a flavorful finish.

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