Smoky Maple-Chipotle Chicken & Butternut Squash Skillet with Crispy Sage

This one-pan wonder brings vibrant fall flavors to your table with minimal effort. Juicy chicken thighs and tender butternut squash are coated in a rich, smoky maple-chipotle glaze that delivers a perfect balance of sweet and spicy. Finished with a garnish of crispy sage, this skillet meal is as impressive as it is easy, making it an instant family favorite.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Glaze:
• 1/4 cup maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp adobo sauce from canned chipotles (or 1 tsp smoked paprika + a pinch of cayenne for milder)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• For Garnish:
• 1 tbsp fresh sage leaves, finely chopped (or 6-8 whole leaves for frying)

Instructions

1. In a large bowl, toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper until evenly coated.
2. In a separate bowl, whisk together maple syrup, apple cider vinegar, adobo sauce, smoked paprika, garlic powder, and onion powder to create the glaze.
3. Heat the remaining 1 tablespoon of olive oil in a large (12-inch) oven-safe skillet over medium-high heat. Add the butternut squash and cook, stirring occasionally, for 5-7 minutes until slightly softened and lightly browned. Remove squash from skillet and set aside.
4. Add the chicken pieces to the same skillet and cook for 4-5 minutes, browning on all sides.
5. Pour the prepared maple-chipotle glaze over the chicken in the skillet. Stir well to coat.
6. Return the partially cooked butternut squash to the skillet with the chicken. Stir to combine.
7. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until chicken is cooked through and squash is tender, stirring occasionally. If the glaze is too thin, remove lid and simmer uncovered for a few more minutes to thicken slightly.
8. While the skillet simmers, in a small pan, heat a tiny bit of olive oil (1 tsp) over medium heat. Add fresh sage leaves and fry for 30-60 seconds until crispy. Remove and drain on paper towel.
9. Serve hot, garnished with the crispy sage leaves.

Chef's Note

For extra depth of flavor, marinate the chicken in half of the maple-chipotle glaze for at least 30 minutes (or up to 4 hours) before cooking. For a vegetarian option, substitute chicken with 2 cans of drained and rinsed chickpeas, adding them with the butternut squash.

Make-Ahead Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Substitutions

Chicken: Pork tenderloin or firm tofu can be used.,Butternut Squash: Sweet potatoes or acorn squash can be substituted.,Chipotle: For less heat, reduce or omit the adobo sauce and increase smoked paprika.,Maple Syrup: Honey can be used in a pinch, but maple provides a distinct flavor.