Braised Chicken with Squash & Cranberries

braised chicken sliced with butternut squash and cranberries

Braised Chicken with Squash & Cranberries is a hearty and comforting meal that is easy to prepare and sure to please. This skillet dinner is bursting with great flavors and combines butternut squash, cranberries, chicken, pear, and onions.

Prep Time20

Cook Time30

Total Time50

Course: Chicken Dinner, dinner, Main Course

Cuisine: American

Keyword: Braised Chicken with Squash and Cranberries

Servings: servings

Calories: 434kcal

Author: Jessica & Nellie

Ingredients

3 cups butternut squash cubed
1 red onion cut into ½" wedges or chopped finely
4 tsp flour + 2 TBSP
salt & pepper
2 boneless skinless chicken breasts halved & pounded thin
4 TBSP olive oil divided
1 tsp dried sage
2 tsp ground coriander
1 tsp nutmeg
14 oz chicken broth
½ cup dried cranberries
1 red wine sausage optional
1 pear sliced into 8 sections

Instructions

Prep: Chop the squash into small 1" cubes and dice the onions into strips. Set both ingredients aside for future use.
In a small dish, combine 2 TBSP of flour with a few shakes of both salt and pepper. Prep the chicken by slicing the two breasts in half and then pounding it thin.
Sear chicken: Heat 2 TBSP of oil over medium heat in a heavy pot.
Moisten the chicken breasts with a bit of water, then dredge them in the seasoned flour. Place the chicken in the pan and sear it until browned on both sides, about 2-3 minutes per side. Remove the chicken from pan.
Assemble: Add the remaining 2 TBSP of oil to the pan and add the squash, red onion, and all the seasonings. Cook the veggies for about 2 minutes, stirring until fragrant.
Add in the broth and 4 tsp of flour, whisk to combine. Cook, stirring and scraping up the browned bits on the bottom.
Cook: Add the chicken to the pot, nestling it in the squash mixture. Add the cranberries and pear (or apple) and the sausage (optional). Bring the mixture to a boil, then reduce the heat to a simmer and cook an additional 20-25 minutes.
Serve with any side dish you'd like; a lightly herbed couscous or rice would pair well with this dish. Enjoy!

Notes

Leftovers of the braised chicken with squash and cranberries can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, place the dish in a microwave-safe bowl and heat on high for 1-2 minutes, or until heated through. Alternatively, reheat in a skillet over medium heat until warmed to your liking.

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