This stovetop butternut squash and chicken stew with quinoa is a hearty, one-skillet meal featuring tender chicken, savory apple chicken sausage, sweet autumn vegetables, and nutritious quinoa.
The combination of butternut squash, diced apple, carrots, and aromatic herbs creates a comforting balance of sweet and savory flavors.
Everything simmers together in chicken stock, allowing the ingredients to absorb the seasonings and develop a rich, satisfying broth.
Ready in just over an hour, this recipe makes six generous servings and is ideal for family dinners, chilly evenings, or preparing meals ahead of time.
Each portion provides a balanced combination of protein, fiber, and carbohydrates. Serve it on its own or pair it with warm biscuits or crusty bread for a filling autumn meal.
Recipe Overview
- Preparation Time: 30 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6
- Calories: 353 per serving
- Cooking Method: Stovetop
- Equipment: Large, deep skillet with a lid
Ingredients
Chicken and Sausage
- 1 pound chicken tenderloins
- 2 links precooked apple chicken sausage, sliced into rounds
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon butter
Vegetables and Fruit
- 2 cups butternut squash, peeled, seeded, and cubed
- 1 cup diced carrots
- 2 celery ribs, chopped
- 1/2 cup diced red bell pepper
- 1 onion, diced
- 1 garlic clove, minced
- 1 apple, peeled, cored, and diced
Quinoa and Seasonings
- 1 cup quinoa, rinsed and drained
- 3 cups chicken stock, divided
- 1/2 teaspoon salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh tarragon
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon garam masala
Instructions
1. Prepare and Brown the Chicken
Pat the chicken tenderloins dry with paper towels and season them with salt and black pepper. Place the flour in a shallow dish and lightly coat each piece, shaking off any excess.
Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken in a single layer and cook for approximately five minutes on each side, until golden brown.
The chicken does not need to be completely cooked at this stage, as it will finish cooking in the stew. Transfer the browned tenderloins to a plate and set aside.
2. Cook the Aromatics and Sausage
Reduce the skillet temperature to medium-low. Add the minced garlic, diced onion, red bell pepper, and sliced apple chicken sausage to the pan.
Cook for about two minutes, stirring occasionally, until the garlic becomes fragrant and the sausage begins to brown lightly. Keep the heat moderate to prevent the garlic from burning and to preserve the flavor of the vegetables.
3. Deglaze the Skillet
Pour 1/2 cup of chicken stock into the skillet. Use a wooden spoon to scrape the bottom of the pan, loosening the browned bits left behind by the chicken and sausage. These flavorful pieces help give the stew a deeper, more savory taste.
Stir in the fresh tarragon, rubbed sage, and garam masala. Allow the mixture to simmer for approximately two minutes so the herbs and spices can release their aromas.
Cut the browned chicken tenderloins into bite-sized pieces, approximately one inch long, and return them to the skillet when the remaining ingredients are ready.
4. Add the Vegetables and Stock
Pour the remaining chicken stock into the skillet. Add the cubed butternut squash, diced carrots, chopped celery, diced apple, and prepared chicken pieces. Stir gently to distribute the ingredients throughout the liquid.
Cover the skillet and bring the mixture to a boil. Keep an eye on the pan as it heats, adjusting the temperature as needed to prevent the liquid from boiling over.
5. Cook the Quinoa
Once the liquid reaches a boil, move the chicken and vegetables toward the outer edges of the skillet to create an open space in the center. Pour the rinsed quinoa into this area and spread it out evenly.
Cover the skillet, reduce the heat to low, and simmer for approximately 20 minutes. During this time, the quinoa will absorb the stock and become tender while the squash and other vegetables soften.
Check that the chicken is thoroughly cooked and has reached an internal temperature of 165°F (74°C). If the quinoa or vegetables need additional cooking, continue simmering briefly with a little extra stock if necessary.
6. Finish and Thicken the Stew
Remove the lid and stir in the butter. Gently mix the ingredients together, allowing the butter to melt into the broth.
Continue cooking uncovered for three to five minutes, stirring regularly, until the liquid reduces slightly and the stew reaches your preferred consistency. Avoid vigorous stirring, which can break apart the softened squash.
Taste the finished stew and adjust the salt, pepper, or garam masala as needed. Serve warm in individual bowls.
Helpful Tips for the Best Results
Prepare Ingredients Ahead of Time
Peel and cube the butternut squash, chop the vegetables, and measure the seasonings before starting to cook.
You can also cut the chicken into bite-sized pieces before searing to simplify the final preparation. Smaller pieces may brown more quickly, so watch the cooking time carefully.
Adjust the Consistency
The quinoa naturally absorbs liquid as it cooks, helping the stew develop a thicker texture. If the broth is still too thin after the initial simmer, remove the lid and cook for a few extra minutes.
For a thinner, soup-like consistency, add a little additional chicken stock.
Balance the Sweet and Savory Flavors
The diced apple and butternut squash contribute natural sweetness, while the sausage and herbs add savory depth.
Since apples can soften considerably during cooking, choose a firm variety if you prefer some pieces to retain their shape. Taste the stew near the end and adjust the seasoning to balance the flavors.
Make a Grain Substitution
Couscous can be used in place of quinoa if you prefer a different texture. However, couscous cooks more quickly and should not be added at the same stage as uncooked quinoa.
Prepare it according to its package directions and stir it into the finished stew shortly before serving.
Store and Reheat Leftovers
Allow the stew to cool slightly before transferring it to airtight containers. Refrigerate leftovers promptly and consume them within three to four days.
Reheat individual portions in a saucepan over medium-low heat or in the microwave until steaming hot throughout. Add a splash of chicken stock or water if the quinoa has absorbed too much liquid during storage.
For longer storage, freeze the cooled stew in suitable airtight containers. Thaw it in the refrigerator before reheating, and stir well to redistribute the ingredients.
Serving Suggestions
This hearty stew can be served as a complete meal, thanks to its combination of poultry, sausage, grains, and vegetables. For a more substantial dinner, pair it with crusty bread, warm dinner rolls, or homemade biscuits.
A simple green salad with a light vinaigrette can provide a refreshing contrast to the rich, warm flavors.
For individual servings, spoon the stew into shallow bowls, making sure each portion includes chicken, sausage, quinoa, and plenty of vegetables. Serve immediately while the broth is warm and the ingredients are tender.
Nutrition Facts
The following nutritional estimates are for one serving, assuming the recipe is divided into six portions.
| Nutrient | Amount | Daily Value |
|---|---|---|
| Calories | 353 | — |
| Total Fat | 12g | 15% |
| Saturated Fat | 3g | 17% |
| Cholesterol | 83mg | 28% |
| Sodium | 747mg | 32% |
| Total Carbohydrates | 37g | 13% |
| Dietary Fiber | 6g | 21% |
| Total Sugars | 7g | — |
| Protein | 26g | 51% |
| Vitamin C | 32mg | 35% |
| Calcium | 71mg | 5% |
| Iron | 2mg | 9% |
| Potassium | 584mg | 12% |
Percent Daily Values are based on a 2,000-calorie diet. Nutritional values are estimates and may vary depending on the specific ingredients and brands used.
Final Notes
Stovetop butternut squash and chicken stew with quinoa brings together seasonal produce, lean poultry, and comforting flavors in one convenient skillet.
The gentle simmer allows the ingredients to cook together while the quinoa thickens the broth and the apple and squash contribute a mild sweetness.
With straightforward preparation and flexible serving options, this recipe is a practical choice for a satisfying autumn dinner.
