Imagine a soul-warming dish that combines the hearty richness of tender chicken, the nutty sweetness of butternut squash, and the protein-packed goodness of lentils - all simmered to perfection in one pot. This Butternut Squash Lentil Chicken Stew isn't just a meal; it's a culinary experience that will revolutionize your dinner game. Whether you're a busy professional, a health-conscious foodie, or simply someone who craves a delicious, nutritious meal, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 2 cups butternut squash, diced
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 carrots, chopped
- 4 cups chicken broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Prepare all ingredients by cutting chicken thighs into 1-inch cubes, dicing butternut squash into uniform 1/2-inch pieces, chopping onion and carrots finely.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a tablespoon of olive oil and brown the chicken thigh cubes until they develop a golden color, about 4-5 minutes. Remove chicken and set aside.
- In the same pot, add chopped onions and carrots. Sauté for 3-4 minutes until onions become translucent and slightly softened.
- Add rinsed lentils, diced butternut squash, and dried thyme to the pot. Stir to combine with the vegetables.
- Pour in chicken broth, ensuring all ingredients are mostly covered. Season with salt and pepper.
- Return browned chicken to the pot. Bring the mixture to a boil, then reduce heat to low and cover.
- Simmer the stew for 45-50 minutes, stirring occasionally, until lentils are tender and chicken is cooked through.
- Taste and adjust seasoning if needed. Let the stew rest for 5-10 minutes before serving to allow flavors to meld.
- Serve hot in bowls, optionally garnished with fresh parsley or a dollop of Greek yogurt.
Tips
- Cut ingredients uniformly to ensure even cooking and consistent texture throughout the stew.
- Brown the chicken first to develop a deep, rich flavor base that will elevate the entire dish.
- Use a heavy-bottomed pot or Dutch oven to distribute heat evenly and prevent burning.
- Don't rush the simmering process - low and slow is the key to tender chicken and perfectly cooked lentils.
- For extra depth, consider adding a splash of white wine when sautéing vegetables or a pinch of smoked paprika.
- If the stew becomes too thick during cooking, add a little more chicken broth to maintain desired consistency.
- Let the stew rest for 5-10 minutes after cooking to allow flavors to meld and develop.
- Garnish with fresh herbs like parsley or a dollop of Greek yogurt for added freshness and creaminess.
Nutrition Facts
Calories: 241kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 55mg
