Cider Chicken with Butternut Squash

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Extra delightful served with a glass of chilled hard cider!

Camille C.
Camille C.

4 minutes

Prep time

20 minutes

Cook time

651 cal.

Per serving


Stovetop, Pot (small), Frying pan, Immersion blender


Butternut squash

Step 1

Halve the squash & scoop out the seeds. Cut the squash into large chunks. (Peeling is optional!)

Butternut squash

Step 2

Add the squash to a pot of salted boiling water. Cook for about 15 min, or until fork-tender.

Chicken breast

Step 3

Cut the chicken into strips.

Chicken breast

Step 4

Heat a drizzle of oil in a pan over medium heat. Add the chicken. Season with salt & pepper. Cook, stirring for 1 min.

Onion (yellow)

Step 5

Peel & thinly slice the onion.

Onion (yellow)

Step 6

Add the onions to the pan. Season with salt & pepper. Sauté for 3-5 min.

Hard cider

Step 7

Add the cider to deglaze the pan. Reduce the heat to medium-low. Simmer for 3 min.

Crème fraîche

Step 8

Add the crème fraîche & stir. Remove from heat. Cover to keep warm.

Butternut squash

Step 9

Drain the squash. Add a dab of butter, salt & pepper. Use an immersion blender to purée until smooth & creamy. (A blender or food processor also works!)

Butternut squash
Chicken breast
Onion (yellow)

Step 10

Spoon the butternut squash onto a serving plate. Top with the chicken & onions. Drizzle with the cider-cream sauce. Season with salt & pepper. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy651 cal.
Fat25 g
Carbohydrates74 g
Protein40 g
Fiber7 g

On average, one serving of the recipe "Cider Chicken with Butternut Squash" contains 651 Energy, 25 g of Fat, 74 g of Carbohydrates, 40 g of Protein, 7 g of Fiber.

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Cider Chicken with Butternut Squash