Hey y'all! If you're craving a cozy bowl of comfort that tastes like crisp leaves and sweater weather, this Fall Chicken Stew with Quinoa and Butternut Squash is your new weeknight hero. It’s hearty yet bright, with tender chicken, sweet nuggets of squash, fluffy quinoa, and warm spices that make the whole kitchen smell amazing. It’s perfect for meal prep, family dinners, or casual entertaining. Let’s get cooking!
Why You'll Love This Fall Chicken Stew with Quinoa and Butternut Squash
- One pot, low stress: minimal dishes with maximum flavor.
- Balanced and nourishing: lean protein, whole grains, and veggies in every spoonful.
- Deep, cozy flavor: seared chicken, sweet squash, and warm spices build delicious complexity.
- Weeknight-friendly: ready in about 1 hour with straightforward steps.
- Meal-prep magic: reheats beautifully and freezes well for later.
Fall Chicken Stew with Quinoa and Butternut Squash: Recipe At a Glance
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings (about 10–12 cups)
- Heat Level: Start medium-high to sear, then gentle simmer on low
Ingredients for Fall Chicken Stew with Quinoa and Butternut Squash
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 ½ pounds (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 ¼ teaspoons kosher salt, divided (plus more to taste)
- ¾ teaspoon freshly ground black pepper, divided
- 1 large yellow onion, diced (about 1 ½ cups)
- 2 medium carrots, sliced ¼-inch thick (about 1 ½ cups)
- 2 celery stalks, sliced (about 1 cup)
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon ground cinnamon
- ¼ teaspoon red pepper flakes (optional)
- 1 cup (170 g) quinoa, rinsed
- 3 cups (450 g) butternut squash, peeled and cut into ¾-inch cubes
- 6 cups (1.4 L) low-sodium chicken broth
- 1 bay leaf
- 1 cup chopped kale or baby spinach
- 1 teaspoon apple cider vinegar or lemon juice
- ¼ cup chopped fresh parsley, for garnish
- Optional: 2 teaspoons cornstarch mixed with 2 tablespoons cold water (for thicker stew)
How to Make Fall Chicken Stew with Quinoa and Butternut Squash
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Sear the chicken for a rich autumn stew base
Place a large Dutch oven over medium-high heat. Add olive oil and butter. Pat the chicken dry and season with 1 teaspoon salt and ½ teaspoon pepper. Sear the chicken in 2 batches, 5–7 minutes total, until lightly browned. Transfer to a plate (it will finish cooking in the stew).
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Build the cozy quinoa-and-squash broth
Add onion, carrots, and celery to the pot with a pinch of salt. Sauté over medium heat for 6–8 minutes, scraping up browned bits. Stir in garlic for 30 seconds, then tomato paste, smoked paprika, thyme, cinnamon, and red pepper flakes; cook 1 minute to bloom the spices.
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Simmer the chicken stew until tender
Return chicken (and juices) to the pot. Add quinoa, butternut squash, broth, and bay leaf. Bring to a boil, then reduce heat to low, cover partially, and simmer for 20–22 minutes, until the quinoa is tender and the squash is easily pierced with a fork. Chicken pieces should reach 165°F internal temperature.
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Finish and balance flavors
Stir in kale or spinach and simmer 2 minutes until wilted. Remove the bay leaf, add vinegar or lemon juice, and season to taste with the remaining ¼ teaspoon salt and ¼ teaspoon pepper (or to your preference). For a thicker stew, stir in the cornstarch slurry and simmer 2 additional minutes. Garnish with parsley and serve hot.
Notes for Fall Chicken Stew with Quinoa and Butternut Squash
- Food safety: Cook chicken to a safe 165°F; see the USDA chart for guidance: foodsafety.gov.
- Rinse quinoa in cold water to remove natural saponins for a cleaner, less bitter flavor; whole-grain info from Harvard: Harvard Nutrition Source.
- Gluten-free note: Quinoa is naturally gluten-free; double-check your chicken broth label to ensure it’s certified GF if needed.
Variations: Cozy Chicken Quinoa Butternut Stew, Three Ways
- Creamy twist: Stir in ½ cup coconut milk in the last 3 minutes for velvety richness.
- Herby lemon: Swap thyme for 1 tablespoon fresh rosemary and finish with extra lemon zest.
- Smoky chipotle: Add 1–2 teaspoons minced chipotle in adobo with the tomato paste and use fire-roasted diced tomatoes (1 cup) in place of 1 cup broth.
Required Equipment for Fall Chicken Quinoa Butternut Stew
- 5–7 quart Dutch oven or heavy soup pot with lid
- Chef’s knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle and instant-read thermometer
Storage for Fall Chicken Stew with Quinoa and Butternut Squash
- Refrigerate: Cool completely, then store in airtight containers up to 4 days.
- Freeze: Portion into freezer-safe containers up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop over medium-low heat, 6–8 minutes, adding a splash of broth or water as quinoa absorbs liquid over time.
Serving and Pairings for This Autumn Chicken Quinoa Stew
- Crusty bread or cornbread to soak up the savory broth.
- Simple green salad with lemony vinaigrette for freshness.
- Roasted Brussels sprouts or green beans for extra veg.
- Drink pairings: a medium-bodied Chardonnay, dry cider, or sparkling water with an orange slice.
Pro Tips for Fall Chicken Stew with Quinoa and Butternut Squash
- Pat chicken very dry and brown it well; the fond (those caramelized bits) boosts flavor—learn more here: Serious Eats on fond.
- Cut squash into uniform ¾-inch cubes so it cooks through at the same time as the quinoa.
- Season in layers: a pinch of salt when sautéing veggies, then adjust at the end for a bright, balanced finish.
FAQ: Fall Chicken Stew with Quinoa and Butternut Squash
- Can I use chicken breast instead of thighs?
- Yes, but reduce the simmer to 15–18 minutes after adding the broth so breasts don’t overcook; still confirm 165°F internal temp.
- Do I need to peel the butternut squash?
- For the best texture, yes—peeling ensures tender, silky cubes without tough skin.
- How can I make this stew thicker?
- Simmer uncovered for 5 extra minutes to reduce, or use the optional cornstarch slurry and cook 2 minutes more until lightly glossy.
Ingredients
- 1.5 lb (700 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium butternut squash (about 3–4 cups) peeled and diced
- 1 cup (170 g) quinoa, rinsed
- 1 large yellow onion, diced
- 2 medium carrots, sliced (about 1.5 cups)
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups (960 ml) low-sodium chicken broth
- 2 tablespoon olive oil
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 bay leaf
- 2 cups chopped kale or baby spinach (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley and lemon wedges for serving (optional)
Instructions
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1Season the chicken pieces with salt and pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat.
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2Add the chicken in a single layer and brown on all sides, about 4–5 minutes per batch. Remove browned chicken to a plate and set aside.
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3Add the remaining 1 tablespoon olive oil to the pot. Sauté the onion, carrots, and celery until softened, about 5–7 minutes. Stir in garlic and thyme and cook 1 minute until fragrant.
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4Add the diced butternut squash, rinsed quinoa, bay leaf, and chicken broth. Return the browned chicken to the pot. Bring to a gentle boil, then reduce heat to a simmer.
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5Simmer uncovered for about 25–30 minutes, stirring occasionally, until the quinoa is tender, the squash is soft, and the chicken is cooked through. If using kale, stir it in during the last 5 minutes to wilt.
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6Remove the bay leaf, adjust seasoning with salt and pepper to taste, and serve hot garnished with chopped parsley and a squeeze of lemon if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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