As the leaves turn golden and the air gets that crisp bite, I can’t help but think of those warm, comforting meals that wrap you in a hug. Growing up, weekends were often filled with hearty stews simmering on the stove, filling the house with the aroma of spices and fresh veggies. It was a ritual, a moment of togetherness that made chilly days feel a little cozier. One of my favorite dishes to whip up as the seasons shift is this Fall Chicken Stew with Quinoa and Butternut Squash. It’s everything autumn should taste like—nourishing, hearty, and laced with a touch of sweetness from the squash. With the added bonus of quinoa, it’s not just filling; it’s incredibly nutritious, making it a perfect weeknight dinner.

Why You’ll Love This Recipe

Super easy to prepare, making weeknight cooking a breeze.
Budget-friendly, using simple ingredients that are readily available.
Comforting flavors that warm the soul.
Loaded with nutrients from fresh veggies and protein-packed quinoa.
Perfect for meal prep; it gets better with time!

Ingredients

Before we dive into cooking, gather these ingredients:

1 lb boneless, skinless chicken thighs (or breasts for leaner meat)
1 medium butternut squash, peeled and diced (about 4 cups)
1 cup quinoa, rinsed
4 cups low-sodium chicken broth
1 large onion, chopped
3 cloves fresh garlic, minced (fresh garlic adds more punch than powdered!)
2 medium carrots, sliced
2 celery stalks, sliced
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper, to taste
2 tbsp olive oil
Fresh parsley, chopped (for garnishing)

Step-by-Step Instructions

Prep the Ingredients: Start by peeling and dicing your butternut squash. If you’ve never tackled one before, I recommend using a sharp chef’s knife and a sturdy cutting board. It can be tough to peel, but the flavor is worth it!
Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent—about 5 minutes. Now, stir in the minced garlic, and let that beautiful aroma fill your kitchen for an additional minute.
Brown the Chicken: Season the chicken with salt and pepper. Push the onions and garlic to the side of the pot and add the chicken. Sear the chicken thighs for about 3-4 minutes on each side until golden brown. Don’t worry about cooking it through; it will finish cooking later.
Add the Veggies: Stir in the diced butternut squash, sliced carrots, and sliced celery. Let the veggies mingle with the chicken and aromatics for about 2 minutes, allowing their flavors to develop.
Add Quinoa and Broth: Pour in the rinsed quinoa and chicken broth. Sprinkle in your dried thyme and rosemary, giving it all a little stir. Bring the mixture to a gentle boil.
Simmer: Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the quinoa is fluffy and the butternut squash is tender. Stir occasionally, and make sure it doesn’t stick to the bottom of the pot.
Final Touches: Once the chicken is cooked through, remove it from the pot and shred it with two forks. Return the shredded chicken to the pot, and taste the stew. Adjust seasonings with more salt and pepper as desired.
Serve: Ladle the stew into bowls and garnish with freshly chopped parsley for a pop of color and freshness. Get ready for that cozy feeling as you take your first spoonful!

Pro Tips & Variations

Cooking should be fun! Here are some playful twists you can try:

Add Spices: Feel free to sprinkle in some cayenne pepper or paprika if you like a little heat—autumn shouldn’t be boring, after all!
Veggie Variations: Toss in some chopped kale or spinach for extra greens, or substitute sweet potatoes for butternut squash for a hint of ‘sweet’ in your stew.
Dietary Swaps: If you’re looking for a vegetarian option, simply replace the chicken with chickpeas and the chicken broth with vegetable broth.
Garnishes: Top with a dollop of Greek yogurt or a sprinkle of feta cheese if you want to elevate your dish.

Serving Suggestions

This fall chicken stew is delightful on its own, but it holds even more charm when served with a side! Consider pairing it with a crusty loaf of homemade bread or a simple garden salad drizzled with balsamic vinaigrette. I also love enjoying this while curled up with a cup of warm cider or herbal tea. The way the golden-orange hues of the soup contrast with the vibrant greens of a salad creates a beautiful spread that’s as inviting to the eyes as it is to the palate.

Storage Tips

Got leftovers (which may be a challenge, because it’s that good)? No worries! Your fall chicken stew can be stored in the fridge for up to 4 days in an airtight container. For longer storage, it freezes beautifully—simply let it cool down completely before transferring it to a freezer-safe bag. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat on the stove over low heat, stirring occasionally. Just be sure to add a splash of water or broth if it looks a little thick after freezing!

FAQs

Can I use frozen butternut squash?

Absolutely! Frozen butternut squash works great in this recipe. Just toss it in the pot directly without thawing, and it will cook down beautifully.

Is this stew gluten-free?

Yes, this Fall Chicken Stew with Quinoa and Butternut Squash is naturally gluten-free, especially if you choose gluten-free broth and check that your quinoa is certified gluten-free!

Can I make this recipe in a slow cooker?

You sure can! Just browning the chicken and sautéing the onions and garlic in a skillet first, then transfer everything into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Enjoy the lovely aromas wafting through your home!

How can I make this dish spicier?

If you love a kick, you can add some diced jalapeños or a few dashes of hot sauce to elevate the heat. You can also sprinkle some crushed red pepper flakes into the pot for an extra punch.

Conclusion

There’s something so heartwarming about a bowl of stew, especially one that feels like a true reflection of the season. I hope this Fall Chicken Stew with Quinoa and Butternut Squash finds a special place in your kitchen and warms your hearts as it has mine. I’d love for you to share how you made it your own or pair it with your favorite side. Happy cooking, my friend!