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Why You'll Love This onepot garlic chicken and winter squash stew with spinach for dinners
- Easy to Make: This recipe requires minimal effort and can be prepared in under an hour.
- One-Pot Wonder: Everything cooks together in one pot, making cleanup a breeze.
- Flavorful and Nutritious: This stew is packed with protein, fiber, and vitamins, making it a nutritious and delicious option for dinner.
- Customizable: Feel free to add your favorite spices, herbs, or vegetables to make the recipe your own.
- Perfect for Meal Prep: This recipe makes a large batch, making it perfect for meal prep or leftovers.
- Comforting and Cozy: The combination of chicken, garlic, and winter squash is the ultimate comfort food.
- Impressive Presentation: The vibrant colors and hearty portions make for an impressive presentation, perfect for dinner parties or special occasions.
- Budget-Friendly: This recipe uses affordable ingredients, making it a budget-friendly option for dinner.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, garlic, winter squash, spinach, chicken broth, and olive oil. The chicken provides protein and texture, while the garlic adds a pungent flavor. The winter squash adds natural sweetness and creaminess, while the spinach adds a burst of nutrients and flavor. The chicken broth and olive oil help to bring everything together, adding moisture and richness to the stew. When selecting these ingredients, choose fresh and high-quality options for the best flavor and texture.
How to Make onepot garlic chicken and winter squash stew with spinach for dinners
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
Add 1 pound of chicken breast or thighs to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Reduce the heat to medium and add 3 cloves of minced garlic to the pot. Cook, stirring occasionally, until the garlic is softened and fragrant, about 2-3 minutes.
Add 1 medium winter squash, peeled and cubed, to the pot. Cook, stirring occasionally, until the squash is tender, about 10-12 minutes.
Add 4 cups of chicken broth and the browned chicken back to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the chicken is cooked through, about 15-20 minutes.
Stir in 1 cup of fresh spinach leaves and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.
Tips for Perfect Results
Choose fresh and high-quality ingredients for the best flavor and texture.
Cook the chicken until it's just cooked through to avoid dryness and toughness.
Taste and adjust the seasoning as needed to ensure the stew is flavorful and balanced.
Add aromatics like onions, carrots, and celery to the pot for added depth of flavor.
Use a large Dutch oven or pot with a heavy bottom to distribute heat evenly and prevent scorching.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together.
Common Mistakes to Avoid
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Overcooking the Chicken: Cooking the chicken for too long can make it dry and tough.
Fix: Cook the chicken until it's just cooked through, then remove it from the pot to prevent overcooking.
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Not Browning the Chicken: Failing to brown the chicken can result in a lack of flavor and texture.
Fix: Take the time to brown the chicken on all sides to create a rich and flavorful crust.
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Not Adjusting the Seasoning: Failing to adjust the seasoning can result in a stew that's bland or unbalanced.
Fix: Taste and adjust the seasoning as needed to ensure the stew is flavorful and balanced.
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Not Using the Right Pot: Using a pot that's too small or doesn't distribute heat evenly can result in a stew that's unevenly cooked.
Fix: Use a large Dutch oven or pot with a heavy bottom to distribute heat evenly and prevent scorching.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to the pot for an extra kick of heat.
Replace the chicken with tofu or tempeh and use vegetable broth instead of chicken broth.
Use gluten-free chicken broth and be mindful of any gluten-containing ingredients.
Use low-sodium chicken broth and be mindful of the amount of salt used in the recipe.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's recommended to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Thaw the stew overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach instead of fresh. Simply thaw the frozen spinach and squeeze out as much water as possible before adding it to the pot.
Can I substitute the winter squash with another type of squash?
Yes, you can substitute the winter squash with another type of squash, such as acorn or butternut squash. Keep in mind that the cooking time may vary depending on the type of squash used.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, as long as you use gluten-free chicken broth. Be mindful of any gluten-containing ingredients, such as soy sauce or certain spices.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Brown the chicken and cook the garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
Can I freeze the leftovers?
Yes, you can freeze the leftovers for up to 3 months. Thaw the stew overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
onepot garlic chicken and winter squash stew with spinach for dinners
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 cups mixed winter squash, diced (such as butternut, acorn, or delicata)
- 2 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups fresh spinach leaves
- 1/4 cup grated Parmesan cheese (optional)
- 2 tbsp olive oil
Instructions
- Heat the oil in a large pot. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the garlic and cook for 1 minute. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
- Add the chicken and cook until browned. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Add the squash and cook until tender. Add the diced winter squash to the pot and cook until tender, about 10-12 minutes.
- Add the chicken broth, thyme, salt, and pepper. Add the chicken broth, dried thyme, salt, and pepper to the pot. Stir to combine.
- Return the chicken to the pot and simmer. Return the browned chicken to the pot and simmer, covered, until the chicken is cooked through and the squash is tender, about 15-20 minutes.
- Stir in the spinach and cook until wilted. Stir in the fresh spinach leaves and cook until wilted, about 1-2 minutes.
- Season with salt and pepper to taste. Season the stew with salt and pepper to taste.
- Serve hot, topped with Parmesan cheese if desired. Serve the stew hot, topped with grated Parmesan cheese if desired.
Recipe Notes
- Storage tip: Let the stew cool completely, then refrigerate or freeze for later use.
- Make ahead: Prepare the stew up to a day in advance, then reheat and serve.
- Substitution: Swap the winter squash for other varieties, such as sweet potatoes or carrots.
- Pro tip: Use high-quality chicken broth for the best flavor.
- Variation: Add other spices or herbs, such as cumin or rosemary, to change up the flavor.
- Leftover idea: Use leftover stew as a filling for stuffed bell peppers or as a topping for rice or noodles.
