Chicken Stew with Butternut Squash and Quinoa Recipe

Yields: 4-6 servings
Prep Time: 20 minutes
Cook Time: 30-35 minutes


  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 1/2 cups peeled and cubed butternut squash (about 1/2 medium squash)
  • 3 cups low-sodium chicken broth
  • 2/3 cup uncooked quinoa
  • 1/2 cup chopped fresh spinach (optional, but adds a healthy boost)
  • 1/4 cup chopped fresh parsley


1. Prep the squash: If using a whole butternut squash, peel, seed, and cut it into 1-inch cubes.

2. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, oregano, salt, and pepper, and cook for an additional minute until fragrant.

3. Sear the chicken: Add the chicken pieces to the pot and cook until browned on all sides, about 5 minutes more.

4. Build the stew base: Add the diced tomatoes (with their juices), butternut squash, and chicken broth to the pot. Bring the mixture to a boil.

5. Cook the quinoa: Stir in the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked through and the squash is tender.

6. Shred the chicken (optional): For extra tender chicken, remove it from the pot, shred with two forks, and return it to the stew.

7. Finish and serve: Stir in the spinach (if using) and parsley. Adjust seasonings with salt and pepper to taste. Serve the stew hot and enjoy!

Serving ideas

  • With a side of crusty bread for dipping.
  • Over a bed of brown rice or couscous.
  • Topped with a dollop of plain yogurt or sour cream.


Pre-cut squash: Save time by using pre-cut butternut squash.

Other protein options: Substitute the chicken with turkey, chickpeas, or lentils for a vegetarian twist.

Make it spicier: Add a pinch of red pepper flakes for a bit of heat.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.


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