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Autumn Chicken and Squash Casserole

This chicken casserole features tender roasted chicken combined with sweet roasted squash, all layered in a savory gravy infused with apple cider. The dish has a rustic, layered appearance with a golden-brown top, and a comforting, hearty texture that melds the flavors together beautifully.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds bone-in, skin-on chicken thighs preferably organic
  • 2 cups squash cubes butternut or acorn works well
  • 2 tablespoons olive oil divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup apple cider preferably unfiltered
  • 1 tablespoon flour to thicken gravy

Equipment

  • Roasting Pan
  • Mixing bowl

Method
 

  1. Preheat the oven to 400°F (200°C). Toss the squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for about 25 minutes until tender and caramelized, filling the kitchen with a warm, sweet aroma.
  2. While the squash roasts, season the chicken thighs with salt, pepper, and a bit of thyme. Heat the remaining olive oil in a large ovenproof skillet or pan over medium-high heat. Place the chicken skin-side down and sear for 5-7 minutes until the skin is golden and crispy, then flip and cook for another 3 minutes.
  3. Remove the chicken from the skillet and set aside. In the same pan, add the minced garlic and cook until fragrant, about 30 seconds, releasing a warm, savory aroma. Pour in the chicken broth and apple cider, stirring to loosen any browned bits from the bottom of the pan.
  4. Sprinkle the flour into the skillet and whisk constantly to create a smooth gravy that thickens slightly as it heats—this will take about 2-3 minutes. The gravy should be bubbling gently and fragrant with the apple cider and garlic.
  5. Nestle the seared chicken thighs back into the skillet, skin side up, and pour the roasted squash evenly around them. Transfer the skillet to the preheated oven and bake uncovered for 20-25 minutes, until the chicken is cooked through and the gravy is bubbling around the edges.
  6. Remove the casserole from the oven and let it rest for 5 minutes. The chicken should be tender, with a crispy skin, and the gravy thickened into a rich sauce that coats the squash and meat. Garnish with fresh thyme if desired for a burst of herby aroma.

Notes

For extra flavor, add a splash of apple cider vinegar to the gravy before baking. Serve hot, with crusty bread or over grains for a complete autumn-inspired meal.