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Chicken & Squash Stew
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2 (16-ounce) whole chicken breasts

2 1/2 cups chicken broth


2 tablespoons Land O Lakes® Butter

1 medium (2 cups) butternut squash, peeled, cubed

1 large (2 cups) apple, cut into 1/2-inch pieces

1 1/2 cups chicken broth, divided

1 cup frozen whole small onions

1 (15-ounce) can diced tomatoes

2 tablespoons chopped fresh marjoram leaves  

1/2 teaspoon coriander

1/8 teaspoon ground red pepper (cayenne)

1/4 cup all-purpose flour


Pesto, if desired

 *Substitute 1 tablespoon dried marjoram leaves.

How to make

  1. STEP 1

    Place chicken and 2 1/2 cups chicken broth into 4-quart saucepan. Cook over medium-high heat 5-7 minutes or until liquid comes to a full boil.

  2. STEP 2

    Reduce heat to low. Cover; continue cooking 35-45 minutes or until chicken is fork tender. Remove chicken; let cool. Skin, bone and cut chicken into 1/2-inch pieces; set aside.

  3. STEP 3

    Melt butter in 10-inch skillet until sizzling. Add squash and apple; sauté 5-7 minutes or until crisply tender; remove from pan. Set aside.

  4. STEP 4

    Stir 1 cup chicken broth, onions, tomatoes, marjoram, coriander and cayenne into same pan. Cook over medium-high heat 8-10 minutes or until mixture comes to a full boil.

  5. STEP 5

    Reduce heat to low. Cover; continue cooking, stirring occasionally, 10 minutes. Stir in chicken, squash and apple. Cover; continue cooking until heated through.

  6. STEP 6

    Whisk remaining 1/2 cup chicken broth and flour together in bowl until smooth; stir into stew. Continue cooking, stirring often, until mixture comes to a full boil. Boil 1 minute. Top individual servings with pesto, if desired.

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