Skip to main content

Chef Megan Mitchell

Online Cookbook

One Pan Chicken with Butternut Squash, Mushrooms and White Beans

  • Serves: 6
  • Complexity: medium
  • Print
One Pan Chicken with Butternut Squash, Mushrooms and White Beans


  • 6 large or 8 small/medium organic chicken thighs, bone-in and skin-on
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • Unsalted ghee
  • 8 ounces cremini mushrooms, cleaned, stems removed and quartered
  • 2 garlic cloves, grated or finely minced
  • 2 tbsp. minced rosemary
  • 2 tbsp. minced sage
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 15-ounce can great Northern or cannellini beans, drained and rinsed
  • 8 ounces mascarpone cheese, room temperature
  • 1/2 cup low sodium chicken stock or broth
  • 2 tbsp. dijon
  • 4 cups butternut squash, 1-inch cubes


  1. Preheat oven to 375F.

  2. Liberally season both sides of the chicken with salt and pepper.

  3. Bring a 12-inch shallow braiser or cast iron skillet up to heat over medium. Add in 2 tbsp. of ghee. Working in batches add 3 chicken thighs, skin side down, and cook for 3-5 minutes or until golden brown and the skin is crispy. Flip and cook for 2-3 minutes more then remove to a plate. Continue with the remaining 3 pieces, adding more ghee to the pan if needed.

  4. Turn the heat to medium low, add in the mushrooms and sauté for 7-8 minutes or until golden brown. Season with salt and pepper then add in the garlic, rosemary and sage and sauté for 2 minutes or until the garlic is fragrant.

  5. Deglaze with the white wine, and reduce by half, about 3-4 minutes. Next add in the beans, mascarpone, stock and dijon. Stir together then add in the butternut squash, stir again and season with salt and pepper.

  6. Lastly nestle in the chicken, skin side up and place in the oven, uncovered. Cook for 45-55 minutes or until the chicken is cooked through and the butternut squash is tender.

    Recipe Courtesy of Megan Mitchell

Leave a comment

Please login to leave a comment.