team. i know i sometimes regale you with stories of how recipes didn’t work the first (or even the fourth) time i tried them. but this cider glazed chicken with mushrooms and butternut squash was like a gift from the just-got-back-from-away-and-the-fridge-is-bare-save-for-leftovers-we-dragged-home gods. those gods are real, right?
there’s basically always some frozen chicken breasts skulking in the basement freezer and our leftovers haul included some apple cider, roasted butternut squash cubes, and a handful of mushrooms that were moments away from giving up on me. the 1940s housewife in me who hates to waste food was determined to pull dinner out of this mélange.
a quick internet search later, i was off to the grocery store to grab some hard cider (and the groceries for the rest of the week’s meals…). once i got home, it was just a matter of quickly sautéing the mushrooms then the chicken (since i had the leftover roasted squash) and then dinner was basically ready.
while expectations were admittedly set somewhat low for a “use up the leftovers we brought home with us” meal and this dish is not going to win any beauty contents, this cider glazed chicken with mushrooms and butternut squash totally knocked it out of the park. to the point where i was kicking myself for only kind of paying attention as i was dumping spices into the flour to season the chicken.
besides the fact that the flavor is amazing and the spices combine with the cider to form this magical elixir of fall-flavored goodness, it’s easy to make, comes together quickly, makes for great leftovers (if you don’t have a weird thing about microwaved leftover chicken like i do…), and, oh, makes your house smell like all of the best and most amazing things.
so, clearly, i needed to figure out what the heck i had just thrown together. before we even cleaned up from dinner, i quickly scribbled down what i had used and roughly how much, before i completely forgot what had gone into our tasty meal. i resolved to make the dish again, soon, so that i could share it with y’all (and actually, uh, test the “recipe”).
luckily, i either did the most amazing job ever measuring spices with my eyeballs the first time, such that i used *exactly* ¼ teaspoon of each one the first time, ooor this dish is pretty lax and forgiving. either way, when i made the cider glazed chicken again, it was just as delicious (maybe even more so?) as i remembered.
i also figured out how to cook the squash in the skillet you use for everything else so that you don’t have to separately roast the squash cubes, ‘cause who wants to fool with all of that on a tuesday night? one pan dinners for the win!
i think that’s all you need to know. delicious. one pan. easy. aaaaand, go!