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Chicken with Butternut Squash

  • 3 slices bacon
  • 2 lbs. chicken parts
  • 1 medium butternut squash (about 12 oz.), peeled and cut into 1-inch cubes
  • 1/4 cup dry vermouth (optional)
  • 1 cup apple cider or apple juice
  • 10 fresh sage leaves
  • 1 tub Knorr® Homestyle Stock - Chicken
  • 4 ounces green beans, trimmed and halved



Amount per serving


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Cook bacon in 12-inch nonstick skillet over medium heat until crisp; remove bacon and reserve drippings. Crumble bacon and set aside.
  • 2 Brown chicken in reserved drippings; remove chicken and set aside.
  • 3 Cook squash in same skillet, stirring occasionally, about 2 minutes. Stir in vermouth and bring to a boil, scraping up any brown bits from bottom of skillet. Stir in cider, sage and Knorr® Homestyle Stock - Chicken until Stock is melted.
  • 4 Return chicken to skillet. Bring to a boil over high heat. Reduce heat to low and simmer covered until chicken is thoroughly cooked, about 25 minutes, adding green beans during the last 5 minutes of cooking. Garnish with crumbled bacon.