Go Back

Autumn Roasted Chicken and Butternut Squash Pressure Cooker Recipe

This cozy fall-inspired chicken recipe features tender roasted thighs, golden butternut squash, sweet-tart cranberries, and brussels sprouts, all cooked to perfection in a savory maple Dijon sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 chicken thighs
Calories 317 kcal

Equipment

  • 1 skillet oven-safe

Ingredients
  

Main Ingredients

  • 6 chicken thighs boneless or with skin
  • 1 tablespoon butter or olive or avocado oil
  • 1 teaspoon olive oil or avocado oil
  • 1 ½ cups butternut squash peeled and cubed
  • 1 ½ cups Brussels sprouts trimmed and halved
  • ½ cup fresh cranberries
  • ½ cup chicken broth
  • 2 tablespoons Dijon mustard
  • 3 garlic cloves
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh rosemary or 1.5 teaspoon dried
  • 1 pinch salt to taste
  • black pepper to taste

Instructions
 

Instructions

  • Preheat your oven to 400 degrees Fahrenheit (200°C).
  • Season chicken thighs with salt and pepper.
  • Heat butter and oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down 4–5 minutes until browned.
  • Flip chicken and cook another 2–3 minutes. Remove and set aside.
  • Add garlic to the same skillet and sauté for 1 minute.
  • Add butternut squash and Brussels sprouts. Cook 4–5 minutes to soften slightly.
  • Stir in cranberries, chicken broth, and Dijon mustard. Mix everything together.
  • Return chicken to pan, nestling among vegetables.
  • Transfer skillet to oven and roast for 20–25 minutes until chicken is cooked through and veggies are tender.
  • Let rest for 5 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze separately for up to 2 months. Reheat gently and use a splash of broth if needed.