Craving a meal that feels like a warm hug? This Crispy Chicken with Creamy Butternut Mash is my absolute go-to for that cozy, stick-to-your-ribs satisfaction. It’s the kind of comforting, flavorful dinner that makes any evening feel special. We’ll get that chicken skin perfectly crisp and the mash unbelievably creamy. I’ll even share my secret for why using two different oils makes all the difference in this dish. Let’s get cooking!
Ingredients
• Crispy Chicken
• 6 small or 3 large boneless, skinless chicken thighs, about 1 lb / 455 g
• ¼ cup / 60 ml melted coconut oil or avocado oil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon finely ground sea salt
• ¼ teaspoon ground black pepper
• Butternut Mash
• 1 medium butternut squash, about 1¼ lbs / 570 g
• 2 tablespoons coconut oil or ghee
• ½ teaspoon finely ground sea salt
• ⅛ teaspoon ground black pepper
• ⅓ cup / 80 ml milk, nondairy or regular
• 1½ tablespoons chicken bone broth
Instructions
1. Prep the Chicken: Preheat your oven to 400°F / 205°C. If using large chicken thighs, cut them in half. Place the chicken on a rimmed baking sheet, pour over the oil, and sprinkle with garlic powder, onion powder, salt, and pepper. Toss until the thighs are fully coated.
2. Bake the Chicken: Bake for 25 to 30 minutes, or until the internal temperature reaches 165°F / 74°C. Once cooked, let the chicken rest for a few minutes before slicing into ½-inch / 1.25-cm pieces.
3. Start the Mash: While the chicken bakes, peel, seed, and cube the butternut squash. You’ll need about 3 cups / 455 g of cubes for the recipe.
4. Cook the Squash: Heat the oil or ghee in a large frying pan over medium heat. Add the squash cubes, salt, and pepper. Cover and cook for 10 to 15 minutes, until lightly browned. Add the milk and bone broth, cover again, and cook for another 15 minutes until the squash is very tender.
5. Mash and Serve: Using the back of a fork, mash the squash directly in the pan until it reaches your desired consistency. To serve, divide the mash among plates, top with the sliced crispy chicken, and enjoy immediately!
Nutritional Information
• Per serving, made with coconut oil and full-fat coconut milk
• Calories: 331
• Total Fat: 26.5 g
• Saturated Fat: 13.1 g
• Cholesterol: 91 mg
• Sodium: 613 mg
• Carbohydrates: 9.9 g
• Dietary Fiber: 1.6 g
• Net Carbs: 8.3 g
• Sugars: 1.8 g
• Protein: 16.2 g
• Fat: 70%
• Carbs: 11%
• Protein: 19%
Pro Tips
• The Oil Trick: Use a high-smoke-point oil like avocado oil for the chicken to get it extra crispy. For the mash, use a flavorful fat like ghee, butter, or butter-flavored coconut oil for a richer taste.
• Finishing Touch: For an extra layer of flavor, drizzle the finished dish with your favorite Ranch Dressing.
• Make it Ahead: This dish stores beautifully! Keep it in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat in the microwave or a 350°F / 177°C oven.
• Dietary Swaps: For a dairy-free version, use non-dairy milk and avoid ghee. For an AIP-friendly meal, simply omit the black pepper and ghee.
FAQ
Q: How do you get the chicken extra crispy
A: The key to extra crispy chicken is using a high-smoke-point oil, like avocado oil, and baking it at a high temperature of 400°F / 205°C. This ensures the chicken becomes perfectly crisp while remaining juicy.
Q: Can I make this recipe dairy-free
A: Yes, this recipe is easily adaptable for a dairy-free diet. Simply use a non-dairy milk, such as coconut milk, in the mash and opt for coconut oil instead of ghee.
Q: What is the best way to store and reheat leftovers
A: Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it for up to one month. Reheat in the microwave or in an oven at 350°F / 177°C until warmed through.
Q: Is this crispy chicken and butternut mash recipe low carb
A: Yes, with only 8.3 grams of net carbs per serving, this dish is a great low-carb option that is both comforting and satisfying.
