Description
One-Pan Butternut Squash & Chicken Thighs with Orzo
Ingredients
4 bone-in, skin-on chicken thighs
1 tbsp olive oil
Salt & pepper, to taste
1 tsp paprika
1 tsp garlic powder
2 cups butternut squash, peeled and cubed
1 ½ cups orzo pasta
2 cups chicken broth
2 cups fresh spinach
1 tsp fresh thyme (plus extra for garnish)
½ cup grated Parmesan cheese (optional)
Directions
Sear the Chicken
Preheat oven to 400°F (200°C). Season chicken thighs with salt, pepper, paprika, and garlic powder. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down until golden and crispy (about 5 minutes). Flip and cook for 3 more minutes. Remove and set aside.
Roast the Butternut Squash
In the same skillet, add the cubed butternut squash. Cook for 5 minutes until lightly browned, then remove and set aside.
Cook the Orzo
Add orzo to the skillet and toast for 1 minute. Pour in chicken broth and stir, scraping up any browned bits. Nestle the chicken thighs back into the skillet along with the butternut squash.
Bake
Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is fully cooked (internal temp 165°F/74°C) and the orzo absorbs the broth.
Finish with Spinach
Remove the skillet from the oven and stir in fresh spinach until wilted. Sprinkle with Parmesan cheese and garnish with fresh thyme.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 450 kcal per serving
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