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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Step-by-Step Guide
Follow this detailed guide for a foolproof meal. First, ensure all ingredients are prepped before heating your skillet. Pat the chicken thighs dry with a paper towel; this is crucial for a crispy sear. When searing, do not move the chicken for the first 4-5 minutes to allow a proper crust to form. After toasting the orzo, ensure the chicken broth is hot or at room temperature before adding it to the pan to maintain the cooking temperature. When baking, place the skillet in the center of the oven for even heat distribution. Use a meat thermometer to check the chicken has reached 165°F.
Serving Suggestions
This hearty one-pan meal is satisfying on its own, but a few additions can elevate it. Serve with a simple side salad dressed with a bright vinaigrette to cut through the richness. A crusty baguette is perfect for soaking up any remaining sauce. For a fresh element, top with a sprinkle of chopped parsley or a drizzle of balsamic glaze. Pair with a crisp white wine like Sauvignon Blanc or a light Pinot Noir.
How-to Summary
In summary: Season and sear chicken thighs until golden. Remove and briefly sauté cubed butternut squash. Toast orzo in the same pan, then add broth. Return chicken and squash to the pan and bake at 400°F for 20-25 minutes. Finish by stirring in fresh spinach until wilted and topping with Parmesan and thyme.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs? Yes, but reduce the initial sear time by 1-2 minutes per side and check for doneness a few minutes earlier, as they cook faster.
What can I substitute for orzo? Ditalini or small pasta shells are good substitutes. For a gluten-free option, use a rice-shaped pasta or even uncooked Arborio rice, adjusting liquid slightly.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or water to prevent drying out.
Can I make this dish ahead of time? You can prep the ingredients ahead, but for best texture, cook just before serving. The orzo can become mushy upon reheating.
My orzo is still hard after baking. What happened? The skillet may have been too crowded or the oven temperature was off. Simply add a 1/4 cup of hot broth and continue baking for 5-10 more minutes, covered with foil.
Common Mistakes to Avoid
- Not using an oven-safe skillet: This is essential for transitioning from stovetop to oven.
- Overcrowding the pan when searing: Cook in batches if necessary to get a proper sear on the chicken.
- Using cold broth: Adding cold liquid slows cooking and can make the orzo gummy.
- Skipping the orzo toasting step: Toasting adds a nutty flavor and helps the pasta hold its shape.
- Overbaking: Set a timer to avoid dry chicken and mushy pasta.
Conclusion
This One-Pan Butternut Squash & Chicken Thighs with Orzo is the ultimate weeknight solution, combining minimal cleanup with maximum flavor. The process of searing, toasting, and baking in one vessel builds incredible depth, resulting in tender chicken, creamy orzo, and sweet squash in every bite. It’s a versatile, crowd-pleasing recipe that proves a delicious, comforting dinner doesn’t have to be complicated. Give it a try for your next easy, impressive meal.