Description
Skillet Chicken with Orzo, Butternut Squash, and Spinach
Ingredients
4 bone-in, skin-on chicken thighs
1 cup orzo pasta
2 cups butternut squash, cubed
2 cups fresh spinach
3 tbsp olive oil
2 cloves garlic, minced
2 cups chicken broth
1/2 tsp dried thyme
1/2 tsp smoked paprika
Salt and black pepper to taste
Fresh thyme (for garnish)
Directions
Sear the chicken: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season chicken thighs with salt, pepper, and smoked paprika. Place chicken skin-side down and cook until golden brown, about 5–6 minutes. Flip and cook for 2–3 minutes more. Remove and set aside.
Cook the squash: Add the remaining olive oil and cubed butternut squash to the skillet. Sauté for 5 minutes until slightly tender.
Prepare the orzo: Stir in garlic and orzo, cooking for 1 minute. Add chicken broth, dried thyme, and a pinch of salt. Mix well.
Combine: Nestle chicken thighs back into the skillet, skin-side up. Cover and simmer on medium-low heat for 15 minutes, until the orzo absorbs most of the liquid.
Finish with spinach: Add fresh spinach to the skillet, cover, and cook for an additional 2–3 minutes until wilted.
Serve: Garnish with fresh thyme and serve hot.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 420 kcal per serving
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