1. Can I use chicken breasts instead of thighs in this recipe?

Yes, you can substitute chicken breasts for chicken thighs. However, keep in mind that chicken breasts can dry out more easily, so be careful not to overcook them. You might need to adjust the cooking time slightly to ensure they stay tender and juicy.

2. Can I make Chicken Orzo with Butternut Squash ahead of time?

Absolutely! You can prepare the roasted butternut squash and cook the chicken ahead of time. Just store them separately in airtight containers and reheat them when ready to assemble the dish. It’s a great way to save time on busy nights.

3. Is there a way to make this recipe dairy-free?

Yes, to make this dish dairy-free, simply substitute the heavy cream with a non-dairy alternative, such as coconut milk or almond milk. You can also use a dairy-free cream substitute if you prefer a creamier texture.

4. How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze this dish for up to 2 months. When reheating, add a little extra chicken stock or cream to restore the creaminess

Chicken Orzo with Butternut Squash: 30-Minute Comfort Meal

Name: Chicken Orzo with Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1.5 lb skinless, boneless chicken thighs; 12 oz butternut squash, peeled, seeded, and cubed; 1 tablespoon olive oil (for roasting squash); Salt and pepper, to taste; 2 tablespoons fresh thyme (for squash and chicken); 1 teaspoon smoked paprika; 1 teaspoon Italian seasoning; 1 cup uncooked orzo; 5 cloves garlic, minced; 1 tablespoon olive oil (for cooking orzo); 2 cups chicken stock; 5 oz fresh spinach; ½ cup heavy cream; Salt and pepper, to taste (for seasoning); Fresh thyme, for garnish

Description

Chicken Orzo with Butternut Squash is a comforting, creamy dish that combines tender chicken, roasted butternut squash, and orzo pasta in a rich, flavorful sauce. Perfect for a weeknight dinner, this dish is balanced with protein, fiber, and nutrients.

Ingredients

Scale

1.5 lb skinless, boneless chicken thighs
12 oz butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil (for roasting squash)
Salt and pepper, to taste
2 tablespoons fresh thyme (for squash and chicken)
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1 cup uncooked orzo
5 cloves garlic, minced
1 tablespoon olive oil (for cooking orzo)
2 cups chicken stock
5 oz fresh spinach
½ cup heavy cream
Salt and pepper, to taste (for seasoning)
Fresh thyme, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, and fresh thyme. Spread it out on a parchment-lined baking sheet and roast for 20-30 minutes or until tender.
Season the chicken thighs with smoked paprika, Italian seasoning, salt, pepper, and fresh thyme. Heat olive oil in a large skillet over medium heat and sear the chicken thighs for about 5 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken and set it aside.
In the same skillet, add olive oil and minced garlic. Cook for 1-2 minutes until fragrant. Add the uncooked orzo and toast it for about 3 minutes, stirring occasionally.
Pour in the chicken stock and bring to a boil. Reduce to a simmer and cook for 5-10 minutes until the orzo is tender and the liquid is mostly absorbed.
Add the fresh spinach and stir until it wilts.
Stir in the heavy cream and season with salt and pepper. Let the mixture cook for a few more minutes until creamy.
Slice the cooked chicken and add it along with the roasted butternut squash to the orzo. Stir to combine and serve with fresh thyme for garnish.

Notes

If you prefer a leaner option, you can swap the chicken thighs for chicken breasts, though they may require less cooking time.
You can use frozen spinach instead of fresh—just be sure to thaw and drain it before adding it to the skillet.
If you’re looking for a gluten-free alternative, you can use rice or gluten-free pasta in place of the orzo.
Roast the butternut squash in advance to save time on busy nights.
This recipe can be stored in the refrigerator for up to 3 days and frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop, Oven
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 838 kcal
Sugar: 6 g
Sodium: 346 mg
Fat: 55 g
Saturated Fat: 17 g
Unsaturated Fat: 33 g
Trans Fat: 0.1 g
Carbohydrates: 47 g
Fiber: 5 g
Protein: 39 g
Cholesterol: 204 mg