Chicken and Butternut Squash Orzo
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Best kind of weeknight meal! Tender chicken, roasted butternut squash, creamy orzo and sneaked in greens!
Full disclosure: Yes, this is as lush, velvety and cozy as it looks. With the creamiest of orzos, pan seared chicken thighs, roasted butternut squash and all the seasonal herbs of thyme and sage, this is speedy comfort food at its best and finest.
why i love this recipe
- Balanced meal. This has everything you need – chicken, vegetables, fiber and pasta. An all-in-one done meal, great for grown-ups and toddlers.
- Perfect for any occasion. Whether it’s a quick, weeknight meal, a fancy date night for two, or a family meal, this chicken and creamy orzo dish delivers in every single way possible. It’s restaurant-quality without any of the fuss.
tips and tricks for success
- Cut in uniform size. Chop the butternut squash in similar size for even cooking.
- Bake directly on the sheet pan. No need for parchment paper here. Bake the butternut squash directly on the sheet pan for caramelization and crispness.
- Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for even heat distribution and a better sear.
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor.
- Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Kale, spinach, collard greens, swiss chard, or arugula are all great options.
- Mix it up. Use sweet potato in place of butternut squash, or a blend of both.
- Grab pre-cut squash. To cut down on prep time even more, use pre-cut butternut squash or sweet potatoes.
what to serve with chicken and butternut squash orzo
Chicken and Butternut Squash Orzo: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Spinach, cabbage, swiss chard and collard greens are all great subs.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Chicken and Butternut Squash Orzo
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 large shallot, diced
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme leaves
- 6 large sage leaves, thinly sliced
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 ½ teaspoons Dijon mustard
- 1 cup orzo pasta
- ½ bunch kale, stems removed and leaves torn into bite-sized pieces
- ⅓ cup freshly grated Parmesan
- ¼ cup heavy cream
for the roasted butternut squash
- 1 pound diced butternut squash, about 2 cups
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
Equipment
Instructions
- Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
- Add shallot, and cook, stirring occasionally, until tender, about 2-3 minutes. Stir in garlic, thyme and sage until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in kale, Parmesan and heavy cream until the kale has wilted, about 3 minutes.
- Stir in roasted butternut squash; season with salt and pepper, to taste. Return chicken to the Dutch oven.
- Serve immediately.
for the roasted butternut squash
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place butternut squash in a single layer onto the prepared baking sheet. Stir in olive oil; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.
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