Oh, chicken orzo with butternut squash—this is the kind of dish that makes my family actually cheer when they smell it cooking. It’s become our go-to weeknight hero, especially when the air turns crisp and all I want is something warm, creamy, and packed with cozy fall flavors. I stumbled onto this combo years ago when I needed to use up leftover squash, and wow, did it stick! Tender chicken thighs, that silky orzo, and sweet roasted squash just melt together into the most comforting bowl. Even my picky eater cleans his plate (and that’s saying something). Trust me, this one’s a keeper.
Table of Contents
Table of Contents
Why You’ll Love This Chicken Orzo With Butternut Squash
Let me tell you why this dish never leaves my fall rotation:
- Weeknight magic: Ready in under 45 minutes—roast the squash while the chicken cooks, and dinner’s done!
- Creamy dreamy texture: That silky orzo soaked in garlicky broth and cream? Absolute comfort in every bite.
- Hidden veggies win: Squash and spinach pack nutrients while tasting indulgent (kid-approved stealth health!).
- Autumn in a bowl: Smoked paprika and thyme make your kitchen smell like a cozy sweater feels.
Seriously, it’s the kind of meal that’ll have everyone asking for seconds.
Ingredients for Chicken Orzo With Butternut Squash
Gathering everything before you start makes this recipe fly by—trust me, I’ve learned the hard way after one too many frantic fridge digs mid-cooking! Here’s exactly what you’ll need, grouped so you can prep efficiently:
For the Roasted Squash
- 12 oz butternut squash – peeled, seeded, and cut into 1-inch cubes (about 2 cups)
- 1 tablespoon olive oil – the good stuff for roasting
- ½ teaspoon each salt & pepper – to wake up those squash flavors
- 2 tablespoons fresh thyme leaves – or 2 teaspoons dried, but fresh makes all the difference
For the Chicken
- 1.5 lb boneless, skinless chicken thighs – thighs stay juicier than breasts here
- 1 teaspoon smoked paprika – for that warm, cozy depth
- 1 teaspoon Italian seasoning – my shortcut flavor bomb
- 2 tablespoons olive oil – for searing
For the Creamy Orzo
- 1 cup uncooked orzo – looks like rice but cooks like pasta
- 5 cloves garlic – minced (don’t skimp—this is flavor central!)
- 1 tablespoon olive oil – for toasting the orzo
- 2 cups chicken stock – low-sodium so you control the salt
- 5 oz fresh spinach – roughly chopped if the leaves are huge
- ½ cup heavy cream – or half-and-half in a pinch
- Extra fresh thyme – for that pretty finish
Pro tip: Measure everything before turning on the stove—this recipe moves fast once you start cooking!
Equipment You’ll Need
You won’t need anything fancy—just these basics from your kitchen:
- Large oven-safe skillet – I use my trusty 12-inch cast iron for everything
- Rimmed baking sheet – for roasting that gorgeous squash
- Wooden spoon – perfect for stirring the creamy orzo
- Measuring cups & spoons – because eyeballing cream never ends well
- Chef’s knife – for cubing squash and mincing garlic
That’s it! Now let’s get cooking.
How to Make Chicken Orzo With Butternut Squash
Alright, let’s dive into making this cozy masterpiece! The magic here is timing—we’ll multitask like pros so everything comes together perfectly. Follow these steps, and you’ll have a restaurant-worthy dinner with minimal fuss.
Roasting the Butternut Squash
First thing: preheat your oven to 400°F. While it heats up, toss those cubed squash pieces with olive oil, salt, pepper, and fresh thyme on your baking sheet. Spread them out in a single layer—no crowding! This lets them caramelize instead of steam. Roast for 20-30 minutes until fork-tender with golden edges. You’ll know they’re ready when you can easily pierce them with a fork but they still hold their shape.
Cooking the Chicken Thighs
While the squash works its magic in the oven, pat those chicken thighs very dry with paper towels—this is the secret to getting a gorgeous sear. Season both sides with salt, pepper, smoked paprika, and Italian seasoning. Heat 2 tablespoons olive oil in your skillet over medium-high heat until it shimmers. Cook the chicken for about 5 minutes per side until golden brown and cooked through (165°F internal temp). Transfer to a plate—don’t wipe that skillet! Those browned bits equal flavor gold.
Preparing the Creamy Orzo
In that same glorious skillet (see? no extra dishes!), add 1 more tablespoon olive oil and the orzo. Toast it for 2-3 minutes, stirring constantly—it’ll start smelling nutty and turn light golden. Add the minced garlic and cook just 30 seconds until fragrant. Pour in the chicken stock, scrape up any stuck-on bits, and bring to a boil. Reduce heat to simmer, cover, and let cook for 5-7 minutes until orzo is al dente (taste a piece—it should be tender with a slight bite). Stir in spinach until wilted (about 1 minute), then pour in the heavy cream. Season with salt and pepper to taste.
Combining Everything
Now for the grand finale! Gently fold in the roasted squash and nestle those golden chicken thighs back into the skillet. Let everything warm through for 2 minutes—just enough for flavors to mingle. Sprinkle with fresh thyme leaves (I tear them directly over the pan for maximum aroma). Serve straight from the skillet for that rustic, “come grab a bowl” vibe we all love.
Tips for Perfect Chicken Orzo With Butternut Squash
After making this dish countless times (my family won’t let me stop!), I’ve picked up some game-changing tricks:
- Thyme matters: Fresh thyme leaves make the squash sing—dried works, but rub it between your fingers first to wake up the oils.
- Orzo watch: Check doneness at 5 minutes—overcooked orzo turns mushy fast. You want that slight chew!
- Dry chicken = crispy sear: Pat those thighs obsessively with paper towels before seasoning. Moisture is the enemy of browning.
- Spinach last: Toss it in just before serving so it stays vibrant green and doesn’t get soggy.
Little details make all the difference between good and “wow!”
Print
Creamy Chicken Orzo With Butternut Squash in 45 Minutes
A simple, cozy, and well-balanced weeknight meal featuring creamy orzo, roasted butternut squash, and tender chicken thighs.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 12 oz butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper
- 2 tablespoons fresh thyme
- 1.5 lb chicken thighs, skinless, boneless
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 cup orzo, uncooked
- 5 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups chicken stock
- 5 oz spinach, fresh
- ½ cup heavy cream
- Fresh thyme (for topping)
Instructions
- Preheat the oven to 400°F.
- Toss butternut squash with olive oil, salt, pepper, and thyme. Roast on a baking sheet for 20-30 minutes.
- Season chicken thighs with salt, pepper, smoked paprika, and Italian seasoning.
- Heat olive oil in a skillet and sear chicken for 5 minutes per side. Remove when cooked.
- In the same skillet, cook orzo and garlic in olive oil for 3 minutes.
- Add chicken stock, bring to a boil, then simmer for 5-10 minutes until orzo is tender.
- Stir in spinach until wilted, then add heavy cream and season with salt and pepper.
- Combine roasted squash and chicken with the orzo. Top with fresh thyme.
Notes
- For crispier chicken, pat thighs dry before seasoning.
- Substitute vegetable stock for a vegetarian version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop & Oven
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 125mg
Variations and Substitutions
This recipe is wonderfully flexible—here’s how I’ve tweaked it over the years when pantry staples run low:
- Protein swap: Turkey cutlets work beautifully instead of chicken (cook 3-4 minutes per side). For vegetarian friends, try chickpeas or white beans stirred in at the end.
- Greens galore: Swap spinach for chopped kale or Swiss chard—just add them a minute earlier to soften.
- Dairy-free? Coconut milk gives the same creamy richness as heavy cream (use full-fat for best texture).
- Grain options: Can’t find orzo? Small pasta shells or even quinoa work—adjust liquid and cook times accordingly. If you prefer a similar squash preparation without the pasta, check out my recipe for orzo with roasted butternut squash.
The soul of this dish stays intact no matter what twists you add!
Serving Suggestions
This chicken orzo practically begs for some crusty bread to soak up every last bit of that creamy sauce—I always grab a baguette on my way home when making this. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. For chilly nights, add a bowl of roasted tomato soup on the side—total comfort food heaven!
Storing and Reheating Chicken Orzo With Butternut Squash
Here’s my foolproof method for keeping leftovers tasting fresh: pack everything in an airtight container (I swear by glass ones) and refrigerate for up to 3 days. When reheating, add a splash of chicken broth or water to loosen the orzo—microwave in 30-second bursts, stirring between each. The creamy texture bounces right back! For bigger batches, warm gently in a skillet over medium-low heat. Just don’t boil it or the cream might separate. Pro tip: Store squash pieces separately if you’re meal prepping to keep their texture perfect.
Nutritional Information
Estimates vary based on ingredients. Per serving: 520 calories, 32g protein, 24g fat (8g saturated), 42g carbs (4g fiber). Packed with vitamin A from the squash and iron from the spinach—comfort food with benefits!
Frequently Asked Questions
I get so many questions about this chicken orzo recipe—here are the ones that pop up most often in my kitchen and inbox:
Can I use frozen butternut squash?
Absolutely! Frozen cubed squash works in a pinch—no need to thaw. Just roast it straight from the freezer, adding 5-10 extra minutes. The texture will be slightly softer, but it still tastes delicious in this creamy orzo dish.
How do I make this gluten-free?
Easy swap! Use gluten-free orzo (I love the rice-based kind) and double-check that your chicken stock is GF. Everything else in the recipe is naturally gluten-free, so you’re just one ingredient away from a safe, cozy meal.
My orzo turned out sticky—what went wrong?
Oh, I’ve been there! Usually means the heat was too high or the pot wasn’t covered during simmering. Next time, keep it at a gentle bubble and stir occasionally. If it’s already sticky, stir in a splash of warm broth to loosen it up.
Can I prep any parts ahead?
Totally! Roast the squash up to 2 days ahead and store it chilled. You can also season the chicken thighs the night before. The orzo is best cooked fresh, though—it only takes 10 minutes!
Got more questions? Slide into my DMs—I love troubleshooting kitchen adventures! You can also connect with us on Facebook for more behind-the-scenes cooking tips.
