Ingredients
Scale
- 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