Description
This comforting butternut squash recipe features tender chicken thighs cooked with a fragrant blend of herbs and spices, simmered in a rich Parmesan cream sauce with fresh spinach and garlic. The dish is seared on the stovetop for a golden crust and then baked to finish, resulting in a hearty, savory meal perfect for any occasion.
Ingredients
Chicken and Seasoning
- 2 tablespoons unsalted butter
- 2 pounds chicken thighs, bone-in and skin-on (can also use skinless and boneless)
- 1 tablespoon fresh thyme
- 2 tablespoons Italian seasoning
- 1.5 teaspoons kosher salt
- Black pepper, to taste (start with about 1/2 teaspoon coarse ground black pepper)
Vegetables and Sauce
- 2 tablespoons olive oil
- 300 grams butternut squash, peeled and cubed (about half of a medium butternut squash)
- 8 ounces fresh spinach
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 4 ounces Parmesan cheese, shredded or grated
Garnish
- Thyme sprigs
- Grated Parmesan cheese
Instructions
- Preheat and Season: Preheat your oven to 375°F. In a small bowl, combine the fresh thyme, Italian seasoning, kosher salt, and black pepper. Sprinkle this seasoning mix evenly over both sides of the chicken thighs. Reserve any remaining seasoning for the butternut squash.
- Sear the Chicken: Heat a skillet over medium-high heat and add the unsalted butter. Place the chicken thighs skin side down into the hot skillet. Cook without moving until the skin is golden brown, about 4 minutes. Flip the chicken and sear the other side for an additional 4 minutes. Remove the chicken from the skillet and set aside.
- Cook the Butternut Squash: Add olive oil to the skillet along with the cubed butternut squash and the reserved seasoning mix. Sauté the squash until it is lightly browned, approximately 5 minutes.
- Add Spinach and Garlic: Stir in the fresh spinach and cook until wilted. Once wilted, add the minced garlic and sauté until fragrant, about 30 seconds. Reduce the heat to low.
- Make the Parmesan Sauce: Stir in the chicken broth, heavy whipping cream, and Parmesan cheese. Continue stirring until the cheese melts completely and the sauce is smooth and creamy.
- Bake the Dish: Nestle the seared chicken thighs back into the skillet, placing them skin side up. Transfer the skillet to the preheated oven and bake for 20 to 25 minutes at 375°F, or until the cheese sauce is bubbling and the chicken is cooked through.
- Garnish and Serve: Remove the skillet from the oven and garnish with fresh thyme sprigs and additional grated Parmesan cheese before serving.
- Storage: Store leftovers in an airtight container in the refrigerator and consume within 5 days.
Notes
- Using bone-in, skin-on chicken thighs adds extra flavor and moisture, but you can substitute with boneless, skinless thighs if preferred.
- Make sure to peel and cube the butternut squash evenly for uniform cooking.
- If you don’t have fresh spinach, frozen spinach can be substituted but drain excess moisture before adding.
- Adjust seasoning according to your taste preference, especially salt and pepper.
- Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
