Description
This comforting Chicken and Butternut Squash Orzo recipe combines tender chicken thighs with roasted butternut squash, creamy Parmesan and kale, and flavorful herbs in a rich, savory sauce. Cooked in a Dutch oven over the stovetop, it’s a hearty and wholesome one-pot meal perfect for cozy dinners.
Ingredients
Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons unsalted butter
Vegetables and Herbs
- 1 large shallot, diced
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme leaves
- 6 large sage leaves, thinly sliced
- 1 pound diced butternut squash (about 2 cups)
- 1/2 bunch kale, stems removed and leaves torn into bite-sized pieces
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper (to taste)
Pan Sauce and Pasta
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 1/2 teaspoons Dijon mustard
- 1 cup orzo pasta
- 1/3 cup freshly grated Parmesan
- 1/4 cup heavy cream
Instructions
- Season Chicken: Season the chicken thighs evenly with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
- Cook Chicken: Melt the unsalted butter in a Dutch oven over medium heat. Add the chicken thighs in a single layer, working in batches if needed, and cook until golden brown and cooked through, about 4-5 minutes per side, ensuring an internal temperature of 165°F. Remove chicken and set aside.
- Sauté Aromatics: In the same Dutch oven, add the diced shallot and cook for 2-3 minutes, stirring occasionally, until tender. Add minced garlic, chopped thyme, and sliced sage leaves, cooking until fragrant, about 1 minute.
- Add Flour: Whisk in the all-purpose flour and cook until it’s lightly browned, about 1 minute, to create a roux base for the sauce.
- Add Liquids and Orzo: Gradually stir in the chicken stock and Dijon mustard, scraping any browned bits off the bottom of the pot to incorporate flavor. Add the orzo pasta and season with salt and pepper to taste.
- Simmer Pasta: Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the orzo is cooked through, about 6 minutes.
- Add Greens and Cream: Stir in the torn kale, freshly grated Parmesan, and heavy cream. Continue cooking until the kale wilts and the cheese melts into the sauce, about 3 minutes.
- Combine with Squash and Chicken: Gently fold in the roasted butternut squash, seasoning again with salt and pepper to taste. Return the cooked chicken thighs to the Dutch oven to warm through.
- Serve: Serve the chicken and orzo mixture immediately while hot.
- Prepare Roasted Butternut Squash: Preheat your oven to 425°F. Lightly oil a baking sheet or coat it with nonstick spray. Place the diced butternut squash in a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper, then toss to coat evenly.
- Roast Squash: Roast the butternut squash in the oven for 25-30 minutes, stirring halfway through, until the pieces are tender and caramelized.
Notes
- You can substitute chicken breasts if preferred, but thighs provide more flavor and moisture.
- Be sure to monitor the orzo while cooking to avoid overcooking and ensure it stays al dente.
- For a lighter version, reduce or omit the heavy cream and Parmesan.
- Fresh herbs like thyme and sage can be replaced with dried if necessary, but reduce quantities accordingly.
- Leftover roasted butternut squash can be prepared ahead of time and refrigerated for convenience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
