Description

This comforting Chicken and Butternut Squash recipe features tender, seared chicken thighs cooked with sweet butternut squash and fresh spinach, all smothered in a rich and creamy Parmesan sauce. The dish is baked to perfection, allowing the flavors to meld together beautifully, and finished with fresh thyme and extra Parmesan as a garnish. Ideal for a hearty family dinner, it offers a delightful blend of savory and creamy textures.

Ingredients

Chicken and Seasonings

2 tablespoons unsalted butter
2 pounds chicken thighs, bone-in and skin-on (can also use skinless and boneless if desired)
1 tablespoon fresh thyme
2 tablespoons Italian seasoning
1.5 teaspoons kosher salt
Black pepper, to taste (start with about 1/2 teaspoon of coarse ground black pepper)
2 tablespoons olive oil

Vegetables and Aromatics

300 grams butternut squash, peeled and cubed (about half of a medium butternut squash)
8 ounces fresh spinach
4 cloves garlic, minced

Sauce Ingredients

1 cup chicken broth
1 cup heavy whipping cream
4 ounces Parmesan cheese, shredded or grated

To Garnish

Thyme sprigs
Grated Parmesan cheese

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Instructions

Preheat & Season Chicken: Preheat your oven to 375°F. In a small bowl, combine Italian seasoning, fresh thyme, kosher salt, and black pepper. Sprinkle this seasoning mixture evenly over the chicken thighs on both sides. Reserve any remaining seasoning to use with the squash later.
Sear Chicken: Heat a skillet over medium-high heat and add the unsalted butter. Once melted and hot, place the chicken thighs skin side down and cook until the skin is golden brown, about 4 minutes. Flip and sear the other side for another 4 minutes. Remove the chicken from the skillet and set aside.
Cook Butternut Squash: Into the same skillet, add the olive oil and the cubed butternut squash along with the remaining seasoning mixture. Stir to combine and cook for about 5 minutes or until the squash is lightly browned and beginning to soften.
Add Spinach and Garlic: Add the fresh spinach to the skillet and cook until wilted. Stir in the minced garlic and cook for about 30 seconds until fragrant. Reduce the heat to low to prepare for the sauce.
Make Parmesan Sauce: Pour in the chicken broth and heavy whipping cream, then add the Parmesan cheese. Stir continuously until the cheese has fully melted and the sauce becomes creamy and well combined.
Bake the Dish: Nestle the seared chicken thighs back into the skillet, positioning them skin side up. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cheese sauce is bubbling and the chicken is cooked through.
Garnish and Serve: Remove from the oven and garnish with fresh thyme sprigs and extra grated Parmesan cheese. Serve warm.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Bone-in, skin-on chicken thighs create the best flavor and texture, but you can use boneless, skinless if preferred.
If you don’t have fresh thyme, dried thyme can be substituted but use less to avoid overpowering the dish.
Ensure the skillet is oven-safe when baking the dish; if not, transfer contents to a baking dish before oven time.
This recipe pairs well with crusty bread or a light side salad to complement the creamy sauce.
For a lower fat version, substitute heavy cream with half-and-half or a light cream.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American