Creamy Butternut Squash Orzo with Crispy Chicken Thighs
There’s something about creamy, golden butternut squash that feels like fall comfort in a bowl. This dish brings together roasted squash, nutty orzo, and perfectly seared chicken thighs—all cooked in one pan for an easy, elegant dinner that tastes like it came from a restaurant.
Ingredients
For the roasted butternut squash:
- 1 lb butternut squash cubed
- 3 cloves garlic peeled
- Drizzle of olive oil
- Salt, pepper, and thyme to taste
For the orzo and chicken:
- 5 chicken thighs bone-in or boneless, skin-on preferred
- Salt, pepper, and Italian seasoning to taste
- Olive oil for searing
- 2 tbsp butter
- 1 ½ cups orzo
- 3 cups chicken broth divided
- ½ cup half and half
Instructions
Roast the Butternut Squash
- Preheat your oven to 375°F. On a parchment-lined baking sheet, toss the cubed butternut squash and garlic cloves with a drizzle of olive oil, salt, thyme, and pepper.
- Roast for 15–20 minutes, until the edges are golden and slightly crisp.
- Once roasted, transfer to a blender or food processor and blend with ½ cup half and half until smooth. Set aside.
Sear the Chicken
- In a large skillet, heat a drizzle of olive oil over medium-high heat. Season the chicken thighs with salt, pepper, and Italian seasoning.
- Sear for 5–7 minutes per side, until golden, crispy, and cooked through. Remove from the pan and set aside.
Toast the Orzo
- In the same pan, melt 2 tablespoons butter. Add the orzo and toast for 2–3 minutes, stirring until lightly golden and fragrant.
Build the Sauce
- Pour in 2 cups of chicken broth and scrape up any golden bits from the bottom of the pan. Bring to a boil, then reduce heat and cover. Simmer for 7 minutes, until most of the liquid has been absorbed.
- Stir in the butternut squash purée and another 1 cup of chicken broth. Stir well, cover again, and cook for 10–15 minutes, stirring occasionally, until the orzo is creamy and tender.
Serve
- Nestle the chicken thighs back into the skillet and spoon the creamy orzo around them. Garnish with fresh thyme or grated Parmesan. Serve with roasted Brussels sprouts or a crisp green salad.
Notes
This dish holds beautifully for entertaining. You can make the butternut squash purée ahead of time and sear the chicken right before guests arrive. The orzo reheats perfectly—just stir in a splash of broth before serving to bring back the creaminess.