Can I use chicken breast instead of chicken thighs in this recipe?

Yes, you can absolutely use chicken breast instead of chicken thighs. While chicken thighs are juicier and more flavorful, chicken breasts are leaner and will work just as well. Just be sure to adjust the cooking time, as chicken breasts may cook a bit faster than thighs.

Can I make Chicken Orzo with Butternut Squash ahead of time?

Yes, this dish can be made ahead of time. Store the cooked Chicken Orzo with Butternut Squash in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat in the microwave or on the stovetop, adding a splash of broth or cream if needed to maintain the creamy texture.

Can I freeze Chicken Orzo with Butternut Squash?

While this dish can be frozen, it’s best enjoyed fresh. If you do choose to freeze it, make sure to store it in an airtight container. When reheating, add a little extra liquid (like broth or cream) to restore its creamy consistency.

Chicken Orzo with Butternut Squash: A Cozy and Flavorful Meal

Description

Chicken Orzo with Butternut Squash is a creamy and comforting dish that combines tender chicken thighs, sweet roasted butternut squash, and hearty orzo pasta. This easy recipe is perfect for busy weeknights and offers a delicious balance of protein, carbs, and vegetables.

Ingredients

Scale

2 boneless, skinless chicken thighs
2 cups butternut squash, peeled and cubed
1 cup orzo pasta
2 cups fresh spinach
2 cloves garlic, minced
1/2 cup heavy cream
1 teaspoon smoked paprika
2 tablespoons olive oil
1 cup chicken broth
Salt and pepper to taste

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Instructions

Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes until tender.
Season chicken thighs with smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium heat. Cook chicken for 5-7 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
In the same skillet, sauté minced garlic for 1 minute until fragrant. Add chicken broth, and bring it to a simmer. Stir in orzo and cook for 7-9 minutes, or until pasta is tender and most of the liquid is absorbed.
Slice the cooked chicken and add it to the skillet along with roasted butternut squash and spinach. Stir in the heavy cream and cook until the spinach is wilted and everything is heated through.
Adjust seasoning with salt and pepper as needed. Serve warm and enjoy!

Notes

For a leaner version, you can use chicken breasts instead of thighs.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
If you prefer a dairy-free option, replace heavy cream with coconut milk.
Feel free to add extra vegetables like zucchini or bell peppers for more flavor and nutrients.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop, Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 7g
Sodium: 600mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 6g
Protein: 28g
Cholesterol: 85mg