Go Back
–+ SERVINGS

Chicken and Butternut Squash Orzo

Yield: 4 servings
Best kind of weeknight meal! Tender chicken, roasted butternut squash, creamy orzo and sneaked in greens!
5 stars (12 ratings)

Ingredients

  • 1 ½ pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 large shallot, diced
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme leaves
  • 6 large sage leaves, thinly sliced
  • 2 tablespoons all-purpose flour
  • 3 cups chicken stock
  • 1 ½ teaspoons Dijon mustard
  • 1 cup orzo pasta
  • ½ bunch kale, stems removed and leaves torn into bite-sized pieces
  • ⅓ cup freshly grated Parmesan
  • ¼ cup heavy cream

for the roasted butternut squash

  • 1 pound diced butternut squash, about 2 cups
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

Equipment

  • Baking Sheet
  • Dutch Oven

Instructions

  • Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
  • Add shallot, and cook, stirring occasionally, until tender, about 2-3 minutes. Stir in garlic, thyme and sage until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute.
  • Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
  • Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in kale, Parmesan and heavy cream until the kale has wilted, about 3 minutes.
  • Stir in roasted butternut squash; season with salt and pepper, to taste. Return chicken to the Dutch oven.
  • Serve immediately.

for the roasted butternut squash

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place butternut squash in a single layer onto the prepared baking sheet. Stir in olive oil; season with salt and pepper, to taste. Gently toss to combine.
  • Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.