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Olio By Marilyn: One Pan Butternut Squash, Chicken and Rice

A comforting and flavorful one-pan dish combining tender chicken, sweet butternut squash, and seasoned rice – perfect for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 520 kcal

Equipment

  • 1 Oven-safe skillet large

Ingredients
  

Main ingredients

  • 2 tablespoon olive oil
  • 4 chicken thighs bone-in, skin-on
  • 1 cup butternut squash peeled and cubed
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 cup long grain rice uncooked
  • 2 cups chicken broth low sodium
  • 1 teaspoon thyme dried
  • ½ teaspoon black pepper
  • 1 teaspoon salt to taste

Instructions
 

Instructions

  • Preheat oven to 375°F (190°C).
  • In a large oven-safe skillet, heat olive oil over medium-high heat.
  • Season chicken thighs with salt and pepper. Sear, skin-side down, until browned. Flip and brown the other side. Remove and set aside.
  • In the same skillet, sauté onion and garlic until softened.
  • Add cubed butternut squash, rice, thyme, and stir to combine.
  • Pour in chicken broth and bring to a simmer.
  • Place chicken thighs back on top of the rice mixture, skin-side up.
  • Transfer skillet to the oven and bake for 30 minutes or until chicken is fully cooked and rice is tender.

Notes

Garnish with fresh herbs like parsley or thyme before serving for added freshness.