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Creamy Chicken Orzo with Butternut Squash and Spinach Recipe

Creamy Chicken Orzo with Butternut Squash and Spinach Recipe
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★★★★★

5 from 26 reviews

This creamy chicken orzo recipe combines tender roasted butternut squash, sautéed spinach, and juicy seared chicken thighs cooked in a savory, herb-infused creamy sauce. Perfect for a hearty yet comforting weeknight dinner, this dish boasts balanced flavors with a rich texture from the heavy cream and fresh thyme aroma.

Ingredients

Scale

Roasted Butternut Squash

  • 12 oz butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 tablespoons fresh thyme leaves

Chicken Thighs

  • 1.5 lb skinless, boneless chicken thighs
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • Fresh thyme leaves, for seasoning

Orzo and Greens

  • 1 cup uncooked orzo
  • 5 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 cups chicken stock
  • 5 oz fresh spinach
  • ½ cup heavy cream
  • Salt and pepper, to taste
  • Fresh thyme leaves, for garnish

Instructions

  1. Roast Butternut Squash: Preheat the oven to 400°F. In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, and fresh thyme leaves. Spread the squash evenly on a parchment-lined baking sheet, making sure not to overcrowd the pan. Roast on the middle rack for 20 to 30 minutes until tender and slightly caramelized. Remove from the oven and set aside.
  2. Sear Chicken Thighs: Season the chicken thighs generously with salt, pepper, smoked paprika, Italian seasoning, and fresh thyme. Heat a large skillet over medium heat for about 3 minutes to ensure it’s hot. Add 2 tablespoons of olive oil, then place the chicken thighs in the skillet. Cook without moving for 5 minutes to achieve a nice sear. Flip the thighs, reduce the heat to medium-low, and cook for another 5 minutes or until the internal temperature reaches 165°F (74°C). Remove chicken and keep warm.
  3. Cook Orzo: In the same skillet, add 1 tablespoon olive oil, minced garlic, and uncooked orzo. Sauté over medium heat for about 3 minutes until the orzo is lightly toasted and fragrant. Pour in the chicken stock and bring to a boil. Reduce the heat and simmer for 5 to 10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and the liquid mostly absorbed.
  4. Add Spinach and Cream: Stir in the fresh spinach and continue cooking on low-medium heat until the spinach wilts. Pour in the heavy cream and gently mix to combine. Season the mixture with salt and pepper to taste.
  5. Assemble the Dish: Fold the roasted butternut squash and seared chicken thighs into the creamy orzo. Garnish with fresh thyme leaves and serve warm for a comforting and delicious meal.

Notes

  • You can substitute chicken thighs with chicken breasts if preferred; adjust cooking times accordingly.
  • Use low-fat heavy cream or half-and-half for a lighter version, though the sauce will be less rich.
  • Save time by purchasing pre-cut butternut squash from the store.
  • For a vegetarian version, omit chicken and substitute chicken stock with vegetable stock.
  • Be careful not to overcrowd the pan when roasting to ensure even cooking and caramelization.
  • Leftovers store well and reheat nicely in the microwave or on the stovetop with a splash of chicken stock or cream to loosen up the sauce.

Nutrition

Keywords: chicken orzo, butternut squash recipe, creamy chicken pasta, spinach and orzo, one pan chicken dinner, easy fall recipe

Find it online: https://tastemadebyclara.com/creamy-chicken-orzo-with-butternut-squash-and-spinach-recipe/