Chicken and Butternut Squash Orzo

Name: Chicken and Butternut Squash Orzo
Yield: 4 servings
Ingredients: 1 ½ pounds boneless, skinless chicken thighs; Kosher salt and freshly ground black pepper; 2 tablespoons unsalted butter; 1 large shallot; 3 cloves garlic; 2 teaspoons chopped fresh thyme leaves; 6 large sage leaves; 2 tablespoons all-purpose flour; 3 cups chicken stock; 1 ½ teaspoons Dijon mustard; 1 cup orzo pasta; ½ bunch kale; ⅓ cup freshly grated parmesan; ¼ cup heavy cream; 1 pound diced butternut squash; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper

User Reviews

5.0

36 reviews

Excellent

Servings
4 servings
Course
Main Course
Cuisine
American

Chicken and Butternut Squash Orzo

Iris Warren

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Best kind of weeknight meal! Tender chicken, roasted butternut squash, creamy orzo and sneaked in greens!

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Ingredients

Servings

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

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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.