Chicken and Butternut Squash Orzo
User Reviews
5
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Chicken and Butternut Squash Orzo
Description
In this recipe for Chicken and Butternut Squash Orzo, boneless skinless chicken thighs are first seasoned and seared until golden and cooked through. The cooking process continues in the same pot with diced shallots, garlic, fresh thyme, and sage to build flavor. A roux is formed with butter and flour before chicken stock and Dijon mustard are added, creating a sauce base. Orzo pasta cooks in this sauce until tender, then kale, grated Parmesan, and heavy cream are stirred in for richness and color. Roasted butternut squash cubes provide a sweet, soft contrast to the savory elements, and the cooked chicken is returned to the pot to warm through before serving.
The combination of browned chicken and the creamy, herb-infused orzo creates a hearty texture that makes this dish filling. The roasted squash adds a mellow sweetness against the tang of Dijon and the earthiness of kale. This dish is best served hot as a main course that balances protein, vegetables, and pasta in a single pot.
Ingredients
- 1 ½ pounds chicken thighs boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons butter unsalted
- 1 shallot diced, large
- 3 cloves garlic minced
- 2 teaspoons thyme chopped fresh leaves
- 6 sage thinly sliced, large leaves
- 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 Parmesan Cheese freshly grated
- ¼ cup heavy cream
for the roasted butternut squash
- 1 pound butternut squash about 2 cups, diced
- 2 tablespoons olive oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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.
User Reviews
Overall Rating
5
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