One-Pan Chicken and Rice with Butternut Squash

This One-Pan Chicken and Rice with Butternut Squash is the perfect cozy dinner for a busy fall evening! Juicy chicken thighs, tender butternut squash, fluffy rice, and kale cook together in one skillet with garlic, thyme, and a creamy Parmesan sauce. Every bite is savory, comforting, and full of delicious fall flavors.

Everything cooks in one pan, making this an easy, satisfying dinner with less cleanup. The butternut squash adds a subtle sweetness that pairs beautifully with the savory chicken, earthy kale, and salty Parmesan. It’s a hearty meal the whole family can enjoy, whether you’re looking for an easy weeknight dinner or a cozy seasonal recipe.

If you love simple, flavorful dinners, you’ll also want to try my Creamy Boursin Chicken Sausage Orzo Bake and Lemon Chicken and Orzo. Both are great options for your weekly dinner rotation!

Ingredients You’ll Need

This one-pan chicken and rice recipe uses simple ingredients to create a cozy, flavorful fall dinner.

For the Chicken

• Chicken thighs: Boneless, skinless chicken thighs are my preferred choice because they stay juicy and cook reliably with the rice.
• Salt and black pepper: Season the chicken and enhance the flavor of the entire dish.
• Garlic powder: Adds savory flavor to the chicken.
• Smoked paprika: Gives the chicken a warm, smoky flavor and a beautiful golden color.
• Olive oil: Helps brown the chicken and sauté the vegetables.

For the Rice and Vegetables

• Yellow onion: Adds a sweet, savory base to the skillet.
• Fresh garlic: Four cloves add plenty of aromatic flavor.
• Fresh thyme or dried thyme: Thyme pairs beautifully with chicken and butternut squash. Use a few sprigs of fresh thyme or ½ teaspoon dried thyme.
• Basmati or jasmine rice: Both varieties work well in this recipe. Rinse the rice before cooking to remove excess surface starch.
• Butternut squash: Cut into small, even ½-inch cubes so the squash becomes tender while the rice cooks.
• Low-sodium chicken or vegetable broth: Provides the liquid needed to cook the rice. Low-sodium broth lets you control the salt level.
• Heavy cream: Adds richness and creates a creamy finish.
• Curly kale: Adds color, texture, and a serving of vegetables. Remove the tough stems and chop the leaves.
• Parmesan cheese: Freshly grated Parmesan melts into the sauce and adds a salty, savory finish.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

How to Make One-Pan Chicken and Rice with Butternut Squash

Step 1: Season the chicken

In a small bowl, combine 1½ teaspoons of salt with the black pepper, garlic powder, and smoked paprika.

Pat the chicken thighs dry with paper towels and season both sides evenly. Drying the chicken helps it brown more effectively in the skillet.

Step 2: Brown the chicken

Heat a large, deep skillet with a tight-fitting lid over medium-high heat. Add 1 tablespoon of olive oil.

Once the oil is hot, add the chicken thighs in a single layer. Cook for about 4–5 minutes per side, until golden brown. Work in batches if needed to avoid overcrowding the pan.

The chicken does not need to be fully cooked at this stage. Transfer it to a plate and set aside.

Step 3: Sauté the onion, garlic, and thyme

Reduce the heat to medium and add the remaining tablespoon of olive oil.

Add the diced onion and cook for 2–3 minutes, stirring occasionally, until softened. Stir in the minced garlic and thyme and cook for another 30 seconds, until fragrant.

Add the remaining ½ teaspoon of salt.

Step 4: Add the rice and butternut squash

Stir in the rinsed rice and diced butternut squash. Cook for 1–2 minutes, stirring to coat the rice in the oil and aromatics.

Pour in the broth and scrape up any browned bits from the bottom of the skillet. Bring the liquid to a gentle boil.

Step 5: Simmer the chicken and rice

Reduce the heat to low, add the cream, Parmesan, and nestle the browned chicken thighs over the rice and butternut squash.

Cover the skillet tightly and simmer for approximately 15–18 minutes, or until the rice is tender, the squash is fork-tender, and the chicken reaches an internal temperature of 165°F.

Keep the heat low enough to maintain a gentle simmer, and avoid lifting the lid repeatedly. If the rice is still firm and the liquid has been absorbed, add a small splash of hot broth, cover, and continue cooking until tender.

Step 7: Rest and serve

Add the chopped kale and gently stir it into the rice around the chicken.

Cover the skillet for another 2–3 minutes, until the kale wilts. If the sauce is thicker than you prefer, add a splash of broth to loosen it. Remove the skillet from the heat and let it rest, covered, for about 5 minutes. This gives the rice time to finish absorbing the liquid and allows the sauce to thicken slightly.

Finish with extra Parmesan and fresh thyme, if desired. Serve warm straight from the skillet!

Tips for the Best One-Pan Chicken and Rice

Cut the butternut squash into small cubes. Aim for ½-inch pieces so the squash cooks through in the same amount of time as the rice.

Rinse the rice before cooking. This removes excess surface starch and helps the rice cook up with a better texture.

Use a large skillet with a tight-fitting lid. The lid traps steam, which is essential for cooking the rice evenly. Choose a skillet large enough to hold the chicken, rice, squash, and broth without overcrowding.

Brown the chicken first. This adds flavor and creates browned bits on the bottom of the skillet that season the rice.

Add the cream and Parmesan near the end. Stirring them in after the rice is tender helps create a creamy sauce without overcooking the dairy.

Check the chicken’s internal temperature. The thickest part of each piece should reach 165°F. Chicken pieces may finish at slightly different times, so check them individually.

Use boneless chicken thighs for the most reliable timing. Bone-in thighs take longer to cook. Make sure to cook them in a skillet a little longer on each side.

Variations and Substitutions

Use chicken breasts instead of thighs. Boneless, skinless chicken breasts can work, but they cook differently and can dry out more easily. Monitor their temperature and remove them as soon as they reach 165°F, returning them to the skillet when finishing the sauce.

Swap kale for spinach. Fresh spinach is an easy substitute. Stir it in at the end and cover the pan briefly until wilted.

Try a different rice variety. Basmati and jasmine rice are recommended for this recipe. Brown rice requires more liquid and a longer cooking time, so it isn’t a direct substitution without adjusting the recipe.

Add more herbs. Fresh sage or rosemary pairs well with butternut squash and chicken. Start with a small amount so the herbs don’t overpower the dish.

Make it extra cheesy. Sprinkle additional Parmesan over the skillet just before serving.

Use half-and-half instead of heavy cream. This may work if you prefer a lighter sauce, although it will be less rich. Add it near the end and avoid boiling the sauce vigorously.

Storage and Reheating

How to store leftovers

Allow the chicken and rice to cool, then transfer to airtight containers and refrigerate promptly. Store in the refrigerator for up to 3–4 days.

Can you freeze chicken and rice?

Yes! Divide the cooled meal into freezer-safe containers and freeze for up to 3 months for best quality. The rice and creamy sauce may change texture slightly after thawing.

Thaw overnight in the refrigerator before reheating.

How to reheat

Reheat individual portions in the microwave, loosely covered, until steaming hot throughout. Add a splash of broth or water to loosen the rice and sauce as needed.

You can also reheat the dish in a covered skillet over medium-low heat, stirring gently and adding a little broth until warmed through. Reheat leftovers to 165°F.

More Cozy Dinner Recipes

If you love easy, flavorful dinners, add these recipes to your meal plan:

• One-Pan Greek Parmesan Chicken and Veggies – An easy chicken dinner with roasted vegetables.
• Creamy Roasted Butternut Squash Soup – A cozy soup made with roasted vegetables.
• Chicken in a Creamy Mushroom Sauce – a one-pan dinner that would be a hit for anyone.

If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.