One-Pan Chicken and Rice with Butternut Squash

One-Pan Chicken and Rice with Butternut Squash combines golden chicken thighs, tender squash, fluffy rice, kale, and Parmesan in a creamy, savory sauce. This cozy fall dinner cooks in one skillet for an easy, satisfying family meal.

Prep Time10

Cook Time35

Total Time45

Servings:

Calories: 693kcal

Equipment

Cooking skillet

Ingredients

Chicken

2½ pounds boneless chicken thighs can use bone-in, but it will require a little extra cook time; *see tip)
2 teaspoons salt divided; and more to taste
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 tablespoons olive oil divided

Rice and Vegetables

1 small yellow onion finely diced
4 garlic cloves minced
A few sprigs fresh thyme or ½ teaspoon dried thyme
1 cup uncooked basmati or jasmine rice rinsed
2 cups butternut squash cut into ½-inch cubes (about 10–12 ounces); can sub with frozen
1.5 cups low-sodium chicken or vegetable broth plus extra if needed
⅓ cup heavy cream
2 cups chopped curly kale about 3 ounces
½ cup grated Parmesan cheese plus more for serving

Instructions

Season the chicken: Combine 1½ teaspoons salt, black pepper, garlic powder, and smoked paprika. Pat the chicken dry and season both sides.
Brown the chicken: Heat a large, deep skillet over medium-high heat. Add 1 tablespoon olive oil and brown the chicken for about 4–5 minutes per side. Transfer to a plate; the chicken does not need to be fully cooked.

If using bone-in chicken thighs, cook them for an extra 2 minutes on each side to add some extra cook time. Turn the heat down after a few minutes to not burn it.

Sauté the aromatics: Reduce the heat to medium. Add the remaining tablespoon of oil and the onion. Cook for 2–3 minutes, then add the garlic and thyme and cook for 30 seconds. Stir in the remaining ½ teaspoon salt.
Add the rice and squash: Stir in the rinsed rice and butternut squash. Cook for 1–2 minutes, then add the broth and scrape up any browned bits. Bring to a gentle boil.
Simmer: Reduce the heat to low. Stir in the heavy cream and Parmesan. Nestle the chicken over the rice and squash. Cover and simmer for approximately 15–18 minutes, or until the rice is tender, the squash is fork-tender, and the chicken reaches 165°F. If the rice needs more time and the pan is dry, add a splash of hot broth and continue cooking.
Finish the sauce: Add the kale, cover, and cook for another 2–3 minutes, until the kale wilts and the sauce is creamy.
Rest and serve: Remove from the heat and let the skillet rest, covered, for 5 minutes. Taste for salt and add more if needed. Garnish with additional Parmesan and serve warm.

Notes

Cut the squash into uniform ½-inch cubes so it cooks through with the rice.
Use boneless, skinless chicken thighs for the most reliable cooking time.
If using chicken breasts, check their temperature early and remove them as soon as they reach 165°F.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 3 months for best quality.

Nutrition