One-Pot Butternut Squash Chicken With Fresh Herbs

This butternut squash chicken is everything we love about fall cooking!

It’s the feel good dish we love for fall. Hearty, delicious, and loaded with protein, this butternut squash chicken checks all the boxes!

Suzy Bunker’s one-pot recipe is the perfect weeknight dinner win. The creamy butternut squash pairs perfectly with the tender chicken, creating a balanced, delicious dish. It’s loaded with nutrients, so it’s both hearty and healthy.

Suzy suggested using fresh herbs for an even more vibrant flavor. If you’re going to use fresh herbs instead of dried herbs, add double the amount. For example, if the recipe calls for one teaspoon of dried basil, use two teaspoons of fresh basil.

Pop your butternut squash in the microwave for a couple of minutes before slicing it. This will soften the squash, making it much easier to cut.

Butternut Squash Chicken

INGREDIENTS

• 2 Tbsp Avocado Oil
• 1 ½ lbs. boneless, skinless chicken thighs, tenderloins or breasts
• 1 tsp kosher salt, plus additional to taste
• ½ tsp smoked paprika
• 1 shallot, finely chopped or ¼ c. onion, finely diced
• 4 garlic cloves, minced
• 1 ½ tsp dried thyme
• 1 ½ tsp dried rosemary
• 2 cups butternut squash, peeled and cubed (about half of a medium butternut squash)
• 2 cups low-sodium chicken or vegetable broth
• ¾ cup canned coconut milk or cream
• Juice of ½ lemon (about 2 Tbsp)
• 1 cup of dry jasmine or basmati rice, rinsed (can use wild rice, but it takes longer to cook)
• 2-4 sprigs of fresh rosemary, optional for topping

METHOD

1. Heat the oil over medium heat in a large, deep skillet.
2. Pat the chicken dry with paper towels, then season on all sides with the salt, back pepper and smoked paprika.
3. Add the chicken to the skillet and cook for about five minutes on each side, until crisp and fully cooked (note: if your chicken thighs are large or breasts are thicker than 1-inch, add at least 2 additional minutes per side of cook time). Remove from the skillet and set aside once the internal temperature of the chicken is 165 F. Cover with a piece of foil.
4. In the same skillet, add the shallot and cook to soften, stirring often, for 1 to 2 minutes. Add in the garlic, dried thyme, and dried rosemary and cook, stirring often until fragrant, another 1 to 2 minutes. You can add a splash of chicken broth or oil if it needs some liquid. Add the cubed butternut squash and mix to combine with the shallot and garlic. Cook, stirring occasionally, until slightly crisp but not fully cooked through, for about 5 minutes. Once again, you may  need a little chicken broth to deglaze the pan and let the squash cook.
5. Stir in the rice and toast for 30 to 60 seconds, then season with a few pinches of salt. Pour in the broth, coconut milk or milk, and lemon juice. Mix to incorporate. If the rice is not covered in liquid, add water to cover it. Place the lid on top of the skillet and let cook on low heat until the rice is fully cooked for about 20-25 minutes.  If you’re using wild rice then cook for about 45 minutes.
6. Once the rice is done, add the chicken back to the skillet on top of the rice mixture, sprinkle with some fresh rosemary & serve! Enjoy!

Find more from Suzy on Instagram, @cook_healthy_with_suzy, or on her website, learntocookhealthy.com.