Description
This wholesome one-pot meal combines tender succulent chicken thighs with sweet roasted butternut squash and perfectly cooked orzo pasta. Infused with earthy sage, fresh thyme, and a hint of Dijon mustard, the dish is finished with a touch of heavy cream and Parmesan for a luxurious, velvety texture. It is a nutritious, comforting, and quick-to-prepare dinner that brings warmth to any table, perfect for busy weeknights when you need something hearty and delicious without an exhausting amount of cleaning up afterward.
Ingredients
1.5 lbs boneless, skinless chicken thighs, diced
2 tbsp unsalted butter
1 large shallot, finely diced
3 cloves garlic, minced
2 tsp fresh thyme leaves
6 fresh sage leaves, sliced
2 tbsp all-purpose flour
3 cups low-sodium chicken stock
1.5 tsp Dijon mustard
1 cup orzo pasta
2 cups butternut squash, peeled and cubed
0.5 cup heavy cream
0.5 cup grated Parmesan cheese
2 cups fresh kale, chopped
Kosher salt and black pepper to taste
Instructions
Preheat your oven to 400°F and roast the butternut squash cubes until tender, about 20 minutes.
Season chicken with salt and pepper and brown in a large pot with melted butter until golden; remove and set aside.
In the same pot, sauté shallots, garlic, thyme, and sage until fragrant.
Stir in the flour and cook for one minute to create a roux.
Slowly whisk in the chicken stock and Dijon mustard, scraping up any browned bits from the bottom.
Add the orzo pasta and bring to a simmer, cooking until the liquid is mostly absorbed and orzo is al dente.
Stir in the heavy cream, Parmesan cheese, and chopped kale, allowing the kale to wilt.
Return the chicken and roasted squash to the pot and stir gently to combine; heat through before serving.
Notes
Ensure you roast the butternut squash separately to get caramelization. Use dried thyme if you do not have fresh on hand. This dish reheats well for lunch the following day, though you may need a splash of extra stock to loosen the sauce.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg