ONE PAN BUTTERNUT SQUASH, CHICKEN, & RICE BAKE
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One pan meals are my absolute favorite thing to make for weeknight dinners or a cozy Saturday night in. The thing is, one pan meals don’t need to be boring. This is a one pan meal have so many layers of flavor but also just feels so warm and cozy. It’s perfect for this time of year to warm up, eat something nourishing, and have a good meal with friends or family. This dish features some of my favorite ingredients, including lemons, butternut squash, chicken and rosemary. Definitely try this one out this season!
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ONE PAN BUTTERNUT SQUASH, CHICKEN, & RICE BAKE
4
servings15
minutes45
minutesOne pan meals are my absolute favorite thing to make for weeknight dinners or a cozy Saturday night in. The thing is, one pan meals don’t need to be boring. This is a one pan meal have so many layers of flavor but also just feels so warm and cozy. It’s perfect for this time of year to warm up, eat something nourishing, and have a good meal with friends or family. This dish features some of my favorite ingredients, including lemons, butternut squash, chicken and rosemary. Definitely try this one out this season!
Ingredients
2 tbsp 2 avocado or olive oil
1 1/2 lbs 1 1/2 boneless, skinless chicken thighs or breasts
1 tsp 1 kosher salt, plus additional to taste
1/2 tsp 1/2 ground black pepper
1 tsp 1 smoked paprika
1 1 shallot, finely chopped
3 3 garlic cloves, minced
1 tsp 1 dried thyme
1 tsp 1 dried rosemary
2 cups 2 butternut squash, peeled and cubed (about half of a medium butternut squash)
2 cups 2 low-sodium chicken or vegetable broth
3/4 cup 3/4 canned coconut milk (half of a 13.5oz can)
juice of 1/2 lemon (~2 tbsp)
1 cup 1 dry jasmine or basmati rice, rinsed
2-4 2-4 sprigs of fresh rosemary, optional for topping
Directions
- Preheat oven to 375F. Heat the oil over medium heat in a large, deep oven-safe skillet.
- Pat the chicken dry with paper towels, then season on all sides with the salt, back pepper and smoked paprika.
- Add the chicken to the skillet and cook for about five minutes on each side, until crisp and just about 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.
- 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. 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, 5 to 7 minutes.
- 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, and lemon juice. Mix to incorporate. If the rice is not covered in liquid, add water to cover it.
- Place the chicken on top of the rice, top with the fresh rosemary sprigs if using, then transfer the skillet to the oven. Bake until the rice has absorbed almost all of the liquid and the chicken is fully cooked, 23 to 28 minutes.
- For best results, let the skillet rest, covered loosely with foil or a lid, for 10 minutes. To serve, evenly divide the rice and chicken thighs.
Notes
- Storage: Refrigerate in a sealed container for up to 3 days.
- Reheating: Heat in a microwave safe dish for 2 to 4 minutes, until heated through.
- Swaps and substitutions Replace the coconut milk with light coconut milk or light cream.
Suggestions for cooking this without a cast iron skillet? I have a ceramic dutch oven or a deep stainless steel sauté pan (oven safe).
Any oven safe skillet will work for this!
Should the skillet be covered or uncovered when placed in the oven?
Uncovered!
Would there be any changes to timing or amount of liquids if using brown rice?
What can I substitute coconut milk for? We like dairy. Heavy cream?
Regular cream will work!
Do you soak your rice before using it ?
Should the butternut squash be cooked prior to making with the other ingredients?
This dish is so delicious! My husband and I have made it multiple times. Also easy and pretty quick! We don’t use cast iron and it still tastes great. The coconut milk adds just a hint of sweetness to the rice which is perfect but does not taste super coconut-y! I have also shared this recipe with many friends and family!
This was my first recipe of yours I made and it was a big hit with the whole family (including two mildly picky toddlers)! It’s so helpful to have the rice/liquid ratios and now I can’t wait to experiment with my own flavor/ingredient variations.
So flavorful, plus I love the easy cleanup on this recipe!
I made this recipe for tonight’s dinner and my husband and I loved it…followed recipe exactly and love the ease of only one pan to clean up…keep sharing your amazing recipes !!
Can I use frozen butternut squash? I’m so excited to try this tonight!
My husband requests this meal almost once a week! We love it and have made it again and again!!!
I tried making this without an ovenproof skillet by transferring everything to a metal pan just before placing in the oven, and it doesn’t really work. The rice never cooked through. The flavor was tasty though.
Delicious! I added the lemon zest (we love lemon) and it was wonderful! I will definitely make again and add to our rotation. I know I’ll have to share with my daughters! Thanks Jenn!
I made this for the first time tonight and it won’t be the last. Such great fall flavors. My squash had spoiled so I omitted that and served the chicken and rice with seasoned steamed broccoli on the side. Thanks for a quick, easy and super delicious dinner!
This was so delicious. I’m so happy to have leftovers and will definitely be making again. 👏
This recipe came together so easily and was absolutely DELICIOUS! Will definitely be making this again ! Thank you!
I was a little skeptical about this recipe. Even made a mistake and it still turned out great! Definitely a do over!
Made this and loved how it turned out, plus the clean up was super easy as I prepped the squash beforehand. My fiance who doesn’t really like veggies even said he liked the dish! Will be making again.
This is an amazing and absolute must to try. It’s become my favourite meal. Have changed it slightly in respect that we cube the chicken to fry and seal, set it to one side and add it back juices and all just before you add the rice. I
Can I use quinoa instead of rice?