One Pan Butternut Squash, Chicken and Rice

I am not sure how I stumbled across this wonderful recipe by Jenn Eats Good. Most likely while scrolling down one of my social media feeds.  Our weather is just starting to feel more like fall in the morning and evening, so the inclusion of butternut squash seems to fit the season.  I also love anything that is one pot, or one sheet pan.  Just easier cleanup. 

This recipe has several steps, but none are hard. Of course, prep took me longer than noted, but not a lot longer. You start on top of the stove browning and sautéing, then put all the separate ingredients back together in the pan and bake.  Make sure you use an ovenproof pan so it can go from stovetop to oven.  If you don't have one you will need to assemble the ingredients in an oven proof dish before baking.

How did it turn out?  Overall great.  Nice flavors and very filling.  The only thing that wasn't 100% was the chicken. I used chicken breasts.  As mine were really large, I angle cut each breast into 3 large chunks each to make sure the baking time was right.  Then I browned and baked according to the instructions given. The meat ended up a bit dry and chewy.  Was it how long it browned and baked? Was it the quality of the chicken? Was it because I angle cut into smaller pieces?  Or? Not sure. Next time I will either reduce the browning time or switch to chicken thighs that are moister. 

Other than that is was a great dish and one I will be making again.  The flavor was lovely. Enjoy!

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One Pan Butternut Squash, Chicken and Rice

Ingredients -

2 T                    Avocado or olive oil 

1 1⁄2 lbs.             Boneless, skinless chicken thighs or breasts 

1 tsp                  Kosher salt, plus additional to taste

 1⁄2 tsp                Ground black pepper 

1 tsp                  Smoked paprika 

1                       Shallot, finely chopped 

3                       Garlic cloves, minced 

1 tsp                 Dried thyme 

1 tsp                 Dried rosemary 

2 C                   Butternut squash, peeled and cubed (about half of a medium butternut squash) 

2 C                   Low-sodium chicken or vegetable broth 

3⁄4 C                  Canned coconut milk (half of a 13.5oz can)

2 T                   Fresh squeezed lemon juice

1 C                   Uncooked jasmine or basmati rice, rinsed 

2 -4 sprigs of fresh rosemary, optional for topping 

Directions -

Preheat the oven to 375ºF. 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 (I also angle cut them into 3 pieces each to help with cooking time). Add the chicken to the skillet and cook for about five minutes on each side (may reduce that next time), 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, stirring often, until softened, 1 to 2 minutes. Add the garlic, dried thyme, and dried rosemary, and cook, stirring often, until fragrant, another 1 to 2 minutes. Add the cubed butternut squash, mix to combine, and cook, stirring occasionally, until slightly crisp but not fully cooked through, 5 to 7 minutes. Add the rice and cook, stirring continuously until lightly toasted, 30 to 60 second. 

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 1/4 cup at a time until submerged. Place the chicken on top of the rice, top with the fresh rosemary sprigs, and bake until the rice has absorbed almost all of the liquid and the chicken reaches an internal temperature of 165ºF, 23 to 28 minutes. 

For best results, let the skillet rest covered loosely with foil or a lid, for 10 minutes after removing from the oven.