Mediterranean Pan-Seared Chicken and Butternut Squash Orzo
This hearty and comforting Mediterranean-inspired dish features tender pan-seared chicken thighs paired with sweet roasted butternut squash and tender orzo pasta. The orzo cooks right in the savory chicken broth, absorbing all the rich flavors, while fresh thyme and spinach add vibrant herbaceous notes and a pop of color. It’s a balanced one-pan meal that’s simple to prepare but feels special enough for any night of the week.
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
1 ½ pounds boneless, skinless chicken thighs, cut into 4 equal pieces
2 tablespoons olive oil
1 medium butternut squash, peeled and cubed
1 cup orzo pasta
2 cups chicken broth
¼ cup chopped fresh thyme
¼ cup chopped fresh spinach
Salt and pepper, to taste
½ teaspoon paprika
¼ teaspoon black pepper
Instructions:
Prepare the Chicken:
Season the chicken thighs evenly with salt, pepper, and paprika.
Sear the Chicken:
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
Cook the Butternut Squash:
In the same skillet, add the remaining tablespoon of olive oil. Add the cubed butternut squash, season with a pinch of salt and pepper, and sauté for about 5-7 minutes until slightly tender and starting to caramelize.
Add the Orzo and Broth:
Stir in the orzo pasta and chicken broth. Bring to a simmer, scraping any browned bits from the bottom of the pan. Cover and cook for 10-12 minutes, stirring occasionally, until the orzo is tender and the liquid has mostly absorbed.
Add Fresh Herbs and Spinach:
Stir in the chopped thyme and spinach. Cook for another 1-2 minutes until the spinach wilts.
Combine and Serve:
Return the cooked chicken thighs to the skillet, nestling them into the orzo and squash mixture to warm through. Adjust seasoning with salt and pepper as needed. Serve hot.
Tips:
Even Cooking: Cut the chicken thighs into similar-sized pieces to ensure they cook evenly.
Don’t Overcrowd the Pan: When searing the chicken, leave space between pieces to get a nice golden crust. Cook in batches if needed.
Butternut Squash: If you prefer softer squash, you can roast it separately in the oven at 400°F (200°C) for 20 minutes before adding it to the skillet.
Orzo Cooking: Stir the orzo occasionally while it simmers to prevent sticking and ensure even cooking.
Broth: Use low-sodium chicken broth to control the salt level. You can also substitute with vegetable broth for a lighter flavor.
Fresh Herbs: If fresh thyme isn’t available, dried thyme works — use about 1 teaspoon dried instead.
Variations:
Protein Swap: Use boneless, skinless chicken breasts instead of thighs, or substitute with shrimp for a seafood twist.
Vegetarian Version: Skip the chicken and use vegetable broth. Add extra veggies like zucchini, bell peppers, or mushrooms for more texture.
Add Cheese: Sprinkle some crumbled feta or grated Parmesan on top before serving for a creamy, salty finish.
Spice It Up: Add a pinch of crushed red pepper flakes or smoked paprika to the chicken seasoning for a little heat and smoky flavor.
Greens: Swap spinach for kale or Swiss chard for a heartier leafy green option.
Q&A
Q: Can I use chicken breasts instead of thighs?
A: Yes! Chicken breasts will work fine but may cook faster and can dry out more easily, so watch the cooking time closely.
Q: Can I make this recipe ahead of time?
A: You can prepare the butternut squash and orzo mixture ahead and reheat gently. Add the chicken last to avoid overcooking.
Q: Can I use dried herbs instead of fresh?
A: Yes, use about 1 teaspoon dried thyme instead of fresh, but add it earlier in the cooking process for better flavor release.
Q: Is this recipe gluten-free?
A: Traditional orzo contains gluten. For a gluten-free version, substitute orzo with gluten-free pasta or quinoa.
Q: How can I make this vegetarian?
A: Skip the chicken, use vegetable broth, and add extra veggies like mushrooms, zucchini, or chickpeas for protein.
Nutrition (per serving, approx. for 4 servings):
Calories: 400
Protein: 35g
Carbohydrates: 35g
Fiber: 5g
Fat: 12g
Sugar: 5g
Sodium: 600mg (varies with broth and seasoning)
Values are estimates and will vary based on exact ingredients and portion sizes.
Conclusion
This Mediterranean Pan-Seared Chicken and Butternut Squash Orzo is a wholesome, flavorful meal that balances tender, juicy chicken with sweet roasted squash and hearty orzo pasta. The fresh thyme and spinach bring a bright, herbal note that rounds out the dish beautifully. It’s an easy one-pan dinner that fits well into busy weeknights but still feels special enough to serve to guests. With simple ingredients and flexible options, it’s a versatile recipe you can customize for your dietary preferences or what you have on hand. Enjoy the taste of the Mediterranean right at home!