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Chicken with Rice and Butternut Squash

Lovely late-fall meal
Prep Time25 mins
Cook Time40 mins
Course: Dinner, Main, Main Course
Cuisine: American
Keyword: butternut squash, casseroles that use squash, dinners with butternut squash
Servings: 4
Calories: 606kcal


  • 4 large chicken thighs bone in skin on
  • 4 tbs olive oil divided
  • 4 cups butternut squash cut in 1-inch cubes
  • 3/4 cup brown jasmine rice
  • 14 oz chicken stock
  • pinch of thyme

Chicken Rub:

  • 1 tsp chipotle chili powder
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/8 tsp cumin
  • 1 tsp salt


  • Mix rub ingredients. Rub into both sides of chicken thighs; set aside
  • Heat a large (preferably 12-in or larger) skillet over medium high heat. Add 2 tbs of the oil. When the oil shimmers, add the squash and cook until it begins to brown. Remove the squash from the pan.
  • In the same skillet, add the remaining 2 tbs of oil and add the chicken, skin side down. Cook for about 5 minutes, or until it's nicely brown; turn.
  • Add the rice, chicken stock and thyme. Stir to mix then add the squash back to the pan. Bring to a boil, then reduce heat to low, cover and cook for approximately 30 minutes. If the rice is a bit hard, add an additional 4 oz/118 ml of stock.
  • If there's too much liquid, uncover and reduce for about 5 minutes.


Serving: 1serving | Calories: 606kcal | Carbohydrates: 49g | Protein: 25g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 114mg | Sodium: 830mg | Potassium: 969mg | Fiber: 5g | Sugar: 5g | Vitamin A: 15663IU | Vitamin C: 29mg | Calcium: 91mg | Iron: 3mg