ONE PAN BUTTERNUT SQUASH, CHICKEN, & RICE BAKE
Serves 435 mins prep55 mins cook
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.
0 servings
What you need
Instructions
Preheat oven to 375 degrees. Turn a stovetop burner on and heat the oil over medium heat on a large skillet. Pat the chicken dry with a paper towel, then season generously with the salt, back pepper and smoked paprika. Add the seasoned chicken to the skillet and cook for about five minutes on each side, until crisp and brown. Once the chicken is browned, remove from the skillet and set aside. In the same skillet, add the chopped shallot and garlic and cook for a few minutes in the oil from the chicken, until aromatic. Add in the thyme and rosemary and cook for another 2-3 minutes. Add in the cubed butternut squash and mix to combine it with the shallot and garlic. Let it get slightly crisp in the pan by cooking for 5-10 minutes, then add the rice and toast for 2-3 minutes. Pour in the broth, lemon juice, coconut milk, and rice. 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 fresh rosemary, then transfer the skillet to the oven. Bake for 15-30 minutes, until the internal temperature of the chicken is 165 degrees. For best results, serve immediately by scooping out the absorbed rice and placing the chicken on top. Store in the refrigerator in an airtight container for up to four days.View original recipe