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Butternut Squash Chicken & Rice Skillet

Butternut Squash Chicken & Rice Skillet dish


1 cup brown rice, uncooked
1 lb. bone in chicken thighs
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
1 1/2 tablespoons avocado oil 1 cup yellow onion, diced
2 garlic cloves, minced
1 1/2 cups butternut squash, diced
2 cups kale, chopped
1 teaspoon fresh sage, chopped
1 teaspoon fresh thyme
2 cups chicken broth
Grated parmesan & pomegranate arils, for garnish


  1. Add, garlic powder, cumin, coriander, smoked paprika, salt and pepper to a small bowl.
  2. Pat chicken thighs dry and season with spice rub.
  3. Heat a large skillet to medium-high heat. Add avocado oil and chicken thighs to the pan, skin side down. Sear for 4-6 minutes on each side.
  4. Remove chicken from the pan and let rest on a plate.
  5. Add onions and garlic to the skillet. Sauté for 2 minutes. Next, add butternut squash, sauté for 2-3 minutes, stirring throughout.
  6. Add in kale, sage and thyme. Stir and sauté until the kale is wilted.
  7. Add in rice and chicken broth, stirring to incorporate all the ingredients. Bring to a boil, then reduce to simmer.
  8. Nestle the chicken thighs, skin side up, in the rice mixture. Cover and cook rice for 35-40 minutes, or until rice is tender.
  9. Garnish with grated parmesan cheese and pomegranate arils. Enjoy!

Recipe and images courtesy of Joyful Healthy Eats