One-Pot Butternut Squash Chicken & Orzo (Under 30 Minutes)

Posted October 13th, 2026

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One-Pot Butternut Squash Chicken & Orzo

The most perfect fall weeknight lunch or dinner and it takes just about 30 minutes!! This will definitely become a part of my weekly meal prep rotation!

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Servings: 5

Ingredients

For the Chicken

• 5 boneless, skinless chicken thighs (approximately 1¾–2 pounds)

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• ½ teaspoon dried thyme

• 1 teaspoon kosher salt

• ¾ teaspoon freshly cracked black pepper

• 2 tablespoons olive oil, divided

For the Orzo

• 2 cups frozen cubed butternut squash (do not thaw)

• 1 small yellow onion, diced

• 3 garlic cloves, minced

• 1 tablespoon Dijon mustard

• 1½ cups dry orzo

• 2¾ cups low-sodium chicken broth, plus more as needed

• 1 teaspoon fresh thyme leaves

• 1 tablespoon fresh sage, finely chopped

• 2 cups baby spinach

• ⅓ cup freshly grated Parmesan cheese, plus more for serving

• 1 tablespoon fresh lemon juice

• ½ teaspoon kosher salt, plus more to taste

• ½ teaspoon freshly cracked black pepper, plus more to taste

Instructions

1. Season the chicken. Pat the chicken thighs dry with paper towels. Season both sides with smoked paprika, garlic powder, dried thyme, 1 teaspoon kosher salt, and ¾ teaspoon freshly cracked black pepper.

2. Sear the chicken. Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3–4 minutes per side, until golden brown. The chicken does not need to be fully cooked at this point. Remove from the skillet and set aside.

3. Cook the vegetables. Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the diced onion and cook for 2–3 minutes, until softened. Stir in the frozen butternut squash and cook for another 3–4 minutes, allowing some of the excess moisture to evaporate.

4. Build the flavor. Add the minced garlic, Dijon mustard, fresh thyme, and chopped sage. Stir and cook for about 30 seconds, until fragrant.

5. Toast the orzo. Add the dry orzo directly to the skillet and stir for 1 minute, coating it in the oil and seasonings.

6. Add the broth and remaining ingredients. Pour in 2¾ cups chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the baby spinach, Parmesan cheese, lemon juice, ½ teaspoon kosher salt, and ½ teaspoon freshly cracked black pepper. Mix everything together until well combined.

7. Simmer. Nestle the chicken thighs back into the skillet, arranging them over the orzo. Bring to a gentle simmer, cover, and cook for approximately 12–15 minutes, stirring the orzo occasionally to prevent sticking. Add additional broth as needed. The chicken should reach an internal temperature of 165°F, the orzo should be tender, and the squash should be cooked through.

8. Adjust the seasoning. Give the orzo a gentle stir to distribute the creamy Parmesan sauce and softened vegetables. Taste and adjust with additional salt and freshly cracked black pepper as needed. If the orzo has thickened too much, stir in a splash of warm chicken broth.

9. Serve. Garnish with additional fresh thyme, chopped sage, freshly cracked black pepper, and more Parmesan if desired. Serve warm, straight from the skillet!

Recipe Notes

Frozen Butternut Squash: There's no need to thaw the squash before cooking! It will naturally soften as the orzo simmers, with some pieces breaking down and creating an extra creamy texture.

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Hungry For More?

If you love this One Pot Dinner, you’ll love my Creamy Sausage & Gnocchi Soup With A Kick! It also takes under 30 minutes!

A Recipe by Madeline May

Sage Sausage, Caramelized Red Onion & Mozzarella Sheet Pan Pizza

Dinner • Pizza • Comfort Food

Total Time

50–75 mins

Serves

6–8

Oven

475°F

Ingredients

For the Pizza

• 2 lb store-bought pizza dough, room temperature
• 3 tablespoons olive oil, divided
• 1 tablespoon unsalted butter
• ¾ lb sage breakfast sausage or Italian sausage
• 1 large red onion, thinly sliced
• 1 orange bell pepper, thinly sliced
• 3 garlic cloves, finely minced
• Approximately ½ cup water, for the onions
• ¾ cup pizza sauce
• 2 cups shredded low-moisture mozzarella
• 4 oz fresh mozzarella, torn into small pieces
• ½ teaspoon dried oregano
• Salt and freshly cracked black pepper, to taste

For Finishing

• 1 cup fresh baby arugula
• ¼ cup freshly grated Parmesan
• Hot honey, for drizzling
• Crushed red pepper flakes, to taste
• Freshly cracked black pepper

Instructions

1. Preheat the oven Preheat your oven to 475°F. Generously coat a rimmed sheet pan with 2 tablespoons of olive oil. Place the pizza dough in the pan and gently stretch it toward the edges. If the dough keeps shrinking back, allow it to rest for 10–15 minutes before stretching again. I used a smaller sheet pan for a thicker crust, but you can use a larger pan if you prefer a thinner pizza.
2. Make the quick caramelized onions Heat the remaining tablespoon of olive oil and the butter in a skillet over medium heat. Add the sliced red onion and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and develop some color. Pour in approximately ½ cup of water and continue cooking, stirring occasionally, until the water evaporates and the onions become soft and golden. If needed, continue cooking for a few more minutes to develop additional color. Add the minced garlic during the final minute of cooking, then transfer everything to a bowl.
3. Cook the sausage In the same skillet over medium heat, add the sage sausage. Break it into small crumbles and cook for approximately 6–8 minutes, until browned and fully cooked. Drain any excess grease if needed.
4. Assemble the pizza Spread the pizza sauce evenly over the stretched dough, leaving a small border around the edges. Sprinkle with shredded mozzarella, followed by the cooked sausage, caramelized red onions, raw sliced orange bell pepper, and pieces of fresh mozzarella. Finish with dried oregano and freshly cracked black pepper. The bell peppers will soften and roast as the pizza bakes.
5. Bake Transfer the pizza to the oven and bake for approximately 18–25 minutes for a thinner crust, or longer as needed for a thicker crust. The pizza is ready when the edges are golden brown, the cheese is bubbling, and the bottom of the crust is fully cooked. If the cheese begins browning before the crust is ready, move the pizza to a lower oven rack for the remaining baking time.
6. Finish and serve Allow the pizza to cool for 2–3 minutes. Scatter the fresh arugula over the top, sprinkle with freshly grated Parmesan and crushed red pepper flakes, and finish with a drizzle of hot honey and freshly cracked black pepper. Slice into squares and serve warm!

A Little Tip

For the crust: I love using a smaller sheet pan because it gives the pizza a thick, fluffy crust with crispy edges. If you prefer a thinner, crispier pizza, use a larger rimmed sheet pan instead. Just keep an eye on the baking time, since a thinner pizza may cook faster.

For the onions: My quick caramelized onion method is to add approximately ½ cup of water once the onions begin softening. Let the water cook off as the onions continue to soften and turn golden. It's an easy way to help them cook down without standing over the stove for ages!

For the cheese: Pat the fresh mozzarella dry before adding it to the pizza to prevent excess moisture.

For serving: Don't skip the fresh arugula and hot honey! They add the perfect finishing touch and balance the richness of the sausage and cheese.

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A Recipe by Madeline May • madelinemay.com

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