One Pot Chicken and Rice Bake

This one pot chicken and rice bake combines chicken with creamy parmesan rice and butternut squash for a complete healthy meal with less dishes to clean.

THE RECIPE

INGREDIENTS

• 6 chicken thighs can be bone-in or boneless
• 1 tablespoon extra virgin olive oil
• Kosher salt and pepper
• 1 white onion finely diced
• 4 cups of peeled seeded butternut squash cut into 1/2 inch cubes
• 3 sprigs of fresh thyme
• 1 1/2 cups of short grain rice such as Calrose or Arborio
• 1/4 cup dry white wine
• 3 1/2 cups chicken broth
• 1/2 cup of grated parmesan cheese

INSTRUCTIONS

1. Preheat oven to 375 degrees. In a large deep pot, heat 1 tablespoon of olive oil on high heat. Season both sides of the chicken generously with salt and pepper.
2. Cook the chicken on high heat until golden brown, about 5 minutes per side. Transfer the chicken to a plate
3. Reduce heat to medium. Add the onion and squash, season with salt and pepper. Cook the onion and squash until lightly browned, about 6-8 minutes.
4. Add the rice, saute for 2-3 minutes or until opaque. Add the wine and cook, stirring, until completely evaporated.
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