One-Pan Chicken and Squash Risotto

A pan with seared chicken thighs and squash risotto
Prep Time
Cook Time
4 servings

A cold-weather favourite, crispy chicken and rice delivers as a complete meal in one. Juicy chicken thighs are seared and then finish cooking in the oven on top of risotto and sweet squash.



Tbsp extra-virgin olive oil
tsp kosher salt, divided
bone-in, skin-on chicken thighs
1 (1½
lb) kabocha, buttercup or butternut squash, peeled, seeded and cut into 1-inch pieces
tsp dried thyme
tsp ground black pepper
clove garlic, minced
cup arborio rice
2 ½
cups chicken stock
Tbsp apple cider vinegar
Handful fresh basil, to serve
Handful grated Parmesan, to serve


Step 1

Preheat oven to 400ºF. In a large high-sided pan (preferably with a lid), heat oil over medium-high heat. Season the skin side of chicken with ½ tsp salt and place in the hot oil skin-side down and sear for 8 to 10 minutes, until chicken releases easily from the pan and skin is golden. Sear on the second side for 2 minutes and then transfer to a plate.

A pan with squash pieces cooking
Step 2

Reduce heat to medium and add squash, thyme, remaining 1 tsp salt and pepper. Sauté for 8 minutes, until squash is beginning to soften, then stir in garlic and cook for another 1 minute. Stir in rice followed by stock and vinegar. Place chicken skin-side up on top of rice mixture; the chicken should be submerged in the broth with the skin visible.

Chicken thighs stewing in a sauce
Step 3

Cover with lid or tight fitting foil and bake for 45 minutes, remove lid or foil and bake for another 5 to 10 minutes to lightly crisp up the chicken skin again and finish cooking the risotto. Garnish with basil and Parmesan, and serve immediately.

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