![A pan with seared chicken thighs and squash risotto](https://api.vip.foodnetwork.ca/wp-content/uploads/2019/10/One-Pan-Chicken-and-Squash-Risotto.jpg?w=3840&quality=75)
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.
ingredients
directions
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](https://api.vip.foodnetwork.ca/wp-content/uploads/2019/10/One-Pan-Chicken-and-Squash-Risotto-recipe.jpg?w=3840&quality=75)
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](https://api.vip.foodnetwork.ca/wp-content/uploads/2019/10/Chicken-and-rice-3-ways-23.jpeg?w=3840&quality=75)
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.