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Chicken and vegetable orzo

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Author: Helen Kingscott, Posted: Friday, 24th October 2025, 09:00

A simple, tasty meal for cosy autumn nights.

Ingredients (serves 3-4):
1 medium butternut squash
3 tablespoons vegetable oil
1-2 tablespoons fresh thyme leaves
600-700g pack boneless and skinless chicken thighs
200g orzo
4 cloves of garlic, or use lazy garlic
150g baby spinach
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
500ml chicken stock
125ml double cream
More thyme to garnish and salt and pepper to taste

Method:
1. Preheat the oven to 200°C (fan 180°C/gas 6).

2. Peel, remove the seeds and cube the butternut squash. Toss in one tablespoon of the oil with salt, pepper and thyme. Spread evenly on a baking tray.

3. Roast for around 20-30 minutes until tender.

4. Season the chicken thighs with salt, pepper, paprika and Italian seasoning, then fry gently in a deep frying pan for 5-6 minutes each side until cooked through. Remove the chicken from the pan and keep it warm.

5. Next, cook the orzo with the garlic and chicken stock according to the packet instructions. Try a piece to check it is tender enough.

6. Add the washed spinach, leave it to wilt, then add the double cream.

7. Fold in the cooked butternut squash and return the chicken to the pan. Heat through until piping hot, then garnish with more fresh thyme.

Good to know: Orzo is a rice-shaped pasta made from semolina flour (durum wheat). It is highly versatile and works well in hot or cold dishes such as soups, stews, salads, one-pan dishes like this one or risotto-style dishes. You can also buy gluten-free orzo.

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