One Pan Butternut Squash Chicken and Rice



This One Pan Butternut Squash Chicken and Rice is a perfect meal for those cozy nights in! The rich combination of coconut milk and fragrant spices melds beautifully with the nutty basmati rice, while the butternut squash adds a touch of sweetness. This recipe is simply your ultimate fall comfort food recipe idea. The recipe is quick, simple and waiting is probably the hardest part of this recipe. Looking for more fall comfort food recipes? I got you covered! Try this Roasted Pumpkin Feta Pasta or My Grandma’s Paprika Chicken Recipe.


This One Pan Butternut Squash Chicken and Rice is a perfect meal for those cozy nights in!

Ingredients [For 1 Person]

  • 2 tablespoons neutral oil
  • 500 grams chicken breasts or skinless chicken thighs
  • 300 grams butternut squash – peeled and cubed
  • 1 red onion
  • 450 ml chicken stock
  • 250 ml coconut milk
  • 225 grams basmati rice
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon chilli flakes
  • 2 springs of fresh rosemary
  • fresh tarragon
  • salt and pepper to taste
  • 80 grams tahini paste
  • 60 ml olive oil
  • juice of 1/2 lemon
  • 1 teaspoon dijon mustard
  • 2 teaspoons honey
  • pinch of salt

Nutritional Information

Fat32 g
Protein29 g
Carbs61 g
Sugars6 g


  1. Season Your Protein
    Generously season the chicken breasts or thighs with salt, pepper, smoked paprika, and garlic powder. In a large pan, heat the neutral oil over medium-high heat. Once shimmering, add the chicken. Sear until both sides have a golden crust, about 4-5 minutes per side. The chicken doesn’t need to be cooked through at this point. Once seared, set aside.
  2. Sauté & Toast
    Reduce the heat to medium and toss in the sliced red onion. Sauté until translucent. Add the cubed butternut squash, stirring occasionally. Once they’ve started to soften, stir in the basmati rice. Toast the grains lightly, ensuring they soak up the flavors. Gradually pour in the chicken stock followed by the creamy coconut milk. Add a dash of dried thyme, a hint of chili flakes, and the fresh rosemary sprigs. Gently nestle the seared chicken back into the pan, immersing them slightly into the liquid.
  3. Simmer & Serve
    Cover the pan and let everything cook on a low-medium heat for 20-25 minutes, or until the rice is tender and the chicken is fully cooked through. As the dish nears completion, sprinkle some fresh tarragon over it for an aromatic finish. In a bowl, whisk together tahini paste, olive oil, lemon juice, dijon mustard, honey, and a pinch of salt until smooth. Drizzle this creamy sauce over the chicken and rice right before serving. Enjoy!


If using skinless chicken thighs, keep in mind they may require slightly longer to cook than breasts.
Butternut squash can vary in its cooking time depending on its age and size. If you like it softer, consider sautéing it for a bit longer before adding the rice.
Swap butternut squash with sweet potatoes or even pumpkin for a similar sweet note.
If you don’t have fresh tarragon, try fresh parsley or even cilantro. Each brings its unique flavor profile.
If coconut milk isn’t your favorite, replace it with heavy cream or even a dairy-free almond milk for a different twist.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Ensure the dish has cooled to room temperature before sealing. When ready to enjoy again, reheat in a microwave or on a stovetop, adding a splash of water or broth if it seems dry.
This dish can be frozen for up to a month. However, the texture of the rice might change slightly upon thawing. Remember to thaw in the fridge overnight before reheating.

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