One-Pot Autumn Harvest Chicken and Rice
by Ana
Prep Time15 minsCook Time30 minsServings4 servings
A cozy one-pot chicken and rice dinner loaded with butternut squash, apples, and warm fall spices — minimal cleanup, maximum comfort.
Fall dinners should feel like a warm blanket, and this one-pot skillet delivers exactly that. Butternut squash and apples bring natural sweetness, the cinnamon and sage give it that unmistakable autumn aroma, and everything cooks together so the rice absorbs all those cozy flavors. One pot means one cleanup — perfect for busy weeknights when you want comfort without the fuss.
Ingredients
Recommended Tools
- Large oven-safe skillet with lid
- Cutting board
- Sharp knife
Instructions
- Preheat your oven to 190°C (375°F). Season the chicken thighs generously with salt, pepper, smoked paprika, and sage.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes per side until golden, then remove and set aside.
- In the same skillet, melt the butter. Add the onion and garlic, sauté for 2 minutes until softened.
- Stir in the rice, diced butternut squash, apple, cranberries, cinnamon, and a pinch of salt. Toast for 1 minute.
- Pour in the chicken broth, stir to combine, and nestle the seared chicken thighs on top of the rice.
- Cover with a lid and bake for 20-25 minutes until the rice is tender, the liquid is absorbed, and the chicken is cooked through.
- Let it rest for 5 minutes, then fluff the rice gently around the chicken. Garnish with fresh thyme and serve straight from the skillet.