Cozy skillet with juicy chicken, rice, and autumn veggies in savory herbs for an easy, hearty meal.
# What You’ll Need:
→ Meats
01 - 4 boneless, skinless chicken thighs (about 1 1/4 pounds)
→ Vegetables
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 1 medium apple, peeled and diced
06 - 1 cup butternut squash, peeled and diced
07 - 1 cup baby spinach
→ Grains
08 - 1 cup long-grain white rice
→ Liquids
09 - 2 1/4 cups low-sodium chicken broth
→ Fats
10 - 2 tablespoons olive oil
→ Spices & Herbs
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried sage
13 - 1/2 teaspoon dried rosemary
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Optional
16 - 1/3 cup dried cranberries
17 - 1/4 cup chopped pecans
# How to Make It:
01 - Pat chicken thighs dry. Season evenly with salt, black pepper, dried thyme, dried sage, and dried rosemary.
02 - Heat olive oil in a large, deep skillet over medium-high heat. Sear chicken for 3 to 4 minutes per side until golden brown. Remove chicken and set aside.
03 - In the same skillet, add diced onion, sliced carrots, and diced butternut squash. Cook for 4 to 5 minutes, stirring occasionally, until vegetables begin to soften.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add long-grain white rice to the skillet. Cook, stirring frequently, for 1 minute.
06 - Pour in chicken broth, scraping up any browned bits from the bottom. Stir in diced apple and, if using, dried cranberries.
07 - Nestle seared chicken thighs on top of the rice mixture. Bring to a simmer, reduce heat to low, cover, and cook for 20 to 22 minutes until rice is tender and chicken is cooked through.
08 - Remove skillet from heat. Stir in baby spinach and, if using, chopped pecans. Cover and let rest for 5 minutes.
09 - Gently fluff rice with a fork and serve hot.
