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One Pan Spiced Chicken Thighs and Butternut Squash

One Pan Spiced Chicken Thighs and Butternut Squash
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One Pan Spiced Chicken Thighs and Butternut Squash is an easy weeknight dinner packed with flavor, but so simple to make! Spice-rubbed chicken thighs, inspired by Moroccan flavors, absorb so much flavor, especially when paired with sweet butternut squash, savory onions, and juicy prunes.

Nut Free, Dairy Free, Soy Free, Egg Free

Ingredients

Scale
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken thighs
  • 1 medium yellow onions, sliced
  • 2 garlic cloves, finely chopped
  • 2 cups cubed butternut squash
  • ¼ cup chicken broth
  • ½ cup prunes

Instructions

  1. In a large bowl mix together the smoked paprika, cumin, garlic powder, oregano, cinnamon and salt and pepper. Add 1 tablespoon of olive oil and mix together to form a paste. Add the chicken thighs and toss together until both sides of the chicken thighs are coated with the marinade. 
  2. Cover and refrigerate for at least 30 minutes, up to overnight. 
  3. When ready to cook the chicken, heat 1 tablespoon of olive oil in a cast iron skillet over medium heat. When the pan is hot, add the onions, garlic and butternut squash, sauteing until soft, about 8 minutes. 
  4. Create small pockets for the chicken and add the chicken to the skillet. Do not continuously flip the chicken! After about 5 minutes, flip the chicken and add ¼ cup chicken broth to the pan to help the chicken cook without drying out and soften the butternut squash. Add additional broth, if needed. 
  5. Add the prunes and continue to cook the chicken until the internal temperature reaches 165°F.
  6. Remove from the heat and serve warm. Enjoy!

Find it online: https://chelseyamernutrition.com/one-pan-spiced-chicken-thighs/