Published 10/17/2022
Easy Fall Skillet Recipe
Who doesn’t love a chicken thigh skillet? This meal has a few steps but it is all worth it. You cook everything in layers and then all together for one of the most flavorful fall meals you’ll ever eat.
Featured Ingredients
Bone-in Chicken Thighs: we highly suggest using bone-in thighs. Butternut squash: you can buy pre-cut butternut squash or peel and cut a squash yourself. Red potatoes: keep it to red potatoes rather than another potato, they are softer and will cook in a similar way to butternut squash. Orzo: regular orzo or whole wheat orzo both work for this recipe. Broth: chicken broth is ideal for this recipe but any broth will do.
Directions: A Quick Look
Top Tips
Don’t like spice? If you do not like spice, use less cayenne pepper in the pepitas. If you use a skillet that is not cast iron, the cook times may vary slightly depending on what pan you use. You can use boneless, skinless chicken thighs, but reduce the sear time to 2 minutes per side and be sure to check the internal temperature of the chicken when you are baking so that the thighs don’t over bake. Do not add the cream when you add the broth or it may curdle. Cast Iron Pan Make sure to allow the root veggies to cook. Be sure to let the squash and potatoes cook in the skillet before adding the orzo. If you want your squash and potatoes soft, sauté them longer in step 10. Be sure to use a pan with a cover. A skillet with a cover that fits will make this meal. If your pan doesn’t have a cover be sure to cover the pan with tin foil so air can’t escape.
Storage
Let this dish cool completely and then store all of the ingredients in an airtight container in the refrigerator for up to 3 days. Lemon Chicken Skillet
Skillet Recipes
Turkey Sweet Potato Enchilada SkilletLemon Chicken SkilletMexican Ground Beef SkilletSkillet Chicken and PotatoesBroccoli Cheese Casserole with Orzo
