We’ve always been fans of cozy, flavorful dishes, and our Chicken Butternut Squash Risotto hits the spot every time. This creamy Italian-inspired favorite combines tender chicken with sweet, roasted butternut squash and Arborio rice for a comforting meal that’s perfect for fall evenings.
In our kitchen, we’ve tweaked the classic risotto to add extra depth and ease, making it ideal for weeknights or dinner parties. You’ll love how simple ingredients transform into something truly special, bringing warmth and satisfaction to your table.
Ingredients
For our Chicken Butternut Squash Risotto, we gather fresh, high-quality ingredients that blend seamlessly to create a comforting, flavorful dish. We’ve organized them in the order they’re used, with prep notes for clarity.
- Chicken: 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces for quick searing and tender texture.
- Butternut Squash: 2 cups cubed (about 1 medium squash), peeled and roasted ahead for sweet, caramelized notes.
- Arborio Rice: 1 ½ cups uncooked, rinsed briefly to ensure even absorption of flavors in the risotto base.
- Onion: 1 medium, finely chopped as the aromatic foundation for building layers of taste.
- Garlic: 3 cloves, minced for a punchy, fragrant addition right after the onions.
- Chicken Broth: 4 cups low-sodium, heated to maintain the risotto’s creamy consistency during cooking.
- White Wine: ½ cup dry, such as Sauvignon Blanc, to deglaze and add acidity before adding the rice.
- Butter: 2 tablespoons unsalted, divided for sautéing and finishing the dish.
- Olive Oil: 2 tablespoons extra-virgin, used for initial searing of chicken and squash.
- Parmesan Cheese: ½ cup freshly grated, finely shredded for a nutty finish and silky creaminess.
- Fresh Sage: 1 tablespoon chopped, added towards the end for an earthy, herbal lift.
- Salt and Pepper: To taste, with kosher salt preferred for seasoning at multiple stages.
Instructions
We walk you through preparing and cooking our delicious Chicken Butternut Squash Risotto step by step, transforming the fresh ingredients into a creamy, comforting dish that’s perfect for any occasion.
Prep
Before we start cooking, let’s get our ingredients ready for optimal flavor and texture. Begin by preheating the oven to 400°F (200°C) to roast the butternut squash. Take 2 cups of cubed butternut squash and toss them in a bowl with 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of black pepper until evenly coated. Spread the squash on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized, releasing a sweet, nutty aroma that enhances the risotto’s depth.
Next, prepare the chicken. Use 1 pound of boneless, skinless chicken thighs, pat them dry with paper towels, and season with 1 teaspoon of salt and ½ teaspoon of black pepper. Cut the chicken into 1-inch pieces for even cooking. Finely chop 1 medium onion and 3 cloves of garlic to build a flavorful base. Measure out 1½ cups of Arborio rice, grate ½ cup of Parmesan cheese for that creamy finish, and chop 2 tablespoons of fresh sage to add an earthy note. Finally, have 4 cups of low-sodium chicken broth warmed in a saucepan and ½ cup of dry white wine ready at hand—these will create the risotto’s signature silky consistency.
Cook
With everything prepped, let’s move to the stovetop to build layers of flavor in our risotto. In a large skillet or Dutch oven, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat until shimmering and fragrant. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened and translucent, releasing their aromatic essence.
Stir in the cubed chicken pieces and cook for 5-7 minutes until browned on all sides and fully cooked through, ensuring juicy tenderness in every bite. Add the Arborio rice and stir for 1 minute to toast it lightly, allowing the grains to absorb the flavors and develop a nutty taste. Pour in the ½ cup of white wine and cook for 2 minutes, stirring until it’s mostly evaporated and infuses a subtle acidity.
Gradually add the warmed chicken broth, ½ cup at a time, stirring frequently and waiting for the liquid to be absorbed before adding more—this process takes about 18-20 minutes and creates the risotto’s creamy texture as the rice releases its starches. In the last 5 minutes, fold in the roasted butternut squash and chopped sage, stirring gently to incorporate their sweet, earthy notes without mashing the squash. Once the rice is al dente with a slight bite and the mixture is luxuriously creamy, remove from heat and stir in the grated Parmesan cheese until melted and glossy, resulting in a rich, savory finish that coats your spoon perfectly. Serve immediately for the best experience.
Tools and Equipment
To bring our Chicken Butternut Squash Risotto to life seamlessly after preparing the ingredients and following the cooking steps, we rely on a few essential tools and equipment. These items ensure efficiency, safety, and the best results in achieving that creamy, flavorful texture.
Essential Kitchen Tools
We recommend gathering the following tools, organized by their primary use in the recipe:
- Baking Sheet: A sturdy rimmed baking sheet is crucial for roasting the butternut squash evenly. We prefer one that’s non-stick or lined with parchment paper to prevent sticking and make cleanup easier.
- Large Skillet or Dutch Oven: This heavy-bottomed skillet (at least 12 inches) is our go-to for sautéing onions, garlic, and chicken, then toasting the Arborio rice. It distributes heat uniformly, helping create the perfect creamy risotto consistency.
- Wooden Spoon or Silicone Spatula: Ideal for stirring the rice as we add broth gradually. A heat-resistant wooden spoon prevents scratching the pan and incorporates air for that signature fluffiness.
- Chef’s Knife and Cutting Board: A sharp chef’s knife paired with a stable cutting board is essential for cubing the butternut squash and dicing the chicken safely and precisely.
- Measuring Cups and Spoons: Accurate measurements are key to our recipe’s success, so we use a set of stainless steel measuring cups and spoons for ingredients like rice, broth, and wine.
- Microplane or Box Grater: For freshly grating Parmesan cheese, a fine microplane grater ensures a smooth melt and enhances the dish’s richness without clumps.
Optional but Helpful Equipment
If you want to elevate your cooking experience, consider these additions:
- Instant-Read Thermometer: Useful for checking the chicken’s internal temperature (aim for 165°F) to guarantee it’s perfectly cooked.
- Ladle: A sturdy ladle simplifies adding the chicken broth in increments, maintaining control over the risotto’s moisture levels.
By having these tools ready, we can transition smoothly from prepping ingredients to executing the steps, resulting in a comforting and impressive Chicken Butternut Squash Risotto every time.
Make-Ahead Instructions
To make our Chicken Butternut Squash Risotto even more convenient for busy schedules, we outline these practical steps for preparing components in advance. This approach maintains the dish’s creamy texture and flavorful profile while saving time on the day of serving.
Prepping Ingredients Ahead
We suggest preparing certain elements up to 24 hours in advance to streamline the cooking process:
- Roast the butternut squash: Cube and roast the butternut squash as described in the main recipe, then let it cool completely. Store it in an airtight container in the refrigerator for up to 2 days. This step enhances its sweet, caramelized flavor without compromising freshness.
- Season and cut the chicken: Marinate the boneless, skinless chicken thighs with your chosen seasonings, then cut them into pieces. Place in a sealed bag or container and refrigerate for up to 1 day. This allows the flavors to infuse deeply, making the chicken even more tender when cooked.
- Prepare aromatics: Finely chop the onion and garlic, and store them separately in small containers in the fridge for up to 2 days. Keeping them fresh ensures they deliver that aromatic punch without oxidation.
Partial Cooking and Storage
For a head start on the full dish, we recommend cooking partially and storing:
- Cook the risotto base: Sauté the onion and garlic in olive oil and butter, then brown the chicken and toast the Arborio rice as per the steps. Add broth gradually until the rice is about halfway cooked (al dente stage). Cool the mixture quickly and transfer to an airtight container.
- Incorporate add-ins: Gently fold in the roasted butternut squash and fresh sage at this stage, but hold off on adding Parmesan cheese until reheating to preserve its creamy melt.
- Store properly: Refrigerate the partially cooked risotto for up to 3 days or freeze in portions for up to 1 month. Use freezer-safe bags or containers to prevent freezer burn and maintain quality.
Reheating and Finishing Tips
When you’re ready to serve, revive the dish with these steps to ensure it retains its comforting, velvety consistency:
- From the refrigerator: Gently reheat the mixture in a skillet over medium heat, adding a splash of low-sodium chicken broth or water to loosen the rice and restore creaminess. Stir in freshly grated Parmesan cheese once warmed through, and cook for an additional 2-3 minutes until the rice is fully tender and the flavors meld.
- From the freezer: Thaw overnight in the refrigerator, then follow the reheating instructions above. Avoid microwaving to prevent the risotto from becoming gummy—opt for stovetop reheating for the best results.
| Component | Refrigerator Storage (Up to) | Freezer Storage (Up to) | Key Tips |
|---|---|---|---|
| Roasted Butternut Squash | 2 days | 1 month | Store in an airtight container to keep it moist and flavorful. |
| Seasoned Chicken | 1 day | Not recommended | Marinate for enhanced taste, but cook within 24 hours for safety. |
| Chopped Aromatics | 2 days | Not recommended | Use fresh to maintain potency and avoid browning. |
| Partially Cooked Risotto | 3 days | 1 month | Cool rapidly before storing to minimize bacterial growth. |
Conclusion
We’re thrilled you’ve joined us on this flavorful journey with our Chicken Butternut Squash Risotto. It’s a dish that brings warmth and satisfaction to any table, proving how simple tweaks can elevate everyday meals.
As we wrap up, remember this recipe’s versatility makes it a go-to for busy days or special gatherings. Let’s savor these comforting flavors and make them part of our routine—it’s that rewarding.
Frequently Asked Questions
What is Chicken Butternut Squash Risotto?
Chicken Butternut Squash Risotto is a comforting fall dish that combines tender chicken, sweet roasted butternut squash, and creamy Arborio rice. It’s a modified version of the classic risotto, enhanced for deeper flavor and ease, making it ideal for weeknight dinners or dinner parties. This recipe uses simple ingredients to create a warm, satisfying meal.
What ingredients are needed for this risotto?
Key ingredients include boneless, skinless chicken thighs, cubed butternut squash, Arborio rice, onion, garlic, low-sodium chicken broth, dry white wine, butter, olive oil, Parmesan cheese, and fresh sage. Seasonings like salt and pepper add flavor. Measure accurately for the best results, focusing on fresh, high-quality items for optimal taste.
How do I make Chicken Butternut Squash Risotto?
Start by roasting the butternut squash for enhanced flavor. Season and cook the chicken in a skillet, then sauté onion and garlic. Toast the Arborio rice, add wine and broth gradually while stirring for creaminess. Fold in the roasted squash and sage, then stir in Parmesan. The process takes about 45 minutes and serves 4-6 people.
What tools are required to prepare this dish?
You’ll need a baking sheet for roasting squash, a large skillet or Dutch oven for cooking, a sharp knife and cutting board for prep, and a wooden spoon or spatula for stirring. Measuring cups and spoons ensure accuracy. Optional tools like a thermometer help with precision, making the process smooth and efficient.
Can I prepare Chicken Butternut Squash Risotto in advance?
Yes, roast the squash, cut and season the chicken, and chop aromatics up to 24 hours ahead. You can also partially cook the risotto base and store it. For reheating, warm on the stove with a splash of broth to maintain creaminess. This makes it convenient for busy schedules while preserving flavor.