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Garlic Herb Chicken with Roasted Squash & Rice Recipe
Ash Tyrrell

Garlic Herb Chicken with Roasted Squash & Rice Recipe

I made this garlic herb chicken with roasted squash and rice on a chilly weeknight, and it turned into one of my go-to comfort meals. I love how the chicken comes out juicy and packed with herby flavor while the squash caramelizes into something almost sweet.
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Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts – I like breasts here because they cook fast and stay tender when you don't overdo the heat.
  • 3 tablespoons olive oil divided – use a good quality oil since it carries most of the flavor in this dish.
  • 4 cloves garlic minced – fresh garlic makes a real difference, so skip the jarred kind if you can.
  • 1 teaspoon dried rosemary – crush it slightly between your fingers before adding to release more aroma.
  • 1 teaspoon dried thyme – pairs beautifully with rosemary and gives the chicken that classic herb-roasted taste.
  • 1 small butternut squash peeled and cubed – choose one that feels heavy for its size, which usually means it is fresher.
  • 1 cup long-grain white rice – basmati or jasmine both work well and stay fluffy after cooking.
  • 2 cups chicken broth – low-sodium broth lets you control the seasoning better than plain water.
  • 1/2 cup grated parmesan cheese – grate it fresh instead of using the pre-shredded bags since fresh melts smoother.
  • 1/4 cup fresh parsley chopped – added at the end for color and a fresh finish.
  • Salt and black pepper to taste – season in layers rather than all at once for better flavor.
  • 1/2 teaspoon paprika – optional but it adds a nice warm color to the chicken.

Method
 

  1. Preheat your oven to 400°F and line a baking sheet with parchment paper. Toss the cubed squash with one tablespoon of olive oil, salt, and pepper until evenly coated. Spread it in a single layer and roast for 25 to 30 minutes, flipping halfway through for even browning.
  2. While the squash roasts, bring the chicken broth to a boil in a saucepan. Stir in the rice, cover, and reduce the heat to low. Let it simmer for about 15 to 18 minutes, or until the liquid is absorbed and the rice is tender.
  3. Pat the chicken breasts dry with a paper towel so the seasoning sticks better. Rub them with the remaining olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper. Let them sit for a few minutes so the flavors soak in before cooking.
  4. Heat a large skillet over medium-high heat and add the seasoned chicken. Cook for about 6 to 7 minutes per side, until golden brown and cooked through to 165°F internally. Let the chicken rest for a few minutes before slicing so the juices redistribute.
  5. Fluff the cooked rice with a fork and stir in the grated parmesan and chopped parsley. Plate the rice, top with roasted squash, and slice the chicken over everything. Finish with an extra sprinkle of parsley for a fresh, colorful presentation.

Notes

  • I always let the chicken rest for five minutes after cooking, since cutting too soon lets all the juices spill out onto the cutting board.
  • I like to cube the squash evenly so every piece roasts at the same rate instead of some burning while others stay hard.
  • I season the rice water with a little extra salt because rice tends to taste bland if you only season it at the end.
  • I sometimes deglaze the chicken skillet with a splash of broth to capture the browned bits and stir them into the rice for extra flavor.
  • I keep a close eye on the squash near the end of roasting, since ovens vary and it can go from golden to burnt quickly.