A perfect one-skillet dish for a week night with warming spices. The best part about this: it’s all done in the same skillet. A close second? Your kitchen will smell amazing.

A note on chicken. We generally call for thighs because they are juicier, and bone-in, skin-on even more so. We’re trying boneless, skinless this week for ease. If you’re not a chicken thigh fan, this can be done with bone-in-skin on chicken breasts, but you will need to increase the oven time to 30-35 minutes. If you go boneless, skinless there, be sure to pound them to an even thickness first, and decrease the time, as they are the leanest option.

If you cut your butternut and cook your rice in advance, this meal can come together in under 30 minutes. For the veg swap, increase the amount of squash and add a can of cooked garbanzo beans. Notes below.