Preheat your oven to 400°F (200°C). While the oven warms, cube the butternut squash and toss it in a bowl with olive oil, salt, pepper, and fresh thyme. Spread the mixture evenly on a baking sheet, ensuring each piece has space. Roast for 20-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through for even cooking.

Season the chicken thighs with salt, pepper, smoked paprika, and Italian seasoning for flavorful depth. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs, searing them for about 5 minutes on one side without moving to create a beautiful crust. Flip them over and cook until the internal temperature reaches 165°F (75°C), about 5-7 more minutes, then remove from the skillet.

In the same skillet, add another tablespoon of olive oil along with the uncooked orzo and minced garlic. Stir frequently for about 3 minutes, allowing the orzo to lightly brown and absorb flavors.

Pour in the chicken stock, bringing it to a gentle boil. Once boiling, reduce the heat to medium-low and simmer for about 5-10 minutes, stirring occasionally.

Once the orzo is tender, add the fresh spinach to the skillet, stirring it in until wilted, which should take about 1-2 minutes. Then, pour in the heavy cream, stirring well to combine into a luscious sauce that envelops the orzo.

Finally, add the roasted butternut squash and seared chicken thighs back into the skillet with the orzo mixture. Stir everything together thoroughly, ensuring the chicken and squash are coated with the creamy sauce.

Dish out the Creamy Chicken Orzo with Butternut Squash and Spinach onto plates or into bowls. Garnish each serving with a sprinkle of fresh thyme for a vibrant touch.