Seared Chicken with Delicata Squash Broth and Broccolini

A gentle, nourishing bowl built around golden-seared chicken breast swimming in a light, savory broth with sweet roasted delicata squash and tender broccolini. The bow tie pasta soaks up the broth beautifully, making every spoonful feel cozy without being heavy.

Ingredients

• boneless, skinless chicken breasts – 2 medium
• kosher salt, plus more to taste – ¾ teaspoon
• black pepper, freshly ground – ¼ teaspoon
• olive oil – 1 tablespoon
• yellow onion, thinly sliced – 1 medium
• garlic, thinly sliced – 3 cloves
• unsalted butter – 1 tablespoon
• red pepper flakes – 1 pinch
• water – 3 cups
• 1 teaspoon (5g) ponzu sauce

• delicata squash, halved lengthwise, seeds scooped, sliced into ½-inch half-moons – ½ medium
• broccolini, tough stem ends trimmed, cut into 2-inch pieces – 1 small bunch
• bow tie pasta, dry – 1¼ cups
• kosher salt, for the pasta water – ¾ teaspoon

• fresh lemon juice – 2 teaspoons
• flaky salt – to taste

Instructions

1. Bring a medium pot of salted water to a boil. Cook the bow tie pasta until just al dente according to package directions — usually about 10 minutes. Drain and set aside. While the pasta cooks, move on to the chicken.
2. Pat the chicken breasts dry with paper towels and season all over with salt and pepper. Heat the olive oil in a wide skillet or Dutch oven over medium-high heat until shimmering. Add the chicken and sear without moving it for 4 to 5 minutes, until deeply golden on the bottom. Flip and sear the other side for 3 to 4 minutes. Transfer the chicken to a plate — it won't be fully cooked through yet, which is fine.
3. Reduce the heat to medium. Add the butter to the same skillet with all the golden fond still in it. Once it foams, add the onion and a pinch of salt. Cook, stirring occasionally, for 5 to 6 minutes until softened and lightly golden. Add the garlic and red pepper flakes and cook for 1 minute more until fragrant.
4. Pour in the water and ponzu sauce, scraping the bottom of the pan with a wooden spoon to lift any remaining fond. Add the delicata squash slices. Nestle the seared chicken breasts back into the broth. Bring to a gentle simmer, then reduce heat to medium-low, cover, and cook for 12 to 15 minutes until the squash is fork-tender and the thickest part of the chicken registers 165°F / 74°C on an instant-read thermometer.
5. Remove the chicken to a cutting board. Add the broccolini to the simmering broth and cook uncovered for 3 to 4 minutes, until bright green and just tender. Stir in the cooked bow tie pasta and lemon juice, then taste the broth and adjust with salt as needed — since ponzu already adds citrus, add the lemon juice gradually and taste as you go.
6. Slice the chicken breasts against the grain into thick pieces. Divide the broth, vegetables, and pasta between two wide bowls and arrange the sliced chicken on top. Finish with a pinch of flaky salt and serve immediately.