Wild Chicken Bake | Cooking Professionally

Ingredients

• 4 tablespoons olive oil, divided
• 1 1/4 pounds chicken thighs, boneless and skinless, cut into bite-size pieces
• 1 medium yellow onion, diced
• 1 small butternut squash, peeled and cut into 1/2-inch pieces
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme, chopped, plus more, to taste, for garnish
• 3/4 cup dried cranberries
• 3 cups wild rice blend, cooked
• 1/2 cup parmesan cheese, freshly grated, divided