If fall had a dinner, THIS would be it 🎃🍂. This pumpkin orzo is an oven-finished one pot dinner 🥘 with golden chicken thighs, savory pumpkin, Parmigiano Reggiano, and crispy fried sage 🌱. The orzo cooks in the same pan as the chicken and absorbs the broth and browned bits, then rests for five minutes to soak up the remaining liquid. Finish it with sage-infused butter 🤯 and you have the kind of comforting dinner you’ll want on repeat all season long.

Key Takeaways

• This pumpkin orzo is the ultimate fall one-pot dinner featuring golden seared chicken thighs, creamy pumpkin purée, Parmigiano Reggiano, and crispy fried sage.
• The orzo cooks directly in the same pan, absorbing all the savory chicken pan juices as it bakes in the oven.
• Finished with sage-infused butter, the dish is rich, savory, and comforting — not sweet — making it a cozy weeknight meal you’ll want to make all season.
• It’s also easy to customize, with the option to swap chicken thighs for chicken breasts based on what you have on hand.

Why You’ll Love Pumpkin Chicken Orzo

🍂 A complete fall dinner: The chicken and pumpkin orzo cook together in the same pan, making this a cozy one pot chicken orzo that’s hearty enough for dinner but still simple to prepare.

😋 So much flavor in every bite: Browning the chicken first gives it a beautiful golden crust, while the orzo cooks underneath and absorbs all of those savory pan juices as it bakes.

🎃 Savory, not sweet: Pumpkin purée adds creaminess and subtle fall flavor, while nutmeg, Parmigiano Reggiano, butter, and sage keep the dish rich and savory.

👩‍🍳 Easy to customize: If you prefer, you can use boneless skinless chicken breasts cut into four even pieces instead of thighs. Use what you have on hand.

Ingredients You’ll Need

This pumpkin orzo recipe uses simple, cozy ingredients that come together into a creamy, savory fall dinner.

Chicken and Seasoning

🍖 Boneless skinless chicken thighs: The chicken is seared first to develop a golden crust, then finishes cooking in the oven right on top of the orzo. You can also use boneless skinless chicken breasts if preferred.

🥑 Avocado oil: Used for searing the chicken over medium-high heat.

🧂 Salt, black pepper, paprika, and garlic powder: A simple seasoning blend that gives the chicken plenty of savory flavor.

Pumpkin Orzo

🍚 Orzo: This small, rice-shaped pasta is lightly toasted in the pan before the liquid is added, which gives it extra flavor.

🎃 Canned pumpkin purée: Adds creaminess, color, and subtle pumpkin flavor without making the dish sweet.

💧 Low-sodium chicken broth, vegetable broth, or water: Any of these options will work as the cooking liquid for the orzo.

🌰 Ground nutmeg: Just a small amount adds warmth and complements the pumpkin without overpowering the savory flavors.

🧀 Parmigiano Reggiano: Stirred in at the end for a salty, nutty finish and extra creaminess.

Sage Butter Finish

🧈 Butter and fresh sage leaves: The sage is fried in butter until slightly crisp, then the leaves and remaining sage-infused butter are spooned over the finished chicken and orzo.

Tips for Golden Chicken and Tender Orzo

• Start with the perfect sear. For beautifully golden chicken, give the pieces time to develop an even color during the stovetop sear. You do not need to cook the chicken all the way through during this stage – the oven will finish the job 💪.
• Don’t leave those browned bits behind! As you stir in the pumpkin mixture, scrape up anything stuck to the bottom of the pan. Those little caramelized pieces, also known as fond, add so much savory flavor to the finished dish that no amount of seasonings can replicate.
• Don’t overlap your chicken. When you return the chicken to the pan, arrange the pieces side by side. Giving each piece its own space helps everything cook more evenly.
• How to check for doneness. You’ll know the pumpkin orzo bake is done when a meat thermometer 🌡️ inserted into the thickest part of the thigh reaches 165F (74C) and the orzo has absorbed the cooking liquid.

For a brighter, citrusy take on an oven-finished chicken-and-orzo dinner, try this lemon orzo bake 🍋.

Troubleshooting Pumpkin Orzo

• The orzo looks loose when it leaves the oven: Let it rest for 5 minutes to allow the orzo to absorb the remaining liquid. If it still looks loose, you can return it to the oven, checking every 5 minutes until it reaches your desired doneness.
• The chicken is done, but the orzo needs more time. Use tongs to transfer the chicken to a plate, and return the orzo to the oven until it is done to your liking. If the orzo is undercooked and has already soaked up all the broth, add about 1/4 cup water or broth, stir to combine, then return to the oven for another five minutes.
• The orzo is too dry or sticking to the pan. This can be because different brands of orzo absorb liquid at different rates. It can also be due to ovens having variable temperatures. To prevent this, check on the orzo every five minutes, stirring in an additional 1/4 cup water or broth if the dish looks dry.

Variations and Substitutions

1. Use low-sodium chicken broth, bone broth 🍖, veggie broth, or water in this recipe.
2. Swap chicken thighs for boneless, skinless chicken breasts cut into four even pieces. Bake until a meat thermometer inserted into the thickest part of the breast reads 165F (74C). You may need to adjust the cooking time accordingly.

Best Served With

Pair with a fall salad 🥗 to add a fresh, crunchy side to the warm chicken-and-orzo dinner, such as:

• The Adele Salad
• Red Cabbage Slaw
• Kale Pomegranate Salad

Storage and Leftovers

This recipe calls for half a can of pumpkin puree. Transfer the remaining canned pumpkin to an airtight container and freeze 🧊 for up to three months. Defrost it before using it in another recipe.

Store any leftover pumpkin chicken orzo in an airtight container in the fridge for up to 3 days. I do not recommend freezing, as the texture of the orzo will not hold up.

More Orzo Recipes

Lemon Orzo Bake

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Orzo Pasta Salad

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Hidden Veggie Orzo Soup

1 hr 5 mins

Spinach Orzo Salad

14 mins

Common Questions