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Chicken thighs in a pan sitting on a bed of pumpkin orzo.
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One Pot Pumpkin Orzo with Chicken

Golden chicken thighs bake over savory pumpkin orzo and finish with Parmigiano Reggiano and crisp sage butter.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: chicken recipe, one pot meal, orzo, pumpkin recipe
Servings: 4
Author: The Modern Nonna

Equipment

Ingredients

  • ½ tablespoon avocado oil
  • salt and pepper to taste
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 6 boneless skinless chicken thighs or skin-on boneless
  • 1 ½ cups orzo
  • 7 ounces canned pumpkin puree ½ of a 15-ounce can
  • 3 cups low-sodium chicken or vegetable broth or water
  • 1 pinch ground nutmeg
  • 1 tablespoon butter
  • 2 tablespoons grated Parmigiano Reggiano
  • sage leaves for garnish optional

Instructions

  • Preheat the oven to 425F (220C).
  • In an oven-safe, heavy-bottomed pan, such as a cast-iron skillet, warm the oil over medium-high heat. Season the chicken all over with salt, pepper, paprika, and garlic powder.
    chicken thighs in a pan with seasoning
  • Cook the chicken thighs for 3 to 5 minutes on each side, until they develop a nice golden color all over. Transfer the chicken to a plate and keep the pan over the heat.
    searing chicken thighs in pan
  • Add the orzo to the hot pan and cook, stirring occasionally, until lightly toasted, about 2 minutes. Whisk together the pumpkin, chicken stock, and nutmeg in a bowl. Pour into the pan of orzo, and, using a wooden spoon, scrape up any bits of chicken from the bottom of the pan. Bring to a simmer. Nestle the chicken on top of the orzo, so they are arranged side by side and not overlapping.
    Rich tomato sauce simmering in pan with seasoned chicken pieces
  • Carefully place the pan in the oven, uncovered, and bake for 15 minutes, until the orzo has absorbed all the liquid and the chicken juices run clear and a meat thermometer inserted in the thickest part of a piece of chicken measures 165°F (74°C). Remove the dish from the oven and let sit for about 5 minutes before serving, so the orzo absorbs any excess liquid.
    Chicken thighs simmering in rich orange curry sauce
  • Meanwhile, melt the butter in a small pot over medium heat. Add the fresh sage leaves and fry on each side for about 1 ½ minutes, until slightly crisp.
  • Top the orzo with the grated parmigiano, then garnish with the fried sage leaves and the remaining melted butter from the sage pan, and serve.
    Chicken thighs in a pan sitting on a bed of pumpkin orzo.

Notes

  • The remaining ½ can of pumpkin puree can be transferred from the can to an airtight container and frozen for up to 3 months. Defrost before using in a recipe.
  • Serve with a seasonal fall salad, such as Kale Pomegranate Salad, The Adele Salad, or Red Cabbage Slaw.
  • You can also use boneless, skinless chicken breasts, cut into 4 even-sized chunks.

Nutrition

Serving: 1 bowl | Calories: 509kcal | Carbohydrates: 49g | Protein: 45g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 273mg | Potassium: 809mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7992IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 3mg
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