One Pot Pumpkin Orzo with Chicken
Golden chicken thighs bake over savory pumpkin orzo and finish with Parmigiano Reggiano and crisp sage butter.
Servings: 4
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.
- 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.
- 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.
- 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.
- 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.
Video
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
