One-Pot Pumpkin Orzo and Chicken
This delicious One-Pot Pumpkin Orzo and Chicken dinner is the perfect way to ring in the fall season. Orzo pasta and fresh spinach tossed in a silky and creamy pumpkin sauce and is topped with chicken thighs. Best of all, it cooks in just one pot!
Labor Day has passed which means it’s time for fall recipes! This time of year is my favorite. As a virgo, fall is the beginning of comfort season. I adore the recipes and decor. It’s time to thrive!
I am always thinking of savory recipes to incorporate with pumpkin. I love sweets just as much as the next person, but pumpkin works really well in savory dishes too. This One-Pot Pumpkin Orzo and Chicken recipe is my most recent creation and it is scrumptious!
This entire dinner cooks just in one pot making for super easy cleanup. I love this for a cozy weekend evening or for a busy weeknight as most of the time is hands off.
First we start by browning some chicken thighs. Once that’s done, we toss some orzo into the pot with a touch of wine and broth, the chicken back on top, and it bakes for about 40 minutes.
Once the orzo is tender, we mix in some half and half and Parmesan cheese for a touch of creaminess and then of course, pumpkin puree! You also get some veggies from a couple of handfuls of spinach.
This dinner is super comforting and filling and I’m definitely going to be making this a number of times this fall season!
Recipe Tips and Suggestions:
- Typically, a pack of boneless chicken thighs will have about 5 thighs. If you have a hungrier crowd, you can add in additional thighs. You don’t need to adjust the liquids or ingredients that get mixed with the orzo unless you also plan to make extra of the orzo as well.
- Once the orzo and chicken cooks, most of the liquid should be absorbed, but do not drain the leftover liquid. You will then stir in pumpkin puree and Parmesan cheese which will thicken the orzo a bit (in addition to half and half to add creaminess).
- If the orzo seems to thick, you can add in more half and half and/or chicken broth to thin out.
- I like to eat this with spinach, but you could swap for kale or add in other veggies like peas or mushrooms.
- For an extra delicious fall touch, fry some sage leaves and crumble on top before serving!
Check out these other savory pumpkin recipes too!
- 3 tablespoons extra virgin olive oil, divided
- approx. 1 1/2 pounds boneless skinless chicken thighs
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons paprika
- 1/2 teaspoon garlic powder
- 1 shallot, finely diced
- 1/4 cup white wine
- 1 cup orzo pasta
- 2 1/2 cups low sodium chicken broth
- 1/2 cup half and half
- 1/2 cup grated Parmesan cheese
- 1/2 cup pumpkin puree
- 2 cups spinach
- Preheat oven to 400 degrees F. Add 2 tablespoons of the olive oil into a dutch oven and heat over medium high heat. Add the chicken thighs to a bowl. Sprinkle with 1 teaspoon of the salt, paprika, and garlic powder. Add the chicken thighs and cook for 4-5 minutes until browned. Flip and cook for another 5 minutes. Remove chicken from the pot and set aside.
- Pour the wine into the pan and use a plastic spatula to scrape any browned bits on the bottom. Add the remaining tablespoon of olive oil and the shallot. Cook for about 3-4 minutes or until translucent.
- Add the orzo and the chicken broth. Stir to combine. Place the chicken thighs on top of the uncooked orzo. Cover the dutch oven and bake for 35-40 minutes or until the orzo is tender and most of the liquid is absorbed.
- Remove from the oven. Transfer the chicken to a plate. Stir in the half and half, parmesan cheese, and pumpkin puree. If too thick, you can add in additional broth or half and half.
- Stir in the spinach until wilted. Serve the orzo with the chicken.
Amount Per Serving: Calories: 616Total Fat: 32gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 229mgSodium: 1131mgCarbohydrates: 30gFiber: 4gSugar: 5gProtein: 55g