This comforting One-Pot Pumpkin Orzo and Chicken is an ideal dinner to welcome the fall season. Tender orzo and fresh spinach are coated in a silky pumpkin cream sauce and finished with golden chicken thighs — all cooked in one pot for easy cleanup.
With Labor Day behind us, cooler weather and cozy meals are on the way. This recipe celebrates pumpkin in a savory, satisfying way — perfect for weeknights or relaxed weekend dinners when you want something warming with minimal fuss.
I often look for new savory uses for pumpkin. While pumpkin sweets are everywhere, its naturally creamy texture and mild sweetness make it a great addition to savory dishes. This One-Pot Pumpkin Orzo and Chicken is one of my recent favorites: simple to prepare, full of flavor, and deeply comforting.
The beauty of this dish is how little active time it needs. After a short browning of the chicken, everything finishes in the oven. The orzo cooks in the same pot with a bit of wine and chicken broth, and then the dish is enriched with half and half, Parmesan, and pumpkin puree. A couple of handfuls of spinach add color and freshness.
To prepare, brown seasoned chicken thighs in a Dutch oven, deglaze with white wine, then add orzo and broth. Nestle the browned chicken on top and bake until the orzo is tender and most of the liquid is absorbed. Finish by stirring in half and half, grated Parmesan, and pumpkin puree, then fold in the spinach until wilted.
The finished dish is creamy and hearty, with crisp-edged chicken on top of a luscious pumpkin-orzo base. It’s a great go-to for chilly evenings and makes a satisfying main for family meals.
Recipe Tips and Suggestions:
- A typical package of boneless skinless chicken thighs contains about five thighs. If you’re feeding a larger appetite, add extra thighs — no need to change the liquids unless you also increase the orzo.
- After baking, most of the broth will be absorbed. Do not drain the pot: the remaining liquid is what the pumpkin, half and half, and Parmesan use to create a creamy sauce.
- If the finished orzo becomes too thick, loosen it with a splash of additional half and half or chicken broth to reach your preferred consistency.
- Spinach is used here for a tender green, but you can swap in kale, or stir in vegetables like peas or sautéed mushrooms for variation.
- For an autumnal garnish, quickly fry a few sage leaves in butter or oil until crisp and crumble them over the plated dish.
One-Pot Pumpkin Orzo and Chicken
15 minutes
1 hour
1 hour 15 minutes
Orzo pasta and fresh spinach tossed in a silky pumpkin cream sauce, topped with baked chicken thighs. A simple, one-pot fall dinner.
Ingredients
- 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
Instructions
- Preheat oven to 400°F. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Place chicken in a bowl and season with 1 teaspoon kosher salt, paprika, and garlic powder. Add chicken to the pot and brown 4–5 minutes per side until golden. Remove and set aside.
- Pour the white wine into the pan and scrape any browned bits from the bottom. Add the remaining tablespoon of olive oil and the diced shallot; cook 3–4 minutes until translucent.
- Add the orzo and chicken broth, stirring to combine. Nestle the browned chicken thighs on top of the uncooked orzo. Cover and bake for 35–40 minutes, or until orzo is tender and most liquid is absorbed.
- Remove from the oven and transfer the chicken to a plate. Stir in the half and half, Parmesan, and pumpkin puree. If the mixture is too thick, loosen with additional broth or half and half.
- Fold in the spinach until wilted. Serve the creamy pumpkin orzo topped with the chicken thighs.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 616
Total Fat: 32g
Saturated Fat: 10g
Trans Fat: 0g
Unsaturated Fat: 21g
Cholesterol: 229mg
Sodium: 1131mg
Carbohydrates: 30g
Fiber: 4g
Sugar: 5g
Protein: 55g
