Indulge in the flavors of fall with this one-pot pumpkin orzo and pan-seared chicken dish. It's a comforting, easy-to-make meal that's perfect for any weeknight.
Season the chicken thighs with half of the onion powder, black pepper, kosher salt, and season salt. Reserve remaining seasoning for later.
Heat 2-3 tbsp. of olive oil in a large skillet over medium-high heat. Place the chicken thighs smooth side down and sear for about 5-7 minutes on each side, or until they easily release from the pan and have a nice golden color. To ensure the chicken is cooked thoroughly, insert a meat thermometer into the thickest part of the thigh. The internal temperature should read between 160℉ - 165℉ for safe consumption.
Remove the chicken thighs from the skillet and set aside.
In the same skillet, saute the diced onions in a tablespoon of butter and a teaspoon of olive oil until fragrant.
Add the orzo to the skillet and toast it until fully coated in the flavors from the onions and oil.
Once the orzo is fully coated in the flavors, deglaze the pan with dry white wine.
Add the pumpkin puree.
Whisk in the chicken stock and pumpkin puree over medium heat.
Add the remaining seasonings and stir until combined, taste to make sure flavors are balanced, add a little salt if necessary.
Once the mixture starts to bubble, reduce the heat to low.
Return the seared chicken thighs to the skillet, nestling them into the orzo.
Add the grated parmesan cheese and stir every couple of minutes.
Continue to cook until the sauce thickens and the orzo becomes tender, about 4-5 minutes. Make sure to stir frequently to prevent sticking or burning.