Pumpkin White Wine Orzo with Chicken and Parmesan
Pumpkin white wine orzo with chicken will be your new favorite fall dish to make for the season! It's cozy and flavorful and comes together less than 30 minutes.
Equipment
- 1 12-inch skillet
- 1 wooden spoon
- measuring cups
- 1 cutting board
- 1 knife
Ingredients
- 3 tbsp butter, divided
- 1 tbsp olive oil
- 2 chicken breast cut in half lengthwise so that you have 4 pieces
- 2-3 cloves garlic minced
- 1 shallot diced
- 1 cup orzo
- 1/4 cup dry white wine
- 2 cups chicken stock
- 1/3 cup pumpkin puree
- 1 tsp. salt
- 1/4 cup grated parmesan cheese + more for topping
- 4-5 fresh sage leaves
- 1-2 tbsp fresh parsley roughly chopped
- 1 tsp fresh black pepper
Instructions
- Using a 12-inch skillet, heat 2 tbsp butter and olive oil and sear the chicken for about 2-3 minutes on each side so that it has a nice golden color. Remove from pan and set aside.
- Mince garlic, and shallot and sauté with remaining tablespoon of butter until fragrant. Add in the orzo to toast. Stir so that it's coated in the flavor and then deglaze with white wine.
- Next pour in the chicken stock and pumpkin puree and salt. Stir so that it's completely combined and turn up the heat to medium.
- Bring orzo to a slight boil (you should see bubbles) as you continue to stir. Reduce heat to low and stir in the parmesan cheese and sage*.
- Once your orzo is starting to look very creamy but there's still some liquid, add the chicken back in to finish cooking for about 3-4 minutes. Chicken should reach an internal temperature of 165 degrees F.
- Remove from heat and top with more freshly grated and shaved parmesan cheese, fresh black pepper and parsley. Enjoy!
Notes
*the sage will help flavor the orzo, but I recommend taking it out before eating as it does have a bitter flavor when eaten whole.
You could also stir in a cup of spinach while making the orzo. This recipe would also be delicious with scallops!