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One Pot Creamy Chicken and Butternut Squash Orzo

Creamy chicken and butternut squash orzo cooks in one pot with tender chicken, squash, and pasta in a Parmesan cream sauce. Stirring often as it simmers helps the orzo cook evenly and keeps the dish creamy.
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Prep Time 15 minutes
Cook Time 24 minutes
Standing time 2 minutes
Total Time 41 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 lb chicken thighs boneless, skinless, cut into 3/4-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 1 yellow onion small, diced
  • 1 lb butternut squash peeled, cut into 1/2-inch cubes
  • 0.5 tsp dried thyme
  • 2 cloves garlic minced
  • 1.5 cups dry orzo
  • 3 cups low-sodium chicken broth
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Season the chicken with the salt and pepper.
  2. Heat the oil in a 5-quart Dutch oven over medium-high heat and brown the chicken in two batches, 3–4 minutes per batch; transfer it to a plate.
  3. Add the onion, butternut squash, and thyme to the pot and cook over medium heat for 4–5 minutes, stirring occasionally, until the onion begins to soften.
  4. Stir in the garlic and orzo and cook for 1 minute.
  5. Add the broth and return the chicken and any accumulated juices to the pot.
  6. Bring to a boil, then reduce the heat to maintain a steady simmer and cook uncovered for 10–12 minutes, stirring often, until the squash and orzo are tender and the chicken reaches 165°F.
  7. Remove the pot from the heat and stir in the cream and Parmesan until creamy.
  8. Let stand for 2 minutes before serving.

Notes

Stir often during the simmer so the orzo cooks evenly and does not stick. Refrigerate leftovers for up to 3 days; freezing is not recommended because the creamy sauce and orzo can change texture. For a gluten-free option, use gluten-free orzo.