One Pot Pumpkin Chicken Rice

Tender chicken thighs and creamy pumpkin rice simmer together with sage, Parmesan, and broth in this comforting one-pot stovetop dinner.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 cup long-grain white rice
• 1 cup pumpkin puree
• 2 cups low-sodium chicken broth
• 0.5 cup parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried sage
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 cloves garlic

Cooking instructions

1. Pat the chicken thighs dry and season both sides with 1/2 teaspoon salt and the black pepper. (about 3 min)
2. Heat the olive oil in a large deep skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until browned, then transfer it to a plate. (about 8 min) — Medium-high heat
3. Add the garlic and rice to the skillet. Stir for 1 minute, scraping up browned bits. (about 1 min) — Medium heat
4. Stir in the pumpkin, broth, sage, and remaining 1/2 teaspoon salt. Return the chicken and any juices to the skillet, partially covering the chicken with the rice mixture. (about 2 min) — Medium heat
5. Bring to a simmer, cover, and cook for 20 to 25 minutes, until the rice is tender and the thickest chicken thigh reaches 165°F. (about 25 min) — Low simmer
6. Turn off the heat and rest, covered, for 5 minutes. Stir in the Parmesan and serve hot. (about 5 min)