Chicken in Pumpkin Sauce
Elevate your weeknight dinner with this flavorful Chicken in Pumpkin Sauce recipe—a cozy, fall-inspired dish that’s perfect for any time of year. Tender, golden-seared chicken breasts are simmered in a rich, velvety sauce made with creamy pumpkin puree, aromatic garlic and onion, and warming spices like cinnamon and paprika. A touch of heavy cream and Parmesan cheese adds luxurious texture, while dried thyme and fresh parsley infuse every bite with herbaceous freshness. Ready in just 45 minutes, this dish is as simple as it is satisfying and pairs beautifully with rice, pasta, or crusty bread to soak up every drop of the savory pumpkin sauce. Whether you're looking for a comforting meal or a unique way to enjoy seasonal ingredients, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup pumpkin puree
- 1 cup chicken broth
- 0.5 cup heavy cream
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon dried thyme
- 0.5 teaspoon paprika
- 0.25 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the pumpkin puree and chicken broth to the skillet, stirring until well combined. Bring the mixture to a simmer.
Reduce the heat to low and stir in the heavy cream, ground cinnamon, dried thyme, and paprika. Let the sauce cook for 5 minutes, stirring occasionally.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover the skillet with a lid and cook for 15 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
Add the grated Parmesan cheese to the sauce and stir gently until the cheese is melted and incorporated.
Garnish the dish with freshly chopped parsley before serving. Serve the chicken over rice, pasta, or with crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3920 mg | 170% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 13.4 g | ||
| Protein | 230.1 g | 460% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1027 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
