Description
This Creamy Pumpkin & Parmesan Chicken Skillet is a comforting, flavorful one-pan meal perfect for fall. Juicy chicken breasts are seared to golden perfection, then simmered in a rich, creamy sauce made with pumpkin puree, Parmesan cheese, and a hint of spice. Fresh basil adds brightness and a touch of herbaceous freshness, making this dish a well-balanced, cozy dinner option that’s easy to prepare and sure to impress.
Ingredients
Scale
Chicken
- 4 skinless, boneless chicken breasts (about 2 lb. total)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp. extra-virgin olive oil
Sauce
- 3 garlic cloves, finely chopped
- 3 tbsp. tomato paste
- 1/4 tsp. crushed red pepper flakes, plus more for serving
- 1 1/2 cups low-sodium chicken broth
- 3/4 cup pumpkin puree
- 1/2 cup grated Parmesan cheese, plus more shaved for serving
- 1/4 cup heavy cream
- Juice of 1/2 lemon
- 1/2 cup packed fresh basil leaves, thinly sliced, divided
Instructions
- Season and sear the chicken: Season the chicken breasts evenly with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Heat a medium 10-inch heavy skillet over medium-high heat and add the olive oil. Arrange the chicken in the skillet and cook until golden brown on each side, about 3 minutes per side. Transfer the chicken to a plate and set aside.
- Prepare the sauce: Lower the heat to low and add the chopped garlic, tomato paste, and crushed red pepper flakes to the skillet. Stir continuously for about 30 seconds until the garlic turns light golden and fragrant and the tomato paste slightly toasts. Add the chicken broth, pumpkin puree, grated Parmesan, heavy cream, lemon juice, and 1/2 teaspoon salt to the skillet. Whisk these ingredients together to form a smooth sauce.
- Simmer the chicken in sauce: Nestle the seared chicken breasts back into the skillet with the sauce. Increase the heat to medium and bring the mixture to a simmer. Cover the skillet and cook for 5 minutes to allow the flavors to meld and the chicken to cook through. Remove the cover and continue cooking, stirring occasionally, until the chicken is fully cooked and the sauce has thickened, about 5 more minutes.
- Finish and serve: Stir half of the sliced fresh basil into the skillet. Adjust seasoning with additional salt and pepper as needed. Sprinkle the remaining fresh basil, shaved Parmesan, and extra crushed red pepper flakes over the top before serving.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- If fresh basil is unavailable, you can use dried basil but add it during cooking to release the flavor.
- Serve this dish with crusty bread or over a bed of cooked pasta or rice to make a hearty meal.
- This recipe can be prepared using chicken thighs instead of breasts for more juiciness and flavor.
- Make sure not to overcook the chicken during searing to keep it tender and juicy.
Nutrition
- Serving Size: 1 chicken breast with sauce (about 8 oz)
- Calories: 420
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 120 mg
