Description
This Creamy Pumpkin & Parmesan Chicken Skillet is a delightful and comforting dish featuring tender chicken breasts cooked in a rich, creamy pumpkin sauce infused with Parmesan, garlic, and fresh basil. Perfect for an easy weeknight dinner, this recipe balances savory and slightly sweet flavors with a hint of spice from red pepper flakes.
Ingredients
Scale
Chicken
- 4 skinless, boneless chicken breasts (about 2 lb. total)
- Kosher salt
- Freshly ground black pepper
- 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, 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 Chicken: Season the chicken breasts with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Heat a medium 10-inch heavy skillet over medium-high heat, then add the olive oil. Arrange the chicken in the skillet and cook for about 3 minutes per side until golden brown. Once seared, transfer the chicken to a plate.
- Make the Pumpkin Sauce: Reduce the skillet heat to low and add the finely chopped garlic, tomato paste, and 1/4 teaspoon crushed red pepper flakes. Stir continuously for about 30 seconds until the garlic is lightly golden and fragrant and the tomato paste has toasted slightly. Add the low-sodium chicken broth, pumpkin puree, grated Parmesan, heavy cream, lemon juice, and 1/2 teaspoon salt. Whisk all ingredients together until well combined.
- Simmer Chicken in Sauce: Nestle the seared chicken breasts back into the skillet with the sauce. Increase the heat to medium and bring the sauce to a simmer. Cover the skillet and cook for 5 minutes. Then remove the cover and continue cooking for another 5 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
- Finish and Serve: Stir half of the thinly sliced fresh basil into the skillet. Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle the remaining basil leaves, shaved Parmesan cheese, and extra crushed red pepper flakes over the top before serving.
Notes
- Use fresh pumpkin puree for a more vibrant flavor if available.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level.
- Serve this dish with crusty bread or over a bed of rice or pasta to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt (added off heat).
Nutrition
- Serving Size: 1 chicken breast with sauce (about 1/4 of recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 130mg
