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This creamy pumpkin and Parmesan chicken skillet delivers a rich autumn-inspired meal in under an hour. Velvety pumpkin blends with Parmesan and cream for a luscious sauce that clings to golden seared chicken. This recipe turns everyday ingredients into something a little unexpected yet totally comforting.
The first time I tried this was on a rainy October evening when I craved something warm and special I was amazed by how pumpkin and Parmesan paired together so perfectly my family now asks for it every fall
Ingredients
- Chicken breasts: Choose skinless and boneless for quicker cooking aim for similar sizes so they cook evenly
- Kosher salt: Adds flavor and helps season the chicken well look for salt with larger flakes for best results
- Black pepper: Freshly ground brings the brightest bite use a pepper mill for optimal flavor
- Extra-virgin olive oil: Brings out aromas in the chicken look for cold-pressed for the best taste
- Garlic cloves: Finely chopped garlic infuses the sauce with warmth select firm plump cloves
- Tomato paste: Adds tang and amplifies the savory notes choose double-concentrated for deeper flavor
- Crushed red pepper flakes: Brings a gentle heat use fresh flakes from a newly opened jar for potency
- Low-sodium chicken broth: Builds a flavorful yet not too salty sauce check labels for low-sodium to control salt content
- Pumpkin puree: Gives the sauce its creamy texture and autumn flavor use pure pumpkin not pumpkin pie filling
- Parmesan cheese: Grated for creaminess shaved for garnish buy a block and grate it yourself for freshest flavor
- Heavy cream: Lends extra richness choose one with higher fat for the creamiest texture
- Lemon Juice: Brightens everything up and balances the richness pick a juicy lemon with thin skin
- Fresh basil: Adds herbal freshness use tightly packed leaves and slice thin for the prettiest garnish
Step-by-Step Instructions
- Season the Chicken:
- Pat chicken breasts dry and season generously on both sides with kosher salt and black pepper. This ensures the meat absorbs the flavors and browns beautifully in the pan.
- Sear the Chicken:
- Heat your olive oil in a medium heavy skillet over medium-high. Place chicken down and cook three minutes per side until golden. Getting that good color is key for building flavor.
- Toast Garlic and Tomato Paste:
- Lower the heat to prevent scorching and stir in the chopped garlic tomato paste and red pepper flakes. Let them sizzle for about thirty seconds until the garlic softens and the tomato paste darkens and smells sweet. This step adds real depth to the sauce.
- Build the Sauce:
- Pour in the chicken broth and whisk in pumpkin puree grated Parmesan heavy cream lemon juice and more salt. The sauce should look smooth and vibrant orange. Scrape up any browned bits from the pan this is where all the flavor hides. Return chicken to skillet.
- Simmer and Thicken:
- Turn up heat to medium and bring to a gentle simmer. Once bubbling cover the pan to keep moisture in and let cook five minutes so the chicken soaks up some flavor. Remove the cover and simmer another five minutes or until the sauce thickens and chicken is cooked through.
- Finish with Basil and Serve:
- Turn off the heat. Fold half the sliced basil into the sauce for a hit of freshness. Taste and adjust seasoning. Scatter over the rest of the basil plus shaved Parmesan and a sprinkle of red pepper flakes for a little drama just before serving.
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Creamy pumpkin is my favorite part its subtle sweetness plays against the salty Parm in the most delightful way and when I made this for a Sunday lunch my sister asked if I would teach her right then and there
Storage Tips
Let leftovers cool before refrigerating Store in an airtight container for up to three days The sauce will thicken so reheat gently on the stove with a splash of broth or cream to bring it back to life For freezing divide portions and freeze up to a month then thaw in the fridge overnight
Ingredient Substitutions
No pumpkin on hand Butternut squash puree is a fine swap and delivers that same velvetiness For dairy free try coconut cream and a vegan Parmesan though the flavor will change slightly Boneless chicken thighs work as well just cook a little longer
Serving Suggestions
This skillet chicken crowns a bowl of creamy polenta or nests over buttered noodles Bright sautéed greens or a simple green salad help balance its richness For a holiday twist bring it to the table family style and let guests serve themselves
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Cultural or Historical Context
Pumpkin in savory dishes is a classic Italian trick especially in northern regions where pumpkin is blitzed into risottos or paired with strong cheeses Like those traditions this recipe celebrates unexpected combinations and proves pumpkin is not just for sweets
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and will be extra juicy in the creamy sauce.
- → Does the pumpkin flavor dominate the dish?
The pumpkin provides gentle sweetness and creaminess, balancing the classic Parmesan and herbs.
- → Can I make this dish ahead of time?
This dish tastes great reheated. Store covered in the refrigerator and warm gently before serving.
- → What sides pair well with this chicken?
Try serving over buttered noodles, rice, or with crusty bread to soak up the flavorful sauce.
- → Is it possible to make the skillet dairy-free?
You can substitute your preferred non-dairy cream and Parmesan alternatives, though flavors may vary.
- → How spicy is the sauce?
The red pepper flakes offer mild heat, but you can adjust the amount for a spicier or milder result.